Macaroni and Cheese

"Yankee Doodle went to town riding on a pony, stuck a feather in his hat and called it macaroni!"

Macaroni + Cheese

2 cups elbows pasta

1 ½ cup shredded extra sharp cheddar cheese

2 cups milk

2 cups fresh broccoli florets

2 tbsp flour

2 tbsp butter

Salt and Pepper to taste

Cook pasta according to package directions, drain and set aside.  In medium sauce pan melt butter, stir in flour until smooth.  Pour in milk all at once and stir constantly over medium heat until it starts to thicken.  Add cheese and stir until melted.  Combine with macaroni and broccoli.  Place in lightly greased glass baking dish and sprinkle with salt and pepper.  Bake 350° 35-40 minutes until bubbly and top is golden brown.  Serve immediately.  We have ours with pig ears, AKA fried bologna.

© Crackerberries 2012

My Mom's Macaroni & Cheese

2 cups elbows macaroni
12 oz frozen broccoli  and cheese (Mom uses Bird’s Eye)
1 can of cheddar soup
8 slices American cheese
1 cup milk
¾ cup bread crumbs
3-4 Tbsp butter, melted
Salt and pepper to taste




Cook elbows according to package directions, drain and set aside.

Cook broccoli according to package directions; in large bowl, combine broccoli, cheddar soup, milk and salt & pepper and mix well.

Using a well greased Dutch oven or 2 quart casserole dish, layer macaroni, 4 slices of the American cheese, 1/3 of the broccoli mixture and repeat layers ending with broccoli mixture.

In small bowl combine bread crumbs and butter. Spread over top of casserole. Bake in 350º oven for 45 minutes or until bubbly on top. Let cool 5 minutes before serving.

© Crackerberries 2011

Cheese-less Macaroni & Cheese

Dig out your crock pot and let’s get crocking. This recipe is so easy even a kid can whip it up. And they will love it!!





2 cups elbows macaroni (uncooked)
1 can cream of mushroom or chicken soup
1 can chicken broth
1 tsp pepper
¾ cup milk
4 hot dogs cut in chunks
1 cup buttered Italian style bread crumbs



Combine the elbows, cream soup, chicken broth and pepper in crock pot and mix well. Cover and cook on low for two hours. Remove cover, careful of the steam and stir in milk and mix well. Cover and cook on low for two more hours. Remove cover, careful once again of the steam, stir in hot dogs, cover with buttered bread crumbs, cover and cook on low for one more hour. Take cover off and let stand 10 minutes before serving.


© Crackerberries 2011