Cheesy Mac & Corn -- made in the microwave

Years ago one of the churches in Solomon had a covered dish dinner for female teachers and facility wives (Barry taught art). Linda Carlson (Solomon Home Ec teacher) and I always attended. Our all-time favorite dish was  Cheesy Mac & Corn. Eventually Linda discovered who had whipped up the concoction and that person shared the recipe. We were both surprised to discover it was simply a "dump" casserole cooked in the microwave! This unusual recipe is really simple and really good. I normally try to avoid overly processed cheese but I make an exception in this case

Cheesy Mac & Corn -- made in the microwave
1 (14.5-15 oz,) can corn, undrained
1 (14.5-15 oz,) can creamed corn
1 cup macaroni, uncooked
1 cup Velvetta cheese, cut into cubes
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Milk to thin, only if needed

1. Combine all ingredients in a large microwave-safe bowl; stir.
   
2. Microwave in 5-minute intervals for a total of about 20 minutes, stirring every 5 minutes. Cook just until macaroni is tender; add milk it it is too thick. 
   

Recipe without photos . . .

Cheesy Mac & Corn -- made in the microwave

1 (14.5-15 oz,) can corn, undrained
1 (14.5-15 oz,) can creamed corn
1 cup macaroni, uncooked
1 cup Velvetta cheese, cut into cubes
-----
Milk to thin, only if needed

1. Combine all ingredients in a large microwave-safe bowl; stir.
2. Microwave in 5-minute intervals for a total of about 20 minutes, stirring every 5 minutes. Cook just until macaroni is tender; add milk it it is too thick. 

Heart-friendly Minestrone

This plant-based soup is hearty and heart-friendly, too! The basil pesto, added near the end, really boosts the flavor.

Heart-friendly Minestrone

1 ½ to 2 tablespoons olive oil

½ large white onion, diced

1 cups carrots, diced

¾ cup celery diced

2 cloves garlic, minced

1 (14 oz.) can diced tomatoes

2 bay leaves

2 cups vegetable broth

1 ½ cups V-8 or tomato juice

1 to 2 cups water (start with less and add more if needed)

2 tablespoons Italian seasoning

½ teaspoon pepper

1 teaspoon kosher salt

¾ cup zucchini, diced

1 (15 oz.) can cannellini beans (or great northern beans), drained

1 (15 oz.) can red kidney beans, drained

½  cup small-sized macaroni

About 1/4 cup basil pesto (homemade or purchased) + additional pesto for garnishing if desired

Grated Parmesan for garnishing if desired

1. Heat olive oil over medium heat in a large soup pot.
2. Sauté onion, carrot, celery and garlic in the oil until onions begin to turn translucent.
3. Add tomatoes and bay leaves.
   
4. Add broth, tomato juice and water + Italian seasoning and salt/pepper.
   
5. Bring soup to a boil, then reduce heat and allow to simmer for 20 to 30 minutes or until carrots are tender.
6. Add potatoes and cook for an additional 10 minutes or until potatoes are almost tender.
   
7. Add additional water or other liquids (could use additional broth or tomato juice) as needed. Taste and adjust seasonings as needed.
8. Add zucchini, beans and pasta and continue to cook (about 15 minutes) until pasta is tender.
   
9. Stir in pesto to taste.
   
10. Serve with additional pesto and Parmesan if desired. 
    

Recipe without photos . . .

Heart-friendly Minestrone 

1 ½ to 2 tablespoons olive oil

½ large white onion, diced

1 cups carrots, diced

¾ cup celery diced

2 cloves garlic, minced

1 (14 oz.) can diced tomatoes

2 bay leaves

2 cups vegetable broth

1 ½ cups V-8 or tomato juice

1 to 2 cups water (start with less and add more if needed)

2 tablespoons Italian seasoning

½ teaspoon pepper

1 teaspoon kosher salt

¾ cup zucchini, diced

1 (15 oz.) can cannellini beans (or great northern beans), drained

1 (15 oz.) can red kidney beans, drained

½  cup small-sized macaroni

About 1/4 cup  basil pesto (homemade or purchased) + additional pesto for garnishing if desired

Grated Parmesan for garnishing if desired

1. Heat olive oil over medium heat in a large soup pot.
2. Sauté onion, carrot, celery and garlic in the oil until onions begin to turn translucent.
3. Add tomatoes and bay leaves.
4. Add broth, tomato juice and water + Italian seasoning and salt/pepper.
5. Bring soup to a boil, then reduce heat and allow to simmer for 20 to 30 minutes or until carrots are tender.
6. Add potatoes and cook for an additional 10 minutes or until potatoes are almost tender.
7. Add additional water or other liquids (could use additional broth or tomato juice) as needed. Taste and adjust seasonings as needed.
8. Add zucchini, beans and pasta and continue to cook (about 15 minutes) until pasta is tender.
9. Stir in pesto to taste.
10. Serve with additional pesto and Parmesan if desired. 

Kids in the Kitchen -- Stovetop Mac-n-Cheese

Summer is here and today was our annual kids cooking class offered through Abilene Parks and Recreation. Stovetop Mac-n-Cheese was definitely a success. This is the same recipe that we made with Erin when she was a little girl!

Stovetop Mac-n-Cheese      6 to 8 servings

1 1/2 teaspoons salt

1/2 pound elbow macaroni  (1/2 lb. = 2 cups dry pasta)

1. About 1 cup cheese sauce  (recipe follows)
2. Fill a medium to large saucepan with about 6 cups of water and 1 1/2 teaspoons salt. 
3. Place pot a range top set on medium high temperature and bring to a rolling boil.  
4. Add the pasta gradually (so water keeps boiling) and give it a good stir to separate the pieces.
5. Cook uncovered, stirring occasionally. Check the pasta package for specific cooking time. After about 5 minutes, test a piece of the pasta for doneness.  It should be tender but firm to the bite. This is called “al dente” (ahl DEHN-tay).
6. Use a colander to drain the pasta.
7. Put the pasta back in the saucepan; add the cheese sauce and stir to combine. 

Variation:Tuna or Chicken Mac-n-Cheese:  Add 1 (6 oz.) can water-packed light tuna or chicken, drained, to Mac-n-Cheese; stir to combine and heat until tuna or chicken is hot. Serve over toast..

Cheese Sauce      Makes about 1 cup sauce

Cheese Sauce is versatile – use it over pasta, baked potatoes, or other vegetables. It could also be used as a dip for bread sticks or tortilla chips. You can substitute different kinds of cheese or even leave out the cheese to make a basic white sauce. Add fried, crumbled bacon, diced ham or cooked ground beef to cheese or white sauce and serve it over toast or a baked potato for a tasty main dish. Chicken or beef broth may also be used with or in place of all the milk called for in the recipe.

Difficulty:  Medium

2 tablespoons butter or margarine

2 tablespoons all-purpose flour

1 cup milk

1/4 teaspoon salt

1 to 2 cups cheese (grated Cheddar, cubed Velvetta®, etc.)

1. Melt the butter in a saucepan over medium heat. 
2. Blend in flour with the melted better to make a smooth paste.
3. Add the milk, stirring constantly.
4. Cook until smooth and thickened (the sauce will coat a spoon when thickened)
5. Add salt and cheese.  Continue cooking 2 or 3 minutes longer to improve flavor, or until cheese is melted. 
   

Creamy Mac & Cheese . . . cream cheese & Cheddar

Cream cheese makes this mac and cheese very creamy, dry mustard, a sprinkling of dried red pepper flakes, and beer add to the flavor.

Creamy Mac & Cheese
12 oz. macaroni
3 tablespoons butter
3 tablespoons flour
1/2 teaspoon Kosher salt
1/2 teaspoon black pepper
1 1/2 cups milk
1/2 teaspoon dried mustard
Sprinkling of dried red pepper flakes
8 oz. pkg. cream cheese
8 to 12 oz. grated Cheddar cheese
Beer to thin cheese mixture

1. Cook macaroni in salted water according to package directions; drain.

2. Make a cheese sauce:

a)  Melt butter in saucepan over medium heat, add flour and stir to blend. 

b) Add salt and pepper and continue to cook for a couple of minutes to develop flavor.

c)  Stir in milk, a little at a time. 

d) Add mustard and red pepper flakes and continue to cook and stir until mixture begins to thicken.

3. Stir in cream cheese and grated cheese.

4. Stir in drained macaroni; add beer to thin as mixture as/if needed (the mixture tends to "tighten up" if not eaten immediately).

Recipe without photos . . .

Creamy Mac & Cheese
12 oz. macaroni
3 tablespoons butter
3 tablespoons flour
1/2 teaspoon Kosher salt
1/2 teaspoon black pepper
1 1/2 cups milk
1/2 teaspoon dried mustard
Sprinkling of dried red pepper flakes
8 oz. pkg. cream cheese
8 to 12 oz. grated Cheddar cheese
Beer to thin cheese mixture

1. Cook macaroni in salted water according to package directions; drain.

2. Make a cheese sauce:

a) Melt butter in saucepan over medium heat, add flour and stir to blend. 

b) Add salt and pepper and continue to cook for a couple of minutes to develop flavor.

c) Stir in milk, a little at a time. 

d) Add mustard and red pepper flakes and continue to cook and stir until mixture begins to thicken.

3. Stir in cream cheese and grated cheese.

4. Stir in drained macaroni; add beer to thin as mixture as/if needed (the mixture tends to "tighten up" if not eaten immediately

Huntington Chicken -- creamy, savory & just plain yummy

Check out my story about the main dish that brings Abilene High School's retired teachers back to school every fall during American Education Week — Huntington Chicken Memories @ MyAbileneKansas webpage.
The story  also includes this  recipe form Helen Hettenbach, the kitchen manager at Kennedy Grade School from the mid 1970s to mid 1990s. She shared her home-style version of Huntington Chicken with me years ago.

Huntington Chicken    Yield: 8x12-inch pan

8 tablespoons (1 stick) margarine or butter

8 tablespoons (½ cup) all-purpose flour  

4 cups chicken broth (homemade, canned or use bouillon cubes or granules to make broth)

1 to 1½ teaspoons salt

½ to 1 teaspoon pepper

4 cups cooked & diced chicken

2 cups (before cooking) shell macaroni — cook in salted water according to package

directions

About ½ lb. cheese, shredded  (about 2 cups+) — use American, Cheddar or preferred choice

4 cups bread crumbs

2 tablespoons margarine or butter

1.  Over low heat in a saucepan, melt margarine or butter.

2.  Stir in flour until smooth, and cook 3 to 5 minutes to develop flavor.   

3.  Gradually add chicken broth and whisk to thicken as mixture continues to cook over low heat.

4.  Add salt and pepper and continue cooking to improve flavor. Taste and adjust seasonings accordingly.

5.   In a large bowl, combine and mix: prepared chicken & macaroni, cheese and thickened broth. 

6.  Place mixture in a greased 8x12-inch baking pan or dish.

7.   In a skillet, brown bread crumbs in melted margarine or butter; then spread on top of chicken mixture. 

8.  Bake in a preheated 325° oven for about 30 minutes until hot and bubbly.