More Mac and Cheese Recipes

Put coating mix in a resealable plastic bag. Shake 1 to 2 pieces of chicken at a time in bag with coating mix. Place coated chicken in prepared pan. bake for 20 minutes, or until chicken is cooked through.

While chicken is baking, prepare macaroni and cheese according to package directions.

Heat green beans or other vegetable in microwave according to package directions.

Divide chicken, macaroni and cheese and green beans among plates and serve.

CHILI MAC OLE

1 package (7 ounces) elbow macaroni
1/2 cup chopped green bell pepper
1/4 cup sliced green onion
1 can (15 ounces) no-bean chili
1 can (10 ounces) diced tomatoes with green chilies, drained
1 teaspoon seasoned salt
3/4 cup shredded Monterey Jack cheese, divided

Prepare macaroni according to package directions; drain.

In a saucepan, heat green pepper, onion, chili, tomatoes, salt and 1/2 cup cheese until cheese melts, stirring frequently. Spoon macaroni onto serving platter. Pour hot chili mixture over macaroni. Sprinkle remaining 1/4 cup cheese over chili.

MACARONI AND CHEESE

2 tablespoons butter
2 tablespoons flour
Salt and pepper, to taste
2 1/2 cups milk
8 ounces grated mild cheddar cheese, divided
8 ounces cooked macaroni
1/4 cup bread crumbs

Heat oven to 375°F. Butter a 2-quart baking dish; set aside.

In a large skillet, melt butter. Add flour, salt and pepper and stir. Add milk. Stir until mixture thickens a little. Add 7 ounces cheese and stir until it melts. Add cooked macaroni and combine.

Pour mixture into prepared dish. Top with remaining cheese and bread crumbs. Bake for 20 to 25 minutes, or until brown and bubbly.

MACARONI CHICKEN CASSEROLE

8 ounces uncooked pasta shells
2 cups diced, cooked chicken
1/2 cup chopped green pepper
1/2 cup diced onion
2 cans (10 3/4 ounces each) cream of mushroom soup
1 soup can milk
1 cup chicken broth
1 jar (2 ounces) diced pimento
1 can (5 ounces) sliced water chestnuts
8 ounces shredded Cheddar cheese, optional

Heat oven to 350°F. Grease a 9-by-12-inch baking dish; set aside.

In a large mixing bowl, combine pasta, chicken, green pepper, onion, soup, milk, broth, pimento with liquid and water chestnuts with liquid. Pour mixture into prepared dish. Cover and marinate for at least 2 hours, or overnight, in the refrigerator.

Bake, uncovered, for 30 minutes, or until casserole bubbles. Lower oven temperature to 250°F and bake casserole for an additional 30 minutes. Before serving, stir and sprinkle with cheese, if desired.

NOTE: Fr a hearty dish, double the amount of chicken, green pepper and onion. Bake uncovered in preheated 350°F oven for 45 minutes or until casserole bubbles. Lower oven temperature to 250 degrees and allow casserole to bake for an additional 30 minutes.