Courier Cookbook Macaroni and Cheese

Who doesn't like macaroni and cheese? It's a crowd favorite and finds its way onto every table for any occasion. Whether covered in crushed potato chips, mixed with cream or made with five cheeses, it is a wintertime staple (and springtime, and summertime and fall). And even though you like your Amy's or Kraft mac and cheese from a box, try these instead.

Here are a couple takes on this classic dish. You can always add bacon, seafood or chicken for protein.

Baked Macaroni and Cheese

Submitted by Kate Effinger

Pudd, my grandmother, used to make this all the time and it always made the house smell divine!

Ingredients

1 small bag of elbow macaroni

1 large block of longhorn colby cheddar cheese or sharp cheddar sliced lengthwise into ½ inch slices

1 cup milk

Salt and pepper

Directions

Boil the macaroni until done (approximately 20 minutes) and drain.

Place half of the macaroni in a 9x13 baking dish. Cover with half of the cheese.

Repeat with the remaining macaroni and cheese.

Pour the milk over the top until it reaches halfway up the height of the baking dish.

Salt and pepper, if desired.

Bake at 350 degrees for 30 minutes.

Macaroni and Cheese with Potato Chip Topping

Submitted by Suzanne Garner

This is a classic take on macaroni and cheese that is sure to be a crowd pleaser.

Ingredients

2½ cups (half a big bag) of elbow macaroni or whatever macaroni you like or have

1 chopped white or yellow onion

¼+ cup butter

Salt and lots of pepper

¼ cup flour

1¾ cup milk

12-16 oz. shredded sharp cheddar cheese or whatever you have or like (gruyere. swiss, colby, asiago, fontina, etc.)

Extra cheese for the top

Crushed Ruffles potato chips

Directions

Cook macaroni, drain and put aside.

Saute onion with butter until translucent or almost caramelized.

Add salt and lots of pepper.

Add flour and stir until bubbly. Don't burn it.

Add milk and stir until just bubbling.

Turn down heat and stir for 1 minute or until desired thickness (not too thick).

Take off heat and add cheese.

Stir until melted. Add more pepper.

Add cheese mixture to the macaroni or vice versa.

Put in a 9x13 baking pan and spread it out.

Top with a lot of cheese.

(You can freeze it at this point for later).

Top the cheese with Ruffles (you can substitute other potato chips but Ruffles are the best).

Bake at 375 degrees for 30 minutes or until bubbly and the top is light brown.

Enjoy!

Next week our recipe topic will be your go-to appetizers. Submit them to editorial@lhvc.com.