#macaronimagic

A comforting and hearty casserole featuring ground beef, creamy mushroom soup, tomatoes, and gooey cheddar cheese, all baked together with tender elbow macaroni.

Ingredients: 1 lb ground beef. 1 onion, chopped. 1 can condensed cream of mushroom soup. 1 can diced tomatoes, drained. 1 cup shredded cheddar cheese. 1 cup uncooked elbow macaroni. Salt and pepper to taste.

Instructions: Warm the oven up to 175F 350C. Add onion and ground beef to a skillet. Cook over medium heat until the onion is soft and the beef is browned. Get rid of extra fat. Put the cooked beef mixture, cream of mushroom soup, diced tomatoes, shredded cheddar cheese, and elbow macaroni that hasn't been cooked into a large bowl. Add pepper and salt to taste. Combine well. Move the mixture to a casserole dish that has been greased. Put foil over it and bake for 30 minutes. Take off the foil and bake for another 10 to 15 minutes, or until the cheese melts and the sauce bubbles. Enjoy while hot!

Prep Time: 15 minutes

Cook Time: 45 minutes

Mom's Classic Macaroni Salad is a tried-and-true recipe that can be used as a side dish for any meal or on a picnic. People love this salad because it has a creamy dressing, soft macaroni noodles, and crunchy vegetables.

Ingredients: 2 cups macaroni noodles, cooked and cooled. 1 cup mayonnaise. 2 tablespoons yellow mustard. 1 tablespoon white vinegar. 1/2 teaspoon salt. 1/4 teaspoon black pepper. 1/2 cup celery, finely chopped. 1/2 cup red bell pepper, finely chopped. 1/4 cup red onion, finely chopped. 1/4 cup sweet pickle relish. 2 hard-boiled eggs, chopped.

Instructions: In a large mixing bowl, combine mayonnaise, mustard, vinegar, salt, and pepper. Mix well. Add cooked and cooled macaroni noodles to the bowl. Stir until noodles are evenly coated with the dressing. Fold in celery, red bell pepper, red onion, pickle relish, and chopped hard-boiled eggs. Cover and refrigerate for at least 1 hour before serving. Garnish with additional chopped eggs or paprika if desired.

Prep Time: 15 minutes

Cook Time: 10 minutes

When you mix Beekman 1802 Blaak cheese with traditional macaroni pasta, you get a dish that is both comforting and filling that's great for any event.

Ingredients: 8 oz Beekman 1802 Blaak cheese, grated. 8 oz macaroni pasta. 2 cups milk. 2 tablespoons butter. 2 tablespoons all-purpose flour. Salt and pepper to taste. 1/2 cup breadcrumbs.

Instructions: Preheat oven to 375F 190C. Cook macaroni pasta according to package instructions until al dente. Drain and set aside. In a saucepan, melt butter over medium heat. Stir in flour and cook for 1-2 minutes to make a roux. Gradually whisk in milk until smooth. Cook, stirring constantly, until the sauce thickens, about 5 minutes. Reduce heat to low. Add grated Blaak cheese to the sauce and stir until melted and smooth. Season with salt and pepper. Add cooked macaroni to the cheese sauce and stir to coat evenly. Transfer the macaroni and cheese mixture to a baking dish. Sprinkle breadcrumbs evenly over the top. Bake in the preheated oven for 20-25 minutes, or until the top is golden and the cheese is bubbly. Serve hot and enjoy!

Prep Time: 15 minutes

Cook Time: 25 minutes