Little Slugger Chili Mac

This time of year (with the start of Little League baseball) it can be so busy. Between homework, practices & games there is little time to prepare dinner. I named this version of chili mac after my little slugger. He ate 2 plates of this after batting practice one night. I think it was a home run!

Ingredients

1 1/4 c uncooked elbow macaroni

1 # ground chuck

1/2 c green pepper, chopped

1/2 c onion, chopped

2 cans chili with beans

1 can corn, drained

1 1/2 c shredded cheddar cheese

Directions

Cook macaroni according to package directions. In a large skillet cook ground chuck, green pepper & onion until no longer pink. Drain. Stir in chili & corn. Drain macaroni. Add macaroni to skillet & heat through. Turn off heat. Sprinkle with cheese. Cover until cheese is melted.

Baked E-Z Ziti

Just like it says.... E - Z !!!


Ingredients
3-4 c Spaghetti sauce (I use my homemade sauce, but your favorite jar sauce will work just fine)
15 oz Ricotta cheese
16 oz Ziti, cooked & drained
4 c Shredded Mozzarella cheese, divided
Salt & pepper to taste
1/4 c Parmesan cheese

Directions
Mix sauce & ricotta cheese in a large bowl. Add ziti, 3 cups of the mozzarella cheese, salt & pepper. Toss to mix well. Pour into a lightly greased 9x13 baking dish. Sprinkle with remaining mozzarella & Parmesan cheeses. Bake at 350 degrees for 40 minutes or until heated through.

Mexican Macaroni

This recipe comes from one of my long-time, best friends, Tammy. She was the first friend I ever made when I moved to GA 14 1/2 years ago. This fall, she & her family moved to VA. It has been difficult not to have her around anymore. Phone calls, emails & text messages just aren't the same. I can't wait to try her new favorite recipe.

Ingredients
8 oz package (uncooked) elbow macaroni
10 oz can diced tomatoes and green chilis (undrained)
1 can cream of mushroom soup (undiluted)
1 c of water
8 oz sour cream
4.5 oz can chopped green chilis
2 c Mexican four cheese blend

Directions
Stir together first 6 ingredients in a bowl, stir in 1 1/2 cups of cheese. Pour mixture into greased crockpot. Top with remaining 1/2 cup of cheese. Cook on low for 4 1/2 hours.

Macaroni Vegetable Soup

This hearty soup is ready in literally minutes. We really like this & it is great for lunch the next day.

Ingredients
1 package (1.4 ounces) vegetable soup mix
1 envelope (.6 ounce) cream of chicken soup mix
2 cans (5-1/2 ounces each) spicy tomato juice (I actually used 1 large can of regular tomato juice)
4 cups water
2 cans (15 ounces each) mixed vegetables, drained (I used the one with carrots, peas, green beans, Lima beans)
Dash crushed red pepper flakes
Dash dried minced garlic
1/2 cup uncooked elbow macaroni

Directions
In a Dutch oven, combine soup mixes and tomato juice. Stir in the water, mixed vegetables, pepper flakes and garlic; bring to a boil. Add macaroni. Reduce heat; cook, uncovered, for 10-15 minutes or until macaroni is tender, stirring occasionally.

Cheeseburger Chili Mac & Cheese

This recipe is courtesy of the Rachael Ray show. Kevin & Ian were watching it on MLK day & they asked me to make it. As Rachael says, "YUM-O!"

Ingredients
2 tbsp extra virgin olive oil (EVOO)
1 1/2 pounds ground sirloin (I used ground chuck)
1 large onion, finely chopped
2 tbsp chili powder
Salt and ground black pepper
1/2 c. ketchup
1/4 c. yellow mustard
1 to 2 c. beef stock (depending on how liquid-y you want it)
1 pound whole wheat elbow macaroni
1 1/2 c. shredded sharp yellow cheddar (the sharper the better!)

Directions
Pre-heat broiler. Bring a large pot of water to a boil over high heat for the pasta. Place a medium pot over medium-high heat with 2 turns of the pan of EVOO, about 2 tablespoons. Add the meat to the pan and cook until golden brown, 5-6 minutes. Add the onion and chili powder to the pan, season with salt and pepper, and cook until the onion is tender, 4-5 minutes. Add the ketchup, mustard and beef stock to the pot, bring up to a bubble and simmer until slightly thickened, 4-5 minutes. While the chili is working, salt the boiling water and drop the pasta in. Cook to al dente according to package directions then drain thoroughly and return it to the pot. Add the chili to the pot with the pasta and give everything a good toss. Transfer to a casserole dish and top with the shredded cheese. Place the casserole under the broiler to melt and brown the cheese. Serve with a simple salad alongside.

Ham Mac & Cheese

This is a complete meal. It is great for a cold winter evening.

Ingredients
1 package (7-1/4 ounces) macaroni and cheese dinner mix
3/4 c. soft bread crumbs
2 tbsp. grated Parmesan cheese
1 tbsp. minced fresh parsley
1 tbsp. butter, melted
1 c. cubed fully cooked ham
1 c. (8 ounces) cream-style cottage cheese
1/2 c. sour cream
2 tbsp. sliced green onion
1 tbsp. diced pimientos, optional
1/4 tsp. salt
1/4 tsp. ground mustard

Directions
Prepare macaroni dinner mix according to package directions.
Meanwhile, in a small bowl, combine the bread crumbs, Parmesan cheese, parsley and butter; set aside. In a large bowl, combine the macaroni and cheese, ham, cottage cheese, sour cream, green onion, pimientos if desired, salt and mustard. Pour into a greased 1-1/2 qt. baking dish. Sprinkle with bread crumb mixture.
Bake, uncovered, at 350° for 35-40 minutes or until heated through. Yield: 4 servings.

Cheddar Spirals & Hamburgers

A lot of people love my macaroni & cheese. I have changed the recipe over time. Sometimes I try some new cheeses or take something out. I am not sure if I ever make it the same way twice. This version is one of MY favorites.

Ingredients
1 package (16 ounces) spiral pasta
2 c. half-and-half cream
1 can (10-3/4 ounces) condensed cheddar cheese soup, undiluted
1/2 c. butter, melted
4 c. (16 ounces) shredded cheddar cheese

Directions
Cook pasta according to package directions; drain. In a 5-qt. slow cooker, combine the cream, soup and butter until smooth; stir in the cheese and pasta. Cover and cook on low for 2-1/2 hours or until cheese is melted. Yield: 12-15 servings.

I served this with grilled hamburgers on whole wheat buns. For a variation of the regular grilled hamburger, try this. Before making your hamburger patties, add Dale's, dehydrated minced onion, salt & pepper to your ground meat (I always buy ground chuck or ground round). Then mix well & allow to marinate in the fridge. When you are ready to eat, light the grill, patty out the hamburgers & grill away (or send your husband out to grill). They are delicious. Thanks Brandee & Chris for the great idea!