Sandy's Mac and Cheese Special


3 cups dry elbow macaroni

4 quarts boiling, salted water

4 Tbsp. margarine

1 medium-large onion, finely chopped

1 large celery rib, finely chopped

1 cup milk

1 Tbsp. minced garlic

3/4 tsp. garlic powder

3/4 tsp. black pepper

1/2 tsp. paprika

1/2 tsp. Nature's Seasoning

3/4 tsp. salt

8 oz. shredded Colby cheese

8 oz. shredded sharp Cheddar cheese

Couple of dashes of Tabasco hot sauce

1 (14.5 ounce) can stewed tomatoes (well drained)

Bread Crumbs (for sprinkling on top before baking)

2 tsp. salt (for boiling water)


Preheat oven to 350 degrees

Add 2 tsp. of salt to boiling water. Stir in macaroni gradually so that water continues to boil.

Cook, uncovered, on medium, stirring occasionally, about 15 minutes. Drain in a large colander and rinse.

Spray a 3-quart casserole with a nonstick product or rub with shortening.

In large saucepan or Dutch oven, over medium heat, melt margarine (1/2 stick) and stir in chopped onion, celery, and minced garlic.

Saute until onion is crisp-tender; then stir in the milk.

Add the shredded cheeses, a little bit at a time, stirring constantly until all ingredients are well-mixed and cheese is thoroughly melted.

Add drained macaroni and well-drained tomatoes to cheese mixture, along with all seasonings (salt, pepper, Nature's Seasoning, paprika, garlic, and hot sauce). Mix well.

Turn mixture into the baking dish and bake, uncovered, at 350 degrees for 30 minutes.

 Sprinkle bread crumbs mixed with Parmesan on top of mixture before baking.