One Pot Meals

Macaroni and Cheese
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Camp-Simple Macaroni and Cheese

In large saucepan bring 1½ quarts water to a full boil. Add 12 ounces macaroni, ½ cup butter, and 1 pound Velveeta cheese cut into cubes, salt and pepper.

Bring back to boil, stirring until cheese is melted. Reduce heat and simmer, uncovered until macaroni is done.

2-Step Macaroni and Cheese

8 ounces cooked macaroni	½ cup milk
6 ounces cheese – cubed	pepper

While macaroni is cooking, combine milk cheese and pepper. Cook over medium heat until smooth, stir in pasta. Serves 4.

Mac ‘n’ Cheese Soup

2 ½ cups water	1 package frozen peas and carrots
17 ¼ ounce box macaroni and cheese	1 cup shredded cheese
4 cups milk salt and pepper

Boil water in a large pan. Stir in the peas and carrots and macaroni. Save the cheese packet. Cover and boil 5 minutes; do not drain. Add remaining ingredients, including cheese packet. Reduce heat, cover; simmer for 10 minutes, stirring now and then. Serves 6.

Pearl Bailey’s Macaroni and Cheese

4 cups cooked macaroni	½ cup butter in small pieces
½ pound longhorn cheese	1 small can evaporated milk
Milk (to cover)	salt and pepper

Rinse cooked macaroni and put in casserole with butter. Put half of cheese, thinly sliced or cut up, on top of macaroni. Pour on evaporated milk. Cover with regular milk it “swims.” Add seasonings. Cut remaining cheese in large slices and place on top. Bake at 350 degrees for about 1 hour. Serves 6.