Macaroni Salad

1 cup Miracle Whip

1/2 cup sugar

8 oz. pickle relish

1 tbsp. mustard

1 tsp. salt


Celery seed

Tomatoes, diced



Cook desired amount of macaroni, set aside. In large bowl stir together the Miracle Whip, sugar, relish, mustard and salt until smooth. Add cooked macaroni, celery, celery seed and onions. Toss to coat well. Cover and chill. Can then add diced tomatoes, if desired.

Debbie’s Homemade Baked Macaroni and Cheese

Recipe by: Debbie Adams


1 can (5oz.) evaporated milk

2 eggs, lightly beaten

2 Tbsp. butter or margarine, melted

1/4 to 1/2 tsp. ground red pepper (optional) *

1/2 lb. (8ox.) VELVEETA Pasteurized Prepared Cheese Product, cut up

1 cup shredded cheddar cheese

2 cups (8 oz.) elbow macaroni, cooked, drained.


Preheat oven to 350°F. Mix milk and eggs in large bowl. Add butter, red pepper (optional), prepared cheese product and cheddar cheese. Stir in macaroni; mix lightly.

Pour into 1-1/2 quart casserole.

Bake 20 minutes or until heated through.

TIP: May use reduced fat pasteurized prepared cheese product.

* My husband does not care for this spice, so I add a little to my cooked serving.



2.5 (oz.) evaporated milk

1 egg

1 Tbsp. butter or margarine

1/8 to 1/4 ground red pepper (optional) *

1/4 lb.  (4 oz.) Velveeta

1/2 cup of Cheddar Cheese

1 cup (8 oz.) elbow macaroni, cooked, drained

DIRECTIONS: Same as above and change baking dish size.



7.5 oz. evaporated milk

3 eggs

3 Tbsp. butter or margarine, melted

1/2 to 3/4 tsp. ground red pepper (optional) *

3/4 lb of Velveeta Cheese

1 1/2 cups of cheddar cheese

3 cups (120x.) elbow macaroni, cooked, drained.

DIRECTIONS: Same as above, and change baking dish size.

* My husband does not care for this spice, so I add it to my own serving later.