Creamettes Food

CREAMETTES BAKED MACARONI AND CHEESE

Steps:

• Preheat oven to 375 degrees.
• Cook macaroni in 5 quarts boiling water for 8 minutes. Drain macaroni.
• In medium saucepan, melt butter.
• Stir in flour, mustard, and salt. Gradually stir in milk. Cook and stir until mixture thickens slightly.
• Remove from heat.
• Add 1 1/2 cups cheese to milk mixture and stir until melted.
• Stir in macaroni.
• Turn into greased 2 quart baking dish.
• Top with remaining cheese.
• Bake 20-25 minutes or until bubbly.
• Refrigerate leftovers.

CREAMETTES CASSEROLE

Steps:

• Prepare creamettes by directions on box. Drain.
• Brown meat, onion, green pepper and garlic. Drain fat.
• Add macaroni, olives, tomatoes with liquid, corn, tomato sauce, cheese and spices.
• Pour into a 3 quart casserole.
• Top with corn chips.
• Bake at 325 degrees Fahrenheit for 25 minutes.
• Serve with sour cream.

CREAMETTES

Steps:

• Cook Creamette elbow macaroni according to package instructions. Add salt.
• Drain the noodles if access water from boiling. Pour into an an oven-safe bowl. Add the margarine and mix together. Add the tomato soup. Mix together.
• Fold the cheese into fours and place on top of the noodles and push down into the noodles. Put another layer on top of the noodles.
• Bake in the oven at 350 degrees, for 20 minutes, covered.
• Mix together and serve with ketchup (optional).

MACARONI AND CHEESE BUNDT DELIGHT

Steps:

• Prepare macaroni according to package directions; Drain.
• Combine onion, olives, eggs, cream, salt and pepper.
• Add macaroni, Parmesan cheese, and American cheese and toss together.
• Grease a 12 cup Bundt pan with butter or margarine and lightly sprinkle with flour.
• Pour macaroni mixture into Bundt pan.
• Bake at 350F for 40-45 minutes. Cool 10 minutes.
• Loosen edges with rubber spatula and invert onto serving platter.

SUE'S SPAGHETTI SAUCE BY CREAMETTES

Steps:

• In large Dutch oven or stockpot, combine ground beef, sausage, pepperoni, onions, green pepper and garlic. Cook until sausage is no longer pink; drain. Stir in remaining ingredients. Bring to boil. Reduce heat. Simmer, uncovered, until desired consistency, 4 to 8 hours, stirring occasionally. Sauce may be prepared in advance and refrigerated for 1 to 2 days.
• About 4 quarts sauce (18 to 24 servings).
• Prepare 1 pound batches of spaghetti according to directions; drain. Add olive oil; toss to coat. Serve meat sauce over hot spaghetti. Garnish as desired. Serve with Parmesan cheese.
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• NOTES : Sauce may be frozen in serving size batches until ready to reheat.
• Creamettes also says if you have cooked too much pasta, it can be refrigerated up to 3 days in a covered container. Reheat in a microwave or drop pasta in boiling water until hot -- about one minute. Stir gently to separate. . .
• OR FREEZE. Place cooled, oiled pasta in a plastic freeze bag, seal, and freeze for up to 3 weeks. To reheat, remove pasta from bag and add to boiling water; stir gently to separate. Return to boil. Reheat until hot -- about 2 minutes.