The Healthy My Ass Cookbook

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Other Entrée Recipes:

Bacon Cheese Franks

Broiled Lobster Tails

Chicken Enchiladas

Coney Island Casserole

Covered Roaster Turkey

Fettuccine Carbonara

Fettuccine Fiesta

Fried Shrimp

Fried Swai

Honey Mustard Roasted Chicken Thighs


Lemon Butter Chicken

Linguine with Caramelized Onions, Bacon and Olives


Mizithra Cheese and Browned Butter Spaghetti

Oven Barbecued Baby Back Ribs

Oven Barbecued Brisket

Oven Barbecued Country Style Ribs

Oven Braised Pork Steaks

Oven Sesame Chicken

Pan Fried Pork Chops

Pan Seared Parmesan Scallops

Pasta with Three Cheeses

Poor Man's Stroganoff

Pressure Cooked Chuck Roast

Pressure Cooked Corned Beef and Cabbage

Pressure Cooked Country Style Ribs

Pressure Cooked Linguine with Clam Sauce

Prime Rib

Rosemary's Chicken Breasts

Scallops in Beer Cheese Sauce

Seafood Lasagna

Shrimp Fettuccine with Boursin Cheese

Shrimp Scampi Pasta

Slow Cooked Chuck Roast

Slow Roasted Pork Butt


Stuffed Peppers

Swissed Ham and Noodles Casserole

The Italian North Village Sub Sandwich

The Vegetarian North Village Sub Sandwich

Tuna Noodle Casserole


Wild Mushroom and Goat Cheese Lasagna

Ziti con Pollo

Mac and Bacon Cheeseburger Casserole

A bacon cheeseburger casserole substituting macaroni for the bun.


1&1/2 Tbsps. Butter, softened
1/2 Onion, chopped
1/2 lb. Mushrooms, sliced
9 slices Bacon, 1/2 lb. raw
1 lb. Ground Beef, grease drained, raw weight
1/2 tsp. Garlic Salt
1/2 tsp. Black Pepper
1 lb. American Cheese
1/2 lb. Elbow Macaroni, about 2 cups dry
2 Tbsps. Flour
12 ozs. Evaporated Milk
1 cup Milk
1/2 tsp. Salt
1 tsp. Cracked Black Pepper


Set aside the following: a 13x9" 3 quart casserole dish generously greased with the Butter, the chopped Onion, cleaned and sliced Mushrooms, removing stems if desired, and the Bacon cut into 1/2 inch wide pieces, fried in a large skillet (that has a lid) until it just begins to crisp when the grease starts to foam (it will cook to fully crisp in the oven) and drained on paper towel.

Transfer 2 tablespoons of the bacon grease from the skillet to a 2 quart or larger pot and set aside.  Remove most of the remaining bacon grease from the skillet, leaving a thin layer along with the bacon fragments in the skillet.  Add the onion to the skillet to sauté.  Crumble the Ground Beef into the skillet and cook until it just begins to turn brown.  Add the mushrooms, cover and cook until all the beef is browned and the mushrooms have turned gray.  Drain and discard the grease and liquid.  Season with Garlic Salt and Black Pepper to taste.  Set aside.

Set aside 6 whole slices of the American Cheese and quarter the remaining slices.  Preheat the oven to 350°F.

Prepare the Elbow Macaroni as directed on the package, boiling for the shortest amount of time indicated.

Meanwhile, heat the bacon grease in the 2 quart or larger pot.  Stir in the Flour until smooth.  Stir in the Evaporated Milk and the Milk and heat.  Add each quarter slice of cheese, one by one, to the heating milk to melt while stirring.  Add the Salt and Cracked Black Pepper to taste.

Thoroughly drain the macaroni, stirring with a spoon to release water from inside the elbows.  Pour the macaroni into the buttered baking dish.  Pour the cheese and milk sauce over the macaroni.  Evenly spread the beef mixture over the macaroni.  Distribute the bacon evenly over the beef.  Top with the reserved 6 slices of American cheese.

Bake for about 20 minutes or until bubbling and the cheese on top just begins to brown.  Remove from the oven and let stand 15 minutes before serving.


I've also used 1 whole onion chopped and that was good too.

I just recently noticed that the 16-oz. package of Kraft American Cheese has 24 slices that weigh 2/3 of an ounce each, while the 12-oz. package has 16 slices that weigh 3/4 of an ounce each, i.e., those slices are slightly thicker.  Who knew?  Anyway, if you are using more than one 12-oz. package for your one pound of American cheese, use 21 slices, not the 24 slices that come in the one pound package.

See Also:

Mac and Cheese - A creamy baked macaroni and cheese side dish that is a Thanksgiving tradition in African American culture.


Other Information:

Source: My elaboration of Juanita Cox-Burton's Mac and Cheese side dish.

Preparation: 1:20
Bake: 0:20
Total: 2:00

Yield: 3 quarts
Servings: 6

Nutrition Facts per Serving:
807 Calories
51g Fat (56.6% calories from fat)
45g Protein
42g Carbohydrate
2g Dietary Fiber
162mg Cholesterol
1746mg Sodium.

Exchanges per Serving:
2 Grain(Starch)
5 Lean Meat
1/2 Vegetable
1/2 Non-Fat Milk
7 Fat
0 Other Carbohydrates.

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