Friday, September 28, 2012

Old-Fashioned Velveeta Macaroni and Cheese Plus Homemade 
Thousand Island Dressing

The ice cream picture got your attention, didn’t it! More about that later, but right now I want to share some 1950’s food history from my house, the one I lived in as a child.

When I was a kid, we ate meatloaf and casseroles weeknights. On weekends, Sundays in particular, we indulged in an inexpensive cut of beef or a whole roasting chicken baked in the oven while we were at church. Accompanying each meal was potatoes, mashed or simply cut up and boiled, plus a can of vegetables, usually peas or carrots, often peas and carrots mixed.

Mom’s cooking. Comfort foods.

Most of all there was Velveeta Macaroni and Cheese.



2 cups cooked elbow macaroni (1-1/2 cups or less of dry pasta)
1/4 cup butter, divided (3 T./1 T.)
1/4 cup flour, all purpose or whole wheat
1 cup milk (I used skim because it’s what I have in the refrigerator)
1/2-pound (8 oz.) Velveeta, a "Pasteurized Prepared Cheese Product”
6 Ritz crackers, crushed


1. Melt 3 tablespoons of butter over medium heat.

2. Stir in flour with a whisk or a fork. Stir 2-3 minutes.

3. Gradually stir in milk and continuing stirring until boils and thickens.

4. Add cheese cubes and stir till melted.

5. Melt 1 tablespoon butter in microwave (10-15 seconds). Mix in cracker crumbs.

6. Pour mac and cheese mixture into oiled or butter casserole dish and top with cracker mixture.

7. Bake in preheated 350-degree Fahrenheit oven 20 minutes, or until bubbly.

The Velveeta makes this a very salty dish, so there is absolutely no need to use additional salt.

As an adult, I’ve wondered why we didn’t eat salads in my childhood home. One day it came to me, that was back in the days of Iceberg Lettuce. I can see it now. Each of us had a small salad plate with a big wedge of iceberg topped with a generous helping of Homemade Thousand Island Dressing.

I will NOT eat iceberg now ~ dull taste and no nutritional value ~ so the lettuces you're seeing pictured here are Romaine and Leafy Green.


1/2 cup mayonnaise
1/4 cup (or less) ketchup
1-2 T. pickle relish

As usual, I was missing an ingredient. In this case, it was the relish, so I substituted two (2) Kosher dill pickle slices, finely chopped.

Moving back to the present, here in 2012, I’ve discovered a wonderful recipe from Bam’s Kitchen. There are just four ingredients in Bam’s Orange-Coconut-Cardamon Ice Lollies and they truly do melt in your mouth! While you’re in Bam’s Kitchen getting this recipe, cruise around and see what else catches your fancy.

Instead of popsicle molds, I used 5 ounce Dixie cups. And, in place of popsicle sticks, I used colorful plastic kids utensils.

I used a photo of ice cream to get your attention. It worked, didn’t it! For the first time ever, I bought a container of “shell”, the chocolate (in this case, chocolate-peanut butter) that you pour on something frozen like ice cream and it freeze, too.

Vanilla ice-cream, chocolate-peanut butter shell and candy sprinkles. It even looks appealing in black and white.


  1. Wow, delicious looking macroni. Loved your idea of Popsicle with colorful spoons, Surely a big hit with the kids :)

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    1. This big kid is the only one who has tasted the popsicles so far... lucky me!

  2. A lovely post and I really like your macaroni cheese. Was fooled for a moment by the ice-cream photo! :)

  3. Mmmm yes I do want to know more about that ice cream my friend ;)
    It got my attention! And I love the family past associated with this delicious looking meal!

    Choc Chip Uru

    1. CCU, hope it doesn't disappoint, but the ice cream is a simple store brand vanilla topped with (magic) shell and candy sprinkles.

  4. wow...wat a fantastic healthy it absolutely..
    Tasty Appetite


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