1 8-ounce package elbow macaroni
3 cups thin white sauce
1/2 pound grated cheese
Boil macaroni in salted water. Melt half of the cheese in the white sauce and mix well with macaroni. Place in buttered casserole and sprinkle remaining cheese on top.
A vintage recipe card for Chili Egg Puff made with eggs, flour, baking powder, small curd cottage cheese, jack cheese, butter, and green chilies.
A vintage recipe from Honeybaked Ham for an Impossible Quiche made with Honeybaked Ham, bacon, milk, Bisquick, eggs, salt, pepper, onion, cheese, and mushrooms.
A vintage clipped recipe for a Crustless Garden Quiche made with eggs, flour, soda, salt, cottage cheese, cheese, onion, peppers, green onions, and parsley.
