Feeds something along the general lines of 8-14. But as long as you own the massive cauldron, use the massive cauldron.
Four boxes macaroni and cheese, 1 C magarine, 1 C milk
1 lb Kielbasa
1 tin Ro-Tel tomatos and chilis
1 15 ounce can diced tomatos (should try with stewed tomatos next time).
3-4 pounds ground hamburger, maybe 5 pounds.
1 lb mushrooms, or more
Perhaps 2 C of shredded cheese (jack and chedder for preference)
Chili powder, black pepper to taste
Put large cauldron of water on to boil. This takes a while.
Brown the hamburger. When mostly gray, add kielbasa, sliced in rounds. Cook until lightly browned. Drain grease, then add tomatos and ro-tel, and chili powder and pepper to taste.
Sautee' mushrooms in 1/2 C margerine until softened and a little brown. Retain margerine.
Prepare four boxes of macaroni in large cauldron. Drain water, add cheeze packets, sauteed mushrooms in margerine-juice, remaining margerine, 1 C milk, cheese. Stir, if there's a little extra liquid that's okay.
Add shredded cheese, meats. Stir again. Check to make sure there's enough pepper and chili powder. Serve with french bread.
--From the Semi-frugal White Trash Hyena Cookbook
The Ro-Tel was the latest edition, an it was really, really good, just brought out the richness of the sausage and almost entirely covered up the fact that it was a macaroni base dish.
