Today is Veterans’ Day: Make a good mac and cheese meal and celebrate together

By on November 11, 2019

Back in the day,  somebody gave me a subscription to a magazine that celebrated  soldiers.  It was quite funny and I remember being puzzled and amused by all the jokes about the food that soldiers could expect.

Now, lo these many years later,  I say of all the things we have to be grateful for, when it comes to the military,  good food is at the top of the list.  You might not think about it, but many of the forward-thinking innovations in our diet, began with the U.S. Military.  They were the ones who figured out ways to move foods around,  en masse, and still turn out a decent meal at the bare edgs of danger.

So,  I for one am dedicating this day to our U.S. Heroes.  Thank you, military and veterans, for keeping us safe.  We salute you.

Triple Cream Mac and Cheese:


Why not treat your family or military members with simple ol’ mac and cheese? Plenty of U.S. Navy recruits enjoy this meal during their deployment. The taste and simplicity of making and heating it is what makes it so popular among military men. Whether you’re at home, inviting a Veteran to dinner, or shipping this recipe abroad to a member, you’ll manage to find an audience that will love it.

Easy Pleasy Mac N Cheesy – US Navy Style

  • 8 ounces elbow macaroni
  • 8 ounces processed cheese (such as Velveeta, cubed
  • 1 (10.75 ounce) can condensed Cheddar cheese soup
  • 1 cup sour cream
  • 1/4 cup freshly shredded Parmesan cheese
  • 1/2 cup milk
  • salt and ground black pepper to taste
  • 1/2 cup crushed saltine crackers
  • 2 tablespoons butter, melted


  1. Preheat oven to 350 degrees F (175 degrees C). Grease an 8×8-inch baking dish.
  2. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the macaroni, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well in a colander set in the sink. Transfer the macaroni to a large bowl, and stir in the processed cheese cubes, Cheddar cheese soup, sour cream, Parmesan cheese, milk, salt, and black pepper. Pour into the prepared baking dish. Mix the cracker crumbs with the butter, and sprinkle over the casserole. Cover the casserole with aluminum foil.
  3. Bake in the preheated oven until bubbling, about 30 minutes; remove foil and bake until crumbs are golden brown, 5 to 10 more minutes.
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About Linda Eckhardt

Linda West Eckhardt, is an award winning journalist, food writer, and nutritionist. Her more than 20 cookbooks have garnered prizes including the James Beard prize for the best cookbook for a text she wrote with her daughter, Katherine West DeFoyd, entitled Entertaining 101, Doubleday. Their follow-up book, Stylish One Dish Dinners, Doubleday, was also nominated for a James Beard prize. Their next book, The High Protein Cookbook, Clarkson Potter, remains a best seller after 12 years. That book was designed to accompany low carb diet plans. Her ground-breaking book, Bread in Half The Time, Broadway Books, was named the Best Cookbook in America by the prestigious IACP, The Julia Child award. Her award winning radio work with Jennifer English, for a national show on the Food and Wine radio network, was nominated for a James Beard Prize for a show called, “I Know What You Ate Last Summer.”