Ann'S Cheesey Cheese And Macaroni(Serves 5 To 6) - cooking recipe

Ingredients

2 c. Creamettes macaroni
1/2 c. shredded Colby cheese
6 slices shredded American cheese
1/3 c. shredded Cheddar cheese
1/3 stick butter or margarine
5 Tbsp. milk
1/3 tsp. salt
1 egg
1/2 c. bread crumbs
2 c. rice
1 Tbsp. olive oil
2 oz. lean cured ham, rinsed and diced
1 small green bell pepper, cored, seeded and chopped
1/2 c. chopped onions
1 clove garlic, peeled and finely minced
3 sweet chili peppers, seeded and chopped
1 chicken bouillon cube
3 (4 oz.) cans squid in their ink
6 pimento stuffed Spanish olives
salt and ground black pepper to taste
water to cover rice

Preparation

Wash rice and drain.
Heat oil in a heavy kettle or Dutch oven and brown ham over moderate heat.
Add bell pepper, onions, garlic and chili pepper.
Saute for about 3 minutes.
Add tomato sauce and bouillon cube.
Stir in the squid and add olives.
Stir in the rice and add water to cover contents in kettle by 1/4 to 1/2-inch. Season with salt and pepper.
Bring to a boil.
Cover tightly and simmer on low heat until liquid is absorbed (about 20 minutes). If dried rice is preferred, uncover and simmer 5 minutes longer.