Begin by boiling water for mac and cheese.
While that
egrees.
While waiting for water to boil for mac & cheese --.
Cook
ot. Do not move it for 3-4 minutes until well
Put fruit and coconut in a large mixing bowl.
Sprinkle dry Jell-O over fruit and blend.
Add Cool Whip and marshmallows. Stir well.
Cover and refrigerate for at least 1 hour.
Garnish with mint or maraschino cherries.
Serves 10 to 20.
ostco* This cheese MAKES the recipe, so do not skimp out
br>Add Flour and cook for 1 to 2 minutes.
Heat water for macaroni.
While water heats, dice onion and celery.
In large skillet, cook ground beef, onion and celery until meat is no longer pink.
Add tomatoes (with liquid), corn, and taco seasoning to meat mixture and let simmer.
While meat simmers, prepare mac and cheese as directed.
Combine meat mixture with mac and cheese, mixing well.
Serve with sour cream.
NOTE: After I post this recipe, one of the cheese names
Boil Elbow Macaroni and drain, then pour into buttered casserole dish.
In a saucepot, heat evaporated milk, butter and cheeses on medium heat until all is melted together, stirring frequently. Mix in salt, pepper, and onion powder.
Pour into macaroni in the casserole dish and mix well. Foil and bake at 350 for 25 minutes.
Uncover casserole dish and sprinkle the reserved 1/4 cup of pepper jack and topping of choice on top of the mac and cheese. Broil on high until topping is browned and cheese is melted.
Teens LOVE this recipe!
salt, and pepper, and cook for about 15 seconds. Add the
he top of MAC-N-CHEESE.
Bake uncovered for 40 minutes
ucepan. Add flour and cook for 2 minutes, stirring constantly.
For the bechamel sauce:
Melt
In a saute pan over medium-low heat, heat the oil for 1 minute. Add the leeks and shallots and sweat for about 15 minutes, stirring often until very tender.
Add cream and vermouth. Increase heat to medium-high, and simmer, stirring often, until thickened, 8-10 minutes.
Fold in pickles and mustard.
Season the sauce generously with pickle juice and salt, to taste.
Cool, and serve it cool. Will keep for 3 days in the refrigerator.
Prepare Mac n Cheese according to directions. Stop before step 3. Crumble Chorizo in skillet and cook 7 minutes on medium heat. Tilt pan to drain grease off meat. Combine Macaroni, cheese sauce, and chorizo in loaf pan. Sprinkle with shredded cheese and bread crumb topping. Bake at 425 degrees for 8 minutes. Serve hot!
For the mac and cheese:
Cook the
Preheat oven to 350\u00b0F.
Prepare mac and cheese according to directions on box.
Brown beef and onion with salt and pepper to taste.
Mix Macaroni and Cheese with Beef and add milk and cream of mushroom soup in buttered casserole dish.
Bake uncovered for 25 minutes.
irections on the box of Mac and Cheese.
Preheat oven
f water to a boil for the pasta. Salt water and
Make the bechamel sauce, recipe follows, in a large 12-