Macaroni and Cheese

Macaroni and Cheese

from Favorites

1 lb elbow macaroni (about 4 cups uncooked)
1/4 cup butter
4 T flour
2 cups milk
1/2 tsp salt
1/4 tsp pepper
1/2 tsp dry mustard
3 cups grated Cheddar Cheese

Cook macaroni in boiling, salted water according to package directions and drain. In a large saucepan, melt butter. Add flour and stir. Pour in milk and cook, stirring constantly, until thick. Add salt, pepper and dry mustard, then add 2 1/2 cups of the cheese and stir just until cheese is melted. Remove from heat and add cooked macaroni and mix together. Pour into 9"x13" baking pan, sprinkle remaining 1/2 cup cheese on top and bake at 350 degrees for 30 minutes.

Cheese Soup

Cheese Soup

from Leslie Jennings

3-4 carrots, chopped small
1 (10 oz) package frozen peas
4-5 stalks celery, chopped small
1 onion, chopped small
1 1/2 cubes butter
3/4 cup flour (about)
1 can chicken broth
1 1/2 quarts hot water
1 lb jar Cheese Whiz

Cut carrots and celery, boil. Place jar of Cheese Whiz in boiling water to melt cheese. Cook peas as directed.
Melt butter in large pan. Form paste with flour (roux) stirring constantly. Gradually add water and broth until thick. Take off heat to add cheese and vegetables. (Add more water if it's too thick.)  Simmer for 1/2 to 1 hour (the longer the better!) ... or make it ahead, freeze then let it simmer in the crock pot!

Serve with hot rolls and green salad!

Cheesy Quesadillas

Cheesy Quesadillas

from: Megan Kroff

15 oz can black beans, drained
10 oz bag frozen corn, defrosted
1/2 cup cheddar cheese, shredded
1/2 cup sour cream
2/3 cup salsa
6 flour tortillas

Preheat oven to 350 degrees. In large bowl, mix black beans, corn and cheese. Mix sour cream and salsa in separate bowl. Spread tortillas with salsa mixture; top half of each tortilla with bean mixture. Fold tortilla and bake for 15 to 20 minutes. Cut in triangles and serve.