Finally the Right Recipe!

 1/2 lb macaroni 1 Tbls butter 1 egg, beaten 3 cups grated sharp cheddar cheese 1 cup warm milk 1 tsp salt 1 tsp dry mustard 1/2 tsp Worcestershire sauce a pinch of paprika 1. Preheat oven to 350 degrees F Butter a 2-quart casserole dish. 2. Add macaroni to 2 quarts of boiling salted water and cook for 10 minutes. 3. Drain well in a colander. Transfer to a mixing bowl. 4. Stir in butter and beaten egg. Add 2 1/2 cups of the grated cheese. 5. In a small bowl, combine milk with salt, mustard and Worcestershire sauce  6. Spoon macaroni and cheese into the prepared casserole. Pour milk mixture over and sprinkle top with the remaining cheese. 7. Sprinkle with paprika. Bake on middle shelf of preheated oven for 35 to 40 minutes, or until macaroni is firm to the touch and the top is crusty and browned. 

Ingredients: 1 pound of chicken 1 package of cream cheese 1 small can of chopped green chiles Red or Green Enchilada sauce Large tortillas Grated cheddar cheese Directions: Mix chicken, cream cheese, and green chiles together.  Spread enchilada sauce (red of green) on the bottom of a baking dish. Wrap chicken, cream cheese mixture in large tortillas.  Lay enchiladas in the pan. Cover with more enchilada sauce. Sprinkle grated cheddar cheese over each enchilada. Bake at 350 degrees until cheese is melted and lightly golden and until enchiladas are hot (approximately 30 minutes.)

Ingredients: 1/2 lb cooked macaroni (drained well) nonstick cooking spray 1 - 12 oz can evaporated milk 1 1/2 cup milk 2 beaten eggs 1 tsp salt 1/2 tsp black pepper 4 cups extra sharp cheddar cheese Directions: Spray crockpot with nonstick spray. Place macaroni in crockpot. Add remaining ingredients EXCEPT one cup of the cheese. Mix well. Sprinkle remaining cheese on top. Cover and cook 4-5 hours on LOW. DO NOT lift lid or stir.

1  pkg.  (16 oz.) salad greens 2  stalks  celery, thinly sliced 1/2  cup  chopped red pepper s 2  green onion s, sliced 1  pkg.  (10 oz.) frozen peas, thawed 3/4  cup  KRAFT Real Mayo Mayonnaise 3/4  cup  KRAFT Shredded Sharp Cheddar Cheese 12  slices  OSCAR MAYER Fully Cooked Bacon, cooked and crumbled Place greens in large glass bowl; top with layers of celery, peppers, onions and peas. Spread mayo over peas, completely covering top of salad and sealing to edge of bowl. Sprinkle with cheese and bacon. Refrigerate 2 to 12 hours to blend flavors. Toss before serving, if desired.

Prep time: 15 min Prep Time: 15 min Cook Time: 10-15 minutes INGREDIENTS 1 lb ground beef 1⁄4 cup onions, diced 2 tablespoons cilantro, chopped  2 cloves garlic, minced 1/2 teaspoon cumin 1/4 teaspoon chipotle chili powder  Salt and pepper to taste 1 tablespoon vegetable oil 4 small flour tortillas  1 cup Mexican cheese blend, shredded 1 jalapeño, sliced and deseeded  Sliced tomatoes Sliced avocados  Chipotle Mayo 1) In a bowl, add ground beef, onions, cilantro, garlic, cumin, chipotle chili powder, salt and pepper. Mix until everything is combined. Make two large burger patties (similar to the size of your tortillas).  2) Heat vegetable oil in a skillet over high heat, reduce to medium-high and cook burgers, about 3 to 4 minutes per side. Add a few more minutes if you want them more well done. Remove burgers from skillet and set aside.  3) Drain excess oil from pan. Evenly divide shredded cheese among 4 tortillas, an...