RECIPE #25 - HOMEMADE MACARONI AND CHEESE

Ingredients:

2 cups of cooked macaroni, drained

2 Tablespoons butter

2 Tablespoons flour

1/2  tsp Salt

1/2 cup milk

1 1/2 cups of shredded sharp cheddar cheese

8 oz of sour cream

Preheat over to 450 degrees. Cook and drain macaroni, set aside. In a sauce pan, melt butter.  Add milk and cheese.  Cook over low heat until blended.  Stir in sour cream.  Add macaroni and mix well.  Remove from heat.  Add 2 Tablespoons of flour and mix well.  Pour into a casserole dish.  Top with shredded cheese.  Cook until cheese is melted on top and the casserole is bubbly, about 20 minutes.

RECIPE #24 - CHEESEY RANCH BREAD

I made these for an Easter treat on Macaroni Kid Palm Coast-Bunnell-Flagler Beach.  You could make them anytime and change out the cookie cutters.  I think when I make it in the future, I will just roll out the pizza dough and make it like a pizza. 

INGREDIENTS:

1 can (13.8 oz) refrigerated pizza crust

3 tablespoon mayonnaise

1 tablespoon ranch dressing and seasoning mix (the dry mix in envelopes)

1/4 cup finely shredded Colby-Monterey Jack cheese blend

Pimento-stuffed olives, parsley, all for decoration

DIRECTIONS:

Heat oven to 400 degrees. Unroll dough and press into a rectangle, just like if you were making a pizza. Using large (3x2 inch) cookie cutters, cut into shapes. Place shapes on an ungreased cookie sheet.

In a small bowl, mix the mayo, dressing mix, and cheese. Blend well.

Spread each shape with about 1 teaspoon of may mixture. Decorate with olives and parsley.

Bake 6 to 8 minutes or until cheese is melted. Serve hot.