Baked Mac 'n Cheese

I LOVE Mac 'n Cheese. Always have and I probably always will.

Baked Mac 'n Cheese
2 cups dried elbow macaroni (4 cups cooked)
1/3 cup grated Cheddar Cheese
1/3 cup grated Swiss Cheese
1/3 cup grated Jack Cheese
1/3 cup grated Colby Cheese
1/3 cup grated Muenster Cheese
1/3 cup grated Parmesan Cheese
1/2 cup sour cream
4 tablespoons butter, cut into pieces
3 eggs
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup milk
Nonstick spray

Topping:
1 cup bread crumbs
1 teaspoon paprika
1/4 cup butter, melted
1/4 cup grated Parmesan
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Preheat oven to 350°.

In a large pot, bring water to boil. Season water with salt and cook macaroni until al dente, about 10 minutes. Drain pasta and place in a large bowl and while pasta is still hot add all the cheese. In a separate medium bowl, using a whisk, combine the sour cream, butter, eggs, salt, pepper, and milk and add to the macaroni mixture. Spray casserole dish with nonstick and pour macaroni mixture into the dish.

For the topping, in a small bowl, mix the bread crumbs with the paprika, butter, and the Parmesan. Sprinkle the bread crumb mixture over the macaroni and bake until golden brown and bubbly, about 30-45 minutes
Top with additional cheese, if desired

Olive Garden Alfredo Sauce

Its not quite as good as the Olive Garden, but this is the best recipe for Alfredo sauce that I have been able to find. In my small town grocery store, I can't always find Romano cheese. If that is the case, I just double the Parmesan cheese. The only time I have found Romano is in the spaghetti section where they keep the Parmesan cheese that can be sprinkled over spaghetti. I bought all 5 containers and I'm glad I did because they haven't had any since.

Olive Garden Alfredo Sauce
1-1/2 cups milk
1-1/2 cups heavy cream
1/2 cup Parmesan cheese, grated
1/2 cup Romano cheese, grated
6 egg yolks
salt and pepper to taste
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Heat milk and cream in a heavy bottom saucepan until it begins to simmer. Turn off heat. Slowly whip in cheese, then remove from heat.

Place egg yolks in a separate bowl and slowly whip in a portion of the hot milk and cream mixture. Slowly add egg yolk mixture back into remaining cream mixture. Place back on very low heat and continually stir until simmering. Take sauce off heat so it thickens.

Season to taste with salt and black pepper. Serve over your favorite pasta.

Velveeta Pasta

Velveeta Pasta
2 lbs. hamburger
1 can stewed tomatoes
1 can cream of chicken soup
1 cup Velveeta cheese, cubed
6 tsp. butter
1 green pepper, diced
1 medium onion, chopped
1 pkg. wide noodles, cooked & drained
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Brown burger with onion and pepper. Drain. Add soup, tomatoes and cheese. Stir until cheese is melted. Stir in noodles. Bake at 350° for 30 minutes.

Ham 'n' Cheese Pasta

Velveeta isn't my favorite, but since I tend to be a more picky eater than others I can see how normal people would enjoy this dish so I thought I would share it.

Ham 'n' Cheese Pasta8 oz. uncooked pasta shells
1 lb. process cheese (Velveeta), cubed
1/2 cup milk
2 Tbs. ketchup
1 Tbs. horseradish
2 cups cubed fully cooked ham
1 pkg. (8 oz.) frozen peas, thawed
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Cook pasta according to package directions. Meanwhile, in a microwave-safe bowl, combine cheese and milk. Cover and microwave on high for 2 minutes; stir. Heat 1-2 minutes longer or until smooth, stirring twice. Stir in ketchup and horseradish until blended.
Drain pasta and place in a bowl. Stir in the ham, peas and cheese sauce. Transfer to a greased 2-qt. baking dish. Cover and bake at 350° for 30-35 minutes or until bubbly.