Mac & Cheese

Yield:
Makes 8 servings

Ingredients:
1 (8-ounce) package elbow macaroni (about 2 cups uncooked macaroni)
2 cups milk
1/4 cup all-purpose flour
1 teaspoon onion salt
2 (10-ounce) blocks sharp Cheddar cheese, shredded (about 4 1/2 cups) and divided*
1 cup soft breadcrumbs (4 slices, crusts removed)
1/4 cup butter or margarine, melted

Directions:
1. Cook macaroni according to package directions; drain well. Set aside.
2. Place milk, flour, and onion salt in a quart jar; cover tightly, and shake vigorously 1 minute.
3. Stir together flour mixture, 3 1/2 cups cheese, and macaroni.
4. Pour macaroni mixture into a lightly greased 13- x 9-inch baking dish or 2 (11-inch) oval baking dishes.
5. Sprinkle evenly with breadcrumbs and remaining 1 cup cheese; drizzle evenly with melted butter.
6. Bake at 350° for 45 minutes or until golden brown.

*20 ounces loaf pasteurized prepared cheese product, shredded or cut into small cubes, may be substituted. Omit breadcrumbs if using prepared cheese product.

Note: You can use Kraft Cracker Barrel Sharp Cheddar Cheese.

Sweet Potato Casserole

Yield:
Makes 6 to 8 servings

Ingredients:
4 1/2 pounds sweet potatoes
1 cup sugar
1/4 cup milk
1/2 cup butter, softened
2 large eggs
1 teaspoon vanilla extract
1/4 teaspoon salt
1 1/4 cups cornflakes cereal, crushed
1/4 cup chopped pecans
1 tablespoon brown sugar
1 tablespoon butter, melted
1 1/2 cups miniature marshmallows

Directions:
1. Bake sweet potatoes at 400° for about 1 hour or until tender. Let cool to touch; peel and mash sweet potatoes.
2. Beat mashed sweet potatoes, sugar, and next 5 ingredients at medium speed with an electric mixer until smooth.
3. Spoon potato mixture into a greased 11- x 7-inch baking dish.
4. Combine cornflakes cereal and next 3 ingredients in a small bowl.
5. Sprinkle diagonally over casserole in rows 2 inches apart.
6. Bake at 350° for 30 minutes.
7. Remove from oven; let stand 10 minutes.
8. Sprinkle alternate rows with marshmallows; bake 10 additional minutes.
9. Let stand 10 minutes before serving.

King Ranch Casserole

Ingredients:
1 large onion, chopped
1 large green bell pepper, chopped
2 tablespoons vegetable oil
2 cups chopped cooked chicken
1 (10 3/4-ounce) can cream of chicken soup, undiluted
1 (10 3/4-ounce) can cream of mushroom soup, undiluted
1 (10-ounce) can diced tomato and green chiles
1 teaspoon chili powder
1/4 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon pepper
12 (6-inch) corn tortillas
2 cups (8 ounces) shredded Cheddar cheese, divided

Directions:
1. Sauté onion and bell pepper in hot oil in a large skillet over medium-high heat 5 minutes or until tender.
2. Stir in chicken and next 7 ingredients; remove from heat.
3. Tear tortillas into 1-inch pieces; layer one-third of tortilla pieces in bottom of a lightly greased 13- x 9-inch baking dish.
4. Top with one-third of chicken mixture and 2/3 cup cheese. Repeat layers twice.
5. Bake at 350° for 30 to 35 minutes.

Note: Freeze casserole up to 1 month, if desired. Thaw in refrigerator overnight, and bake as directed.