Ingredients

• 1/4 cup butter or margarine
• 1 tbsp. minced garlic
• 4 1/2 tbsp. flour
• 4 cups whole milk
• 1 1/2 tsp. salt
• 1/4 tsp. black pepper
• 1 cup sour cream
• 1/4 cup grated high-quality parmesan cheese
• 1 lb penne pasta
• 2 cups (8 oz by weight) shredded medium cheddar cheese
• 2 cups (8 oz by weight) shredded monterey jack cheese
• 1/2 cup (approx.) dried bread crumbs, fine

Directions

Melt butter in large heavy-bottom saucepan over medium heat. Add garlic and saute, stirring, about 20 seconds — do not let garlic brown. Stir in flour and cook about 1 minute, stirring constantly. Add milk while stirring vigorously with whisk. Bring to simmer and whisk occasionally until sauce is thickened, 3 to 4 minutes. Remove from heat. Stir in salt, pepper, sour cream and parmesan cheese. Set aside. Meanwhile, bring large pan of water to boil. Add pasta and cook according to package directions until done. Drain well. Mix together pasta and sauce in very large bowl. Fold in cheddar and jack cheeses until well combined. Transfer mixture to lightly buttered 13×9-inch baking pan. Sprinkle with bread crumbs and bake at 375 degrees about 30 minutes or until pasta is heated through, sides are slightly bubbling and top is golden brown.

Ingredients

• 500g dried pasta, pennette
• 25g Butter
• 200g full-fat soft cheese
• 70g Gorgonzola cheese, chopped
• 70g Cheddar cheese, grated
• 100ml Milk, full-fat at room temperature
• 150g cooked ham, diced
• 3 tbsp chopped flat-leaf parsley
• 50g grated Parmesan

Directions

Method

1. Preheat the oven to 180ºC/gas 4. Bring a large pan of salted water to the boil. Add in the pennette pasta and cook until al dente. Drain the pasta and place back in the saucepan.

2. Add the butter, soft cheese, Gorgonzola and Cheddar cheese. Mix well and then add the milk and stir on a low heat until you get a creamy texture. Add the ham, season with salt and freshly ground pepper and stir in the parsley.

3. Place the pasta mixture into a large baking tray, sprinkle over the Parmesan cheese and bake in the oven for 15 minutes until the top is golden and crispy. Serve immediately.

Ingredients

• 1 can cheddar cheese soup
• 1/2 c milk
• 1 tsp Worcestershire sauce.
• 2 hot dogs

Directions

Heat Oven to 375F.

Cook as directed 7 oz elbow macaroni.

Spread drained macaroni in 10″x6″ baking dish; add cheese sauce, stirring to mix. Cut into penny thin slices two hot dogs. Arrange slices on top. Bake 25 minutes.

Ingredients

• 1 pkg Kraft macaroni and cheese dinner
• 2 cups (1 lb can) kidney beans, drained
• 1/4 cup sliced green onion
• 1/3 cup sliced sweet pickle
• 1/2 cup Miracle Whip salad dressing

Directions

Prepare dinner as directed on package. Add remaning ingredients. Toss lightly. Chill.

Serves 4-6

Source: Sheldon Family Favorites – Marcella Moelhman (given by Bev Sheldon)

Ingredients

• 1 lb. shrimp (peel, de-vein, & butterfly)
• 1 stick unsalted butter
• 2 Cups heavy cream
• 1 1/2 Cups parmesan cheese (or more)
• 1 lb. pasta cooked (Angel Hair or Fettucine)
• salt & pepper to taste
• 1/4 Cup chopped fresh parsley(for garnish)

Directions

Melt butter, saute shrimp until almost done. Season with a little Pepper & Salt and pour in cream, stirring constantly. When cream is bubbling, slowly add grated Parmesan cheese, continue stirring constantly until cream thickens, then add the cooked pasta. Toss well, then serve. Salt & Pepper added to taste. Garnish with fresh chopped Parsley and if you like more grated cheese just add some. Enjoy!