Ultimate Southern Macaroni & Cheese

1 lb elbow macaroni, cooked - Alden, drained well.

2 overflowing cups of sharp cheddar cheese, shredded or cut into 1/4 - in cubes.

1 can evaporated milk.

1 tablespoon sugar.

2 eggs, beaten.

Season salt - to taste.

Fresh cracked black pepper - to taste.

Dash or two or three or four of cayenne pepper.

Salt and pepper to taste.

DIRECTION:

In a bowl, mix cooked and well drained macaroni and cheese together.

In another bowl whisk together eggs, milk, sugar and seasoning.

Pour egg / milk mixture over mac and cheese mixture, stir until well incorporated.

Pour into baking dish or tin, cover with foil.

Bake at 350 degrees for about an hour.

Remove foil, turn on broiler - broil top of mac and cheese until golden brown and bubbly..

Lemon Herb Roasted Potato Nuggets

6-8 Large sized russet potatoes, peeled and cut into 1/2 to 2 inch chunks.

Juice of one lemon.

1/4 to 1/2 cup olive oil (butter or other oil will work as well a butter / olive oil combination is very good too.

1/2 teaspoon kosher salt.

1/2 teaspoon cracked black pepper.

1 1/2 tablespoon dried herbs, oregano, thyme and rosemary are good choices.

1 whole garlic bulb broken into about 4 pieces (optional).

DIRECTION: 

Parboil the potatoes in salted water for about 3-4 minutes, no longer.

Meanwhile in a 375 degrees F oven, heat baking pan of sufficient size to hold your potatoes without crowding them. A glass or metal pan is fine, as long as it is well heated beforehand. This will help to prevent the potatoes from sticking to the pan.

After parboiling, drain the potatoes and let them stand for 5 minutes. Then toss the potatoes with the lemon juice.

Toss together so that the potatoes absorb the lemon juice

Add the salt, pepper, herbs, garlic cloves and olive oil.

Transfer the seasoned potatoes, garlic and oil to the hot baking pan. These should sizzle as they hit the pan: a good indication that they will not stick. Roast the potatoes for about 60-75 minutes or util they are nicely golden brown all over, turning them every 20 minutes or so. After the first 10 minutes, give the pan a shake to make sure the potatoes are not stuck to it. The roasted garlic may have to be removed before  the potatoes are finished as it generally cooks faster.

Melt in Your Mouth Chicken

4 boneless, skinless chicken breasts.

1 cup mayonnaise (for a healthier option, use plain Greek yogurt in place of the mayo).

1/2 cup Parmesan cheese.

1 teaspoon seasoning salt.

1/2 teaspoon black pepper.

1 teaspoon garlic powder.

DIRECTION: 

In a bowl, combine the mayonnaise (or yogurt if substituting), cheese, and the seasonings.

Spread the mixture on top of each of the chicken breast.

Place chicken into a baking dish and bake in a preheated oven, 375, for about 45 minutes, or until cooked through.

Serve warm..!!

Chicken Spaghetti

1 lb boneless, skinless chicken breasts.

1 lb Velveeta cheese, regular or Mexican.

1 can (s) rotel tomatoes, regular or hot.

1 lb spaghetti pasta.

1 stick butter.

1 can (s) cream of chicken soup, undiluted.

1 can (s) cream of mushroom soup, undiluted.

1 medium onion, chopped.

1 bell pepper, red or green, chopped.

DIRECTION: 

Boil chicken breasts in a large pot adding 1/2 teaspoon of salt and 1/2 teaspoon of black pepper to water.

Remove chicken when completely done, about 10 to 15 minutes.

Boil spaghetti pasta in remaining broth according to package directions. Drain pasta after done and discard water.

Set aside the pasta.. Do not rinse.

Melt the butter in that same (empty) pot and saute the onion and bell pepper.

Add tomatoes, soup, cooked chicken (cut into bite-size pieces) and spaghetti to the sauteed onion mixture, one at a time, and gently mix together.

Add cheese and stir together, mixing well. Add salt and pepper to taste.

Heat until cheese is melted thoroughly, stirring occasionally to keep from scorching.

Cheesy Noodle Bake

2 lbs Hamburger Meat.

1 16 oz. bag of Extra Wide Egg Noodles.

1 15 oz. of Ricotta Cheese.

1 16 oz. of Sour Cream.

1 8 oz. can of Hunts Tomato Sauce Basil, Garlic & Oregano.

1 15 oz. can of Hunts Tomato Sauce original flavor.

2 Cups of Shredded Sharp cheese (See below before deciding).

DIRECTION: 

Cook and drain hamburger meat. Then add the sauce's and let simmer. Cook noodles as directed on package. Why noodles cook mix the sour cream and ricotta cheese in a bowl. Once noodles are done drain add to the cheese mixture and combine well. Take a 13x9 pan put some of the sauce on bottom layer noddles, the meat sauce and repeat. Top with shredded cheese. Bake in preheated oven at 375 for 25-30 minutes. Remove let set 5 minutes.

On the 2 cups of Shredded Sharp cheese you may wanna add/substitute Mozzarella & Parmesan.