MK's Home Made Mac n Cheese

My family begs for this frequently so I decided to put it on 'paper' as its just been in my head for all these years!

This makes a 9x13 panful and serves 3 hungry guys and me for one meal.

6 cups cooked elbow macaroni - (3 cups dry yeilds 6 cups cooked)

In a medium mixing bowl add:

1/2 cup parmesan cheese

1/3 cup flour

2 cups each of the following cheeses, cubed about 1/2" cubes: sharp cheddar, monteray jack and mozzarella

1 cup cubed swiss cheese

Coat the cheese cubes well and in your 9x13 lightly greased pan layer cooked macaroni and cheese cube mix ending with macaroni.

Pour in milk until it is visible through the macaronis. Do not add too much but do check it while it is cooking to be sure it does not dry out.

In a bowl or ziplock baggie, crush ritz or club crackers to equal about 2 cups. Add 1/3 cup melted butter and stir well, with your hand sprinkle the cracker/butter mix over the top of the macaroni, cover with foil and bake at 350 degrees for about 20-30 min, checking it about half way through. If it is getting dry you can add a little more milk but be sure that everything is well heated and the cheeses are melted.

When the cheeses are well melted, uncover and turn on the broiler for about 3 min or so to brown the cracker / butter topping slightly. Watch this carefully while the broiler is on as it will burn fast.

Remove from oven and let sit for about 3 min to let the cheese set up. Cut into squares and serve with a large spatula.

Recipe ~ Baked Potato Soup

3 T butter
1/3 c flour

Melt butter over medium heat in a heavy saucepan. Add flour and stir with wire whisk rapidly till well mixed. Turn heat down slightly and slowly add 1 can of evaporated milk making a thick white sauce. (This MUST be evaporated milk or it will separate and look curdled)

Continue to stir and add 1 can of water. Keep heat high enough to cook the sauce so it thickens. Make sure it gets very thick. This will take time and patience and lots of stirring so you do not have a lumpy soup!

Once it is a thick consistancy, similar to a thick gravy, add:
a 1/2" 'slab' of Velveeta cheese
1 T Parmesan cheese
a scant 1/8 tsp of garlic salt
1 T of brown spicy mustard
3 T bacon bits

Stir till cheese is melted. Add bite sized peeled chunks of left over baked potatoes. Very well baked ones with lots of flavor are best. Cover and put in oven on very low or in a crock pot on low. Heat for about an hour till potatoes are thoroughly heated.

Serve with chunks of cheddar cheese or any favorite cheese on top.

This is enough for generous portions for 4 people.