Creamy Scalloped Potatoes

Creamy Scalloped Potatoes

Ingredients:

10-11 small red potatoes

2 (5.2 oz) packages Garlic and Fine Herb Boursin cheese

1 pint heavy whipping cream

grated Parmesan Cheese

salt


Directions:

Scrub potatoes and cut off the ends. Thinly slice them by hand. The thinner the better.

Mix together Boursin cheese and heavy whipping cream until evenly combined.

Spread a layer of potatoes in 9x13 baking dish. Salt lightly. Pour some of the cream/cheese mixture over the potatoes.  Sprinkle lightly with parmesan cheese.

Continue this layering process with the salt, cream/cheese mixture and parmesan cheese between each layer.

Bake at 350 degrees F until done, about 1 hour

Pizza Mac & Cheese

Pizza Mac & Cheese

Ingredients:

16 oz. Elbow noodles

1/2 cup butter

1/2 cup flour

2 cups milk may need more to thin out cheese sauce

4 oz. Velveeta cheese

1 cup shredded mozzarella cheese

1 cup sharp cheddar cheese

1/2 tsp. salt

1/2 tsp. garlic powder

1/2 tsp. pepper

1/2 cup chopped pepperoni

1/4 cup bread crumbs


Directions:

Cook elbow noodles as directed on package.

Meanwhile, in a large saucepan, melt butter. Stir in flour until smooth. Gradually add milk and stir until all lumps have dissolved. Bring to a boil; cook and stir for 2 minutes. Reduce heat; stir in cheeses, salt, and pepper until cheeses have melted and sauce is smooth.

Drain macaroni and add to sauce and mix well. Stir in chopped pepperoni. Transfer to a greased 3-quart baking dish.

Bake, uncovered, at 350 degrees for 30 minutes or until bubbly. Remove from oven and sprinkle breadcrumbs over top. Return to oven for another 10 minutes.