Baked Macaroni & Cheese

16 ounces cooked macaroni
4 tablespoons butter
4 tablespoons flour
1 cup milk
1 cup cream (or evaporated milk)
1/2 teaspoon salt
fresh ground black pepper, to taste
2 cups cheddar cheese, shredded good quality
1/2 cup breadcrumbs, buttered

Preheat oven to 400°F. Cook and drain macaroni according to package directions; set aside. In a large saucepan melt butter. Add flour mixed with salt and pepper, using a whisk to stir until well blended. Pour milk and cream in gradually; stirring constantly. Bring to boiling point and boil 2 minutes (stirring constantly). Reduce heat and cook (stirring constantly) 10 minutes. Add shredded cheddar little by little and simmer an additional 5 minutes, or until cheese melts. Turn off flame. Add macaroni to the saucepan and toss to coat with the cheese sauce. Transfer macaroni to a buttered baking dish. Sprinkle with breadcrumbs.
Bake 20 minutes until the top is golden brown.

Broccoli and Cheese Sauce

1 tbsp. butter
1 tbsp. flour
1 c. milk
1 1/2 c. cubed (1/2 inch size) Velveeta cheese
1/8 tsp. salt
1/2 tsp. sugar
Dash of pepper
Paprika
Melt butter in small saucepan. Remove from heat. Blend in flour until smooth. Gradually add milk. Return to low heat, stirring constantly, until beginning to boil. Add cubed cheese and continue to stir until cheese is melted. Remove from heat. Add salt, sugar, and pepper. Pour over cooked vegetables just prior to serving. Sprinkle with paprika.

Aunt Julie's Cheese Ball

1 jar Kraft Old English Sharp Cheese

1 jar Kraft Roka Blue Cheese

2 8 oz. pkg cream cheese

1 tsp. garlic salt

1 T. minced onion (or onion flakes)

Allow cream cheese to soften. Mix all the ingredients until blended. Put mixture on waxed paper and place in freezer for about 20 minutes. Shape into a ball and roll in crushed pecans. Refrigerate.