Pot Luck Macaroni N’ Cheese
1 Pound Elbow Macaroni
1 Pound of Ground Beef; Browned to Crumbly
1 Teaspoon of Garlic Powder
1 Teaspoon of Kosher Salt
4 Pounds Cheddar Cheese, Shredded
2 Cups Half n’ Half
4 Eggs, Or More To Taste
1 Cup Mayonnaise
1 Tablespoon Yellow Mustard
Ground Black Pepper To Taste
Step 1 Preheat oven to 300 degrees F (150 degrees C). Brown ground beef with garlic powder and salt until crumbly. Drain on paper towels.
Step 2 Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until tender yet firm to the bite, 8 minutes. Drain.
Step 3 Place the macaroni in a large bowl;
Step 4 Beat milk, eggs, and mustard and mayonnaise together in a bowl; fold in cheese and beef and pour over macaroni mixture, fold in, ensuring milk mixture gets to all of the macaroni.
Step 5 Pour into a 9×13 sprayed baking dish. Bake in the preheated oven until cheese is melted and just before cheese around the sides gets crisp, 20 to 25 minutes. Season with black pepper. Serve with Texas Toast and Sweet Tea. Serves 10-12.
3 Layer Strawberry Fluff Bowl
2 Pound Cakes Cubed
2 (8 Ounce) Packages Cream Cheese, Softened
2 (3.4 Ounce) Packages Instant French Vanilla Pudding Mix
3 ½ Cups Half N’ Half ®
1 Cup Of Sour Cream
1 Cup White Sugar
2 (8 Ounce) Containers Frozen Whipped Topping, Thawed
2 Quarts Fresh Strawberries, Sliced
Step 1 Crumble the cake into a 9×13 inch dish or trifle bowl. In another bowl, whisk together the French vanilla pudding mix and Half N’ Half ® for 3 to 5 minutes.
Step 2 Beat the cream cheese, sour cream and sugar in a medium bowl until light and fluffy. Fold in half of the whipped topping and pudding. Fold in half of the sliced strawberries.
Mash the cake down with your hands and spread the cream cheese/strawberry/pudding mixture over the cake.
Step 3 In a bowl, combine strawberries and remaining whip topping. Spread over cream cheese layer. Top with whole strawberries if desired. Chill until serving.