Sinfully yummy

When I think of comfort food, two favorites come to mind. I don't really like macaroni and cheese; but after trying this one, I was hooked. We only make it on rare occasions, as it has all those things in it, that are not good for you. This takes time to make, but it is sooooo worth it.

INGREDIENTS
1 tablespoon vegetable oil
1 pound elbow macaroni
8 tablespoons (1 stick) plus 1 tablespoon butter
1/2 cup (2 ounces) shredded Muenster cheese
1/2 cup (2 ounces) shredded mild Cheddar cheese
1/2 cup (2 ounces) shredded sharp Cheddar cheese
1/2 cup (2 ounces) shredded Monterey Jack
2 cups half-and-half
1 cup (8 ounces) Velveeta, cut into small cubes
2 large eggs, lightly beaten
1/4 teaspoon seasoned salt
1/8 teaspoon freshly ground black pepper

Preheat the oven to 350 degrees F. Lightly butter a deep 2 1/2-quart casserole. Bring the large pot of salted water to a boil over high heat. Add the oil, then the elbow macaroni, and cook until the macaroni is just tender, about 7 minutes. Do not overcook. Drain well. Return to the cooking pot. In a small saucepan, melt eight tablespoons of the butter. Stir into the macaroni. In a large bowl, mix the Muenster, mild and sharp Cheddar, and Monterey Jack cheeses. To the macaroni, add the half-and-half, 1 1/2 cups of the shredded cheese, the cubed Velveeta, and the eggs. Season with salt and pepper. Transfer to the buttered casserole. Sprinkle with the remaining 1/2 cup of shredded cheese and dot with the remaining one tablespoon of butter.
Bake until it's bubbling around the edges, about 35 minutes. Serve hot.

The other is cold chicken and orzo salad.

1 box of cooked and chilled orzo
1 bag of grilled cooked chicken pieces
celery
green onions
tomatoes
Girards Greek Feta Vinaigrette

I don't have exact measurements, other than the box of orzo. I like a lot of celery, as the celery gives it a crunchiness. When I make this, I find I eat it, through the entire day, as it is sooooo good. It also is easy to make. The easy factor is a good thing.