Shades of Orange

And here is a dinner of "creamsicle" colors. From top going clockwise: Sweet potatoes with browned marshmallows, cottage cheese, fresh cantaloupe, and one of our many versions of homemade macaroni and cheese. Here's just one recipe for the macaroni and cheese:







Macaroni & Velveeta

1 lb. pkg. macaroni
6 TBSP butter
1/2 c. flour
3 1/2 c. milk
1 lb. Velveeta cheese
pepper and salt to taste

Preheat oven to 350 degrees. Cook macaroni as directed on package and drain. Melt butter in large saucepan. Add flour and mix well to a smooth paste. Gradually add in milk, cooking over medium heat until mixture starts to bubble and thickens, being sure to stir constantly. Sauce should be smooth and thickened. Slice off about 6 slices of Velveeta. Cut remaining Velveeta into chunks and add to sauce, allowing to melt and mixing in as it melts. Add pepper and salt to taste. Place drained macaroni in a 13x9 oblong baking dish and pour cheese sauce over macaroni. Bake for 20 minutes, then place slices of Velveeta on top of sauce and bake for an additional 5 minutes until cheese melts. This is a basic white sauce and most kinds of cheese could be added to change the flavor of the macaroni and cheese. Try Monterey Jack cheese or a sharp cheddar or parmesan for a different taste and a more natural product. The Velveeta does melt smoothly. My reasoning for using Velveeta is that I had the Velveeta on hand for storage and realized that I'd better use it before it went bad.