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60

Ingredients

  • 5 ounces sharp cheddar cheese (shredded)
  • 3 ounces muenster cheese (shredded)
  • 1/2 cup mayonnaise
  • 1 teaspoon hot sauce (Franks Red)
  • 16 ounces elbow macaroni
  • 1 stick unsalted butter
  • 8 ounces muenster cheese (shredded)
  • 4 ounces sharp cheddar cheese (shredded)
  • 8 ounces Velveeta (cut into cubes)
  • 2 cups half & half
  • salt
  • 2 1/2 pounds brussels sprouts (trimmed and halved lengthwise)
  • 4 tablespoons olive oil
  • 1 tablespoon chopped garlic
  • 1/2 cup balsamic vinegar
  • 3 tablespoons sugar
  • 1 tablespoon fish sauce
  • 1 tablespoon reduced sodium soy sauce
  • 2 tablespoons slivered almonds (or slice, toasted)
  • 1/2 teaspoon crushed red pepper flakes
  • 3 pounds baby potatoes
  • 1/2 cup olive oil
  • freshly ground pepper
  • 4 ounces grated parmesan cheese (finely)
  • 3/4 cup flat leaf parsley (chopped)
  • 1 teaspoon grated lemon zest (finely)
  • 1 tablespoon sauce (fresh lemon)
  • 1 teaspoon crushed red pepper flakes
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