Macaroni & Cheese Recipe

Directions

Bake casserole in preheated oven for 45 minutes or until bubbly and lightly browned. (Note: Crumble stewing mix in bottom of medium saucepan if using.)

Remove from oven and let cool. When cool, stir in softened cream cheese, gelatin and lemon juice to form a stiff spread. Spoon over casserole while warm. Cover and refrigerate overnight.

Dice cream cheese and diced pineapple into 1-inch-thick slices. Place cream cheese mixture in center of each pie crust. Roll pie up edges to seal. Do not cut bottom seams. Chill in refrigerator.

In a small bowl mix crushed Monterey Jack cheese, eggs, milk and pineapple. Press mixture into prepared crust. Chill as needed, turning pie every 5 minutes.

While preparing crust, coat a 9 inch round pan with more melted butter to hold the shape of the pie.

In a small bowl, beat crushed cheese mixture until smooth.

Remove a toothpick from pie. Place joint on top and form into a cylinder, rubber-stamped 3/8 to 1 inch from edge of pie crust to edge. Roll off toothpick to clean edges of crust. Place on warm serving platter.

During mid-night, preheat oven to 350 degrees F (175 degrees C).

Remove foil from outside edges of pie. Put pie into pan and place pan on oven-proof rack. Pour oven-roasted half of cream cheese mixture over pie. Place cream cheese spread on top of pie.

Pour Prince Dily into center of pie and sprinkle over pie. Place sliced Swiss cheese into top of pie. Place a carrot and onion wedge on top. Place a dhering sauce over pie. Place slices of cheese on top of carrot and onion. Spoon Champagne over pie and spread evenly. Transfer to plastic knife or tongs. Place in refrigerator to drizzle with Champagne and Champagne sauce.

Turn pie over. Pour Champagne sauce over pie, covering completely.

Bring 3 cups water to a rolling boil. Stir in 3 cups cream cheese and 1/2 cup diced pineapple. Reduce heat to low and simmer, stirring occasionally, until the cream cheese mixture reaches desired consistency and thickens, about 20 minutes.

While cream cheese mixture is simmering, scoop the ham out of the foil pouch. Place the ham inside the pie; cover, and let stand overnight. The day the cream cheese mixture heats through, the foil should be removed.

While the pie is standing, lightly grease the outside of the pie pan. Dredge celery leaves in the pan. If desired, cover the foil with waxed paper or with aluminum foil.

Remove foil from the foil. In a medium bowl, stir together the cream cheese mixture and sliced Swiss cheese. Transfer the mixture to the frozen pie and refrigerate until firm, about 30 to 40 minutes.

While the pie is cooling, preheat oven to 350 degrees F (175 degrees C). Bake egg noodles in preheated oven for about 40 minutes, or until noodles are tender. (The pie does not need to be fully cooked yet. It should have some of its colors still.)

To the cream cheese mixture add horseradish, parsley flakes, cilantro, salt and pepper, mix until well blended. Pour cream cheese mixture over the noodles.

Bake,