cheese recipes

- 1 lb macaroni (I prefer large elbows or medium shells)
- 6 tablespoons all-purpose flour
- 6 tablespoons butter or margarine (I prefer butter)
- 2 cups milk (I use skim)
- 8 - 12 ounces extra-sharp cheddar cheese, shredded
- 1 teaspoon salt
- 1/4 teaspoon black pepper

- 20 Rhodes rolls, thawed but still cold
- 1/2 C butter or margarine, melted
- 6 pieces bacon, fried and crumbled
- 2 C grated cheddar cheese

- 3 pkgs. Cream cheese
- 2 pkgs. Blue cheese
- 1 tablespoon (or to taste) Tabasco
- 3-4 green onions chopped fine
- 1 tablespoon Worchestershire sauce
- 1-2 tablespoons Mayo
- 2 large pkgs. dried beef chopped very fine

- 1 refrigerated 9-inch piecrust, room temp
- 1 cup shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 1 cup ricotta cheese
- 1/4 lb mushrooms, sliced
- 1 tbs butter or olive oil
- 2 tbs chopped sweet onion
- 2 ripe tomatoes, sliced thinly
- 1 tbs dried basil
- 1 tbs dried oregano
- 1/4 cup chopped green onion
- Salt and pepper

- 8 ounces bulk chorizo or mild Italian sausage
- 1/3 cup chopped onion
- 2 cloves garlic, minced
- 1 fresh jalapeno pepper, finely chopped
- 6 6- to 8-inch vegetable-flavored or plain flour tortillas
- 1 tablespoon cooking oil
- 1 cup shredded Monterey Jack and/or queso fresco (Mexican farmer cheese) (4 oz.)
- 2 tablespoons snipped fresh cilantro or parsley

- chadder cheese(according to your prefrance )
- one onion
- red bell peper one piece
- 2spoons of mayonaise
- small cheese salty crackers
- salt