Grandpa's Deluxe Macaroni & Cheese

INGREDIENTS 8 ounces Grandpa’s pepper jack cheese, shredded 8 ounces Grandpa’s white American cheese, cubed (or cut into small pieces) 8 ounces cream cheese, softened and cut into pieces 1/2 cup sour cream 1 can diced tomatoes with green chiles, drained or 10oz of your favorite Grandpa’s Salsa 1/4 – 3/4 cup whole milk (can use half & half or evaporated milk) INSTRUCTIONS Combine pepper jack cheese, white American cheese, cream cheese, sour cream, and Rotel in a medium saucepan over low heat. Heat until cheese melts completely, stirring often. To thin out queso, begin by adding 1/4 cup milk and stir. If queso is not to desired consistency, continuing adding milk. Serve immediately. For a smoother finish you can use an immersion stick blender, this will change your dip to a pale orange color from the puréed tomatoes, but is still a creamy yummy treat!

INGREDIENTS 3 lb boneless country style pork ribs 2 T your choice dry rub seasoning 1/2 cup Grandpa’s Teriyaki Sauce + more to baste after cooking 1 C beef or chicken broth INSTRUCTIONS Spread the dry rub on both sides of the boneless country style ribs Pour the broth into the bottom of your instant pot Add rack to Instant Pot and Add the ribs on the rack. Pour about 1/2 cup of Grandpa’s Teriyaki Sauce onto the ribs and spread the sauce evenly with a rubber tip basting brush Cook on high temperature for 45 minutes on the manual/pressure cook setting (depending on your IP model) Natural release the pressure for 15 minutes Remove the ribs carefully along with the rack and place in a baking dish (rack and all) and baste them with more sauce if desired. Optional - broil the ribs for 3-5 minutes to give them a grilled appearance

INGREDIENTS 4 russet potatoes, sliced into 1/4 inch slices 1 onion, sliced into slivers salt and pepper to taste 3 tablespoons butter 3 tablespoons all-purpose flour 1/2 teaspoon salt 2 cups milk 1 1/2 cups Grandpa’s Ohio Cheddar cheese INSTRUCTIONS Preheat oven to 400°F Butter an 8x8 casserole dish. In a medium-size saucepan, melt butter over medium heat. Mix in the flour and salt, and stir constantly with a whisk for one minute. Stir in milk. Cook until mixture has thickened. Stir in cheese all at once, and continue stirring until melted and smooth, about 30 to 60 seconds. Arrange ½ the potatoes and onions in bottom of prepared pan and pour half the cheese mixture over top. Season with salt and pepper to taste. Repeat with remaining potatoes, onions and cheese sauce. Season with salt and pepper to taste. Cover the dish with aluminum foil. Bake 1 1/2 hours (90min.) in the preheated oven. For a crisp topping, change the oven setting to broil for 5 minutes before removing the dish.

Ingredients: 7 cups uncooked elbow or shells macaroni 1 lb Grandpa's bacon strips, chopped 3 cups 2% milk 1/2 lb Canadian cheddar from Grandpa's 2 cups shredded Colby jack cheese from Grandpa's 2 cups shredded Ohio cheddar cheese from Grandpa's 1 teaspoon onion powder 1 teaspoon chili powder 1/2 teaspoon salt 1/2 teaspoon pepper Directions: Cook macaroni according to package directions. Meanwhile, in a Dutch oven, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 1 tablespoon drippings. Add milk and cheeses to pan; cook and stir until blended. Stir in the onion powder, chili powder, salt, pepper. Drain macaroni; add to pan with the onions and cooked bacon. Mix well. Transfer to a greased 13-in. x 9-in. baking dish. Cover and bake at 350° for 30 minutes. Uncover; bake 10-15 minutes longer or until heated through. Yield: 16 servings (3/4 cup each).