To cut Velveeta cheese with ease, first place a large non-serrated knife and a cutting board in the freezer for 15 minutes. The cheese won't stick to the knife or the board. —Lisa Anderson, Coldwater, Michigan
This has become the brunch dish I'm known for here in Pearland. The recipe combines the favorite flavors of hearty, old-time country breakfasts with the ease of a modern, make-ahead dish. Try it—you'll enjoy it.
This delicious dish puts a new twist on traditional macaroni and cheese. The three different cheese flavors blend wonderfully. Plus, it's easy to prepare—I plan to make it often when husband Ken and I start traveling.