Memorial Day Munchies

We had a super fun cookout yesterday with some of our favorite old friends and some new ones too!!  Lots of yummies to share with you!

3 Cheese Mac & Cheese with Panko Bread Crumbs

INGREDIENTS

• 1 pound large elbow macaroni
• 8 tablespoons butter
• 6 tablespoons all-purpose flour
• 3 cups milk
• 1 cup heavy cream
• 1 tablespoon freshly ground black pepper
• 1 pound white Cheddar, shredded
• 4 ounces Romano, shredded
• 4 ounces Asiago, shredded
• 2 cups Panko (Japanese) bread crumbs

INSTRUCTIONS

1. Preheat oven to 325 degrees F.
2. In large pot filled with water add 3 pinches of salt and the macaroni and place over high heat. Bring to a boil and let cook until al dente, about 8 minutes. Drain. Set aside
3. In a large saucepan, melt butter. Sprinkle flour over butter and cook 2 to 3 minutes on medium heat, whisking until a roux or paste forms. Add cold milk and whisk vigorously until dissolved. Cook sauce on medium-low heat until thick and bubbly. Add heavy cream, all cheeses, 1 tablespoon of salt, and 1 tablespoon pepper. Cook until cheeses are fully melted, stirring occasionally.
4. In a separate pan melt 2 tablespoons butter and then mix in panko bread crumbs until the butter is thoroughly absorbed.
5. Add cooked macaroni to cheese mixture and mix thoroughly. Place macaroni mixture in a 13 by 9 baking dish and top with bread crumbs. Place in the oven and bake for 12 to 15 minutes or until golden brown.
6. For extra crispy topping, place under broiler after baking until bread crumbs turn golden brown. Recommended. 

Oreo & Fudge Ice Cream Cake

(I didn't make this - my wonderful friend Kim brought it &  it was the talk of the party!)

 

Ingredients

1/2 cup hot fudge ice cream topping, warmed

1 tub  (8 oz.) COOL WHIP Whipped Topping, thawed, divided

1 pkg. (3.9 oz.) JELL-O Chocolate Instant Pudding

8   OREO Cookies, chopped (about 1 cup)

12 vanilla ice cream sandwiches

Instructions 

POUR fudge topping into medium bowl. Whisk in 1 cup COOL WHIP. Add dry pudding mix; stir 2 min. Stir in chopped cookies.

ARRANGE 4 ice cream sandwiches, side-by-side, on 24-inch-long sheet of foil; top with half the COOL WHIP mixture. Repeat layers. Top with remaining sandwiches. Frost top and sides with remaining COOL WHIP. Bring up foil sides; double fold top and ends to loosely seal packet.

FREEZE 4 hours or until firm.