• 1 lb. macaroni noodles
• ½ stick of butter
• 1 ½ cup milk
• 1 pouch Velveeta cheese sauce
• 1 cup shredded sharp cheddar
• 1 cup shredded Monterey jack cheese
• 1 cup shredded smoked cheddar (It is important to make sure it is smoked cheddar – for the flavor!)
• 1 egg
• 1 sleeve Ritz crackers
• ½ lb. sauteed shrimp
• ½ lb. cooked lump crab meat
• Seasonings: salt, pepper, garlic powder, onion powder, seasoning salt, Old Bay, and paprika (Feel free to add or subtract whatever seasonings you prefer!)

1. Bring a pot of water to boil. Add a pinch of salt and a splash of olive oil to the water.
2. Add noodles to the water and cook until soft.
3. Preheat oven to 350 degrees and grease a large baking dish.
4. In a mixing bowl, combine milk, egg, seasonings, and shredded cheeses. If you want your mac a little richer, add a splash of heavy whipping cream with the milk.
5. Stir half of the ½ stick of butter and Velveeta sauce pouch into the noodles until well combined.
6. Pour the milk and cheese mixture into the noodles and mix. Pour into baking dish.
7. Add sauteed shrimp and cooked crab meat into pan.
8. Melt remaining butter, crush Ritz crackers, combine and top the pan with mixture. If you don’t like a lot of crust, you don’t have to use the whole sleeve of crackers.
9. Bake 20-25 minutes.

1. Preheat oven to 375 degrees Fahrenheit.
2. Grease a baking dish with cooking spray.
3. Cover the bottom of the pan with the shredded chicken.
4. Place chunks of cream cheese over the chicken and spread as evenly as possible.
5. Mix ranch dressing with buffalo sauce and pour over top.
6. Sprinkle cheese over the mixture.
7. Bake for 10-15 minutes until the cheese melts and dip is bubbly.

Or, simply add all of the ingredients to a slow cooker and heat on low. I like to bake it so that there’s a nice layer of cheese on top. Dip with whatever you like: tortilla chips, celery, or crackers. It’s even good enough to eat by itself!

1. Preheat oven to 350 degrees Fahrenheit.
2. Add sausage and pimento cheese into a mixing bowl and combine.
3. Add Bisquick and knead well.
4. Roll into 1-inch balls. Try an ice cream scooper! Even portions every time.
5. Place balls on a baking sheet that’s either been sprayed with Pam or lined with parchment paper.
6. Bake for 15-20 minutes. They should be golden brown.
7. If there are any left over, store in a Ziplock or Tupperware in the fridge.