LOL you sound like me!! I do this too. I always save that one day for cheese, cheese and more cheese !!!!
CHEESE ROLL UPS
2 cups Bisquick
3/4 cup milk
1/2 cup soft pimiento cheese
3 tablespoons butter
1 tablespoon milk
1 tablespoon cream
Combine Bisquick and 3/4 cup milk together to make a soft, manageable dough.
Roll into long narrow oblong shape 1/4" thick. Combine cheese, butter, milk and cream, blending with a fork until soft.
Spread mixture over the dough and roll up as if for jellyroll.
Place in a 15 inch baking pan and using a sharp knife, cut 1/3 of the way through the dough, 1 inch apart to mark slices.
Bake for 20 minutes at 450°F or until golden brown.
SMOKY MAC 'N CHEESE
Smoked Cheddar and Muir Glen® fire roasted tomatoes are the secret ingredients that give this updated mac 'n cheese its intense flavor.
3 cups uncooked elbow macaroni (12 oz)
1 1/2 cups whipping cream
1 teaspoon Dijon mustard
1/2 teaspoon coarse salt (kosher or sea salt)
1/4 teaspoon ground red pepper (cayenne)
8 oz smoked Cheddar cheese, shredded
2 cans (14.5 oz each) Muir Glen® organic fire roasted diced tomatoes, well drained
1/4 cup sliced green onions (4 medium)
1/3 cup grated Parmesan cheese
1/3 cup plain dry bread crumbs
2 teaspoons olive oil
Cook and drain macaroni as directed on box. Return to saucepan; keep warm.
Meanwhile, heat oven to 375°F. Spray 13x9-inch glass baking dish with cooking spray. In 2-quart saucepan, heat cream, mustard, salt and red pepper to boiling. Reduce heat; stir in Cheddar cheese with wire whisk until smooth. Pour sauce over macaroni. Stir in tomatoes and onions. Pour into baking dish. In small bowl, stir together Parmesan cheese and bread crumbs; stir in oil. Sprinkle over top of macaroni mixture.
Bake 20 to 25 minutes or until edges are bubbly and top is golden brown.
Makes 8 servings (1 1/4 cups each).
Tip: Be sure to use whipping cream when making the sauce for this decadent mac 'n cheese. Milk or half-and-half are more likely to curdle when combined with acidic ingredients like tomatoes.