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1 lb dry macaroni pasta

5 cups shredded cheese (smoked gouda, white cheddar, sharp cheddar, parmesan, and gruyere are my go-to combination)

1/2 cup unsalted butter

4 tbsp all-purpose flour

2 cups whole milk

1 cup heavy cream

1/2 cup sour cream

1 tsp salt

1 tsp black pepper

1/2 tsp garlic powder

1/2 tsp paprika

1/2 tbsp Wade's rub

Boil macaroni and reserve one cup of pasta water, then drain

Make cheese sauce. In a large pot, melt butter over medium heat. Whisk in the flour and cook for 1 minute, wisking constantly. Add in 2 cups of milk and 1 cup of heavy cream, and stir occasionally on high heat until the mixture thickens. 

Fold in 4 cups of shredded cheese, sour cream, salt, pepper, garlic powder, and paprika. Melt the cheeses into a smooth sauce whisking constantly to break up the lumps. If it is too thick, add some of the reserved pasta water to loosen it up. Turn off the heat and stir in the cooked macaroni. 

Pour into a greased baking dish and top with the remaining one cup of cheese and sprinkle with Wade's Rub. Bake at 375 for 10 minutes or until golden brown and bubbly.

1 can Bush's Original Baked Beans

1 lb ground beef

1/2 white onion diced

1 green bell pepper diced

1 tbsp mustard

1/8 - 1/4 cup of brown sugar

1/4 BBQ sauce

Cook ground beef with the diced onions and bell pepper until there is no pink. 

Drain the beef and add in beans, mustard, brown sugar*, and BBQ sauce.

*Note: Add as little or as much brown sugar as to your liking. 

Mix everything and bake at 350 for approximately 15 minutes or until bubbling,

8 cups broccoli chopped

1/2 cup red onion diced

1/4 cup dried cranberries

1/4 cup sunflower seeds

1/2 cup bacon chopped (can sub bacon bits)

1/2-3/4 cups of sweet vidalya onion dressing

Combine everything in a bowl and refrigerate for 1-2 hours before serving. 

4 cups potatoes, diced

1 cup mayonnaise

1/2 cup sour cream

1 tbsp dill

1 1/2 tsp garlic powder

1 1/2 tsp dried parsley

1 1/2 tsp salt

1/2 tsp pepper

1 tbsp sugar

2 eggs, hard boiled and chopped

1 1/4 cup cheddar cheese

1 1/4 cup bacon, cooked and chopped

1/2 cup green onion chopped

Rinse potatoes and cut into bite-sized pieces

Add potatoes to a large pot, cover with water and cook on high. Bring water to a boil and reduce heat to medium, cooking for 12 minutes.

Drain the potatoes and rise with cold water. Add potatoes to a large bowl and put them in the refrigerator to cool.

In a large pan, cook the bacon until crispy. (It's easier to cut the bacon before frying) Remove bacon from the pan and place on a paper towel to drain. 

In a medium bowl, mix all of the seasonings together. (This is your ranch seasoning). Then add in sour cream and mayo. Mix fully until combined.

Add the ranch mixture to the cold potato mixture and coat the potatoes evenly. Chop the green onions and hard-boild eggs and gently stir into the potato mixture. Add in 1 cup of cheddar cheese and 1 cup of bacon.

Garnish with remaining cheese, bacon and green onion. 

Let chill 2 hours before serving. 

1 tbsps butter

4 cups frozen corn

1/4 cup mayonnaise

1/4 cup sour cream

juice of 1 lime

1 tsp ground cumin

1/2 tsp chili powder

1/2 cup cotija cheese

1/4 cup cilantro

1 tsp Wade's Rub

Melt butter in a cast iron skillet over medium-high heat. Stir in frozen corn. Cook until corn is beginning to brown.

Add in mayo, sour cream, lime juice, cumin, and chili powder.

Add half of the cotija cheese, stirring until melted. 

Top with remaining cheese, cilantro, and Wade's Rub.

6 cups broccoli florets (about 3 stalks or a 15-ounce bag of frozen broccoli)

1/2 cup sour cream

1/2 cup mayonnaise

1 can of cream chicken soup

1 1/3 cups of sharp cheddar cheese, grated and divided

1 tsp garlic powder

1 tsp salt

1/2 tsp black pepper

1 tsp Wade's Rub

1 sleeve of crushed Ritz crackers

2 tbsp unsalted butter melted

Preheat oven to 350 degrees

Combine sour cream, mayo, cream of chicken soup, garlic powder, salt, pepper, and one cup of shredded cheese in a large bowl. Add the broccoli and mix well. 

Combine melted butter and crushed Ritz crackers. 

Spread broccoli mixture into a greased baking dish and top with the remaining shredded cheese and Ritz cracker mixture. 

Bake uncovered for 30-35 minutes until the cracker crust is lightly browned and the broccoli is fork-tender. Let it rest for 5 minutes and then serve.