Best Loved BBQ Sides

EUNA MAE'S MAC & CHEESE
{fills a 9×13 casserole dish} 1 package of large elbow noodles
2 sticks of unsalted butter (1 cup)
1, 2lb. loaf of Velveeta (32oz)
1 cup half and half plus 1/2 to 3/4 cup more
salt and pepper to taste {Euna Mae's slow stir method}
Preheat oven to 300 degrees.
In a very large pot, boil elbow noodles until al dente just a minute or so less than the package suggests. While the noodles are boiling, cut butter and Velveeta into slices. Drain pasta and pour into a greased 9×13 casserole dish. Add the slices of butter and cheese to the noodles, tucking it underneath and all around evenly throughout the casserole dish. Slowly and evenly pour over the 1 cup of half and half. Cover with foil and place in the oven for approximately 20 minutes, then uncover and stir. Return to the oven uncovered for 10 minutes or so and stir, repeating until the butter and cheese are melted and gooey. Add any additional half and half to get the consistency you like. Salt and pepper to taste. Then finally, increase the oven temperature to 375 and cook for about 5-7 minutes until the very edges of the noodles dry out and get the teeniest bit golden. Serve hot out of the oven. {Revised speedier method}
Preheat oven to 375 degrees.
Follow instructions above for boiling noodles and prepping butter/cheese. Pour drained pasta in the largest bowl in your house, and add butter/cheese/half and half. Stir well. Cover with clear wrap and microwave for 3-4 minutes at a time, stirring in between, until the butter/cheese/half and half are melted and gooey. Salt and pepper to taste. Pour into a greased 9×13 casserole and bake uncovered in the oven for 5-7 minutes until the very edges of the noodles dry out and get the teeniest bit golden. Amy’s note: I’ve made this recipe so many times that I’ve come up with about 573 different ways to get it done! Use whatever method works for you! The steps I used on Cooking Today, the slow-stir method, or the revised speedier method! They all work and taste great! SPICY BROWN SUGAR SKILLET BEANS 6 slices of bacon, chopped/cooked/drained
1 yellow onion, chopped
2-4 Tbl chopped jarred jalapenos
2 28oz cans pork and beans, drained
¼ cup dark brown sugar
½ cup favorite BBQ sauce
dash of liquid smoke, optional
dash of blackening seasoning, optional In the reserved grease from cooking the bacon, saute onion until tender. Stir in pork and beans, jalapenos, brown sugar, BBQ sauce, liquid smoke, and blackening seasoning. Taste for seasoning. Add more sugar or more spice if needed. Simmer on low for a half hour or so until the liquid reduces and thickens. Stir in crispy bacon pieces and serve.