I'm not racist in the least, but some of the best mac n cheese I had has come from African Amercian women. My bf is black and obviously our kids are mixed. So I want to learn to cook more things he likes, and to be able to teach my children how to cook them. He doesn't cook so I know he can't teach them. One of best ones had more than 1 kind of cheese in it. Plz help me. Also he's been wanting green too, if you can tell me how to pick, prepare, and cook them that'd be great.

FESTIVE MAC AND CHEESE 2 boxes Kraft Velveeta Shells and Cheese 2 lbs. broccoli (florets only); reserve remaining broccoli for another meal 1 lb. bacon 1 (8 oz.) block sharp Cheddar 1/2 c. whole or 1% milk Pan fry or broil bacon until crisp; tear into pieces, set aside. Boil broccoli florets until desired consistency; set aside. Prepare shells and cheese according to directions on box. Chop or shred block of sharp Cheddar and add to hot shells and cheese. Add 1/2 cup milk; stir lightly. Remove from heat for approximately 15 minutes to allow extra cheese to melt. Add bacon and broccoli; stir. Add salt and pepper to taste. Great as a family meal or for covered dish occasions.

I think the mac-n-cheese you're talking about is the casserole kind and it's SO good! I don't measure when I cook so I think in this case it's easier not to have to worry about it! Just get a box of elbow macaroni and boil it until it's "almost" ready to eat but not quite. Remember, you're going to bake it, so don't over cook it. Usually you can tell when it poofs up bigger than it was and the centers are still a tiny bit darker than the outside... You can use cheddar (sharp, mild, it doesn't matter and it's all good), monterey jack, colby, anything but swiss or the swiss types because then it doesn't taste like "grandma's." Layer your cooked and drained macaroni in a casserole dish alternating the macaroni, then a couple of handfuls of the shredded cheese (buy blocks of cheese and shred them then mix them all together in a big bowl. don't buy the pre-shredded in packs because they have fillers so that they don't stick together and they just don't taste as good!), then beat about four eggs and about a cup to a cup and a half or so of whole milk together. Pour a little all over the top of the cheese. Sprinkle a little salt and pepper then layer again, macaroni, lots of cheese, then the egg and milk mixture. Cover it and bake it at 350 for about 30 minutes, then uncover it and back for another 10-15 minutes until nice a golden brown on top! Collard greens are EASY!!!! We eat them all the time but we make them Brazilian style. The more American southern style is more boiled... here's both... You can buy fresh collards (the best for your BF if his Mom makes 'em!) which are big leaves. Wash well, then stack them all on top of each other in one big tall stack. Then, roll them up like a big cigar. Next, slice them REALLY REALLY thin (like what comes out of a paper shredder). You heat up a big frying pan, fry up a package of bacon real crispy (do it on med heat and take your time so you don't burn any of it or the fat in the pan either!). Pull the bacon out, crumble it all up and set it aside. Now, dump all the shredded greens in to the hot oil and keep tossing it adding some salt & pepper. It will look like too much for the pan, but it'll wilt fast! Keep doing this and then add the crumbled bacon back. The greens will be stir-fried and just a little bit crisp. That's the Brazilian way... Now, the other is to do the fresh again (you can also buy frozen, but it is a little different). Instead of rolling them up and slicing thinly, just tear into nice pieces about double the size of a postage stamp. Then, in a BID pot that has a lid, saute up some chopped onions, garlic, in olive oil (or any oil you have on hand, butter is even better but it burns easily so medium heat!) and then add some ham hocks (you can ask the butcher at the grocery for them), brown them on both side of the bone a little, now add all your greens and again, keep stirring until they wilt down, adding salt and pepper to taste. Now, add enough water to barely cover them, turn down to low heat, cover them with the lid and simmer for about two to three hours. Check and stir once in a while. When the liquid is nearly gone, you can take off the lid, add just a cup of water (or any kind of stock) and just keep doing this until you're ready to serve. Pull out the ham hock bones and the meat will just fall off in to the greens! Yum! You can also use fat back instead of the ham hocks. Just cut it in to really small pieces and fry REALLY well. Good luck! You can also cook cabbage the same way. Actually both ways. You add more black pepper to cabbage and at the end, strain out the liquid... Hey, corn bread with little bits of crispy bacon in it is a winner and the jiffy brand in those little boxes is wonderful and EASY! Just read the box. You can sometimes get them for 3 for a $1.00 too!

This is the best ever, ny boyfriend loves it and we make it together all the time, although I do substitute ends or leftovers of whatever kind of cheese I have in the fridge at times- Enjoy! Patti La Belle's Over-the-Rainbow Macaroni and Cheese 1 tablespoon vegetable oil 1 pound elbow macaroni 8 tablespoons (1 stick) plus 1 tablespoon butter 1/2 cup (2 ounce) shredded Muenster cheese 1/2 cup (2 ounce) shredded mild Cheddar cheese 1/2 cup (2 ounce) shredded sharp Cheddar cheese 1/2 cup (2 ounce) shredded Monterey jack cheese 2 cups half-and-half 1 cup (8 ounces) Velveeta, cut into small cubes 2 large eggs, lightly beaten 1/4 teaspoon seasoned salt 1/8 teaspoon freshly ground black pepper Heat the oven to 350 degrees F. Lightly butter a deep 2 1/2-quart casserole. Bring a large pot of salted water to a boil over high heat. Add the oil, then the elbow macaroni. Cook until the macaroni is just tender, about 7 minutes. Do not overcook. Drain well. Return to the cooking pot. In a small saucepan, melt 8 tablespoons of the butter. Stir into the macaroni. In a large bowl, mix the Muenster, mild and sharp Cheddar and Monterey jack cheeses. To the macaroni, add the half-and-half, 1 1/2 cups of the shredded cheese, the cubed Velveeta and the eggs. Season with the salt and pepper. Transfer to the buttered casserole. Sprinkle with the remaining 1/2 cup Cheddar cheese and dot with the remaining 1 tablespoon butter. Bake until it's bubbling around the edges, about 35 minutes.