Ronald Reagan'S Macaroni And Cheese(Quick And Tasty!)

• 2 c. elbow macaroni, cooked
• 8 to 12 oz. Cheddar cheese, cubed
• 1 c. diced ham
• buttered bread crumbs
• milk
• 2 whole chicken breasts, skinned and split
• 3 Tbsp. butter or margarine
• 1/3 c. slivered almonds
• 1/3 c. minced onion
• 1 c. frozen peas
• 2 c. chicken broth
• 3/4 c. uncooked rice
• 3/4 tsp. parsley flakes
• 1/4 tsp. celery salt
• dash of salt and pepper
• 1 lb. macaroni
• 1 (10 oz.) extra sharp Cracker Barrel Cheddar cheese
• 1 (8 oz.) Velveeta cheese
• spices to taste (garlic powder, onion powder and pepper)
• 2 Tbsp. margarine
• 1/2 c. milk

1. Melt cheese and butter in a double boiler, then mix with milk (about 1/2 cup).
2. Add spices.
3. Cook macaroni per package instructions.
4. Drain.

elbow macaroni, cheddar cheese, ham, buttered bread crumbs, milk, chicken breasts, butter, almonds, onion, frozen peas, chicken broth, rice, parsley flakes, celery salt, salt, macaroni, cheddar cheese, velveeta cheese, garlic, margarine, milk

Taken from www.cookbooks.com/Recipe-Details.aspx?id=978763 (may not work)