Ann'S Cheesey Cheese And Macaroni(Serves 5 To 6)

• 2 c. Creamettes macaroni
• 1/2 c. shredded Colby cheese
• 6 slices shredded American cheese
• 1/3 c. shredded Cheddar cheese
• 1/3 stick butter or margarine
• 5 Tbsp. milk
• 1/3 tsp. salt
• 1 egg
• 1/2 c. bread crumbs
• 2 c. rice
• 1 Tbsp. olive oil
• 2 oz. lean cured ham, rinsed and diced
• 1 small green bell pepper, cored, seeded and chopped
• 1/2 c. chopped onions
• 1 clove garlic, peeled and finely minced
• 3 sweet chili peppers, seeded and chopped
• 1 chicken bouillon cube
• 3 (4 oz.) cans squid in their ink
• 6 pimento stuffed Spanish olives
• salt and ground black pepper to taste
• water to cover rice

1. Wash rice and drain.
2. Heat oil in a heavy kettle or Dutch oven and brown ham over moderate heat.
3. Add bell pepper, onions, garlic and chili pepper.
4. Saute for about 3 minutes.
5. Add tomato sauce and bouillon cube.
6. Stir in the squid and add olives.
7. Stir in the rice and add water to cover contents in kettle by 1/4 to 1/2-inch. Season with salt and pepper.
8. Bring to a boil.
9. Cover tightly and simmer on low heat until liquid is absorbed (about 20 minutes). If dried rice is preferred, uncover and simmer 5 minutes longer.

macaroni, colby cheese, american cheese, cheddar cheese, butter, milk, salt, egg, bread crumbs, rice, olive oil, lean cured ham, green bell pepper, onions, clove garlic, sweet chili peppers, chicken, spanish, salt, water

Taken from www.cookbooks.com/Recipe-Details.aspx?id=938635 (may not work)