Cafe Rio Sweet Pork

Pork Roast
1 jar salsa (about soup can size)
Brown Sugar (1-1&1/2 C.)
1 can rootbeer

Cook about 4 hours or longer on low in crock pot. Shred roast, put back in juices. Cook longer after shredded in juices for better flavor (if you have time).

To make burrito:
Take a tortilla and put some meat, either black or pinto beans, mexican rice, enchilada sauce, mozarella cheese. Roll up. Top with more enchilada sauce and mroe cheese. Bake on individual plates until cheese is melted. Optional: top with salsa, cheese, sour cream, guacamole.

To make salad:
Start with tortilla on the bottom. Then lettuce. Put some meat on top. Add black or pinto beans. Mexican Rice. Mozarella cheese. Crumbled Tortilla chips. Use salad dressing purchased at Cafe Rio.

Homemade Macaroni and Cheese

2 C. uncooked macaroni
1/2 C. butter or margarine
1/2 C. flour
1 3/4 C. milk (I used skim)
1 C. sour cream
1/4 C. parmesan (I did not use fresh)
1/2 tsp. salt
1/2 tsp. pepper (use white if you have it)
1/2 tsp. dry mustard
2 C. sharp cheddar cheese, divided (I used medium cheddar)

Boil noodles and drain. Melt Butter. Add flour while stirring with whisk. Add milk a little at a time while stirring with a whisk. Add sour cream. Add remaining ingredients except cheddar cheese. Add 1 C. cheddar. Set sauce aside. Spray 9 X 9 pan. Put noodles in. Add remaining 1 C. cheese to noodles and stir in. Add sauce and stir in. Bake uncovered at 350 degrees for 1 hour. Hubby and kids really liked. I think next time I will use velveeta instead of cheddar.