Baked Mac n Cheese

1 block Velveeta diced
8oz's cream cheese
12oz's sour cream (see recipe)
1/4 cup milk
1 cup shredded cheddar cheese
1lb elbow macaroni
1/8 cup olive oil
Dash salt
Dash onion powder
Dash garlic powder
Dash pepper

Bring a pan of hot water, dash salt, and olive oil to a rolling boil. Add macaroni and let boil for 10 minutes. Remove from heat drain water and place cooked macaroni in a 9x13" greased baking dish. In another pan on medium heat melt diced Velveeta, cream cheese, sour cream, & milk together stirring until smooth. Remove from heat and immediately pour over cooked macaroni. Put a dash of salt, pepper, onion, and garlic powder on top. Mix cheese sauce into the macaroni thoroughly. Sprinkle top with shredded cheese. Bake on 350 for 30 minutes. Serves 6-8.

Cheesy Hashbrown Bake

Cheesy hashbrown bake
1/2 cup butter
2lbs. Velveeta shard cheddar cubed
1 can cream of potato soup
1 cup sour cream (see recipe)
8oz chive & onion cream cheese
1 cup diced onion
2 cups shredded cheddar cheese
Salt
Pepper
Garlic powder
Onion powder
Ground mustard
4lbs shredded potatoes
1/4 cup bread crumbs

Melt butter and Velveeta over medium heat until it forms a smooth cheese sauce. Remove from heat and using an electric mixer mix melted cheese with soup, sour cream, cream cheese, onions, 1 cup shredded cheese, salt, pepper, garlic powder, onion powder, and ground mustard. Mix thoroughly. Grease 9x13" pan. Put the shredded potatoes in the pan and pour cheese mixture on top, mix together thoroughly. Sprinkle top with bread crumbs and 1 cup shredded cheddar cheese. Bake for 1 hour at 350°.