Type what you have

Ingredients

• ✓ butter-flavored cooking spray
• strawberry
• apple
• kiwi
• raspberry
• fruit preserves
• white sugar
• brown sugar
• flour tortilla
• cinnamon sugar

Instructions

1. 1 To make the salsa: Mix strawberries, apples, kiwis, raspberries, fruit preserves, white sugar, and brown sugar together in a large bowl until thoroughly combined. Cover and chill in the refrigerator while you make the cinnamon chips.
2. 2 Preheat the oven to 350 degrees F (175 degrees C). Line two baking sheets with parchment paper.
3. 3 To make the chips: Stack tortillas on a work surface; use a sharp knife to cut through the stack four times making eight wedges in each tortilla. Arrange wedges in a single layer on the prepared baking sheets. Spray wedges with cooking spray, sprinkle with desired amount of cinnamon sugar, then spray again.
4. 4 Bake in the preheated oven until golden and crispy, 8 to 10 minutes. Allow to cool approximately 15 minutes on the baking sheets, then serve with chilled fruit salsa.

By Allrecipes Member

Ingredients

• ✓ butter-flavored cooking spray
• pie dough
• cherry pie filling
• sugar

Instructions

1. 1 Roll out each circle of pie dough to 1/8-inch thickness. Cut circles into the dough using a 3-inch round cookie cutter to make 16 circles (8 from each dough round).
2. 2 Moisten the edge of a circle with water, then add 1 tablespoon cherry pie filling in the center. Fold the circle in half and pinch the edges of the dough together to seal. Use a fork to crimp the edges to secure them further. Add a slit in the top of the crust with a sharp knife. Repeat with the remaining dough circles.
3. 3 Preheat an air fryer to 350 degrees F (175 degrees C) and spray the air fryer bucket with cooking spray. Place pies in the basket in a single layer (you may need to work in batches). Spray the tops of the pies with more cooking spray, and sprinkle the tops with coarse sugar.
4. 4 Cook in the air fryer until golden brown, about 9 minutes.

By fabeveryday

Ingredients

• ✓ butter-flavored cooking spray
• pie crust
• blueberry pie filling
• sugar

Instructions

1. 1 Roll out each circle of pie dough on a lightly floured surface to 1/8-inch thickness. Cut circles into the dough using a 3 1/2-inch round cookie cutter to make 16 circles (8 from each dough round). If you don't have a 3 1/2-inch cookie cutter, you can use the mouth of a large cup or wide-mouth jar.
2. 2 Moisten the edge of a circle with water, then add 2 tablespoons blueberry pie filling in the center (or however much can fit while still leaving the edges bare).
3. 3 Place another dough circle on top of the filling and pinch the edges of the two dough rounds together to seal. Use a fork to crimp the edges to secure them further. Add a slit in the top of the crust with a sharp knife. Repeat with the remaining dough circles until you have 8 round pies.
4. 4 Preheat an air fryer to 350 degrees F (175 degrees C) and spray the air fryer basket with cooking spray. Place pies in the basket in a single layer (you may need to work in batches). Spray the tops of the pies with more cooking spray, and sprinkle the tops with coarse sugar.
5. 5 Cook in the air fryer until golden brown, about 9 minutes.

By fabeveryday

Ingredients

• ✓ butter-flavored cooking spray
• almond
• coconut
• cranberry
• chicken broth
• couscous

Instructions

1. 1 Heat a skillet over medium heat and grease with cooking spray. Add almonds; cook, stirring constantly, until slightly browned, about 2 minutes. Add coconut; cook and stir until almonds and coconut are fully toasted, 3 to 4 minutes. Add cranberries; cook until cranberries are heated through, about 1 minute more.
2. 2 Bring chicken broth to a boil in a pot. Remove from heat and add couscous. Stir, cover, and let sit until tender, 4 to 5 minutes. Add the almonds, coconut, and cranberries; stir to blend.

By TawandaY

Ingredients

• ✓ butter-flavored cooking spray
• chicken thigh
• teriyaki sauce
• tomato chili sauce
• deli ham
• string cheese
• toothpick
• panko bread crumb

Instructions

1. 1 Place the chicken thighs between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound the chicken with the smooth side of a meat mallet to a thickness of 1/2-inch.
2. 2 Whisk together the teriyaki sauce and chili sauce in a bowl, and pour into a resealable plastic bag. Add the chicken, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 18 to 24 hours.
3. 3 Preheat an oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with butter-flavored cooking spray.
4. 4 Remove the chicken from the marinade, and shake off excess. Discard the remaining marinade. Lay each chicken thigh flat, then layer a slice of ham on each thigh followed by the string cheese. Roll up each chicken thigh around the string cheese and ham, and secure each roll with a toothpick.. Repeat with the remaining chicken.
5. 5 Spray each bundle with the butter-flavored cooking spray. Pour panko flakes onto a dish, then roll the bundles into the crumbs and place on prepared baking dish. Lightly spray the bundles once more.
6. 6 Bake the chicken bundles until no longer pink in the center and the juices run clear, 35 to 40 minutes. An instant-read thermometer inserted into the center of the chicken should read at least 165 degrees F (74 degrees C).

By Cindy in Pensacola

Ingredients

• ✓ butter-flavored cooking spray
• flour tortilla
• chicken
• corn
• salsa
• mexican cheese blend
• sour cream

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Spray both sides of the tortillas with butter-flavored cooking spray. Cut small circles into the tortillas using a 2 3/4-inch round cookie or biscuit cutter. You should be able to get about 3 to 4 circles from each tortilla.
3. 3 Flip two 12-cup muffin tins upside down. Fold tortilla circles into a taco shape and arrange each into the space between 2 cups so they hold their shape. Each muffin tin will hold 17 mini tacos.
4. 4 Bake in the preheated oven until tacos are just starting to turn golden brown and crispy, checking every few minutes to make sure they don't burn, 5 to 8 minutes.
5. 5 Mix together chicken, corn, and salsa in a skillet and set over medium-high heat. Cook, stirring occasionally, until heated through, about 10 minutes.
6. 6 Sprinkle cheese blend into the bottom of each taco shell, and fill with the chicken and corn mixture. Top with a dollop of sour cream.

By fabeveryday

Ingredients

• ✓ butter-flavored cooking spray
• buttermilk biscuit dough
• white sugar
• butter
• brown sugar
• vanilla extract
• pineapple

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 12-cup tube pan(such as Bundt®).
2. 2 Unroll and separate biscuits; cut each portion into four or six pieces, depending on your preference. Spray cut biscuits with cooking spray to coat.
3. 3 Pour white sugar into gallon-size resealable plastic bag; add biscuits to bag, seal bag, and shake to coat.
4. 4 Melt butter in a saucepan over low heat; stir brown sugar and vanilla into the melted butter to dissolve the sugar. Pour butter mixture into the prepared tube pan. Sprinkle chopped pineapple evenly around the pan atop the butter mixture; top with sugar-coated biscuit dough.
5. 5 Bake in preheated oven until golden brown, 40 to 50 minutes; let cook in pan for 5 to 10 minutes before inverting onto a serving platter.

By sheila

Ingredients

• ✓ butter-flavored cooking spray
• milk
• egg
• sugar
• vanilla extract
• baking mix

Instructions

1. 1 Preheat a regular waffle iron according to manufacturer's instructions.
2. 2 Beat milk, egg, sugar, and vanilla together in a large mixing bowl until completely combined. Add baking mix and beat until incorporated; some lumps are okay as long as they are no bigger than a pea. Transfer batter to a liquid measure.
3. 3 Spray the top and bottom of the preheated waffle iron with cooking spray. Slowly pour in enough batter to cover the bottom of the iron, being careful not to let if overflow.
4. 4 Close the lid and cook until waffle is golden brown and the iron stops steaming, about 5 minutes. Repeat to cook remaining waffles.

By Nancy Carey

Ingredients

• ✓ butter-flavored cooking spray
• apple
• rolled oat
• brown sugar
• cinnamon
• vanilla extract
• pumpkin pie spice
• water

Instructions

1. 1 Spray the inside of a 4-quart slow cooker with cooking spray.
2. 2 Place diced apples into the slow cooker; add oats, brown sugar, cinnamon, vanilla extract, pumpkin pie spice, and water.
3. 3 Cook on Low for 8 hours; switch cooker to Warm until ready to serve.

By tcasa

Ingredients

• ✓ butter-flavored cooking spray
• sweet potato
• cinnamon
• salt
• black pepper
• nutmeg
• allspice
• maple syrup
• butter

Instructions

1. 1 Place sweet potatoes in a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 15 to 20 minutes.
2. 2 Meanwhile, preheat the oven to 350 degrees F (175 degrees C). Coat an 8-inch square baking pan with cooking spray.
3. 3 Combine cinnamon, salt, black pepper, nutmeg, and allspice in a small bowl. Combine maple syrup and melted butter in a separate small bowl.
4. 4 Drain sweet potatoes and transfer to a bowl; mash thoroughly. Add cinnamon mixture; stir until well distributed. Transfer potatoes to the prepared baking pan. Drizzle maple syrup mixture over top.
5. 5 Bake in the preheated oven until heated through, 5 to 10 minutes.

By Suse57

Ingredients

• ✓ butter-flavored cooking spray
• cooking spray
• beef sirloin
• mushroom
• onion
• green bell pepper
• pizza dough
• american cheese
• mexican cheese blend

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Spray a skillet with cooking spray.
2. 2 Cook and stir beef sirloin in the prepared skillet over medium heat until browned on the outside and slightly pink in the middle, 3 to 4 minutes. Transfer sirloin to a plate.
3. 3 Spray the skillet with butter-flavored cooking spray. Add mushrooms, onion, and green bell pepper; cook and stir until just turning tender, about 5 minutes.
4. 4 Roll pizza dough onto a baking sheet and top with American cheese. Spoon mushroom mixture and sirloin over American cheese layer and top with Mexican cheese blend.
5. 5 Bake in the preheated oven until cheese is golden brown, 15 to 20 minutes.

By nichole b

Ingredients

• ✓ butter-flavored cooking spray
• milk
• heavy cream
• egg
• white sugar
• vanilla extract
• vanilla bean
• chocolate croissant
• chocolate chip
• confectioners' sugar

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spray muffin cups or brownie pan with cooking spray.
2. 2 Mix milk, cream, eggs, sugar, and vanilla extract together in a bowl. Scrape the insides from each vanilla bean half into the milk mixture. Stir milk mixture until smooth and light yellow in color. Carefully stir croissant pieces into milk mixture until all the pieces are wet; let soak for at least 10 minutes.
3. 3 Fold chocolate chips into croissant mixture. Spoon croissant mixture into the prepared muffin cups or pan.
4. 4 Bake in the preheated oven until bubbling and golden brown, 35 to 45 minutes. Cool pudding for 30 minutes to 1 hour; transfer to a plate and dust with confectioners' sugar.

By MichelleD

Ingredients

• ✓ butter-flavored cooking spray
• croissant
• gruyere cheese
• ham
• egg
• milk
• sour cream
• salt
• black pepper
• mustard
• green onion

Instructions

1. 1 Spray an 8x8-inch baking pan with cooking spray.
2. 2 Cut croissants into 1 inch cubes (about 4 cups, loosely packed) and spread out on the bottom of the prepared pan. Sprinkle evenly with cheese and ham.
3. 3 Combine eggs, milk, sour cream, Dijon mustard, salt, and pepper in a bowl. Beat the mixture until well blended using a wire whisk or an egg beater.
4. 4 Pour egg mixture evenly over the top of the croissants, cheese, and ham.
5. 5 Cover tightly with aluminum foil and place in the refrigerator for 8 hours.
6. 6 When ready to bake, set the dish out of the refrigerator on the counter, Preheat the oven to 350 degrees F (175 degrees C).
7. 7 Uncover casserole, place in the center of the preheated oven, and bake until the casserole is set, and a knife inserted into the middle of the casserole comes out clean, 45 to 55 minutes.
8. 8 Cut into serving pieces and garnish with chopped green onions.

By Bibi

Ingredients

• ✓ butter-flavored cooking spray
• potato
• butter
• milk
• salt
• pepper
• sour cream
• cheddar cheese
• bacon
• chive

Instructions

1. 1 Place peeled potatoes in a large pot of water and bring to a boil. Boil until fork tender, 20 to 30 minutes.
2. 2 Preheat the oven to 350 degrees F (175 degrees C). Spray a 3-quart casserole dish with butter spray.
3. 3 Mash cooked potatoes using a potato masher in a bowl. Add 1/4 cup milk, salt, and pepper to taste. Depending on consistency, add more butter or milk. Stir in sour cream and 1/2 cup Cheddar cheese; mix well. Transfer mixture to prepared casserole dish.
4. 4 Bake in the preheated oven until heated through, about 20 minutes. Top with remaining Cheddar cheese, crumbled bacon, and chives. Bake until cheese has melted, about 5 minutes.

By tcasa

Ingredients

• ✓ butter-flavored cooking spray
• red potato
• cabbage
• corned beef
• swiss cheese
• white wine
• mustard
• black pepper
• garlic powder
• phyllo dough
• butter

Instructions

1. 1 Place potatoes into a large saucepan, cover with water, and bring to a boil. Cook over medium-low heat until potatoes are tender, about 15 minutes; drain well.
2. 2 Meanwhile, place cabbage into a second saucepan and cover with water; bring to a boil. Reduce heat to medium-low and simmer until cabbage is tender and softened, about 15 minutes; drain well.
3. 3 Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish with butter-flavored cooking spray.
4. 4 Lightly toss potatoes, cabbage, corned beef, and Swiss cheese in a large bowl until well combined.
5. 5 Stir together white wine, mustard, black pepper, and garlic powder in a medium bowl until smooth; mix into corned beef mixture until incorporated. Spread mixture into the prepared baking dish.
6. 6 Lay a phyllo sheet onto a work surface, spray with cooking spray, and lay over casserole, folding the overhang back over the dish; spray the dry side of the overhang with more cooking spray. Repeat three more times, spraying, folding, and respraying phyllo sheet each time. Brush the top of last phyllo sheet with melted butter.
7. 7 Bake in the preheated oven until phyllo sheets are crisp and browned and filling is hot, 45 to 55 minutes.

By Jeannine Ross

Ingredients

• ✓ butter-flavored cooking spray
• shallot
• green bean
• butter
• button mushroom
• all-purpose flour
• half and half
• chicken broth
• soy sauce
• salt
• black pepper
• vegetable oil

Instructions

1. 1 Spray a 2 1/2-quart casserole dish with cooking spray. Mince shallots until you have 3 tablespoons; slice remaining shallots into 1/8-inch rounds. Set both aside.
2. 2 Bring a large pot of lightly salted water to a boil. Add beans and cook until tender but still crisp, about 4 minutes. Drain, rinse, and pat dry; set aside.
3. 3 Melt butter in a saucepan over medium heat. Add mushrooms and cook, stirring frequently, until browned, 5 to 7 minutes. Add minced shallots and cook until softened, 2 to 3 minutes. Stir in 3 tablespoons flour, then slowly add half-and-half, broth, and soy sauce. Bring to a boil while stirring.
4. 4 Reduce heat to a simmer and stir until thickened, about 5 minutes. Stir in green beans and season with salt and pepper. Transfer to the prepared casserole dish, cover, and refrigerate 8 hours to overnight, or until ready to bake.
5. 5 Preheat the oven to 350 degrees F (175 degrees C).
6. 6 Remove casserole from the refrigerator and bake in the preheated oven until heated through and bubbly, about 30 minutes.
7. 7 While the casserole is baking, dredge shallot rings in remaining flour until evenly coated.
8. 8 Heat oil in a saucepan over medium heat. Lower shallots carefully into the hot oil, working in batches if necessary. Fry until golden brown, 1 to 2 minutes, then drain on paper towels.
9. 9 Remove casserole from the oven and top with fried shallots.

By MSLIB5

Ingredients

• ✓ butter-flavored cooking spray
• butter
• onion
• herbes de provence
• salt
• black pepper
• spinach
• bread
• mozzarella cheese
• egg
• skim milk

Instructions

1. 1 Melt butter in a medium skillet over medium heat. Add onion and saute until soft, about 5 minutes. Add herbes de Provence, salt, and pepper; continue to cook for 1 minute more. Stir in spinach, remove from heat, and set aside.
2. 2 Spray the inside of a 3-quart (9x13-inch) baking dish with cooking spray. Layer the bottom of the dish with 1/3 of the bread cubes. Top with 1/3 of the spinach mixture and 1/3 mozzarella cheese. Repeat these layers twice more with remaining bread, spinach mixture, and cheese.
3. 3 Combine eggs, milk, salt, and pepper in a medium bowl. Whisk together until blended. Pour evenly over the bread and spinach layered in the baking dish. Cover with plastic wrap and chill for at least 8 hours, up to 1 day.
4. 4 Remove from the refrigerator 30 minutes before baking to allow pan to get to room temperature.
5. 5 Meanwhile, preheat the oven to 350 degrees F (175 degrees C).
6. 6 Bake, uncovered, in the preheated oven until puffed, golden brown, and cooked through, 45 to 55 minutes. Let stand at least 5 minutes before serving.

By Sarah

Ingredients

• ✓ butter-flavored cooking spray
• mackerel
• onion
• tuna
• parmesan cheese
• mayonnaise
• egg
• dijon mustard
• salt-free seasoning blend
• paprika
• basil
• pork rind

Instructions

1. 1 Combine mackerel, onion, tuna, Parmesan cheese, mayonnaise, eggs, Dijon mustard, seasoning blend, paprika, and basil in a bowl. Add pork rind crumbs, 1 to 2 tablespoons at a time, until mixture holds together; form into balls then flatten into ½-inch-thick cakes.
2. 2 Heat a large nonstick skillet over medium-high heat; coat with cooking spray. Arrange cakes, in batches if needed, in the skillet; coat each cake with cooking spray.
3. 3 Cook cakes until browned, 3 to 5 minutes; gently flatten cakes with the back of a fork. Flip cakes; cook until other side is browned, 3 to 5 minutes. Transfer cakes to a paper towel-lined plate. Repeat with remaining cakes.

By bugsmom

Ingredients

• ✓ butter-flavored cooking spray
• all-purpose flour
• confectioners sugar
• butter
• cream cheese
• white sugar
• almond extract
• strawberry
• blueberry
• kiwi
• pineapple juice
• white sugar
• cornstarch
• lemon juice

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly spray a 12-inch round pizza pan with butter-flavored cooking spray.
2. 2 Combine flour and confectioners' sugar in a bowl. Cut in butter with a knife or pastry blender until the mixture resembles coarse crumbs. Press into the prepared pizza pan to make a crust.
3. 3 Bake in the preheated oven until very lightly browned, 12 to 15 minutes. Cool on a wire rack.
4. 4 Beat cream cheese, 1/3 cup white sugar, and almond extract until smooth; spread over completely cooled crust. Arrange strawberries, blueberries, and kiwi decoratively over cream cheese mixture.
5. 5 Mix pineapple juice, 1/2 cup white sugar, cornstarch, and lemon juice in a saucepan until smooth; bring to a boil. Cook and stir until thickened, about 2 minutes. Cool slightly and drizzle over fruit. Refrigerate until chilled.

By Kim Harper

Ingredients

• ✓ butter-flavored cooking spray
• morel
• butter
• red bell pepper
• green onion
• cream cheese
• crabmeat
• celery leaf
• egg
• worcestershire sauce
• hot sauce
• salt
• bread crumb
• parmesan cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan with cooking spray.
2. 2 Mince mushroom stems. Cut mushroom caps in half, lengthwise; place cut-sides up into prepared baking pan.
3. 3 Melt butter in a small skillet over medium heat. Add chopped mushroom stems, red bell pepper, and green onion; cook and stir until green onion is translucent, about 5 minutes. Remove from heat; allow to cool, about 10 minutes.
4. 4 Mix cream cheese, crabmeat, celery leaves, egg, Worcestershire sauce, hot sauce, and sea salt together in a large bowl. Fold in cooled onion mixture. Place a dollop of crabmeat filling into each mushroom cap with a small spoon.
5. 5 Mix bread crumbs and Parmesan cheese together in a small bowl. Sprinkle on top of filled mushroom caps.
6. 6 Bake in the preheated oven until filling is golden brown, 30 to 35 minutes.

By Tarilbrown

Ingredients

• ✓ butter-flavored cooking spray
• spaghetti sauce
• egg white
• water
• all-purpose flour
• bread crumb
• parmesan cheese
• basil
• oregano
• salt
• black pepper
• chicken breast
• mozzarella cheese

Instructions

1. 1 Preheat oven to 450 degrees F (230 degrees C). Pour spaghetti sauce into a saucepan over low heat.
2. 2 Whisk egg white and water together in a shallow bowl until evenly combined. Spread the flour out onto a plate. In a shallow bowl, mix the bread crumbs, Parmesan cheese, basil, oregano, salt, and black pepper until thoroughly combined.
3. 3 Dip the chicken breasts into the flour, and shake off loose flour; dip them into the egg white, then gently press into the seasoned crumbs. Shake off loose crumbs; spray both side of the chicken breasts with the cooking spray. Lay the chicken breasts onto a nonstick baking sheet.
4. 4 Bake the chicken breasts in the preheated oven until golden brown, 10 to 12 minutes. Remove from oven, and sprinkle with the mozzarella cheese; return to oven and bake until the cheese is melted and starting to brown, 1 to 2 more minutes. Serve topped with the hot spaghetti sauce.

By Farm Lady

Ingredients

• ✓ butter-flavored cooking spray
• butternut squash
• salt
• black pepper
• vegetable oil
• curry powder
• onion
• garlic
• chicken breast
• butter
• apple
• cornstarch
• chicken broth
• coconut milk
• sugar

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Place squash in a single layer on a baking sheet. Spray with cooking spray and season with salt and pepper.
3. 3 Roast in the preheated oven until tender, 20 to 25 minutes.
4. 4 Meanwhile, heat oil and curry powder in a large pan over medium-high heat for 2 minutes. Stir in onion and garlic; cook until translucent, about 5 minutes. Add chicken, tossing lightly to coat. Reduce heat to medium and cook until chicken is no longer pink in the center and the juices run clear, 5 to 8 minutes.
5. 5 While the chicken is cooking, melt butter in a skillet over medium heat. Add apples and saute until tender, about 5 minutes. Slowly add in cornstarch. Pour in chicken broth; stir well. Pour into the pan with the chicken, and add roasted squash, coconut milk, and sugar; stir to combine. Cover and simmer, stirring occasionally, until heated through, about 5 minutes.

By cjb

Ingredients

• ✓ butter-flavored cooking spray
• whole-wheat macaroni
• butter
• all-purpose flour
• milk
• worcestershire sauce
• mustard powder
• onion powder
• cayenne pepper
• salt
• black pepper
• cheddar cheese
• american cheese
• potato chip
• cheddar cheese
• parmesan cheese

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes; drain.
3. 3 Melt butter in a large pot over medium-low heat. Slowly add flour to butter, whisking constantly; cook until brown and the mixture no longer smells of flour, about 5 minutes. Pour 1 cup milk into the flour mixture, whisking continually until fully incorporated, about 45 seconds; repeat twice. Add remaining 3 cups milk to the mixture, whisking to incorporate. Stir Worcestershire sauce, mustard powder, onion powder, and cayenne pepper into the mixture; season with salt and black pepper.
4. 4 Reduce heat to low. Cook sauce, whisking frequently, until it begins to thicken, about 10 minutes. Add about half the package of shredded Cheddar cheese; stir continually until the cheese melts completely. Repeat with remaining half package of Cheddar cheese and the American cheese, about 4 ounces at a time. Once cheese is entirely incorporated, remove sauce from heat.
5. 5 Stir drained macaroni into the cheese sauce to coat. Divide macaroni between two 9x13-inch baking dishes.
6. 6 Mix crushed potato chips, 1 cup shredded Cheddar cheese, and Parmesan cheese in a bowl. Top the macaroni with the potato chip mixture evenly. Spray the potato chip mixture with cooking spray.
7. 7 Bake in preheated oven until the crust is golden brown and the sauce is bubbling, 35 to 45 minutes.

By Collette Duck