60 degrees out. Shel and I decided today was a mac ‘n’ cheese day. “Cold-cut-sandwiches-or-salads-for-lunch-season” is out. Bring on the hot lunches, baby! What was going to be just plain jane homemade milk mac ‘n’ cheese turned into a dream come true... or a calorie nightmare. Jillian here I come! (for those of you who really know me, you’ll understand.) Hehe! Anyway, if you’re needing some inspiration for lunch today you should try this one out. Shel gave me “two thumbs and two big toes up!”
A Little Too Good Mac ‘n’ Cheese
2 T. butter (I actually used bacon grease, better flavor)
4 T. flour
1 c. evaporated milk
1 c. 1% milk (or whatever you prefer)
2 c. sharp cheddar cheese, grated
1/2 c. jack cheese, grated
1/2 t. salt
1 1/2 t. taco season mix
1/2 t. garlic powder
1 onion, diced
4 c. your pasta of choice, prepared
In a saucepan combine, butter, flour, milks and seasonings. Bring to a slow boil and stir until thick. Melt in the cheeses. Set aside. Sautee onion in EVOO or butter to your liking. Add to sauce. Finally toss in the pasta. I had some sausage to use so I tossed in some of that - which was amazing! That’s up to you tho. ENJOY! And happy fall!
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