July 11, 2012

Are You Hungry Now?

One of Darling's most requested suppertime requests in the summer is Barbecue Chicken, Macaroni and Cheese and ice cold watermelon!

Estelle's served this Mac N' Cheese at Luke's 4th birthday party and I will say, nothing was left over for the next day! Gone, baby gone!!

2 cups elbow pasta, cooked until almost al dente
8 ounces Sharp Cheddar, 1/2 cubed, 1/2 shredded
8 ounces Colby cheese, cubed
8 ounces Velveeta Mexican cheese, cubed
2 teaspoons all-purpose flour
1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon dry mustard
1/8 teaspoon freshly ground nutmeg
4 tablespoons sour cream
1 large egg, beaten
1 cup Evaporated Milk
1 cup Half and Half 
1/4 cup finely grated onion
Panko Bread Crumbs, sautéed in butter
1 tablespoon butter

Preheat the oven to 350 degrees F. In a large bowl, toss together the pasta with the cheese cubes and pour into the baking dish. In a large bowl, mix together the flour, salt, black pepper, cayenne pepper, dry mustard, nutmeg. Add the sour cream, egg, evaporated milk, half-and-half and onions. Pour over the pasta and cover with the shredded Cheddar. Bake uncovered until the top is just beginning to brown, about 35 minutes. Meanwhile, in a skillet over medium heat, melt the butter, add the bread crumbs and sautee’ until golden. Sprinkle the bread cubes on top of the macaroni and cheese and bake until golden brown, about 10 minutes more.

Don't forget the watermelon.......

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