Right now some of my cheeses are in need of resupply, however I have the following at this time: Monterey Jack, Co-Jack, Pepper Jack, cheddar (Yellow Sharp and White Extra Sharp), Longhorn Cheddar, Provolone, Baby Swiss, Mozzarella (shredded and ball), Edan, Gouda, Velvetta, and packets of Mexican and Italian Shredded. Yes, much to my doctors chagrin, I love cheese.
Recipe for my wife's famous Mac and Cheese.
1 1/2 cups Elbows, cooked in salted water until tender then drain.
I saucepan melt 3 tablespoons butter and blend in 2 tablespoons of all purpose flour, 1/2 teaspoon salt, dash of pepper (to taste).
Once blended add 2 cups milk and cook and stir till thick and bubbly.
Add 12 ozs of Cracker Barrel Sharp Cheddar cubed and 2 slices of Velveeta cheese (this is the sandwich slices that come pre-wrapped, this adds richness to the mix) and stir until all is melted.
In 1 1/2 qt saucepan place well drained elbows and pour in the cheese sauce, place in preheated oven at 350 degrees for 35 to 40 minutes and serve hot.
You can garnish with Paprika for added taste when removed from oven.
Enjoy.
Oh yes, family secret recipe don't let anyone know.
