Happy Monday Everyone!
I hope everyone had a fabulous Mother’s Day! I sure did and I now have the luxury of having two bouquets of flowers sitting on my table for the next week, thanks to my wonderful husband (who is back home – yippee!) and my mom (thanks Mom!).
The theme for this month is “shopping from the pantry” – I’m trying to make as many of my meals as possible with what I have on hand, making substitutions if necessary. You’ll see my substitutions next to my recipes below.
Week 2
(S) Family Dinner
(M) Sweet & Sour Pork, white rice (using pork chops from freezer and frozen stir-fry veggie blend)
(T) Leftovers
(W) Pesto Ranch Cheesy Pasta Bake (not sure if using fresh or frozen veggie yet, and using Italian cheese blend in freezer)
(Th) Leftovers
(F) Pizza
(S) Company’s Coming Over: Grilled Spicy Chicken Legs, Greek Couscous, Veggie, Salad, Homemade Rolls
I’m sharing my macaroni and cheese recipe with you today. I hope you feel special, because this recipe is nearly sacred. This is not “gourmet cheese” macaroni (and my gourmet I mean cheddar and monterey jack). Nope, this is straight-up comfort-style. 
How can you resist that cheesey ooey-gooey goodness?!
Macaroni and Cheese (serves 4)
8oz elbow noodles
8 Tbsp unsalted butter (1 stick)
8oz evaporated milk
8oz velveeta, cubed
salt & pepper to taste1. Cook noodles in a pot of salted boiling water until nearly al dente. They’ll be cooked a hair longer in a bit, so it’s ok if they’re “not quite done.” Drain noodles in a strainer.
2. Melt butter in the same pot and add noodles; stir to coat noodles thoroughly.
3. Add milk and Velveeta, stirring every few minutes to melt cheese.
4. When the cheese is completely melted, salt and pepper to taste. Serve immediately.
** Notice the ratio of the ingredients. This is another “math” recipe that can easily be adjusted to suit the size and appetite of your crowd. Allow 2oz of pasta per person (which is also 2T butter, 2oz milk, 2oz cheese…).
What’s on your menu this week?
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