Sometimes mellow, mild and creamy macaroni and cheese is just what you need for ultimate comfort food.
Other times, you need a little kick, but not just a few splashes… you need a kick that’s part of the dish, where it’s fiery flavor mingles with the creamy cheese and chewy pasta.
That’s where this comes in.
Taking a good thing and making it even better.
It’s recipe refinishing.
Speaking of refinishing… I must share my latest project:
I found the bench months ago in a curbside trash pile (yes, months ago and I finally got around to do something with it)
The paint was a high gloss spray version and the fabric was Walmart. Total cost was around $6.47, and I even had fabric left over to make a pillow. Woo hoo to that.
I took something very 70’s and made it very Keys-ish. 🙂
It’s summer time, after all.
And here I am sharing a “hot” recipe….
I know it’s summer, and the last thing you may want is something spicy; but…. you know those stormy, rainy afternoons? Yes. This is what you make for those.
If you need something for the sweltering dessert days… hold tight, I have that, too.
And, If you need me to inspire you to go diving in the neighbors trash for things to spray paint…. well, I guess you can blame me for that one, too.
Happy Tuesday everyone. 🙂
buffalo macaroni and cheese
- 8 ounces cooked macaroni noodles
- 3 TBS butter
- 2 TBS flour
- 1/4 cup beer
- 1 cup shredded Colby/jack cheese
- 2 cups milk
- 6 TBS buffalo wing sauce
- salt/pepper to taste
- Cook macaroni and set aside
- In a saucepan, melt butter over medium heat.
- Add flour to make a paste and slowly pour in the beer
- Cook and slowly add the milk and cook until mixture is smooth and thick
- Stir in the cheese and stir until melted.
- Add buffalo sauce and season to taste.
- Fold in cooked noodles and place in a casserole dish
- Serve immediately or top casserole with panko crumbs and bake in a preheated 350 oven for 15 minutes, or until golden on top.
You must be logged in to post a comment.