|Cindy's Famous 5-Cheese Mac & Cheese Wth Roasted Corn|
I didn't get a picture of the dish last night because I couldn't wait to start eating. But before I finished off the leftovers for breakfast this morning, I took this shot of it. I reheated it in the microwave and served it up to myself with leftover cornbread.
By the way, let me say a word about cornbread, since I am recognized as the world's foremost authority. There are some dishes, like this one, or butter beans, or black-eyed peas, that should never be eaten without cornbread. (A word to you Yankees out there who think cornbread should have a sweet taste---Cornbread should NEVER have a sweet taste. There. I said it.)
Cindy's Famous 5-Cheese Mac & Cheese
---1 1/2 cups elbow macaroni, cooked
---1/4 cup butter
---1/4 cup all-purpose flour
---1/4 tsp white pepper
---1 tsp dry mustard
---2 1/2 cups milk
---2 cups (8 oz) grated cheese (add a variety of different types...cheddar, swiss, monterrey jack, american, etc)
---1 jalapeno pepper, seeded and chopped
---1 ear of yellow corn, roasted in oven. (Rub corn on cob with olive oil. Place on cookie sheet and roast in preheated oven at 425 degrees. Turn until lightly roasted all around. After cob cools, slice off kernels)
Preheat oven to 350 degrees. Melt 1/4 cup butter; stir in flour, white pepper and mustard until smooth. Gradually stir in milk and bring to a boil. Reduce heat and simmer 1 minute. Stir in grated cheese, cooked macaroni, chooped jalapeno and corn. Pour into 2 quart shallow baking dish. Bake about 25 minutes until cheese is melted. Remove from oven and sprinkle extra grated cheese on top. Feeds four hungry people or one Clint. Enjoy. Oh yeah, babe.