this is another one of those woe is me… i miss some of my tasty favorites from michigan blog…

here’s looking at you, bar louie’s mac n’ cheese.  i still haven’t quite gotten the texture quite right, but this comes pretty darn close.  guess i’ll just have to wait until i come back to michigan to have the real thing.

this is one of those recipes where i throw in a little bit of this and a little bit of that.  this recipe works well for two.  multiply as needed.

• 2 c corkscrew pasta
• 2 tbsp butter
• 1 heaping tbsp flour
• 1-1/2 c milk
• ground mustard
• garlic powder
• salt
• pepper
• 2 c shredded cheese (i prefer mild cheddar or co-jack)
• bread crumbs

1. prepare pasta as called for on the box, drain.
2. when there is 5 min. (or so) remaining with the pasta cook time, begin preparing cheese sauce.
3. melt butter in a large non-stick pan.  after butter melts, whisk in flour until there are no more lumps.
4. add milk and allow to bubble and thicken.  while waiting, add ground mustard, garlic powder, salt and pepper as desired.
5. add cheese, allow to melt and blend into mixture.
6. fold in pasta, pour into individual ramekins.
7. top with bread crumbs, place under boiler until brown and bubbly.

here’s an extra bonus recipe!

the mac n’ cheese is shown served with a corn dog and honey mustard.  my recipe for honey mustard is as follows:

• 1 part mustard
• 1 part mayo (not miracle whip)
• 1 part honey

1. mix ingredients well with a fork.

enjoy!

maddie and jess here…

this is a delicious treat and makes you feel like you’re right at the ballpark.

• 1 pound elbow macaroni
• salt
• 2 tbsp extra virgin olive oil, divided
• 1 package hot dogs, chopped into 1″ pieces
• 1 tbsp butter
• 1 medium onion, finely chopped
• 2 tbsp all-purpose flour
• 1/2 c beer or chicken broth
• 2 c milk
• pepper
• 1 rounded tbsp spicy mustard
• 2 rounded tbsp ketchup
• 3 c cheddar cheese, shredded and divided

1. boil large pot of water for macaroni.  salt water and cook macaroni, cook about 7 minutes until just under al dente in doneness.
2. preheat broiler and set rack 12 inches from heat.
3. heat a large deep nonstick skillet over medium-high heat. add 1 tablespoon extra-virgin olive oil, 1 turn of the pan, then add hot dogs and brown on both sides, 4 minutes total. remove the dogs with a slotted spoon to a paper towel lined plate.
4. add another tablespoon extra-virgin olive oil, 1 turn of the pan, and the butter. when butter melts, cook onions 4 to 5 minutes, then add flour and cook another minute.
5. add beer and cook off completely, 1 minute. whisk in milk and bring to a bubble, then season the sauce with salt and pepper and stir in the mustard and ketchup.
6. lower heat and add 2 cups of the cheese. stir to melt, 1 minute. Adjust mustard, ketchup, and salt and pepper, to your taste.
7. drain pasta well. combine pasta and hot dogs with sauce and coat evenly then pour into large casserole and top with remaining cheese.
8. melt and brown cheese under broiler, 2 minutes.

enjoy!

courtesy of: rachaelray.com