It’s National Pi Day (3.14 – something to do with geometry, I hated math class), and just for fun, earlier today I reposted a couple of my favorite pie recipes: Lemon Meringue and Sweet Potato.
We were getting geared up for Spring, but a cold front has blown in and dropped the temps in our part of the world. Comfort food was a must for supper. Nothing more comforting for us than mac and cheese. And no such thing as boxed macaroni and cheese – homemade and creamy, darling.
Creamy Pepper Jack Mac
12 ounce package of rotini pasta, cooked to package directions
3 tablespoons butter
1 tablespoon flour
1 cup milk
1 package Greek cream cheese, cut into 8 pieces
2 cups shredded pepper jack cheese
Salt and pepper
What to do:
Preheat oven to 350. Spray a casserole dish with the vegetable spray. Drain boiled pasta and set aside. In a 3 quart pot, melt butter over medium heat and add flour. Stir together till bubbly. Slowly add the milk, stirring till thickened. Then slowly add the Greek cream cheese, stirring in 2 pieces at a time. When the mixture is smoothe, add the pepper jack, again stirring till mixed well and creamy. At this point, turn off the fire and pour the pasta back into the 3 quart pot. Season with salt and pepper. Stir to coat pasta well and then evenly spread into casserole dish.
Cut 3 pats of butter into a bowl with 30 crushed Ritz crackers and zap in the microwave for 20 seconds. Stir together and then top the creamy mac and cheese.
Bake for 15 minutes. Serve as a side or as the entre’.
We had sausage dogs along with our Creamy Pepper Jack Mac.
Blessings from the Exile’s Kitchen.