Wednesday, March 2, 2011

Skillet Macaroni and Cheese Pg. 145

I didn’t time this one, but it was quick and easy. I used a mixture of Colby, Monterey Jack, and Cheddar because that’s what I had in my fridge. I thought it was very good. I cut this recipe in half because there are only two of us and I didn’t want to make too much then not eat it if we hated it. The recipe said to add water if you needed, but I wanted a richer flavor so I added a little extra evaporated milk. It was extremely cheesy to me, but J (the husband) said it didn’t have enough. To be honest I think he was hoping for a more Velveeta-style texture but he said it was good and he would like it again.

I also used salted butter because I didn't read it right. Ohh well!
I would definitely make this again, and maybe even try it with the broccoli and garlic suggestion. We served this with chicken strips and some veggies.
BTW- I used an 11" pan for the half recipe.  Just to give you an idea how much that made.

1 comment:

Shannon Boyer said...

Thanks for the tips! That's on my list to make this week :)