The vote came in on Instagram (@knittygrittyblog) for another meal versus a sweet treat. So here’s one for my no meat on Friday during Lent people! However, you could easily add a 1/2 lb. of cooked ground beef to this and it would be equally delicious!
I’m not sure why this dons the descriptor “famous” but that is what it is labeled in my cookbook that I’ve been sticking recipes in for a decade. It’s a great twist on the traditional macaroni and cheese dish with a little spice to it. 🙂
Ingredients:
16 oz. Elbow macaroni
2 tbsp. Butter
2 tbsp. Flour
3 C milk
1 lb. Monterey jack cheese, cubed
1/2 lb. Pepper jack cheese, cubed
Directions:
1. Cook noodles according to package instructions. Set aside.
2. Melt butter in saucepan over medium heat.
3. Stir in flour until combined. Add milk and stir until mixture boils.
4. Remove from heat. Add cheese and stir until melted. (I couldn’t find the block cheese at the store so I got sliced and cut it. Works the exact same.)
5. Combine cheese mixture and noodles.
6. Place in an ungreased 13″ x 9″ pan.
7. Baked uncovered 30 minutes at 350F.
**I like to top mine with breadcrumbs to add texture, but that’s entirely up to you!**
Knitty Gritty 