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Monday, June 20, 2016

Macaroni and Cheese

I've been on a kick for mac and cheese.
Not the boxed ones,the home made stuff.
Elbow pasta that tastes cheesy great.
The lemon makes this dish special.

6 ounces elbow pasta
water to cook it
1 lemon
2 ounces cheddar cheese
2 ounces grated parmesan cheese
2 ounces milk dash of cayenne pepper
salt and black pepper

In a large pot boil salted water.
Cook the pasta until done.
Drain the pasta, put back in pan.
Juice the lemon and over pasta.
add cheese and milk, continue to cook.
When the cheese is melted, add cayenne.
Add salt and black pepper to taste.

1 comment:

Joan Smith said...

YOU ROCK!! Thanks so much for your awesome recipe to start with frozen chicken thighs.
I'm so happy right now as I so wanted to make chicken soup for tonights dinner but the thighs were frozen so googled about it and Boom there you were to my rescue!! Again, YOU ROCK!!