Homemade Mac and Cheese

 January in Nebraska -  Usually January is filled with balmy below freezing temperatures and more than our fair share of white stuff covers the ground.  It seems that Old Man winter has taken a seemingly long vacation this year!

Today it was 53 degrees!  Jake and I took advantage of the weather by spending some time outside!  For Christmas Jake got me a cross-bow.  This was not something that was on my Christmas list, actually I don't think it was any of my list. I think my husband's desire for me to share in his hunting hobby may have aided in this purchase!

Actually, this idea was placed in his head long before Christmas.  Back in October, Jake and I stopped by our local Scheel's store.  As Jake browsed the hunting section, I wandered away and eventually a hunting specialist found me.  He must have thought that I was bored(or really needed something to do) because he offered to take me to the range and allowed me to shoot a crossbow! After a few shots, a few really good shots, I put the crossbow down and walked away giddy as a school girl!  And so began this idea of making me a hunter!   Jake and I spent part of the day target shooting.  Who knows maybe someday I will hunt him with him - I heard a tree stand is a great place to read a book!

As the sun went down, the cold Nebraska air set in, so we headed inside for dinner!  To help us warm up, I made homemade Mac and Cheese while Jake grilled up some Salmon!

I began by melting some butter in a sauce pan.

Then I added in some flour and whisked away.

Next I slowly poured in some skim milk.

Followed by some grated cheese, cayenne pepper, and garlic powder.

Once everything was all melted together, I stirred in the pasta!

Pour into a small baking dish.

Top with shredded cheese and crushed crackers.

Bake for 15 minutes at 350*. Then broil for 2-3 minutes until top is browned.

Mac and Cheese
adapted from Velveeta recipes
Ingredients
3 tbsp. butter
1/4 cup butter
1 cup milk
1 cup shredded mozzarella
1 cup Velveeta

1/2 cup shredded Mexican cheese

2 cups cooked pasta
1/2 cup crushed crackers

Preparation
1. In a sauce pan melt butter over medium heat.
2. Add in flour and whisk for 2-3 minutes.
3. Slowly whisk in milk.
4. Add mozzarella and Velveeta.  Stir until they are completely melted. (add more milk or butter if you    
    prefer a creamier sauce.
5. Stir in pasta.
6. Pour into small baking ramekins.
7. Top with shredded Mexican cheese and crackers.
8. Bake at 350* for 15minutes. Then broil until top is golden brown.

Well as Jake says, "It's time to put on my fat pants" and watch the Golden Globes!