Baked Spicy Mac and some other stuff

So last night I made Spicy Mac and Cheese. It was a bit of Kerrygold Vintage Irish Cheddar, Maytag White Cheddar, some standard store sharp cheddar and quite a bit of pepper jack. I added a bit of bay leaves (which probably wasn't necessary, since they got buried under the other flavors), some cream (gotta love Sheeder Cloverleaf Dairy) and a bit of pepper and some red pepper. So it was strong and flavorful on both the cheese end and the spicy side, but not overly spicy. The bread crumbs added a bit of garlic. Very good.

I've been watching this show called Wine for the Confused. It's basically pointed out what I like to think. Drink what tastes good to you (yes I will still make fun of boxed wine). There are great things that you can find for cheap. Anyways, good stuffs.

It's freakin cold out.

Comments

[Nanthida]

Hi there,It's Nanthida from Holly's shower (I'm the other one that had a baby). I hope you don't mind me reading your blog. It was nice meeting you and Shannon on Saturday. The description of your baked spicy mac sound deee-licious! Would you mind passing on the recipe? It would be much appreciated.Nanthidaps. You can make fun of me; I like boxed wine. Also, have you ever heard of the brand Fox Horn? The average price for 1.5 L of their vino is $5.50. That's all my hubby and I drink. Cheap and tasty!

[SammyD]

Yes...well...I don't belive in really posting other people's recpies, so it's based on the baked macaroni and cheese from How to Cook Everything. (email to follow)

[SammyD]

My notes:

Step three, you can pretty much put all the milk and flour in...warm it up and then add the Cheese.

You can use more cheese then it says. I use a wide variety from bleu to pepper jack. Usually mix and matching. In the spicy mac it was mostly pepper jack, but I couldn't tell you how much, cause I didn't really measure.

I basically traded the milk for cream straight up, but I didn't really measure, just used what looked right...I think it was a bit less then what it asked for, but again, didn't really measure.

The red pepper was a good healthy portion, I added it to the cheese mixture so the taste and heat from it would spread through the cheese mixture. I'd say somewhere around or a bit less then half a tablespoon....