Sooner or later you KNEW I would bust out the Mac and Cheese
for an Aunt Keri’s Kitchen offering, and Ta-DA! Here it is.
However, man (and breast-feeding woman, for that matter) cannot live by pasta and liquid cheese alone (do as I SAY not as I DO, people.)
So I began my sauce with 8 oz of b/s chicken breast chopped into big bite-sized hunks. I seasoned them with a very light dusting of flour spiked generously with Beau Monde seasoning and pepper, with just a touch of cayenne, and then sauteed to brown on each side until the chicken was just cooked through. I added that to the finished Mac and Cheese, and included washed, spun-dry and cut-for-salad green leaf lettuce, a nice big ripe tomato, and a chopped carrot so they could have a salad too.
(That salad might have to wait for another night, that mac and cheese got devoured by the busy parents right after I delivered it. Flattery of the highest form, I assure you.)
The cookies are butterscotch-chip, made from the recipe off the back of the Safeway butterscotch-chip bag. Everyone else seems to dig them, but I didn’t think the dough of the cookie was sweet enough. Still, a cookie is always a good thing.