mac n cheese. please.

it was one of those nights. i actually have "those" types more frequently than i'd like. i was in a hurry to feed the kiddos. i hadn't planned dinner. again! we had to be somewhere in 1 hour. and my fridge was looking pretty sparse.

i have staples in my pantry. you know...rice. pasta. beans. canned meat. tomatoes. i know i can always draw from those items to create something. something edible. albeit spectacular.

i checked out the dairy section of my fridge to get the wheels a turnin'. i had a small amount of shredded taco blend cheese left and half a brick of cream cheese. i decided to whip a some macaroni and cheese.

after i got my rue mixed together, i realized my milk was gone. dag-nabit! i had to rely on the trusty pantry staples once again. good old powderded milk saved the day.

the meal was a success. it's a quick and easy recipe. feel free to change up the pasta and cheeses. you can also add ham, bacon, chicken, or vegetables to make it more of a hearty meal. however, if you want it to be ever so creamy...use the cream cheese. enough said.

mac n cheese

3 c uncooked pasta (i used shells)

2 tbl butter

2 tbl flour

1 cube chicken bouillon, crushed

2 c milk (6 T powdered milk + 2 cups water)

4 oz cream cheese

1 1/2 c shredded cheddar

cook and drain pasta according to package directions. set aside. in a saucepan, melt the butter and flour together. when it gets thick and bubbly, add the chicken bouillon. slowly add the milk. when the sauce is all incorporated, begin adding the cheese. continue stirring over medium heat until all the cheese is melted. place the drained pasta in a large bowl and pour the cheese sauce over the top. stir it altogether. garnish with fresh parsely and freshly grated parmasean cheese.