The Mac and Cheese that Won!!!

I did it!!! I did it!!!! I did it!!!

I found a mac and cheese recipe Lee likes!!!!

I wasn't planning on blogging about this recipe, but sometimes life comes out and surprises you. I've made this recipe I found on Recipezaar before, but Lee wasn't home. I had wanted a quick mac and cheese recipe for lunch and didn't have any Velveeta. I liked it, thought the garlic taste was a little much, but I had a large clove of farm-fresh garlic, so blamed it on that.

Today I wanted mac and cheese for lunch and decided to use this recipe again, with a few variations. I used a smaller clove of garlic, just one, and instead of just cheddar, used part cheddar, part Monterrey Jack. I also made a bit more mac and cheese so that way I could use the whole can of evaporated milk instead of having leftover milk. Lee came in as I was cooking the garlic in the butter and got excited about the smell. I told him that it was for the mac and cheese, thinking that would be the end of him wanting it.

Imagine my surprise when I was dishing out the mac and cheese for myself and asked if he could try some! He thought that since it had garlic in it, he might like it. I let him try a bite and he thought it was good. He asked to try another bite, and he decided to get his own bowl, then he went back for seconds!!!

Lee said he likes the light garlic flavor in it and thinks that it is more creamy and less cheesy tasting than the others that I've tried. I won't argue with him if it got him liking mac and cheese!!!

Oh, happy day!!!

The Mac and Cheese that Won (aka Quick Macaroni and Cheese)

10 ounces uncooked macaroni
salt
1½ tbsp butter
1 clove garlic
pinch cayenne pepper
1 tablespoon flour
1½ cups (1 can) evaporated milk
1 cup white extra sharp cheddar cheese
1 cup Monterrey Jack cheese

1. In a pot of boiling water, add salt and uncooked macaroni. Cook until al dente.
2. Meanwhile, melt butter in a saucepan.
   
3. Mince garlic and add to melted butter, along with cayenne pepper.
4. Cook for 1-2 minutes.
5. Add flour and cook for one minute more.
6. Add evaporated milk and simmer for 2-3 minutes.
7. Meanwhile, shred the cheeses.
8. Add cheeses to milk and melt.
   
9. Drain the macaroni and add to the cheese mixture.
10. Allow to sit on a cool surface to thicken for about 5 minutes.