Mac & Cheese
2 cups of elbow macaroni
1 1/2 cups uncooked elbow macaroni
3/4 cup shredded extra sharp Cheddar cheese
1/4 cup of gruyere cheese, in two parts
2 ounces of Velveeta cheese, cubed
1/4 teaspoon pepper
3 Tbsp flour
1 cup of milk
4 Tbsp of butter
2 Chicken Jalapeno sausage links
A few cherry tomatoes, halved
Heat oven to 375 degrees.
Cook macaroni according to package directions. In a saucepan, under medium heat, add butter, flour s & p and whisk until smooth. Gradually add milk and whisk in until blended and thickened. Stir in all of Cheddar, Velveeta and ½ of Gruyere, stirring until cheese is melted. Drain macaroni. Add macaroni to sauce pan with cheese mixture and mix until pasta is covered with cheese.
Transfer macaroni to a greased casserole dish. Top with second half of Gruyere. Bake, uncovered, for 30 minutes until top is golden brown.
Grill sausages until cooked all the way through. Cut fruit for salad.
Served mac & cheese with sausages, sliced bread and a few cherry tomato halves. Serve fruit salad for dessert.