Ultimate Macaroni and Cheese
Heat a skillet on a medium burner. Toss in the following:
* half a stick of butter (4T)
* half block of cream cheese (4 ounces)
* 10 - 12 ounces cheese, cubed - I just used what I had in the fridge - approximately 3 ounces sheep's milk cheese, 4 ounces sharp provolone, 4 ounces sharp cheddar
* about 3/4 cup of milk (I don't measure, which makes writing out recipes a tad difficult!)
Cook until almost melted, stirring frequently. Add pepper to taste, and 1T ground mustard; mix thoroughly. Stir in your favorite cooked pasta (I broke up the lasagna noodles) and simmer, stirring frequently, until warm.
Serve with a really good loaf of bread. Next week, I will post my new favorite - tweaked - deli rye bread recipe!
Look at all that cheese!