Saucepan Macaroni and Cheese

Well, I almost made it. As you might remember, my March resolution was to cook 4 Julia Child recipes. I was on track, but after the beouf bourguignon I completely forgot to make another one until March 31. Heh. I guess maybe that one counts as three... Anyways, I scrambled to make potato crepes (missing several ingredients) and Julia's recipe for poached eggs. I've never poached an egg and you can tell. I needed four eggs for dinner, which is all I had. After I ruined the first one (my simmer wasn't hot enough, apparently) and had a momentary temper tantrum, Jeremy came in and cooked the last three. Did you hear that people? JEREMY cooked them. The man can cook some good breakfast food. But overall dinner was...unspectacular. So, there's the anticlimactic ending to my little March madness.

In other news, I finally perfected my macaroni and cheese recipe, and I am so glad I did. I might not ever buy boxed mac and cheese again. Ok, that's a lie, I will definitely buy it again, but I certainly won't admit it. Oh, wait...

Saucepan Macaroni and Cheese

~1 pound of short-cut pasta (I like gemelli)
~1/2 stick butter
~2 1/2 cups milk
~1 1/2 oz. cream cheese
~1 1/2 cups shredded sharp cheddar
~1 1/2 cups shredded Colby Jack
~4 torn pieces American cheese
~3 tablespoons sour cream
~3-4 tablespoons flour

Boil pasta according to package directions. In the meantime, melt all dairy products over medium-low heat until creamy. Whisk in flour until sauce thickens and is no longer runny. Stir in to pasta.

To make it a full meal:

Mexi-Mac

~2 lb ground chuck
~1 can black beans
~1 can yellow corn
~2 cans Rotel tomatoes
~2 packets taco seasoning
~2 tablespoons chopped fresh cilantro
~1/2 large onion, diced

Brown meat until about 75% done. Drain grease, then add tomatoes, onion, taco seasoning, and cilantro and cook until done. Heat corn and black beans and drain. Stir it all into the mac and cheese and devour!