Dear Readers,
Beginning with this post, I endeavor to return to giving my little blog the love and attention it has been sorely missing lately. I’ve barely even checked up on it or any other of my favorite blogs. So unlike me!
Things have been a little topsy turvy in the Berner household. In addition to us both getting sick, we also acquired a kitten that Jay found alongside the highway one morning. Someone had obviously dumped him during the night. Who would do such a thing to a kitten?? It boggles my mind.
The little kitten, aka the little orange terror, is going to a new home today on an acreage where he will happily run around chasing mice and where a little 5-year old girl will give him lots and lots of love. I’ll be sad to see him go but it’ll be a more suitable home for him.
So now that I’ve shared my news, let’s move on to talking about food, shall we? 🙂
This is another recipe from The Southern Junior League Cookbook. I would not be exaggerating if I said this is quite possibly the best mac & cheese I’ve ever made. Which would make me a horrible food blogger if I didn’t share it with y’all, wouldn’t it??
This one is made a little more special with the addition of bell pepper, boiled eggs, and pimientos, none of which I’ve ever had in mac & cheese before. After making this recipe, I can now say that they are mighty fine additions, indeed!
I highly recommend giving this recipe a try!
Until next time, happy cooking 🙂
Junior League Mac & Cheese
Ingredients:
- 3 Tb butter
- 4 Tb flour
- 2 cups milk
- 1 cup shredded sharp cheddar cheese
- 1 tsp salt
- 1/2 tsp pepper
- 1/4 cup chopped green bell pepper
- 1/4 cup chopped pimientos
- 3 hard-boiled eggs, chopped
- 1 cup macaroni, cooked and drained
Directions:
Melt butter in a saucepan. Stir in flour to make a roux. Gradually stir in milk and cook, stirring, until sauce is thickened. Stir in half the cheese.
Mix sauce with remaining ingredients, except reserved cheese. Spoon into a greased casserole dish. Sprinkle with reserved cheese. Bake at 325 degrees for 35 minutes or until bubbly and lightly browned on top.
I’m sharing this recipe with:
Little Kitchen on the Prairie 
I’ve made mac ‘n cheese with pimiento before, but never hard-boiled eggs and I LIKE that addition!!!! Along with the green pepper. This looks really good Cat. I’m intrigued now and want to try it. Hope your weekend is going great and good job on rescuing that kitten!
I’m slightly embarassed to say I cried like a baby when the kitten left today! I hope you give the mac and cheese a try and enjoy it! 🙂
This sound delicious. At church dinners, my mac and cheese dish always disappears and we never take home any left overs. Glenn insists we bake more for him later and we do. I can’t wait to try this new dish. The only place I know to get pimentoes is to steal them from Glenn’s jar of olives. Where did you get them?
It’s no wonder, Mawmaw, you know your mac and cheese is legendary! You should be able to find pimientos in jars by themselves, look for them in the aisle that has pickles and olives and that sort of thing.