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
- 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
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: