I love barbecues as much as the next person- no definitely more. Summer barbecues are the way to go, but you don’t want to be the person who shows up with nothing. When in doubt, always bring some sort of side dish and aim for something that everyone likes. Remember, summer equals hot, and you don’t want a dish that will wilt or melt in the sun. So, for this weekend’s barbecues, I discussed with my friends what they wanted- and it was cold drinks and chips. I dug a little deeper and discussed with my friends what they might actually want, and I finally got it out of them. Macaroni and cheese, a lot of it, and when I asked whether or not they liked spicy macaroni and cheese they said sure why not! My macaroni and cheese was a seriously huge hit—everyone couldn’t get enough and was excited there were leftovers for the next day’s lunch. The macaroni and cheese recipe is very simple to do, and it is very cheap to make too.
Ingredients:
- 1 box of DaVinci elbow macaroni
- 2 eggs
- ½ can of evaporated milk
- 1 shredded block of medium cheddar cheese (16 oz)
- 2 tbsp butter
- ¼ – ½ cup of diced jalapeno (add as much as you like)
Boil water and cook DaVinci elbow macaroni as directed. While this is cooking, shred the cheese into a bowl. Then drain the elbow macaroni but do not run over it with cold water. Add the macaroni back into the pot, and mix in milk, eggs, butter, and most of the cheese. Leave some aside to top the mix at the end. Blend all ingredients until all the cheese and butter have melted. Mix in jalapeno at the end, then place in baking dish and top with excess cheese. Bake the macaroni and cheese at 350 degrees for 45 minutes. Let cool some before serving and hopefully your friends will rave about it just as much.
