I know - it's been so long since a post, but exciting things have been going on behind the scenes. The hubby and I made an offer on a house that was actually accepted, so we're in the process of finalizing inspections, etc. on it. House-hunting has consumed our lives over the past month, which has led me to neglect pretty much everything else. So, ladies & gents, this could be the new One Butt Kitchen!
The picture above was from the real estate listing, but I do love the yellow. I think it will still qualify as a One Butt Kitchen because it's just small enough to force me to kick the husband out when I'm cooking. On the flip-side, it's so much roomier than what I have now! And it even has a large breakfast nook (not pictured).
So, the title of this blog? I've been working hard to copy "Jack's Urban Eats" macaroni & cheese recipe. The hubby just loves it and gets a double order every time we go. For those not in California, Jacks is a restaurant native to Northern California. How to describe it? You can get fresh tossed salads, sliced turkey, steaks, chicken, sandwiches, etc. But like I said, we go for the macaroni & cheese....until....
I've been working on this recipe for the past few months and I finally think I got it. So here you go:
8 ounces elbow macaroni (chifferi)
3 slices american cheese - (Kraft Singles)
2 tbsp butter (we use Smart Balance)
1/2 cup milk (we use 2%)
Salt (to taste)
Boil the macaroni according to directions.
In the meantime, break up the american cheese slices into small bits.
Drain macaroni and place back in pot. Add cheese, butter and milk.
Stir over low heat until everything is combined. Add salt to taste. Serve! :)
PS: If the "sauce" is a bit soupy, you did GOOD!