10.1.08
Not-So-Instant Mac N' Cheese
A quick dish using shredded 4 Cheese Blend Mexican Cheese, unsalted butter, 1/2 lb of cooked farfalle (bowtie) pasta leftover from my pasta salad, and whole milk.
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1/2 package of farfalle, cooked and drained
1/4 c. (4 tbsp) of butter, unsalted
1 c. shredded 4 Cheese Blend Mexican Cheese
1/3 c. whole milk
a dash of pepper
In a saucepan, combine the milk and butter and cook over medium high heat until the milk is hot and butter is melted. Add the 1 c. of cheese and stir until cheese is melted and incorporated. The sauce will thicken when cooled. Take saucepan off of heat and pour into a bowl. Throw in the cooked and drained farfalle and toss in the cheese sauce. Add pepper and stir. :D
