Mac & Cheese

I have only made home-made mac & cheese one time, and the recipe, while ok, wasn't outstanding. 

Since I was having a craving for something more than K-R-A-F-T, I experimented.



Here's what I came up with:

1/4 cup flour
1 cup milk
8 oz. Ragu double cheddar sauce
8 oz. queso dip (I used Jardine's TJ Ranch Queso Armarillo)  Any dip with jalapenos or peppers will do.
Elbow macaroni - I used about 1/2 of a large bag.

Boil macaroni till tender.

Heat flour and milk till well mixed.  Add both cheeses and heat through, stirring so it doesn't stick to the pan.

After draining macaroni, add cheese mixture till well blended.

I liked this because I didn't have to bake it.  The peppers in the queso gave it some color.  I served this with garlic bread.  (Yeah, that's a lot of carbs.  I know!  Sheesh!)

What's also cool is that I used enough of the cheese sauce to cover the macaroni, but still had a small amount left over.  Nachos, anyone?

The real scoop
by Andrew
This was very creamy and cheesy.  I liked the extra kick that the queso gave it.  I loved it!