***Moved from my old Blogger blog***

One of my favorite recipes is for a Creamy Mac and Cheese. It’s tons better than Kraft brand and even better than Annie’s. I tried my hand at making it a few months ago after I went to Fletcher’s Kitchen and Tap (in Crestwood Court) and had there’s which is delicious and has the hint of onion flavor. Schlafy’s Bottleworks in Maplewood also makes a similar recipe. The original recipe came from The Joy of Cooking. I took out a few of their ingredients and added different ones of my own. This goes well with garlic bread.

8 ounces macaroni noodles
4 tablespoons butter
1-1/4 cup milk (whole is best)
1/4 cup white wine
12 ounces grated extra sharp cheddar cheese (grated fresh is best)
2 eggs
1 teaspoon dry mustard dissolved in 1 teaspoon water
1/2 teaspoon salt
1/8 teaspoon ground red pepper
1/4 teaspoon onion powder
1/4 teaspoon ground black pepper

In a large pot cook macaroni. Drain and return to pot. Add 4 tablespoons butter. Stir until well blended. Add and stir together until smooth: milk, grated extra sharp cheddar cheese, and eggs lightly beaten, dry mustard mixture, salt, ground red pepper, onion powder, and ground black pepper. Set the pot over very low heat and stir constantly until noticeably thickened.

Enjoy!