I didn’t forget!
Here is my Texas Mac & Cheese recipe.
Warning: Not your regular mac & cheese and not low fat.
Mom’s Texas Mac & Cheese
about 5 or 6 Anaheim peppers
1 pound uncooked elbow macaroni
1/2 cup butter
1/2 cup all-purpose flour
2 cups whipping cream (or 1 cup whipping cream and 1 cup 1/2 & 1/2)
1 cup milk (I use 2%)
3 cups or 12 ounces shredded Monterey Jack cheese (You can opt out on roasting the Anaheim peppers yourself and use Pepper Jack cheese here instead. It is very good, but looses the smokey flavor that roasting the peppers gives. But if pinched for time… it is a very tasty option!)
1/2 cup cottage cheese
1 tsp. salt
1/4 cup Italian bread crumbs
1/4 cup grated Parmesan cheese
Broil chili peppers on a foil lined cookie sheet for about 5 minutes on each side. Just so they blister. Remove and put directly into a zip lock bag and let sit for about 10 minutes. (I sometimes just wrap them up tight in the foil.)
Make macaroni as directed on package. Meanwhile, remove the skin and seeds from the cooled peppers and chop them.
Melt butter and mix in with flour, and smoosh any lumps of flour.
In a large bowl add shredded cheese (leaving about 1/2 cup for the top of dish), cottage cheese, salt, butter/flour, milk, chopped roasted peppers and cream. Mix up and then add drained macaroni when done. Mix together and pour into a 9 x 13 casserole dish. Top with reserved 1/2 cup of Jack cheese, Parmesan cheese and Italian bread crumbs.
Bake at 350 degrees for 20-25 minutes. or until hot and browned a little on top. Serves 6-8. (Or 4… depending on how much of a pig you feel like being!)
Hope it turns out for you!