November 4, 2017

Don't forget to "Fall Back."



From the Queensboro Bridge, I will never call it the Ed Koch bridge.



Irish Exit bar, I won't say goodbye if they don't mind.



Cheez-It Macaroni and Cheese. Begin with: my wife's old recipe. She used the Creamette pasta box recipe as a guide.

The Creamette box recipe:



2 cups elbow macaroni
2 tablespoons butter
2 tablespoons flour
1 teaspoon dry mustard
1 teaspoon salt
2 1/2 cups milk
2 cups sharp cheddar cheese, shredded

Directions:
Preheat oven to 375 degrees.
Cook macaroni in 5 quarts boiling water for 8 minutes. Drain macaroni.
In medium saucepan, melt butter.
Stir in flour, mustard, and salt. Gradually stir in milk. Cook and stir until mixture thickens slightly.
Add 1 1/2 cups cheese to milk mixture and stir until melted.
Stir in macaroni.
turn into greased 2 quart baking dish.
Top with remaining cheese.
Bake 20-25 minutes or until bubbly.

Of course, you have to make slight changes. After two failed tries, I added one more Tbs. of flour, one more Tsp. of dry mustard (Coleman's), another 1/2 cup of milk, one more Tbs. of Margarine and 16 oz. (two packs) of sharp Cheddar Cheese. I used two packs to make the mixture and a 1/3 of a cup on top. That worked better.

Now, crumpled Cheez-It baked on top. Turned out good.