Macaroni and Cheese

I have tons of recipes that need to post for you from this past weekend! I graduated from college this past Saturday - WOOOO PIG SOOIE! After the ceremony, we had a massive graduation party at my new house - did I mention that I bought a new house? So much news to drop on you guys all at once. But there were rave reviews for the food and several requests for the recipes - fear not, they will make it up here soon - I just forgot to snap pictures!

Here's my amazing new kitchen the first night I stayed at the house before it had anything in it... (so blessed!)

To celebrate my new house purchase and graduation, I got all 4 of my wisdom teeth removed this morning - yaaay. Oh wait, that was is definitely not as exciting as the first two. Though, knock on wood, I believe I'm doing pretty well for the first day. Due to insanity or hunger, Mr. Cowboy and I decided to make macaroni and cheese since it seemed like a good recovery food. Mr. Cowboy did the majority of the work, while I practiced supervising; isn't he amazing? I thought so too. And aren't I crazy for helping cook post surgery? Probably.

And yes, I'm laying in my bed with one of those lovely wrap around your head ice packs. Daddy Keg snapped a blackmail picture that I just found, but I'm just going to keep that one to myself (really for your own good).

Notes:

• This makes a very, very cheesy sauce to pasta ratio. If you are partial to a bit more pasta than cheese sauce, please feel free to add 1/2 to 1 c. of extra pasta to give you the desired ratio.
• This is a very rich, well spiced dish - so do not be expecting a boring little mac & cheese!
• You could get creative and add chicken or beef to make this into a protein based dish if you weren't looking for it to be a recovery or side dish.

Macaroni and Cheese
2 c. Elbow Macaroni
4 T. butter
1 onion, chopped
2 t. garlic, minced
1/4 c. flour
2 c. milk
4 dashes Worcestershire sauce
1/4 c. evaporated milk
16 oz. Velveeta, cubed
2 c. shredded Cheddar Cheese
2 t. black pepper
1 t. paprika
1/3 c. grated parmesan cheese
1/3 c. seasoned bread crumbs

Start a pot of water full enough to cover your pasta to boil. Salt heavily. Once it is at a rolling boil, pour the macaroni into the pot and cook for 9 minutes or firmly al dente according to your package directions. Drain the pasta.

Preheat the oven to 350. Spray a large, deep casserole dish with nonstick spray or oil it slightly.

In the same pot you cooked the noodles in, melt the butter over medium heat. Once melted, add the onions and garlic and saute until translucent.

Next, sprinkle in the flour and stir it in well. Cook for 2 minutes until the raw flour taste is cooked out. Slowly whisk in the milk and whisk vigorously until there are no lumps.

Season with the Worcestershire, pepper, and paprika.

Add the evaporated milk, Velveeta, and shredded cheese. Stir until the cheese is melted.

Pour the elbow macaroni into the cheese sauce and stir well. Pour the mixture into the baking dish.

Evenly sprinkle the Parmesan cheese and bread crumbs over the top of the macaroni. Bake for 30 minutes until browned and bubbly.