Macaroni and Cheese

It's finally gotten a little cooler here, and I've had a long standing craving for macaroni and cheese. Now, I was raised on the boxed stuff; I have nothing against the generic brand that comes out neon orange. But I was really in the mood for homemade, barbecue restaurant style macaroni and cheese.

Of course, I didn't have any macaroni. I had whole wheat rotini. Close enough, if you ask me.

I should have researched recipes and tips before I made it (you might be able to see where this is going already). I had my friend Betty Crocker, and that seemed good enough for a quick dinner on a weeknight.


I mixed in some spinach (it's embarrassing how few vegetables we eat!) and added parmesan cheese on top. Looks good, right? When has baked pasta ever gone wrong?

It was OK. I probably wouldn't make it again. Maybe it's the type of cheese, maybe too much flour and too little butter, or skim milk rather than cream, but it seemed grainy. Guess I'll leave the homemade macaroni and cheese to the professionals.