Hi guys! The comments off this post are still rolling in. I’m so jazzed so many of you are into the juicing idea. It’s really pretty cool… I have to admit. Plus it’s a really fun way to get your veggies in.
This post has been practically months in the making. I’m enjoying a celebratory glass of wine from our latest wine tasting tour in celebration.
Okay… here’s the back story.
About a million months ago I made habanero mac and cheese. But I never posted the recipe because while I was writing the post all our dishes fell off our newly installed wall shelves in our kitchen. My adrenaline was going so fast because I was so startled by the loud crash that I wrapped that post up double-quick.
So, finally… here’s the uber delicious recipe for the mac!
Max literally cried the first time I made this recipe. Cried tears of delicious joy!
It’s not the best dish for ya, but it is one of the most delicious you’ll ever make.
The original recipe called for chipotle cheddar. I can’t find a chipotle cheddar at any of my grocery stores so I use this hot habanero stuff. It’s HOT!
I love spicy food and I don’t think I’d eat this cheese plain. But in the mac, mixed with the Gruyere and the nutmeg, it’s kinda like angels dancing on your tongue.
Just a little close up to make you drool a little more.
This afternoon I was a hungry beast.
I don’t know what was going on. First, I tried to be sensible and have a nutritious-healthy snack.
Max and I buy one of the big-sized veggie party trays every week for quick snacks throughout the week. I had 2 T of ranch and this heaping bowl of veggies and after I finished it I was still on empty… so I scarfed 2 servings of chips and salsa before I could even get a photo.
This is Donner’s impression of being in a wind tunnel.
Have a good one guys!