Here We Go Again...

Okay, 1st of all, I feel like I should say a few comments about last week's cake. Brody did not like it at all. Lewis said the middle was good. So that means I DID overcook the cake. Okay, okay..... That's what I'm working on. Also, I was told that I left chicken nuggets and toast off the 1st blogs burn list.
Anyway, let's move on. When I bought the Paula Deen dish for last week's recipe, it came with some more recipes. There was one for Mac 'n Cheese. Now, with all of my kitchen disasters being known, I will say that I can cook Mac 'n Cheese out of the box. Okay, this ain't like the boxed kind. It called for dry mustard. ?????? WHAT?? Well, just for future references, that can be found in the spice section. Overall, this wasn't too bad (once the dry mustard was located). I didn't even need the mixer this week.
Brody still hasn't tried any of it. Lewis says that the box kind is cheesier. So not sure if it's me or the recipe this time around. Week 2 in the kitchen, and no big hit yet!
My favorite pic from this kitchen adventure is of Brody "steering" the eggs. Random note: shredded cheese makes a terrible mess! Until next week....

Paula Deen's Creamy Macaroni & Cheese
(2) c. Uncooked elbow macaroni
(2 1/2) c. Grated sharp cheddar cheese
(3) eggs, beaten
(1/2) c. Sour cream
(1) 10.75 oz can condensed cheddar cheese soup
(1/2) stick of butter
(1/2) tsp salt
(1) c. Milk
(1/2) tsp dry mustard
(1/2) tsp black pepper

-preheat oven to 350 degrees. Spray 13x9 baking dish with cooking spray.
-boil macaroni until tender. Drain.
-return drained macaroni to pan and add 2 cups of cheese. Stir until melted.
-add eggs, sour cream, soup, butter, salt, milk, mustard, and pepper and stir well
-pour macaroni into prepared dish. Sprinkle remaining cheese on top. Bake for 40 minutes, until brown & bubbly