Mac and Cheese

Made mac and cheese this weekend, a variation on the recipe I usually make. It's incredibly easy, because I cheat by using Velveeta and pre-made spice mixes. Here's the recipe for both versions:

Jack and pepper sauce (what I made this time):

1/4 cup butter
2 cups milk
2 tbsp flour
8 oz. Velveeta
1/2 cup Monterey Jack cheese, shredded
1 red bell pepper, diced
1 tsp salt
1 tsp black pepper
1 tsp creole seasoning

Buffalo Wing cheese sauce (my usual recipe):

1/4 cup butter
2 cups milk
2 tbsp flour
12 oz. Velveeta
1/4 cup bleu cheese, crumbled
2 tbsp hot sauce
1 tsp salt

For either sauce, just add all the ingredients and heat over low heat until the butter and cheese is melted, then pour over 1 lb. cooked pasta in a 9"x13" baking dish. Bake at 350 degrees for 20 minutes.

Next time: a variation with Italian cheeses, sundried tomato and garlic.