Labor Day Mac-n-Cheese

This post is a little late (today is actually October 1) but I'll try to catch up on some September recipes so we can dig in to some yummy fall recipes this month - I am so excited for squash and other fall vegetables at the farmer's market!

I made this Mac-n-Cheese recipe for a barbecue we had on Labor Day. After people left that afternoon, I found myself wondering when we transitioned from parties that lasted until 3 am to backyard barbecues with the kids that ended by 3 pm? Probably about the same time we started serving dishes like this one . . .

I have this recipe scrawled on a piece of paper and I have to admit I am not exactly sure where it came from. I thought it was from Celia Rivenbark's Stop Dressing Your Six-Year-Old Like a Skank (Hilarious book!) but I don't think that's right. It may be from The Sweet Potato Queens' First Big Ass Novel by Jill Conner Browne. In any case, if you are looking for a tasty way to step-up your baked macaroni and cheese, check this out.

Macaroni-n-Cheese

12 oz. pasta (shells or rotini)
1 stick butter
1/4 c flour
2 c milk
Salt & Pepper
1 lb cheddar or monterey jack + 1 c cheddar, grated
1 medium onion
1 cup sliced mushrooms
Tater tots
Parmesan cheese

1. Cook pasta.
2. Sauté diced onions and sliced mushrooms.
3. Melt butter in the microwave and stir in flour.
4. Heat milk on stove until hot but not boiling and stir into butter and flour. Add a dash of salt and some pepper to taste.
5. Stir until thickens and gradually add the 1 cup of cheddar.
6. In large bowl, stir together the cooked pasta, onions and mushrooms, and cheese sauce. Stir in the remaining cheese.
7. Pour into 13x9 pan and cover with a layer of tater tots. Sprinkle with parmesan cheese.
8. Bake at 375 degrees for 1 hour.

The tater tots sound over the top but it is delicious!