Red’z Creeper in Macaroni and Cheese
had some fun yesterday playing with Red’z Creeper in Macaroni and Cheese, the possibilities are endless here. Don’t worry if your ingredients aren’t exact, use any stock available, try the Stinger in place of Creeper, try bread crumbs or panko in place of the crackers, the parsley is inconsequential and switch out the cheeses if you would like. This is a tasty one and when I work this off I’m doing it again with mozzarella in place of the cheddar and I’ll use Red’z Stinger. Red’z Bulgogi BBQ-Marinade
Ingredients
- 4 tablespoons butter
- 2 tablespoons flour
- 1/3 cup vegetable stock
- 2/3 cup milk
- ¼ cup Red’z Creeper
- 1 cup shredded cheddar cheese
- 2 cups Monterey Jack cheese
- 16 ounces pasta cooked al dente
- ½ sleeve saltines crushed
- 1 teaspoon dried parsley
Instructions
- In a non-stick heated sauce pot add the 4 tablespoons butter, keep at med-high heat and add the flour, cook until bubbly about a minute.
- Add the vegetable broth and continue to stir, this will make it thick. Bring it to a boil then add the milk and bring back up to a simmer, stir rapidly or use whisk, now add the Red’z Creeper.
- Add the cheeses and continue to stir.
- Add the macaroni, thoroughly combine.
- Heat oven to 350. Add macaroni and cheese to a casserole pan. Top with the crushed crackers combined with dried parsley. Bake for 15-20 minutes.