Monday, June 20, 2011

Cheesy macs with railway tracks

The plan had been for a barbecue, maybe even a campfire so we could cook hot dogs on sticks. But once again, it was too darn cold – yet another night for making supper in the oven.
The dogs were a given, a pack of New Orleans smokeys. The mac part was another story, as we’re down to mostly exotic sorts of cheeses.

There was a bag of big fat ‘cut ziti’ so noodles weren’t a problem. But all there was in the way of cheesy sauce was a jar of mushroom Alfredo.

I grated down some nubs of Parmesan for sprinkling over top, then stirred the chunks that were too small for grating into the noodles and sauce.
The smokeys? Split in half and laid side-by-side they made a cozy topping. And leaving the oven door open while we ate meant that all that leftover heat could make The Rattler cozy too.

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