Being in the possession of some freshly smoked chicken breast (Thanks Ezra!), I made a smoked chicken and cheese wrap. Chunks of smoked chicken and chunks of Boar’s Head Munster cheese into a cast iron skillet until sizzling. Flour tortilla into another skillet with a dollop of butter until browned on both sides. A little bit of mustard and mayonnaise wrapped up with the sizzling chicken and cheese mix…. it was divine.
So the other day we cooked up a couple of pounds of macaroni, strained it, and added a little bit of butter to keep it from sticking together. Then into a pot with milk, several bags of shredded cheese, some bbq seasoning, salt, pepper, and a can of cream of celery soup. Then it got baked for about an hour with cheese and breadcrumbs sprinkled on top.
It was pretty good. Not bad at all, but not amazing.
Leftovers went in fridge. A couple of days later, I needed a quick dinner for some of the kids, so I threw some of the leftovers in a well seasoned cast iron skillet and heated it up on high heat until it was nicely sizzled.
In my whole life I never had better mac ‘n cheese. I’m not sure exactly what made it the best, but here is a picture, and we’re going to have to try this again sometime.