Macaroni and Cheese

1-2 big leaves of Kale

2-3 cups dry pasta

Cheese sauce (below)

Cheese sauce with flour

4 Tbls butter

Onion, chopped

Habanero, 1-2 chopped

Garlic, 1 clove chopped

1 Tbls flour

3/4 cup milk

1 cup cheddar cheese, shredded

1" cube parmesan cheese (approx), shredded

Directions

Cook onion in the butter on low heat. After a few minutes, while the onion is still a little crunchy, add the habanero. Then add the garlic.

Stir in the flour. Simmer for 1 minute or until desired color. Stir in the milk. Stir and simmer. Add the cheese.

The cheese should melt in and thicken the cream sauce, especially as you stir. You can continue to heat it on low and stir it regularly to achieve the desired consistency, or just to wait for the noodles to be done.

TIPS

This is enough sauce for 2.5 to 3 cups of dry pasta (using sea shells).
For thicker sauce, use 2/3 instead of 3/4 cup of milk. 1/2 cup is super thick.
If you plan to reheat the sauce later, or plan on serving it for hours, such as with pot luck, then error on the side of a creamier sauce with more milk as it will reduce over time, including after refrigeration.

Cheese sauce with cream

Yields: approx. 1.25 cups sauce

2 Tbls butter