Easy Peasy Mac N' Cheesy.

So, it turns out your life can change rather quickly in this world. One day, you could be a happy roommate with your fiancé's family, and then the next you find yourself out of the house permanently due to extenuating circumstances (but it's okay, hubbers to be is with me. ^_^)

Due to these special circumstances, I'm generally cooking for two now, but fear not! This doesn't mean I'm going to deny my imaginary masses of readers from learning how to cook on a shoestring budget!

Today's lesson? Homemade Macaroni and Cheese.

Mmm... Cheesy.

So, I know you can get the supercheap box mac in the store, and it's.... okay. It's good enough to eat... but other than the classic orange color and throwback to your childhood, it's not nutritionally sound, nor is it really cost effective. And have you ever seen real pasta look like that?

Anyway, the recipe I use gives you a serving of vegetables, and is perfect for when you're craving something a little tex-mex (which my hubbers always seems to be!).

Macaroni-and-Cheese (Delicious variant one!)

1 1/2 cups uncooked elbow macaroni

1/4 cup milk

"thing" of margarine (a "thing" is a measurement I use that nobody else uses. Whatever you're stirring with, stick it in your tub of margarine and pull a hunk out. Nobody's really going to care about *how* much is in there but you. Use good judgement.)

Three 1/4" slices of velveeta, cubed

*Optional- Cheddar cheese, however much you want.

1 can tomatoes and green chiles, Ro-Tel is pretty good. 

-Cook pasta according to package directions. Drain. Stick it back in the pot while still hot, and add the margarine. Stir until all your partially hydrogenated vegetable oil goodness is melted. 

-Add your milk and turn the heat back on low. Start thowing little tiny chunks of velveeta in, until they're all melted and delicious and gooey. Same with the cheddar, if you've added it. 

-Open up your can of tomatoes, and drain. You don't need the excess liquid, or your mac n' cheese will be awful (trust me). Throw the tomatoes and chiles in, and stir it up. Add some chile powder if you like more mex than tex. 

So, there you go. Serves 2-3 depending on your serving size, and not too bad on the wallet.