tonight's dinner: mac and cheese...

Tonight I made my stove-top mac and cheese recipe.  I followed a recipe, but instead of using 8 ounces of shredded cheddar cheese, I used cheese ends I bought at the deli.  I think it tastes more interesting that way. You never know what kind of cheeses are in those packages.  It's usually a mix of American, Swiss, and Provolone with it being probably 80% American.  Once in awhile I get lucky and find a slice of smoked Gouda or pepper jack. It's like hitting the cheese jackpot.  I was thrilled to find a piece of pepper jack this time - until I tasted it.  My mouth was on fire and my new stomach wasn't thrilled with it.  Normally I like the heat, but I find my tastes are changing a little bit. So anyway, I decided to bake it when I was done cooking it on the stove.  I added a crumb topping to make it nice and crunchy.  I just threw two English muffins in the food chopper and made bread crumbs.  Then I added shredded Parmesan cheese (about 3/4 cup) and olive oil (about 3 TB) and then tossed it together. You can use grated Parm or really any kind of cheese you want. Doesn't matter.  Just don't add too much, otherwise you'll end up with a gooey topping.

Now, I know I'm supposed to stay away from pasta and bread, but this lifestyle is exactly that:  for the rest of my life.  This is really the first pasta I've had since surgery so I'm not going to feel bad about it.  As long as I severely limit it, I'll be fine.  Actually, the new stomach isn't liking it too much.  It feels heavy and I feel tired and sluggish after eating it.  The way I used to feel after I scarfed down a huge meal.  I don't like feeling like this anymore.  I don't know how I did this to myself three to four times a day, everyday, before surgery.

Here's the recipe I follow for mac and cheese:  Stove-top Mac and Cheese