ADJUSTMENT

Today I had an appointment to see my orthodontist which is Stuart Frost. My last appointment I has a little bit of gum trimming which wasn't bad at all and I had almost no soreness after the first few days. Well today Dr. Frost asked me how I was doing with my soreness I said "I'm actually not have any, these last few weeks have been great." I learn that maybe next time I won't be as enthusiastic about my answer. After 12 hour I hurt pretty bad. I know it is kind of weird but after my adjustments I live on Macaroni and Cheese. I thought I would branch out from the KRAFT brand and try to make my own.

Tillamook Macaroni & Cheese

Description: One bite of this creamy, cheesy concoction and you’ll never go back to boxed! Look for it to move to the top of your kids’ favorites list.

Ingredients:1 8-ounce package elbow macaroni
1/4 cup Tillamook® Butter
1/4 cup all-purpose flour
1 teaspoon salt
1/8 teaspoon pepper 2 cups milk
2 1/2 cups Tillamook® Shredded Medium Cheddar Cheese

Instructions:
Preheat oven to 375 degrees F. Cook macaroni per package directions, drain and set aside.
Meanwhile, melt butter in a medium saucepan; remove from heat. Stir in the flour, salt and pepper until smooth. Gradually stir in milk and bring to a boil while continuously stirring. Reduce heat and simmer for one minute. Remove from heat.
Stir in 2 cups shredded medium cheddar cheese and the macaroni. Pour into a 1 1-2 quart casserole, and sprinkle remaining cheese over top.
Bake 15 to 20 minutes, or until cheese is golden-brown.
Makes 4 to 6 servings


I will let you know how it turns out!!


P.S. Tillamook was my first area on my mission in Oregon. I loved this area and I love there dairy products. Right now you can only get cheese and butter in Arizona and there is nothing better. However if you ever visit the Northwest you have to try Tillamook Brown Cow Ice Cream. YUMMY!!!