Spicing Up Lunch

Since J was here until noon, there was no need for me to take lunch to her. That's a favorite way we stay connected during the work week, but sometimes it's nice to be free to simply play in the kitchen without concern for anyone else's preferences and especially without any concern for how to transport and serve the food! So, I made myself a pot of creamy Tex Mex mac & cheese. I've put the leftovers in containers for the neighbors & J's dinner later in the week.

Tex Mex Mac & Cheese

1 lb. shell pasta
2 1/2 tbsp. flour
1/2 tsp. salt
2 c. milk
8 oz. shredded Jack cheese (or a "Mexican blend")
4 oz. can green chiles, drained
11 oz. can Mexicorn, drained

Cook pasta al dente. Mix flour and salt in a saucepan. Gradually whisk in the milk and heat on medium-high heat until boiling, whisking all the while. Reduce heat and simmer, uncovered, for 5 minutes or until slightly thickened. Add cheese and stir until melted. Add chiles and corn and heat through. Mix with pasta. Next time, I might toss in some salsa, too.