Monday, June 8, 2020

Great #Books Great #Promos - Mac & Cheese Recipe! Keta's June Newsletter Is Out!

Hi everyone and Happy Summer!

I don't know about you but I'm happy to see the sun out and shining every day, especially if it makes it harder for that nasty Corona virus to propagate. Hooray!

I'm introducing two of my favorite books today. I wrote them some time ago, and that's why you can read them both on Kindle Unlimited or pay only .99 cents. I loved, loved writing both books. They are historical romance but vastly different from one another. Land of Falling Stars is about a blind girl and her dog and many reviewers said Ricochet, her wolfhound, was the true hero of this story. He saves her life several times. It's also a bit of a love triangle.

“Land of Falling Stars lured me in immediately with its lyrical title and instantly captivated me with the haunting love story of Gavin and Sophia." ⭐️⭐️⭐️⭐️⭐️❤

I wrote Where the Rain Is Made when my youngest son was innately curious about American Native Americans and their history. The story of the real-life Dog Soldiers is very sad and tragic, and while there is some sorrow in this book, trust me when I say the ending has a big twist and a happy ending!

"This book will remain on my shelf for years to come and be revisited often :) I cringed, flinched, sighed and shed a tear. Any story that can do that has my vote all the way. Ms. Diablo, I look forward to seeing more from you in the future."  9 out of 10, Seriously Reviewed ⭐️⭐️⭐️⭐️⭐️

I'll be thrilled if you read either book and leave a review about your thoughts. I sincerely appreciate it.



·         12 ounces pasta shells or macaroni
·         4 tablespoons butter
·         4 tablespoons flour
·         2 1/2 cups milk
·         8 slices white American cheese cut into pieces
·         4 ounces Vermont extra sharp cheddar cut from a block and shredded yourself 
·         1 teaspoon Dijon mustard
·         1 teaspoon hot sauce
·         salt and pepper to taste 


1.       Boil water in a large saucepan and add pasta. Cook to al dente according to package instructions.
2.      While pasta cooks, make the cheese sauce. Melt butter in a saucepan. Once melted, add flour. Whisk until combined and golden and cook for a couple of minutes. Stir in milk and bring to a low boil. Simmer for 5-6 minutes, or until thickened. Stir in Dijon and hot sauce.
3.      Turn off the heat. Add cheese and stir until cheeses are completely melted. Add cooked pasta and stir to coat completely. Add salt and pepper to taste.
Important Notes:
The secret is in the cheeses. You must use white American cheese and extra sharp Vermont cheddar. (Any other cheese will change the flavor and not taste like Panera’s.) The other secret ingredients are Dijon mustard and hot sauce. The mustard adds a sharp tang while the hot sauce adds flavor. Don’t omit it or you won’t achieve the desired results.
Grab a pot and cook pasta shells according to the package directions. I used shells because that’s what my family likes but you can use regular macaroni too just like Panera does.
1.      While the pasta is cooking, make the cheese sauce. Melt some butter and add flour to make a roux. Once that’s cooked and golden add milk and simmer it until the sauce is thickened.
2.     Add some Dijon mustard and hot sauce for flavor. Then turn off the heat and stir in the cheeses. It’s important to move the pan off the heat at this point to keep the cheese from getting too hot and separating or “breaking” your sauce.
3.     Once the cheeses are melted you’re ready to serve!

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Be well and stay safe!

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