2.5-gallon punch bowl filled with 42 ounces of booze for parties of 4 or more! Tequila, orange liqueur, prosecco, pineapple juice, agave nectar, pomegranate, grenadine, sour mix & sprite. We throw in every bit of fresh fruit we can find... Yum!

THE MAC DADDY SANGRIA

Garlic mayo is a creamy sauce blending mayonnaise with minced garlic, often used to enhance various dishes.

Garlic Mayo

Fresh avocado with lime, cilantro, and onion.

Guacamole

An adult shake containing Butterfinger bits, Irish cream liqueur, butterscotch liqueur and vanilla vodka.

Buttery Fingers

In a large pot, bring salted water to a boil. Add the elbow macaroni and cook according to package instructions until al dente. Drain and set aside.

Cook the Pasta

In the same pot, melt the butter over medium heat. Stir in the flour and cook for about 1 minute, stirring constantly, to create a roux.

Make the Cheese Sauce

Gradually whisk in the milk, continuing to stir until the mixture is smooth and starts to thicken. Add the shredded cheddar cheese, salt, black pepper, garlic powder, and paprika. Stir until the cheese is melted and the sauce is creamy.

Add Milk and Cheese

Add the cooked macaroni to the cheese sauce, stirring until the pasta is well-coated.

Combine Pasta and Sauce

If using breadcrumbs, sprinkle them on top of the mac and cheese. You can also place it under the broiler for a few minutes to get a crispy top.

Optional Topping

Serve hot and enjoy your bowl of mac and cheese!

Serve

Elbow macaroni

Cheddar cheese, shredded

Milk

Butter

All-purpose flour

Salt

Black pepper

Garlic powder

Paprika

Breadcrumbs (optional for topping)