Locals have another reason to stop by Willie’s Rattlin’ the Pan this fall, the beloved Enos eatery has rolled out new menu items and adjusted its hours for the winter season. Even though they revamped some things, they promise the same downhome flavor and friendly service that regulars have come to love.
The kitchen is cooking up comfort with the addition of crispy fried chicken - golden, seasonedandalreadyacrowd favorite - joining the hearty breakfast plates, burgers and daily specials that have made Willie’s a community staple.
Diners can expect the same made-from-scratch meals and the warm, smalltown atmosphere that keeps folks coming back. As cooler weather moves in, Willie’s will now be closed Mondays andTuesdays.FromWednesday through Thursday, doors open bright and early at 5:30 a.m. and stay open until 8 p.m. On Fridays and Saturdays, hours extend to 9 p.m., and Sundays we will see the restaurant service from 5:30 a.m. to 8 p.m.
Ownerssaythenewschedule will help staff keep quality and consistency at the forefront while offering a little extra rest time during the slower winter months. Despite the tweaks, Willie’s remains the same local favorite it’s always been - a place where the coffee’s hot, the food’s hearty and the service still comes with a smile. If you can’t make it out to Willies right away, try this at home comfort food sure to delight the folks in your home.
Easy Homemade Mac and Cheese 8ozelbowmacaroni(about 2 cups) 2 tablespoons butter 2 tablespoons all-purpose flour 2 cups milk (whole or 2%) 2 cups shredded sharp cheddar cheese (plus extra for topping) ½ teaspoon salt ¼ teaspoon black pepper Optional: 1/4 teaspoon paprika or dry mustard for flavor Optional: 1/2 cup breadcrumbs (for a baked version) Boil macaroni in salted water according to package directions. Drain and set aside.Inamediumsaucepan, melt butter over medium heat. Stir in flour and whisk for 1–2 minutes until bubbly and smooth (this cooks out the flour taste). Slowly pour in the milk while whisking constantly. Keep whisking until the mixture thickens, about 3–5 minutes. Remove from heat and stir in shredded cheese until it is melted and smooth. Season with salt, pepper, and optional paprika or mustard. Stir in the cooked macaroni until well coated with the cheese sauce. For the baked version pour the mac and cheese into a greased baking dish. Sprinkle extra cheese and breadcrumbs on top. Bake at 375°F for 15–20 minutes until golden and bubbly. Tip: Mix cheeses for extra flavor, try cheddar, Monterey Jack, gouda, or mozzarella for a stretch.