I think I’ve run out of things to say about things. Apparently I’ve run out of words to use to talk about things that I’m saying about things as well! I’m just going to start writing and see what comes out. You might want to bail now, this is not going to be a classic post or anything.
My younger son’s preschool class had a “family feast” today. Basically, it was a Thanksgiving meal with all of the kids and at least one grown up from their family. It was really nice. I made my baked mac and cheese but I saw that someone brought boxed mac and cheese and I had a little twinge of anxiety that the boxed one would go and mine would be left, but it wasn’t. S even asked for seconds of mine while he still had the boxed on his plate. Since I have nothing else to talk about, really, I’ll post the recipe. This is the mac and cheese my mom always made. We most often ate it with fish sticks so that is what I like to serve it with also. She says it came from a Butoni (I think?) macaroni box but I don’t ever remember reading it on a macaroni box. I’ve also made it more of a one-dish-meal by adding a can of tuna and some parboiled broccoli. However you make it, enjoy!
My Mom’s Mac & Cheese
2 Tbsp butter
2 Tbsp flour
1 tsp salt
1 tsp dry mustard
1 1/4 cup milk
1 1/4 cup tomato juice (I use diced canned tomatoes)
2 cu (8oz) shredded cheese (I don’t put in this much cheese, but I don’t measure either)
8 oz (2 cu) elbow macaroni (I use whole wheat fussili most often)
1/4 cup buttered bread crumbs (I use panko bread crumbs)
paprika
In saucepan, melt butter. Remove from heat, blend in flour, salt and mustard. Add milk, heat, stirring constantly until sauce thickens a little and is smooth. Stir in tomato juice. Add 1 1/2 cups cheese; heat until melted, stirring occasionally. Meanwhile, cook macaroni as directed, drain. Combine with sauce in a 2-qt casserole; top with remaining cheese, bread crumbs and paprika. Bake at 375 degrees F about 20 to 15 minutes or until nicely browned and bubbly. Makes 4-6 servings.
the sheep free knitter 