Average Temperature: 26°
Yarn Colors: Royal. White & Silver
I realized I forgot to mention last week I’m only going to take a pic of the blanket progress on Saturdays so there’s a week worth of rows. I think that if I post an updated picture everyday that, beyond getting boring fast, it wouldn’t show the project progress as well.
Didn’t really have a topic in mind tonight so I figured I’d share my mom’s mac-n-cheese-from-scratch recipe. I’m not quite sure where she got it from, except I know she was making it from before the Internet was invented (not a cliché statement…I’ve been eating it since the late 80s) so that’s not where she got it from.
Fun fact: my mum came in first place in Upstate New York in high school at a Betty Crocker baking competition. She won a small scholarship & everything. So…she’s an amazing cook, & I use her accumulated recipes as much as possible.
- I’m going to write up the recipe as she has it written in my book.
- Anything in parentheses is an addition/recommendation I’ve made for my/my husband’s preferences.
- Anything under the “Optional” section of the ingredient list are other stuff I’ve added for the previously mentioned reason
- One of the first steps is “to make a roux” with what it should look like. I’ve ever achieved what she has written (smooth & bubbly) but I just mix it well then add the milk. It hasn’t impacted the taste or chemistry of the recipe for me & potentially someone with formal training actually knows what that means.
“Real” Mac-n-Cheese Recipe
- 2 cups elbow pasta, cooked & drained (I’ve used 2 cups of penne & rigatoni as well)
- 1/4 cup butter or margarine
- 1 small onion chopped (I dice mine in the food processor)
- 1/4 cup flour
- 1 & 3/4 cup milk
- 8 oz cubed or shredded cheese
- Salt & pepper to taste
- 1/2 teaspoon Basil
- 1 teaspoon Garlic Powder
- 1 cup sour cream
- 1 pound kielbasa, sliced in rounds
- In a medium sauce pot, cook onion in margarine over low heat
- Blend in flour until smooth & bubbly (make a roux)
- Slowly stir in milk & cook with whisk until smooth
- Add cheese & whisk over medium heat until cheese is melted & sauce is smooth.
- Add basil, garlic powder, sour cream (all 3 optional) & salt & pepper to taste. Whisk until well mixed
- Preheat oven to 350°
- Combine pasta, cheese sauce & kielbasa (optional) into a greased baking dish
- Bake at 350° uncovered for 30 minutes or until bubbly & brown
On the Topic of Cheese…
Per the recipe, I’ve been using one 8 oz bag of shredded cheddar cheese, or a bunch of leftover cheese combined to make up the required 8 oz. I made a double batch of this last night (for tonight) but didn’t have enough shredded cheese for the doubled recipe. I did, however, have an 8 ounce brick of Velveeta, which, after much prodding from the husband, finally added. I personally find the concept of Velveeta mostly gross, however it definitely did make the sauce more creamy & smooth.
For a single batch, you can definitely do 8 ounces of just Velveeta cheese if you’d rather. Or do 4 ounces of shredded cheese & 4 ounces of Velveeta.
- I use kielbasa as an added protein because…well I’m Polish. I’ve also used White Hots (veal hot dogs), & since the hubby stayed home from work today & we didn’t have kielbasa, he used 1 pound of ground mild Italian Sausage
- Most kielbasa is pre-cooked but if using a different protein, please prepare to normal food standards before mixing with the mac-n-cheese to be baked
- I used a baking pan for the mac-n-cheese until recently but (thanks to one of my friends gifting me one) I now use a Dutch oven (minus the lid) for baking. It seems to work better & holds the heat in longer if you’re not serving immediately
Off the Food Topic…
Lazy Man Tri Update
- 10 out of 112 biking miles completed
- 0 out of 26.2 running miles completed
- 650 out of 4224 swimming yards completed
- 1 out of 2 transition classes taken
Tomorrow I’m planning on biking for 50 minutes before work, then one of my co-workers & I are going to do some swim laps at noon. Who the hell let me sign up for this thing?
And…here’s your daily cat pick:
Talia aka Angry Floof harassing me for food