As the weather turns cooler everyone turns to their crockpots, soups and smells of home cooking. As I sit posting this ABC's World News is broadcasting the downward spiral the country is taking towards obesity.....hmmm I wonder how many calories my favorite homemade macaroni and cheese that I made last night has...it was SO good and definitely seemed worth it....no matter how many bazillion calories are now in the rear view mirror...Just to keep my self in check I checked out Jantzen's new 2010 Swimwear Collection (their Vamp Maillot is my all time favorite swimsuit EVER!!) http://www.jantzen.com/ or on Facebook http://www.facebook.com/pages/Jantzen/95275605828?ref=ts ...so retro cool...my daughter even loves them!! ...So I will use a picture of my favorite suit (albeit on a 5'10" blond super model..LOL) and give you the recipe....no need to feel conflicted all on my own!!
Best Baked Macaroni and Cheese
1 box elbow macaroni
8 ounce Monterey Jack Shredded Cheese
16 ounce Shredded Cheddar Cheese
2 tablespoons of butter (divided)
1 3/4 to 2 cups Milk (to taste)
1/2 Cup Italian Breadcrumbs
Salt and Pepper
Preheat oven to 350 degrees. Prepare macaroni as directed on box. Meanwhile spray 9X12 baking dish with Pam. Strain macaroni, layer 1/2 of macaroni in greased dish. Dot with 1 tablespoon of butter (cut in small pieces). Add 1/2 of shredded cheddar and 1/2 of Monterey Jack, sprinkle with salt and pepper. Layer rest of macaroni, dot with remaining butter and cheese, pour milk evenly over the top. Sprinkle with Italian Beadcrumbs. Bake uncovered for 45 minutes or until breadcrumbs are nicely browned. Enjoy.... (but not too much...LOL)
Hi Lisa,
ReplyDeleteSo,you started blogging? I will try to keep up with you. I have a blog too. Took a break from from it due to sleep deprivation but just got it started again. It'll be fun to catch glimpses of your days. Happy thanksgiving. Don't eat too much...ha,ha,ha : )