Hey Tia Fia!
Long time- no talk. :( I've missed our letters. I know that you've had some time-consuming stuff going on, but I just sit around and gestate. Seriously. Little Arroz is doing well- B and I got to hear the heart beat (for the first time) yesterday. I think I've been waiting for confirmation something is in there and that I'm not just puffy. Not once, in the last 24 hours, have I called L.A. "evil fetal parasite".
In other news: I went to a Mac-N-Cheese cook-off on Monday night. Yes, I said it. Mac and Cheese COOK-OFF. The evening included 9 cheeses, carbohydrates galore, shallots, pepitas, and bacon grease; it was a chubby 12 year-old girl's wet dream (the one that inhabits my 30-year-old body). Although it's one of my favorites, I've never made a macaroni and cheese. It's a dish I avoid because I'd gulp it down before B got home and then I'd have to lie and make a whole new batch. Really, I don't need that kind of complication in my life.
Long time- no talk. :( I've missed our letters. I know that you've had some time-consuming stuff going on, but I just sit around and gestate. Seriously. Little Arroz is doing well- B and I got to hear the heart beat (for the first time) yesterday. I think I've been waiting for confirmation something is in there and that I'm not just puffy. Not once, in the last 24 hours, have I called L.A. "evil fetal parasite".
In other news: I went to a Mac-N-Cheese cook-off on Monday night. Yes, I said it. Mac and Cheese COOK-OFF. The evening included 9 cheeses, carbohydrates galore, shallots, pepitas, and bacon grease; it was a chubby 12 year-old girl's wet dream (the one that inhabits my 30-year-old body). Although it's one of my favorites, I've never made a macaroni and cheese. It's a dish I avoid because I'd gulp it down before B got home and then I'd have to lie and make a whole new batch. Really, I don't need that kind of complication in my life.
So000- my first mac-n-cheese looked great. I took it to the party, heated it up in the oven, and had huge hopes it would be the winner. I'd chosen a basic recipe that added corn right before you baked it (again from Casserole Crazy). The name- Seduction.
Did it seduce? NO. For some reason all the cheese floated to the top and left the body of the casserole just noodles and corn. How sad was that? I about died when the first person tucked into the casserole. Thank God we didn't have to put our name on anything.:)
Here you try it and see if you can figure out what I did wrong.
1 pd small shell macaroni
1/2 stick of butter
1 cup of milk
4 cups shredded cheddar
1/2 cup shredded Monterey Jack cheese ( I didn't include this. B and I'd gone to get groceries and I left a shopping bag somewhere in Andersonville- by the time I'd figured it out it was too late.)
1 cup grated Parmesan cheese
Salt and Pepper
1 bag frozen whole-kernel sweet corn
Preheat oven to 350 degrees.
Parboil the pasta, drain, and set aside.
In a large pot over medium heat, mix the butter, milk and 1 cup of the cheddar cheese. Stir until smooth. Add the pasta and mix until well coated. Gradually add 2 cups of the cheddar cheese to the mixture, stirring constantly. Once mixed and the cheddar begins to melt, add the Monterey Jack to the mixture and stir. Add 1/4 cup of the Parmesan cheese and continue to stir. Salt and pepper to taste. Gradually add the corn while continuing to stir.
When thoroughly mixed, transfer to a buttered 2 1/2-quart casserole dish. Sprinkle 1/2 cup of the cheddar and 1 tablespoon of the Parmesan on top. Bake, uncovered, for 35 to 45 minutes or until bubbly and lightly browned.
Remove from oven and layer remainder of the Parmesan and cheddar on top. Bake 5 to 10 more minutes or until top layer is lightly browned.
Let stand 5 minutes before serving.
Here you try it and see if you can figure out what I did wrong.
1 pd small shell macaroni
1/2 stick of butter
1 cup of milk
4 cups shredded cheddar
1/2 cup shredded Monterey Jack cheese ( I didn't include this. B and I'd gone to get groceries and I left a shopping bag somewhere in Andersonville- by the time I'd figured it out it was too late.)
1 cup grated Parmesan cheese
Salt and Pepper
1 bag frozen whole-kernel sweet corn
Preheat oven to 350 degrees.
Parboil the pasta, drain, and set aside.
In a large pot over medium heat, mix the butter, milk and 1 cup of the cheddar cheese. Stir until smooth. Add the pasta and mix until well coated. Gradually add 2 cups of the cheddar cheese to the mixture, stirring constantly. Once mixed and the cheddar begins to melt, add the Monterey Jack to the mixture and stir. Add 1/4 cup of the Parmesan cheese and continue to stir. Salt and pepper to taste. Gradually add the corn while continuing to stir.
When thoroughly mixed, transfer to a buttered 2 1/2-quart casserole dish. Sprinkle 1/2 cup of the cheddar and 1 tablespoon of the Parmesan on top. Bake, uncovered, for 35 to 45 minutes or until bubbly and lightly browned.
Remove from oven and layer remainder of the Parmesan and cheddar on top. Bake 5 to 10 more minutes or until top layer is lightly browned.
Let stand 5 minutes before serving.
