Monday, January 28, 2013

The wait

Paused by the library to get a couple items that were waiting for me and got another wonderful surprise – Cold Days, The Dresden Files #14 by Jim Butcher was also waiting for me.  Ive been good about staying away from all possible spoilers on this book. 

Will see if I can keep the book for to and from work and work on Dragon of Air in the evenings to finish it up.  Im at the back stitching stage and almost finished.  It could be another finish for Jan or the first for Feb.


Strayed a bit from the crock pot tonight and went with an oven dish.  Home-made Mac & Cheese

The victim chosen for tonight’s trial is Fannie Farmer’s Classic Baked Macaroni and Cheese.

Fannie Farmer's Classic Baked Macaroni and Cheese. Photo by - Carla -


    • 1 (8 ounce) packages macaroni
    • 4 tablespoons butter
    • 4 tablespoons flour
    • 1 cup milk
    • 1 cup cream
    • 1/2 teaspoon salt
    • fresh ground black pepper, to taste
    • 2 cups cheddar cheese, shredded good quality
    • 1/2 cup breadcrumbs, buttered


  1. Preheat oven to 400°F.
  2. Cook and drain macaroni according to package directions; set aside.
  3. In a large saucepan melt butter.
  4. Add flour mixed with salt and pepper, using a whisk to stir until well blended.
  5. Pour milk and cream in gradually; stirring constantly.
  6. Bring to boiling point and boil 2 minutes (stirring constantly).
  7. Reduce heat and cook (stirring constantly) 10 minutes.
  8. Add shredded cheddar little by little and simmer an additional 5 minutes, or until cheese melts.
  9. Turn off flame.
  10. Add macaroni to the saucepan and toss to coat with the cheese sauce.
  11. Transfer macaroni to a buttered baking dish.
  12. Sprinkle with breadcrumbs.
  13. Bake 20 minutes until the top is golden brown.
  14. (You can also freeze this recipe in zip-lock bags for later use - once you have mixed the macaroni along with the cheese sauce allow to cool to room temperature before adding to your freezer - I generally pull it out the night before and allow macaroni and cheese to reach room temperature; I then add the macaroni and cheese to a buttered baking dish, sprinkle with bread crumbs and then bake for 20 to 30 minutes, until golden brown on top and bubbling.


I added mustard and nutritional yeast to the sauce and added ground turkey to the mix before adding it to the baking dish.  Topping was bread crumbs and parmesan cheese.


Thumbs up all around. I believe I have a winner and able to keep the box mac & cheese for major emergencies.

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