Soooo as you can see tonight’s dinner was a lovely bowl of macaroni and cheese-y delciousness!
Before dinner, though, I headed out on a lovely 3 mile run. I was originally planning on heading over to the gym, but I decided I would rather run outside and so that’s what I did.
I will admit it wasn’t the easiest run, I was a bit tired, but I fought my way through it and felt fairly accomplished at the end.
I came home and the man had followed my instructions to put the mac n cheese in the oven. As you’ll recall, last night, I prepped the sauce and pasta last night, so all that needed to be done was to combine the two and put them into the casserole dish and bake. I topped them off with a dusting of breadcrumbs and fresh Parmesan cheese. I served this up with some steamed broccoli topped with some red pepper flakes and some garlic.
This recipe was inspired from a post by Jenna and has been on my mind since I came across it.
Blue Cheese Mac ‘n Cheese:
You will need:
1 box (500g) Macaroni
¼ c. butter
¼ .c. flour
2 cups milk
160 g. Emmental Cheese
70 g. Crumbled blue cheese
¼ c. Shredded Parmesan Cheese
2 tbsp bread crumbs
1 tbsp shredded Parmesan cheese
Cook pasta in pot of salted boiling water until al dente
In a large sauce pan, melt butter over medium low heat
Once melted stir in flour until completely absorbed
Slowly whisk in milk until well combined, bring to a boil
Remove from heat and add in cheese
Preheat oven to 350 F
Combine sauce and pasta and pour into casserole dish
Top with bread crumbs and parmesan cheese
Cover top with foil
Bake for 15 minutes, remove foil and bake for another 5 minutes or until top is crispy and golden.
I am off to enjoy an episode of Gilmore Girls and then head to bed, cuz I’m just that cool- have a good night!