The darkness of winter is better with friends

IMG_6788Every once and a while I diagnose myself with disorders, diseases etc. Every fall/winter after the clock is turned back I declare that I have seasonal depression, I like to exaggerate a lot, I am a Latina after all. One thing that helps me get thru the dark days is my mothers group, every month one of us hosts a potluck dinner. Tonight I made mac and cheese from scratch and it only took 30 minutes! I stole the recipe from Amy Thielen from a show called Heartland Table on Food Network. I double the recipe and don’t use bacon or pepper since I don’t do spicy. See below for details:

Salt, for pasta water (I cook with very little salt so add as much or little as you like)
1 pound of pasta, such as elbows or fusilli
2 tablespoons butter
4 ounces American cheese, shredded (about 2 cups)
4 ounces aged cheddar, shredded (about 2 cups)
2 to 3 tablespoons milk

Cook the pasta as per the directions on the box. Before draining the pasta save about 2 cups of the pasta water. Drain the pasta and put it back in the pot, then add the butter and the pasta and some of the pasta water. Once the butter is melted you can add the American cheese, stir until it has all melted onto the pasta, then add the Cheddar cheese and milk. Continue to mix until you get the sauce to the creamy consistency you like. Enjoy!

One thing that I do that helps me a lot is a make a lot of food at a time and then save it for the next day or freeze it. I would not recommend freezing this dish but you can always make mac and cheese croquettes the next day..I will post that recipe another day.

GRATIFY

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