Can you guys believe it’s Thursday already? I started this post last week, saved it, and the week flew by without me finishing it. It’s warmed up a bit since then, but it’s definitely still chilly out. This week has been a little busy, and I’ve done a bit of cooking that I haven’t blogged about. I updated my Yellow Cupcake Recipe by turning it into a two-layer cake, and adding rainbow sprinkles to the batter. It tasted the same (even though I ran out of honey and almond milk, so this one was just white sugar and regular 2% milk), but I think sprinkles make everything prettier.
I also made some macaroni and cheese from scratch. Yum!! I’ve blogged about it before, but the recipe I use has several variants. You can either make a cream sauce that you pour over the cheese and pasta, or you can go ahead and put the cheese in the sauce and make a cheese sauce. This time I went for the cheese sauce. If you’re going to go ahead and make a roux and thicken a sauce, you can take the extra two minutes to melt the cheese and make it delicious. And it was very delicious.
- 1 sixteen ounce package of farfalle pasta
- 8 tablespoons butter
- 8 tablespoons flour
- 4 cups milk
- 500 grams cheddar cheese (that’s about a pound, right?), grated or cut into small cubes
- about a cup of breadcrumbs (I used Panko)
Melt the butter over low heat on the stove. Add the flour and stir together. Add milk slowly while constantly stirring. Bring up to boiling point and cook for two minutes. Bring down to low heat, and add cheese, stirring until it’s all combined.
Cook your pasta according to package directions, minus a minute or two. (The pasta is going in the oven to finish cooking, and you don’t want it to be overly mushy. Also you can always re-cook pasta, but you can’t uncook it.) Drain the pasta.
Pour half the pasta into a greased baking dish (mine was 13x9inches), followed by half of the cheese sauce. Cover with the rest of the pasta, and top with the rest of the cheese sauce. Spread the breadcrumbs evenly across the top of the dish.
Bake at 400 degrees until brown.
And then enjoy. It’s so creamy and delicious!!