Wednesday, August 13, 2008

I'm still alive...and a recipe!!

Yes, I'm still here and things are alright (thanks to those who checked in on me!). I've just been busy trying to come up with a routine that works around here. Two weeks has really flown by. It doesn't seem like it has been that long since I posted.

I'm posting this recipe because we all love it and when we find something we all like, I don't want to forget about it!! This doesn't fall into out current diet, but I'm adding it here anyway!!

My husband loves to experiment in the kitchen, but there are pretty much only two things that he experiments with. Sandwiches and Mac and Cheese. He recently came up with a Mac and Cheese recipe that is a winner. Tasty and easy….it doesn’t get any better than that!

Cheesy Mac and Cheese

2 cans Campbell’s cheddar cheese soup
1 soup can milk
4 cups Cheddar cheese, divided
1 box macaroni (16 oz.)
2 T. olive oil
dash of salt

Preheat oven to 400º. Bring water to a boil and add salt, olive oil, and pasta. Cook pasta according to directions, but leave a little firm. Drain pasta and set aside. Put soup, milk, and 2 cups cheese into pan and stir until cheese melts and ingredients are mixed well. If the sauce seems a little thick, add more milk. Once it is the consistency you like, add the pasta back in. Toss to coat and place in a large casserole pan. Top with the remaining 2 cups of cheese (we use Cheddar, but a Mexican blend would be tasty with green chilies added in–we kept it simple for the boys!). Bake at 400º until cheese just starts to brown!

And....because I don't have a picture of the Mac and cheese, I offer you a picture taken by Lucas!!

And here is the photographer trying to get back around to take some more pictures!!


Christi said...

Love that you can tell that the pic of Logan is from Lucas' eyeview. Such sweet pirates!

Teri said...

Welcome back, Candi! I wondered where you had been :)

Randall said...

Funny you should post that. I was just sharing my mom's recipe with friends. Instead of canned milk, per a cookbook, she made a thin white sauce.

But unlike the cookbooks, she didn't melt the cheese in the white sauce. Or maybe just a little of it. She layered the cheese (my favorite is extra sharp cheddar) and macaroni in a large baking bowl. (I always use 50% to 75% more cheese than the cookbooks say). Then she poured the white sauce over it and mixed it until the cheese was stringy and gooey. Then she baked it. Minimum bake time was an hour, but if people like it crusty you can bake it longer.

Tammy said...

I had a recipe for homemade macaroni & cheese that came up missing about a year ago, so I've been trying other recipes since then. I'll have to give this one a try!

And I'm so glad everything is ok. You are going to love homeschooling! ;)

Nicole said...

Hip, hip, HOORAY! I'm so glad you're back! And your boy takes excellent photos.