Here it is Wednesday, already! Hump day! lol
As you have probably guessed, my weekend was rather quiet. Yes, I went to worship at my own church, this past Sonday. I'm sure you've figured out by now, that God comes first in my life.
In addition, I saw one of my daughters for a few minutes. Not much else happened last weekend.
Knowing Monday was a holiday (Victoria Day, as I wrote about in Life with Lynnie [LwL]on the day), I didn't plan on going to the YMCA/YWCA (Y). To be honest, I had forgotten to ask, and I wasn't sure they would be open. If they were, the hours may have been reduced. In any case, I didn't go work out in the pool, as I normally do.
Since I didn't have my book club or writer's club to attend, I kind of thought I would stay home, take it easy and not go anywhere. But, this is not what I did.
Recently, I had been craving homemade macaroni and cheese.
Okay, call me crazy! Especially since our weather has been heating up! After all, this is a dish that I usually make during the winter months, when it is nice to have the oven on, heating up my home and providing a comforting aroma.
The fact is, I had not made it at all throughout the winter!
Rather than fight this craving, I decided to make it, on Monday. Here's the recipe:
Lynnie's Homemade Mac & Cheese
(Please understand, I don't usually measure when I make this, but rather eyeball it. But, for the sake of this recipe, I decided to estimate the amounts used)
1 lb. of dry pasta (elbow or small shell is what I usually use)
1 lb. of cheddar cheese, grated (mild, medium, old, extra old...whatever you like)
1 quart/litre of milk
2-3 tsp. of butter
2-3 tsp. of flour
sesame seeds (optional)
Cook pasta according to the directions on the package. Drain and keep aside until needed.
While the pasta is cooking, begin making a cream sauce, by melting the butter into a medium-sized pot/pan, and once melted, add the flour. Stir constantly, for a minute or so, before adding the milk...a little at a time, still stirring constantly, to avoid lumps being created. Once the butter, flour and milk has created a lump-free sauce, add the rest of the milk. Turn the heat between low and medium, and stir regularly until the sauce thickens a bit.
Grate the cheese, and after the sauce is thickened somewhat, add a small amount of the cheese, changing the sauce from a cream sauce, to a cheese sauce. Be sure to keep most of the cheese aside for assembling of the dish.
Butter the container you will use to bake this recipe in the oven. Spoon a small amount of the sauce mixture into the bottom of the pan. Add some drained pasta, and cover with some grated cheese.
Layer with sauce, pasta, grated cheese, repeatedly, until the pan is filled. Top the dish with sauce and grated cheese. If desired, sprinkle with sesame seeds (optional).
Bake at 350 F, for about a half hour, and allow to cool for a few minutes, before serving. Note: While this makes a delicious meal the day you make it, I believe it is even better, when reheated the next day. I call this an instant replay!
I have more to say about Monday, but it will have to wait until tomorrow.
Until next time...
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