“Grandchildren are the dots that connect the lines from generation to generation.” ~ Lois Wyse
NOTE: I spend my Wednesdays Unplugged from appointments. It’s my day to stay home, enjoy cooking and welcome our kids and grandkids for dinner in the evening. We end our meal with quotes from the Norwegian ‘Quote Cup’ passed on to me from my grandmother. I share a quote and a recipe here each week, along with an update and photos of what has been going on in our lives. I love trying new recipes…and love getting recipes you would like to share!
We went to the Minneapolis Institute of Art with our son’s kids during one of our endless snow days. In addition to seeing Egypt’s Sunken Cities we made a stop at the Prindle living room from Duluth in the period rooms. Our grandkids are highlighting the railing made by their dad when he worked there many years ago… connecting the dots from generation to generation.
RECIPE OF THE WEEK
Sometimes you just need some simple comfort food. Mac and cheese to husband John means the Kraft blue box… which I never tasted until we got married! Here is a stovetop mac and cheese recipe from Nancy Fuller in the Food Network Magazine. You can make it as creamy as you want, our family prefers it more ‘sticky’. I added peas because I always add peas to mac and cheese!
STOVETOP MAC AND CHEESE
- Kosher salt
- 1 pound medium shell pasta
- 4 tablespoon unsalted butter
- 3/4 cup flour
- 1 1/2 cups whole milk
- 1 cup half-and-half
- 2 cups grated cheddar cheese (8 ounces)
- 1 cup grated colby jack cheese (4 ounces)
- 1 heaping teaspoon dijon mustard
- 1/8 teaspoon paprika
- Dash of hot sauce
- 4 ounces cream cheese, cut into cubes
- Freshly ground black pepper
Cook pasta according to package direction until al dente, about 8 minutes. Set aside.
Meanwhile, melt the butter in a large saucepan over medium-high heat. When it begins to foam, sprinkle in the flour and stir until it becomes pasty, about 1 minute.
Whisk in the milk and half-and-half and bring to a low simmer. Cook, stirring, until the mixture looks thick, about 5 minutes.
Add the cheeses by the handful to the milk mixture, stirring well after each addition until melted. Mix in the mustard, paprika and hot sauce. Fold in the cream cheese and stir well until melted; season with salt and pepper. Stir in the cooked pasta and serve immediately.
