Home at Last Farm...: my job

Wednesday, October 18, 2006

my job

With all the fussing I do about the house and kids I hope no one gets the idea that I am unhappy in my work. Being a homemaker is my dream job and these children are the greatest blessings of my lifetime.

There is no greater fulfillment then to love and serve those you love and watch as they grow stronger and more interesting everyday. No one can ever say it isn't challenging! LOL

And if I get frustrated with them from time to time....well that's just human nature, I guess. I know in my heart that with love and prayers, God will bless us and everything will turn out better then I ever imagined.

Even on "bad" days, I am still the luckiest woman in the world and I know it.

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mac and cheese

Ingredients
Butter, for greasing dish
12 ounces wide egg noodles
2 cups heavy cream
2 1/2 cups whole milk
2 teaspoons all-purpose flour
1/2 teaspoon salt, plus more for pasta water
1/4 teaspoon freshly ground black pepper
2 cups (packed) grated Fontina
3/4 cup (packed) finely grated Parmesan
3/4 cup (packed) grated mozzarella
4 ounces cooked ham, diced, optional
2 tablespoons finely chopped fresh Italian parsley leaves
Directions
Preheat the oven to 450 degrees F.

Butter a 13 by 9-inch glass baking dish and set aside. Cook the noodles in a large pot of boiling salted water until tender but still firm to bite, stirring frequently, about 5 minutes. Drain well, but do not rinse.

Whisk the cream, milk, flour, 1/2 teaspoon salt, and pepper in large bowl to blend. Stir in 1 cup Fontina, 1/2 cup Parmesan, 1/2 cup mozzarella, ham, if using, and parsley. Add the noodles and toss to coat. Transfer the noodle mixture to the prepared baking dish. Toss the remaining 1 cup Fontina, 1/4 cup Parmesan, and 1/4 cup mozzarella in a small bowl to blend. Sprinkle the cheese mixture over the noodle mixture. Bake until the sauce bubbles and the cheese melts and begins to brown on top, about 20 minutes. Let stand for 10 minutes before serving.