Home at Last Farm...

Friday, October 19, 2007

2 comments:

smilnsigh said...: Hi, and thank you for stopping by one of my blogs. Where I told of something, I wish I had {as an attribute}. I wish I could look enigmatic.

You say you lack the ability to be graceful. Well, guess what? I lack this too! ,-)

But I always say I really don't want to become 'perfect.' Seems as if a purrrrfect person would be 'all done.' And I'm not ready to be allllll done yet! ,-)

Mari-Nanci; 11:54 AM
Mary said...: Terri,

Thanks for stopping by my blog and commenting on my senior and elder month post. Yes, it's very sad. Seniors can teach us so much. The stories they have to tell are valuable history and they are, as you say, treasures.

Have a great weekend.
Mary; 10:20 AM

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.

Friday, October 19, 2007

2 comments:

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