Home at Last Farm...

Thursday, November 15, 2007

This is my Alice. Isn't she she a beautiful girl?

4 comments:

Anonymous said...: Oh yes she is very lovely.; 12:24 PM
Anonymous said...: She is indeed!

Diane H; 3:33 PM
Alice said...: Your Alice is beautiful! I have a Maggie who sits at my feet this very minute. Life wouldn't be as sweet without our furry friends.; 5:51 PM
Heidi said...: I have not been able to pull up the window and comment on your blog for ages. I am so glad I can now. Alice is just beautiful!

Have a great weekend dear Terri! Please go over and sign up for my birthday give~away on my blog.

Hugs ~
Heidi; 7:06 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.