Home at Last Farm...: I'm not a great photographer, but here is our Florida Vacation

Wednesday, July 09, 2008

I'm not a great photographer, but here is our Florida Vacation

3 comments:

Cottage said...: What FUN!! Loved the photos!
Melissa; 11:26 PM
Church Diva said...: Love the firm grasp on that "banana"!!; 6:59 AM
Anonymous said...: I finally got to watch the entire video. The pictures are so colorful. I think you're a great photographer. I can tell that I'm getting old because I was thinking that it didn't look too crowded. I don't have the patience for crowds anymore. Looked as though the train was much more comfortable, too, than a plane. Great video!; 5:26 PM

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.