Home at Last Farm...: I had already hung my Christmas wreath on my door

Tuesday, December 02, 2008

I had already hung my Christmas wreath on my door

when suddenly I thought, " What am I doing?? The Christmas wreath is premature!"

That's MUCH Better!!!

3 comments:

Andi said...: Hi Terri! So glad you stopped by my place for a visit. Looks like you have lots of cool websites posted here on your blog for me to visit.

Your door decoration looks great but I do hope you'll show us the Chirstmas wreath too!!!; 7:15 PM
Nancy said...: You are too funny. It is reminding me that I need to get out my wreath, not my football sign. LOL.
Nancy; 7:34 AM
Paula said...: You crack me up! How 'bout the sign in the middle of the wreath. The best of both worlds!; 10:03 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.