Home at Last Farm...: Finally! Pop music I can relate to!!!!

Saturday, July 17, 2010

Finally! Pop music I can relate to!!!!

LOL!!! You just gotta love it!

1 comment:

Diane said...: Thanks for sharing this - cute and makes me chuckle. I probably have this backwards, but there's a saying something like. . .at 20 you have the face God gave you and at 40 (or is it 50?) you have the face you've earned. I'm sure someone can correct me on that saying, but isn't it true that our attitude and love of life shows in our faces as we reach our 40's and 50's? You can see the unhappiness etched in a face or you can see the joie de vivre. You, Terri, have love and happiness that shows in all you say and do.; 9:54 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.