Wednesday, November 30, 2011

Mac & Cheese

I finally feel like winter is here, time to stack some wood in the fire place, wrap up in a warm blanket and snuggle in with a cup of hot coco. Around here it can be a bit difficult to have a moment of peace and quiet. The sound of puppy feet bounding and  leaping around is a normal occurrence, add in the toy squeaking and we have quite the one man circus.

This pretty little lady is Olive, Jack and her have a love/hate relationship. Olive is a survivor and it shows when it comes to  putting up with Jack. When we moved in, Olive was a stray cat who lived in our barn. During the winter she moved into the garage and eventually made her way into the house. 

The mac & cheese I made for lunch wasn't all that great. Didn't have all the ingredients I needed but I do have a killer recipe for a twist on mac & cheese. It is from the cookbook, "The Convent Cook"

Lenten Macaroni and Cheese
serves 4 to 6
1 pound elbow macaroni
2 tablespoons unsalted butter
1 large onion, chopped
1 clove garlic, minced
2 (8ounce) cans tomato sauce
1 pound Cheddar cheese, cubed
Preheat oven to 350 degrees. Grease a 2 quart ovenproof glass bowl or a 9 by 13 inch baking dish with butter. Bring a large pot of salted water to a boil over high heat. Add the macaroni and cook according to the package directions, until al dente.

In a saute pan, melt butter over medium heat. Add onion and garlic and saute for 6 to 8 minutes, until golden brown. Remove from heat.
Once pasta is ready, drain and place in large bowl. Add onion and garlic. Add tomato sauce and mix well. Add cheese and stir until mixed in well.

Cover with aluminum foil and bake for 30 minutes. Serve immediately.
Believe me, this is one you want to try!

Here is a sneak peek of a project I am going to start working on this weekend! Check back next week for the finished results!

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