WoW, Friday arrived petty fast this week. Well, not really, it just feels that way because the holiday broke the week up. I am still having just a little bit of a hard time getting my internal clock reset after the holiday week.
Walt had the day off yesterday, he had an appointment with an E.N.T. specialist who had very limited hours (plus he was an hour behind schedule when we got there) which unfortunately fell in the middle of Walt’s work schedule resulting in the need to take a personal day. All is good, Walt had some soreness and stiffness in his jaw over the last few weeks and just before Christmas went to see our family physician. Dr. Patel told Walt that he had an infection in a gland that was between his ear and his jaw, he prescribed antibiotics and muscle relaxers for 10 days. He also wanted Walt to see the E.N.T. specialist just to make sure nothing else was going on.
Well a day off, a visit to the E.N.T. and $50.00 later we were happy to hear that our primary physician’s (who referred Walt to these guys) diagnosis and treatment were in fact correct and the E.N.T. guy said that in a few days the residual soreness in Walt’s jaw will or should be gone. The specialist recommended over the counter Motrin for 10 days to help with the soreness.
It was nice to have Walt home. After the doctor Walt went with me to do our weekly grocery shopping, it’s one of the things I miss doing with him because of his schedule. We actually have a lot of fun grocery shopping together and when he goes with me it doesn’t seem like such a chore.
Afterward we came home, put the groceries away and went to one of our favorite places for dinner, The Avenue. I had their fettuccine with chicken which is the best I’ve had anywhere and Walt had chopped steak with onions and gravy. I know, we must be the only people on earth who go grocery shopping and then go out to eat. It was just easier that way and it gave us time to relax, to sit and chat without one or both of us in the kitchen.
Sidenote; yesterday was the first time Walt went grocery shopping with me since I switched to the reusable bags. After watching our groceries go into five bags as opposed to the 10 plastic bags the lady in the next aisle had (with few items) and the fact that the bags stayed upright and intact (without tying the handles together) in the back of our SUV, he is now a fan and will no longer be teasing me. Sidenote to the sidenote; although very impressed with the bags, I don’t see Walt grabbing them when he runs up to the store for odds and ends.
Late last night I discovered that Pinterest was back up and functional so I was able to locate and copy my recipe to share with you today. This is the recipe that Eric and I made on New Year’s Eve. I am happy to say that this really is a pretty tasty mac and cheese. Eric and I were both happy to see that it came out of the oven picture perfect just like the author’s, my only complaint is that this particular recipe does not reheat well, at least it didn’t for me. I like a mac and cheese that is just as creamy on day 2 as it was when it came out of the oven. Maybe if I would have added a little milk while re-heating it would have.
I would definitely make this again and make only a few slight changes. First, I cut the recipe in half and it was still way too much for us. I think I will cut it half again when I make it, using only a half a pound of pasta.
Second, depending on who is going to be here when I make it, I may or may not leave out the Cajun seasoning. I added very, very little yet Eric picked it up right away and would not eat it. I thought it needed more seasoning, although I could taste it, it wasn’t overpowering, at least it wasn’t to me. Eric did however tell Papa Walt it was delicious. He also told us in great detail about a tooth he had pulled which we discovered the next day, after talking to his momma, never happened. The kid is going into politics one day I just know it. Anyway it wasn’t a bust and if the little one’s are here I will leave out the Cajun seasoning.
So today we leave you with Mary’s Southern Style Mac and Cheese from Deep South Dish.
Try it, let us know how you liked it.
Mary’s Southern Style Special Occasion Macaroni and Cheese
©From the Kitchen ofDeep South Dish
What You’ll Need:
2 pounds of elbow macaroni
1 pound of cheddar cheese
1 pound of Monterey jack cheese
2 pound block of Velveeta cheese
2 to 2-1/2 cups of milk
4 eggs, beaten
Kosher salt, freshly cracked pepper and Cajun seasoning, to taste
1 cup (2 sticks) of butter
- Boil noodles, rinse, drain and set aside.
- Pre-heat oven to 375 degrees F.
- Shred the cheddar and jack cheeses, stir together and set aside.
- Meanwhile, pour 2 cups of milk into a large saucepan and warm over medium low heat.
- Cut up the Velveeta into chunks, add to the saucepan and cook over medium low heat until all of the cheese has melted.
- Add the additional milk only if needed to thin.
- Remove from the heat and set aside.
- Crack the eggs into a separate bowl and lightly whisk.
- Scoop out some of the cheese sauce and slowly add that to the eggs to temper them, continuously whisking as you add the liquid to the eggs.
- Once well-tempered, add the eggs to the cheese sauce and whisk together until well mixed.
- Spray a large (3 1/2 quart) baking dish or casserole pan with non-stick cooking spray.
- Add half of the elbow noodles and season with salt, pepper and Cajun seasoning.
- Slice thin layers of butter and spread them around on top of the noodles.
- Sprinkle 1/2 of the cheddar/jack cheese combo over the noodles.
- Ladle 1/2 of the Velveeta cheese sauce over that.
- Repeat the layers of noodles, seasoning, butter, cheddar/jack cheese, and Velveeta sauce.
- Cook at 375 degrees F, uncovered for 30 to 35 minutes, or until bubbly and browned.
- Makes about 12 servings.