Wednesday, June 18, 2008

Shells and Cheese

The kids have started their Lace It Up running program sponsored by our local running club. The kids get together and run twice a week as a group, as well as running on their own at home. They have a lot of fun and play lots of running games. I wish they'd have had something like that when I was a kid!

Sometimes simple is good. Here's a quick and easy Mac and Cheese that I whipped up using the leftover Cheddar Cheese Sauce from the Broccoli and Cheddar Sauce that I blogged about here. I warmed up the sauce, poured it over already cooked shell pasta and bked in the oven at 375 degrees until warmed through. Delicious!

Cheddar Sauce
Recipe from Cooking Light Magazine, May 2008

1 tablespoon all-purpose flour
1 cup fat-free milk
1/2 cup (2 ounces) shredded reduced-fat extra sharp cheddar cheese
3 tablespoons grated fresh Parmesan cheese
1/2 teaspoon Dijon mustard
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon chopped fresh thyme

Place flour in a medium saucepan. Gradually add milk, stirring constantly with a whisk until smooth. Cook over medium-high heat 2 minutes or until mixture is bubbly and thickened, stirring constantly. Cook 1 additional minute, stirring constantly. Remove from heat. Add cheeses, mustard, salt, pepper, and thyme, stirring with a whisk until smooth. Keep warm.

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