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!
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.