Something has happened to me. It must have been a gradual process because I didn’t notice it happening. But, as I walked through the grocery store yesterday morning, I noticed a subtle spring in my step and some sass in my attitude. Was it the red lipstick or the Christmas ornament leggings, or was it something more?
This feeling, usually reserved for those few times in my life when I have lost enough weight to feel comfortable to put myself confidently out into the world, was suddenly on display for all to see as I wandered the isles of Randall’s Grocery store. I decided I liked this feeling and this person who dared to don such funky and fun leggings for Christmas Eve.
I am also strangely emotional. As the girl who has cried over dog food commercials her whole life, tears and I are old friends, but I haven’t choked up over EVERYTHING in a very long time. Something inside me is coming back to life. Time to buy stock in Kleenex.
More on this later, but for now I just want to share something else that really makes me happy – cooking for my girls. I will not ever be a fancy, foodie type blogger. My niece does an amazing job of that on her blog The Gutton Diaries. I like good, simple home cooking; the kind of food I grew up eating, just modernized just a bit.
My girls grew up on Kraft Macaroni and Cheese. I grew up on homemade macaroni and cheese made with Velveeta and cream of mushroom soup. In an effort to reduce the prepackaged foods I feed them I came up with a simple mac and cheese recipe that is just as easy as the blue box without any powdery weirdness.
Mimi’s Mac ‘N Cheese
Mimi’s Mac ‘N Cheese
1 16 oz package large elbow macaroni
1 package shredded Velveeta Cheese
4 oz shredded Cheddar Cheese
Half & Half – amount will vary
Cook macaroni in lightly salted water until just barely cooked. It will be baked, so do not over cook.
Drain cooked macaroni and return to the pot.
Over a low heat, add the cheeses while stirring then slowly add the cream.
When the cheese has melted into a creamy, but not soupy consistency, turn heat off and pour into an oven
safe casserole (I used a 2 qt.).
At this point it can be baked at 350 until the top is browned, or it can be covered and refrigerated for later.
You can change up the cheeses to suit your families taste, add ham, bacon, veggies, or top with bread
crumbs prior to baking.