Hey Laura... this past weekend, my wife and I found a specialty Cheese Shop about 20 miles away. We found a 1 pound block of 8 year old natural aged cheddar cheese.... Soooooo -
Monday evening, I'm just going to shread half the block and make a comfort classic - a home made macaroni and cheese casserole. I use the small elbow macaroni. As I add it to the baking dish, I layer in finely chopped red and yellow onions, de-seeded and diced cherry tomatoes and finely chopped celery... just enough of each to be noticed. Each layer is then covered with the shredded cheddar cheese and then the next layer starts. I use the remaining cheddar as a rich top covering and add 1/4 cup of 1 percent milk to assist in the browning. 350 degree oven for 50 minutes, but at the 35 minute mark, I overlay the browned top with long cut asparagus and a dash of sodium free 'salt', a touch of garlic powder and a little fresh ground black pepper. Back into the oven for 15 minutes and DINNER IS SERVED.
Monday evening, I'm just going to shread half the block and make a comfort classic - a home made macaroni and cheese casserole. I use the small elbow macaroni. As I add it to the baking dish, I layer in finely chopped red and yellow onions, de-seeded and diced cherry tomatoes and finely chopped celery... just enough of each to be noticed. Each layer is then covered with the shredded cheddar cheese and then the next layer starts. I use the remaining cheddar as a rich top covering and add 1/4 cup of 1 percent milk to assist in the browning. 350 degree oven for 50 minutes, but at the 35 minute mark, I overlay the browned top with long cut asparagus and a dash of sodium free 'salt', a touch of garlic powder and a little fresh ground black pepper. Back into the oven for 15 minutes and DINNER IS SERVED.