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This was a great weekend.
In terms of school, I did practically nothing. But in terms of relaxation, I accomplished a lot. And it all started when this guy on the left pulled into town on Thursday.
Paul and I will have been dating for two years on December 29th. It’s been a great two years for both of us, and I’m looking forward to celebrating in a few weeks. Having a long distance relationship is tough though, and we have to plan carefully to make sure we can spend time together.
This was one of the rare weekends when Paul had a chance to visit. We hit some highlights of Cincinnati–Findlay Market, the IKEA in West Chester, the Blind Lemon in Mount Adams, Skyline Chili!–but I also dragged him out to an end-of-quarter department party. I have to go to most of these events as a “single” person, so it’s nice to have a significant other to bring along when I can!
The party happened to be a potluck dinner, so we made macaroni and cheese to share. I got this recipe from my Betty Crocker: So Simple cookbook–and while I was skeptical at first, it actually is pretty simple to make macaroni and cheese from scratch. And it was a hit!
Macaroni and Cheese
2 cups uncooked elbow macaroni (7oz, or about half a box)
1/4 cup butter
1/4 cup all-purpose flour
1/2 tsp salt
1/4 tsp pepper
1/4 tsp Worcestershire sauce
Scant 1/2 tsp yellow mustard (or 1/4 tsp ground mustard if you have it)
2 cups milk (I used skim)
2 cups shredded sharp Cheddar (or the cheese of your choice)
- Preheat oven to 350 degrees Fahrenheit. Cook and drain macaroni as directed on package.
- Meanwhile, in a three-quart sauce pan, melt the butter over low heat. Stir in flour, salt, pepper, Worcestershire sauce, and mustard. Cook over low heat until mixture is smooth and bubbly.
- Remove from heat and stir in the milk. Heat to boiling, stirring constantly. (This step always seems to take a very long time, so be patient! The sauce will get very thick just before it boils.) Boil and stir one minute.
- Remove from heat and stir in the cheese until melted.
- Add the macaroni to the cheese sauce and stir to combine. Pour into an ungreased two-quart casserole dish.
- If desired, melt two tablespoons of butter or margarine and combine with 1/4 cup breadcrumbs. Sprinkle over the macaroni and cheese.
- Bake 20 to 25 minutes until bubbly.