But my lusting after a pair of shoes is going to have to be put on hold until after we close on our house. I can't wait until our spending freeze is over! I sincerely doubt that the first thing I'll go out and buy is a pair of Louboutins, but I've been dropping lots of hints to H that they would make a fantastic birthday gift in August.
Now back to reality.. Tonight was my night off from working out so I whipped up homemade backed mac and cheese and it was delicious.
Boil 16 oz. of elbow macaroni for 9 minutes
Heat 1 quart of milk on high in microwave for 5 minutes
In a large sauce pot melt one stick of butter over medium heat.
Add 6 tbsp. of flour and mix together
Add 1/2 tsp. of pepper
Add 1 tsp. of salt
Add 1/2 tsp. of onion powder
Add 1/4 tsp. of dry mustard
Add milk to mixture and turn heat up to high until mixture reaches a boil. Be careful not to scourge it.
As soon as it bubbles, remove from heat and add 8 oz. of shredded sharp cheddar cheese.
Drain macaroni and add to mixture.
Add 4 oz. of mild cheddar cheese
Pour into a greased 9x13 dish
Sprinkle 4 oz. left from 8 oz. bag of mild cheddar cheese on top
Take a little bowl and melt 1 tsp. of butter or margarine in the microwave and then mix in 2 tbsp. of parm cheese and 4 tbsp. of breadcrumbs and sprinkle on top of casserole.
Bake until it bubbles for about half an hour.
To make it lower in fat, I usually use 1% lowfat or skim milk and fat free sharp cheddar cheese and reduced fat mild cheddar cheese.
I serve it with salad and homemade italian dressing. Enjoy!