Hello!
This marks our first vlog blog post of the summer. Check it out below!
After watching a video recording of my brother's high school graduation this morning, it felt appropriate to pull out the epitome of comfort foods for dinner: Macaroni and Cheese. Here's a more helpful version of the Mac and Cheese recipe from the video, taken from my Mom (Hi Mom!), who for many years, unbeknownst to me, would add extra cheese to the blue box variety (you know which one).
Stovetop Macaroni and Cheese:
1 lb. elbow macaroni
1/2 cup (1 stick) unsalted butter
1/2 cup all-purpose flour
2 cups milk
1 tsp. salt
1 tsp. pepper
1 1/2 cups cheddar cheese (grated)*
1 1/2 cups Monterey Jack cheese (grated)*
1 cup Velveeta cheese*
*use whatever cheese you want, really. You could even leave the cheese out and it would still be a nice alfredo-like sauce.
Boil the elbow macaroni until noodles are tender. Drain, but do not wash the noodles and set aside. Melt the butter until bubbles begin to form. Slowly add the flour and whisk until fully incorporated. Gradually add milk and whisk to combine. If the sauce is too thick (it should be roughly the consistency of ketchup), add more milk. Season the sauce with salt and pepper. Add cheeses and stir until creamy and melted. Toss in macaroni and stir to combine. Serves many. With all the butter, it's probably best to share this with at least 4-5 other people. It also lasts forever in the refrigerator. Even better the next day. Breakfast food of champions.
This marks our first vlog blog post of the summer. Check it out below!
After watching a video recording of my brother's high school graduation this morning, it felt appropriate to pull out the epitome of comfort foods for dinner: Macaroni and Cheese. Here's a more helpful version of the Mac and Cheese recipe from the video, taken from my Mom (Hi Mom!), who for many years, unbeknownst to me, would add extra cheese to the blue box variety (you know which one).
Stovetop Macaroni and Cheese:
1 lb. elbow macaroni
1/2 cup (1 stick) unsalted butter
1/2 cup all-purpose flour
2 cups milk
1 tsp. salt
1 tsp. pepper
1 1/2 cups cheddar cheese (grated)*
1 1/2 cups Monterey Jack cheese (grated)*
1 cup Velveeta cheese*
*use whatever cheese you want, really. You could even leave the cheese out and it would still be a nice alfredo-like sauce.
Boil the elbow macaroni until noodles are tender. Drain, but do not wash the noodles and set aside. Melt the butter until bubbles begin to form. Slowly add the flour and whisk until fully incorporated. Gradually add milk and whisk to combine. If the sauce is too thick (it should be roughly the consistency of ketchup), add more milk. Season the sauce with salt and pepper. Add cheeses and stir until creamy and melted. Toss in macaroni and stir to combine. Serves many. With all the butter, it's probably best to share this with at least 4-5 other people. It also lasts forever in the refrigerator. Even better the next day. Breakfast food of champions.
Haha the haircut worked. I've seen one of those turn out badly.
ReplyDeleteOh man, a Vlog! Craaaaazy . . . Guess I'll have to add this one to the bookmarks list now . . . BTW, I'll be visiting sometime in the next couple weeks. When I know for certain when, I'll let y'all know. :D
ReplyDeleteFirst of all, you two are soooooo cute together. Watching all these videos really makes me smile.
ReplyDeleteI just discovered this blog tonight, and I still have some posts to catch up on. But one reaction I had to watching this first video is, "Wow, Kelsey, you lost a TON of weight!!!" 2:50 of the video in particular. There's no way I would've guessed that was you if I saw that body. Keep it up.