It’s back to school time. Summer break seems to have gone by so quickly. Being a lady of leisure, I spent this Summer with Lee’s daughter, Sable. There was a lot of Mario Kart, cookies, and Mr. Noodle. Oh and high fives, Pictureka and peanut butter and banana sandwiches.
Living in close quarters with a ten year old girl over the Summer break has enlightened me about some interesting life facts that I was not previously aware of…
Like the names of all the main and supporting characters on Suite Life on Deck. I’m sure that information will come in handy some day right?
Or that Mylie Cyrus is actually Hannah Montana. Either that’s a revelation or I’m a bit slow on the uptake.
And that Twilight co-stars Kristen Stewart and Robert Pattinson are together in real life. Well good for them. Must make their on-screen romance that much more believable.
Also if you stamp as hard as you can on a trampoline right before your partner bounces you can actually make them jump even higher. Scary high. Whole body over the fence panicky kind of high.
This Summer has also offered up some insights about myself that I never would have realized…
Like the fact that I find myself on Team Edward and I have also incidentally read all four books in the Twilight Saga. But that’s neither here nor there…
Or that my fifth favourite colour is actually yellow. Who knew?
And, if made to choose between the life of a vampire, zombie or werewolf, I would prefer that of a werewolf.
On a related topic, in the event of a zombie attack I would seek refuge at Wal-Mart for their extensive gun selection and non-perishable food supplies.
Or that I can eat ten Cheese Nips in under a minute. I know. Impressive right?
Speaking of Cheese Nips, this Alfredo Mac and Cheese is made of them. I’m down with the kids. Cheese is so in. This Mac and Cheese looks all adult with the parsley and sun dried tomatoes, but the kid in you will love it too. Or the kid sitting next to you. Whatever.
Alfredo Mac and Cheese
Source: My imagination.
3 cup elbow macaroni
3 tbsp butter
3 tbsp corn starch
4 cloves garlic, minced
Black pepper to taste
3 cup heavy cream
1/4 cup parmesan cheese
1/2 250g pkg cream cheese, cubed
1/3 cup fresh parsley, chopped
1/4 cup sun dried tomatoes, chopped
2 cup grated cheese of choice
3/4 cup Cheese Nips crackers, ground into crumbs
1/4 cup parmesan cheese for crust
1/2 cup butter, melted for crust
Preheat the oven to 400 degrees and position a rack in the middle. Coat an 11 x 9 inch casserole dish with cooking spray then set it aside. If you’d prefer individual dishes, like me, then do the same with medium ramekins then place them on a baking sheet.
Bring a large pot of water to a boil and cook the elbow macaroni as directed on the package, about 10 minutes. In the meantime in a medium sized sauce pan bring the butter, garlic and black pepper to a boil then add the corn starch and stir until it’s smooth. Add the cream all at once and at medium heat bring it to a boil again then stir it frequently until it’s thickened. Add the parmesan and cream cheese and stir it until it’s melted smoothly.
Once the pasta is cooked al dente drain it return it to the pot. Mix in the sauce, parsley, sun dried tomatoes and 1 cup cheese then pour it into the prepared casserole dish or ramekins. Sprinkle the remaining 1 cup of cheese on top.
In a small bowl combine the ground goldfish crackers, parmesan and butter then sprinkle over top of the cheese. Bake it for about 20 – 30 minutes until the crust is golden brown. Enjoy!