Down again! 154! yay!
Just finished first meal and it was out of my stash: turkey, stuffing, and homemade sauerkraut, really pickled cabbage because I don't let it ferment.
My mac and cheese recipe is adapted from Alton Brown's stovetop recipe. It cooks on the stove top and no baking. Usually has cheddar cheese.
Yesterday I made the following because that is what I had:
1/2 stick of butter
1/4 cup all purpose flour
2 cups whole milk or half&half or nonfat milk
2 tablesppons Dijon mustard
hot sauce to taste - I used 1 tablespoon of sciracha
13 ounces of havarti
4 eggs, beaten
12 ounces of pasta
Cook the pasta al dente, drain into a colander
In the hot empty pot, melt butter and then add flour. Cook for about a minute.
Add milk slowly, stirring constantly. Use low heat if you are not a quick cook. Add the cheese which should be slices or shredded not in a lump. Keep stirring.
Then put the pasta back into the mixture in the pot and stir until the cheese is melted. Add the eggs and stir in thouroughly. Simmer and stir for another 4 or 5 minutes. Serve.
So yummy!
You can put this into pans and top with bread crumbs and broil if you want but it is great just out of the pot.
This recipe is 450 calories for a cup of the pasta (approximately 180 grams). I meant to do single servings and top with baked pumpkin but I ended up with double servings because I didn't count the pasta until after I had divided everything up. More stored food in the photo
