In a time of uncertainty and change, we all have many different struggles. Some are home, alone and isolated, some of us are working from home, trying our best to fill-in for trained, amazing teachers, keeping our household stocked with supplies when possible and still saying sane and positive. Others are bravely heading out to work stocking shelves, delivering food/ supplies and working in the medical field to help keep all of us safe. We may not be able to dine in our favorite restaurants right now but we can still enjoy some delicious comfort food that is simple enough to make while juggling multiple roles. I hope this recipe makes an easy dinner for your family and brings a smile to your household. Remember to be kind to yourself and breathe during all of this. It's new to all of us so be patient and kind to your family, those around and most importantly, yourself. Directions:
First, bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain and set aside. Next, melt butter in a saucepan over medium heat; stir in flour, salt, and pepper until smooth, about 5 minutes. Slowly pour milk into butter-flour mixture while continuously stirring until mixture is smooth and bubbling, about 5 minutes. Add both cheeses to milk mixture and stir until cheese is melted, about 2 to 4 minutes. Fold macaroni into cheese sauce until coated. Add to casserole dish or loaf pan and sprinkle top with bread crumbs. Finally, layer pulled pork across the top of mac and cheese and place in the oven to bake for 10 minutes. Let cool for 2-5 minutes and ENJOY!
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by Kelly SmithI am a photographer who loves to bake (and eat)! Join me as I share some of my favorite recipes and local New England food. Archives
April 2020
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