Lawd Almighty! It has been a crazy week!
It started last Friday with my sister’s wedding festivities. Boy, was it a good time, but I had a three-day hangover!
The same day as my sister’s wedding, we heard that my husband’s grandpa passed away. Our hearts were filled with sorrow and joy. Sorrow to have him leave us and joy for my sister and her new beginning.
We arrived back home Sunday evening and just as we started getting back into the swing of things at home and the farm, family started rolling into town. We stayed busy hanging out with family and attending the funeral service.
One of Tom’s grandpa’s wishes was for Tom to lead the funeral procession in grandpa’s classic tractor. Pretty cool stuff; I’m so glad someone snagged this picture that day!
Family left town and things began to settle back down, so I decided to check my email. Holy Moly, I hadn’t checked it in a while and she was FULL. I immediately began to feel new pressures are realized I had a lot on my plate!
In addition to farm chores, I need to finish my presentation for the Wisconsin State FFA convention, finalize details for the Moo-vin’ With Milk 5k I am co-leading, prepare for the local 4-H group to visit us on Sunday, oh and maybe do a load of laundry or two before the husband starts going commando!
While most of these items on my list will easily and quickly be checked off, I am feeling stressed.
When I am stressed, I eat. Which brings me to the main event of this post….
Very GOUDA Macaroni and Cheese. The name is pretty “cheesey”. Pun Intended! Nothing takes the edge off like cheese and noodles. Am I right?!
The sauce recipe is from a book that basically changed my life.
If you love mac n cheese, I suggest you get it.It is filled with all sorts of delish recipes, but I am a BIG smoked gouda lover so I put my own spin on it. I plan on inhaling this dish tonight. #noregrets
Very GOUDA Mac n Cheese
½ pound of dried elbow macaroni
2 cups of Mac Sauce (directions below)
2 cups of shredded Smoked Gouda cheese
8 strips of bacon, cooked and chopped
Mac Sauce (makes 3 cups)
3 cups of whole milk
½ cup of butter
½ cup of flour
2 tsp of salt
Start by making the Mac Sauce. Heat milk until it starts to bubble, 3 to 4 minutes. Set aside. Heat butter in a separate pot. Once butter has melted, add flour and whisk constantly until the mixture turns light brown. Slowly pour in the warm milk, about 1 cup at a time, into the butter-four mixture. Add salt. Keep whisking until mixture is silky and thick.
Cook pasta in salted water until a little less than al dente.
Add the sauce (2 cups) and cheese to a large pot and cook over medium heat. Throw in the bacon and noodles. Stir until the dish is nice and hot.
Spoon into bowls and enjoy or top with breadcrumbs and bake at 375 degrees for 10-15 minutes.