Ladies and Gents,
As a vegetarian, I have a serious addiction to mac and cheese. I am always looking for the best recipe, and I finally found it! I’ve made it twice and it’s totally fool proof. I kinda rigged this one together from a few recipes I’ve really enjoyed. I hope you like it too!
All the ingredients!
- 3 tablespoons Italian style bread crumbs
- 1 tablespoon Olive Oil
- 1/4 teaspoon paprika
- 2 cups frozen broccoli (thawed)
- 1 3/4 cups low-fat milk
- 3 tablespoons flour
- 2 cups cheddar cheese
- 1/4 teaspoon salt
- 8 oz elbow macaroni
- Preheat Oven to 450 degrees.
- Put a large pot of water on to boil, cook pasta as directed on box.
- While the pasta is cooking, heat 1 1/2 cups milk in a sauce pan on medium heat until boiling. in a separate bowl, whisk together remaining milk and flour. Add to hot milk, whisk together until sauce thickens. Turn off burner, and stir in cheese until melted.
- In a small bowl, mix together spices, olive oil, and bread crumbs.
- Mix together sauce and noodles.
- Poor cooked broccoli into the bottom of the baking dish. Cover with noodle mixture, and top with bread crumbs.
- Bake in oven for 25 minutes. Eat and enjoy.
Alright, y’all. About a month ago, V & I had a wonderful trip to Disneyland. It was our first trip together as a couple, and it was so perfect. Things have been hectic since we returned, but I’m glad to get back in the blogging saddle for a little trip redux.
We were traveling over spring break weekend, so it was insane, but we still had a marvelous 4 day get-away to Southern California. It’s very hard for me to encapsulate all the goodness of a Disneyland vacation into one simple post, so my apologies, but if you have any questions, feel free to post in the comments.
- Take the time to do your own thing: A lot of the time when you go to Disneyland, it’s easy to get caught up in the rush of everything. Take the time to enjoy time with the two of you, have long meals, and enjoy the park when all the kiddos have gone to sleep.
- Eat Everything: Okay, okay. I know that when I go to Disneyland with my family we always eat at the Quick Service Restaurants, and get back out to the park asap. Cuisine is not usually a focus of our travels. This trip, we had several nice dinners and ate at a lot of new places. I’d highly recommend: The Cove Bar (delicious lobster nachos and great drinks), The Blue Bayou (Oh my god, dream come true), Carthay Circle Lounge (Very classy drinks), Rancho Del Zocalo (such a good value! and so tasty).
V & I at the Blue Bayou Restaurant
- Don’t Be Afraid to Act Like a Kid: We dressed in fun outfits each day, and had so much fun running into characters! We also made silly faces on rides and ran around like lunatics.
Please note the score here. I kicked V’s booty.
Special Seating for World Of Color
4. Be kind to everyone: We were so fortunate to get special seating for the World Of Color Show because we were nice to our waiter, and we got great seats on rides and for Fantasmic by asking nicely and making nice with other park guests. Of course, being polite is always the right choice, but I know things get hectic in the parks. Just a reminder that treating folks with respect and dignity gets you want you want.
5. Take time to see shows and naps. Families with young children will be at the park in the middle of the day, making lines longer and louder. Ride rides in the morning and evening, and use the mid-day, when the park is busiest, to head back to the hotel for a nap, or see a show. You’ll be grateful for the rest, and the rides will still be there after the kids have gone to bed.
One of our “occasional” recipes is this tasty veggie braid that is loosely based off a recipe my mom made growing up. This recipe is so tasty, but we only make it every once in a while because it is not SUPER healthy….don’t let the veggies fool you, this is a treat!
- 1 cup broccoli (frozen or chopped fresh)
- 1 cup carrots (chopped finely)
- 1 cup diced potato
- 1/4 cup onion
- 2 cloves garlic
- 1 cup shredded cheese
- 1/2 cup mayonnaise
- 1/2 cup bell pepper
- 2 packages of Pillsbury© crescent rolls
- 1/4 cup celery
- 1/4 cup mushroom, diced
- Pre-Heat Oven to 375° F
- Dice up all the veggies very finely. You want them to be able to cook all the way through.
- Mix veggies together in a large bowl with cheese, mayonnaise, onion, garlic, and any other spices you’d like to add. You’ve made your filling!
- On a large cookie sheet, take the two crescent roll packages and roll the dough out. Pinch the pre-cut lines to blend the dough back together. then cut along the “long” edges every inch and a half or so.
- Along the center of the fringes, place filling. Then begin “braiding” the dough up around te filling by criss-crossing the pieces.
- Cook for 25 minutes, then slice and eat!
This is one of Vaughn’s favorite recipes and he will eat the whole pan by himself if I’m not careful! I always send the leftovers to work with him the next day. Enjoy!