One of the great things about living in Springville is that we are finally out of the "student" social scene. This weekend was the 44th Annual Springville Art Ball. It was the gala event of the season -- everybody who's anybody was there. This had all the elements of a fun party -- good food, dancing, free photographs, and an excuse to dress up all fancy.
We went mainly to support Dan's cousin, Tess, who was in the running for Art Queen (she's on the committee!) That's another great thing about living in Springville, we are so close to Dan's extended family! We can actually hang out with them.
Our favorite moment from the evening was definitely the souvenir photo we took. At the front of the line, there were an assortment of Masquerade masks and we thought it would be really great to pose with them (I think we were the only couple to do this! It was Dan's idea -- He's pretty awesome that way).
However, I feel I must warn all of you, this not only has 2 different kinds of cheese (Cheddar and Pepper-Jack) but heavy cream, half-and-half and a ton of butter. I made it in small shell pasta instead of traditional macaroni, and let me tell you - those shells had the unique trait of trapping in the globs of gooey melted cheese inside them. I am getting so hungry just taking about this.
Reserve it for special occasions.
And if there are just two people eating it for Goodness Sake, HALF THE RECIPE! I didn't and I had Dan eating this for a week and a half. Here's the recipe, if you dare - your soul will thank you but your waistline might not. I'm not even joking - BEST MAC & CHEESE I'VE EVER HAD!!!!
Ingredients -- For 6 Servings!
- 2 cups elbow pasta, cooked until almost al dente (Shells all the ay!)
- 16 ounces Cheddar cheese, 1/2 cubed, 1/2 shredded
- 8 ounces Monterey pepper jack cheese, cubed
- 2 teaspoons all-purpose flour
- 1/2 teaspoons salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon dry mustard
- 1/8 teaspoon freshly ground nutmeg
- 4 tablespoons sour cream
- 1 large egg, beaten
- 1 cup heavy cream
- 1 cup half-and-half
- 4 slices bread
- 1 tablespoon butter
- Special equipment: 2-quart baking dish
Preheat oven to 350 degrees F.
In a large bowl, toss together pasta with the cheese cubes and pour into the baking dish. In a large bowl mix together the flour, salt, black pepper, cayenne pepper, dry mustard, nutmeg and sour cream, egg, heavy cream and half-and-half. Pour over the pasta and cover with shredded Cheddar. Bake uncovered until top is just beginning to brown, about 35 minutes. Meanwhile, cut the bread into crouton-sized squares. In a skillet over medium heat, melt butter, add cubes and toast until golden. Sprinkle the bread cubes on top of the macaroni and cheese and bake until golden brown, about 10 minutes more.From the Food Network
Paul McCartney, SIR Paul McCartney, Rock Legend, Pop Culture Icon -- Whatever you want to call him, I'm GOING TO SEE HIM!!
This is the first (and maybe only?) time a Beatle has come to Utah and I'm going to see him! July 13...Less than 2 months to go!! Yippeee!
You'd think that with only two classes and hardly working at the Bookstore, I'd have tons of time on my hands for blogging.