Two weeks of cravings for everything and anything .. hanging out with friends .. or maybe waisting my time learning how to use my new macbook .. Actually, two weeks till my finals start !! If you were a friend of mine, a family member or a colleague, you would probably find me complaining all day and night, that there is no time to finish my studies, or maybe the material is huge, and of course the subjects are difficult .. I know its a lot of blah .. blah .. blah !
In fact, the reality is totally different! When I set and relax, I discover that I’ve waisted 70% roaming around the textbook!! what I can accomplish within three hours, if I really paid attention, it would probably take me a whole three days .. and my typical practice would be playing with my android device for 3 hours and another 3 hours checking my email, chatting with friends, listening to music, etc. the list will keep going on till it reaches 10:30pm “starting to feel sleepy ” and “starting to think that I should open my textbook before I go to bed!”.
By doing this of course finishing my studies is difficult to achieve .. how can I finish my studies while using half awake brain and feeling too sleepy that could not I differentiate between a customer and a seller !!
Macaroni and Cheese
“Although the classic pasta shape for this dish is elbow macaroni, any small, curvaceous pasta will work”
what you will need?
1 pound elbow macaroni
6 tablespoons unsalted butter
1 medium garlic clove, minced or pressed
1 teaspoon dry mustard
1/4 teaspoon cayenne pepper
6 tablespoons all-purpose flour
1 3/4 cups low-sodium chicken broth
3 1/2 cups whole milk
8 ounces extra-sharp cheddar cheese, shredded
8 ounces parmesan cheese
Ground black pepper
How to do it?
1. Bring 4 quarts of water to boil
2. Stir in 1 tablespoon salt and the macaroni; cook and stir occasionally, until al dente, about 5 minutes. Drain the pasta and set aside.
3. Wipe the pot dry. Add the butter and return to medium heat until melted. Add the garlic, mustard, and cayenne; cook until fragrant, about 30 seconds. Add the flour and cook, stirring constantly, until golden, about 1 minute. Slowly whisk in the chicken broth and milk; bring to a simmer and cook, whisking often, until large bubbles form on the surface and the mixture is slightly thickened, 5 to 8 minutes. Off the heat, whisk in the parmesan cheese and cheddar gradually until completely melted. Season with salt and pepper to taste.
4. Add the drained pasta to the cheese sauce and stir, breaking up any clumps, until well combined.
5. serve hot.
enjoy with love,