The first signs of spring are here.
Tomorrow, we are expecting the mercury to rise over 50 degrees. The snow and ice that have accumulated over the last few weeks is starting to melt. Our ducks and chickens are starting to wander out into their outdoor coop looking for that long-lost sunshine.
Since deciding that we wanted to become part-time hobby farmers, I’ve looked forward to spring as an opportunity to further my self-sustaining, organic empire. My Pinterest boards are covered with projects for gardening and farming that I wish I had the time and money to do right now. But since I don’t, I chip away at 3-4 projects every year.
For instance, this year is going to focus on expanding my flower and vegetable gardens. Last year, I tried to do way too much in the way of planting. When nothing really grew at all, I knew my plan had backfired because I overdid it. So, I’m much more methodical this year. Instead of buying 60 tiny, barely-one-foot-tall trees and watching the deer massacre them all winter long, I’m going to buy a few larger, older trees to plant strategically across our property. The wild animals also proved to be deadly for our basic little vegetable garden, so I’m going to invest in some covered raised gardens this year instead. And the flowers? I’m thinking I might just call in reinforcements (ie: grandma) for that one. When it comes to greenthumbing these colorful, delicate buds, I think I’ll need a professional!
While I daydream about greenery and sunshine and springtime, I still see snow outside my window, meaning these dreams will have to wait a bit longer. Until then, I have to stick to what I do best, which is making my internet friends delicious food!
Today, I’m sharing my classic macaroni and cheese recipe. No crazy add-ins or anything like that. Just a simple, easy-to-make and tasty meal. I use this most when I’m feeding a large group of people because it caters to almost every palette. The flavor is more mild but definitely still cheesy and delicious!
Classic Mac & Cheese
1 lb. macaroni noodles
3 tbsp butter
3 tbsp flour
2 cups milk
1 8oz. brick mild cheddar cheese, grated
1/4 tsp ground nutmeg
Salt and pepper to taste
Preheat oven 350F.
Boil pasta in generously-salted water until the pasta is al dente. Drain and set aside.
Melt butter in a large pan on medium heat. Add flour and stir to create a roux. Add in milk and stir until it becomes slightly thicker and smooth Add cheddar and nutmeg and stir until melted and smooth.
Fold macaroni into the cheese mixture and stir to mix completely. Season to taste. Pour mixture into a greased 8×8 pan.
Bake for 35-40 minutes, or until cheese is bubbly and browned on the top.