Baked Macaroni and Cheese

Who doesn’t love cheese?  Well I for one am not a huge cheese fan… I know, I know.  I am un-american.   I just don’t like it very much.  I will eat it, in certain forms, but just not very often!  My husband and all my friends however L O V E cheese.  So therefore I make cheesy treats and cheesy food quite often which brings me to my next recipe… Baked Mac and Cheese.

I have tried making this recipe with lots of different variations.  I have made it with and without bacon, with and without roasted jalapenos, with and without shredded chicken and I have made it with probably 20 different variations of cheese.  All of them were a success, so it just kind of depends on what you are in the mood for.  Here is the general recipe.


1 1/2-ish box of penne pasta noodles

5-ish cups of cheese (mixture of Colby, Monterrey Jack, Mozzarella and Romano) but you can change the cheese to your liking

3-4-ish  cups of milk

3/4-1-ish cup of butter

salt and pepper to taste

2/3 cups-ish of bread crumbs


Pick a pasta.  For the sake of this recipe I used penne noodles, but you can use elbow, macaroni, bow tie, etc…

Boil the pasta until it is al dente.  Take it out and then set it aside.  In a pot you will mix milk, cheese, butter, salt and pepper and melt cheese completely.

Once the mixture is complete pour it on top of the noodles in a baking dish.  Then top with extra cheese and breadcrumbs.  This would also be the step that you would add in bacon, cooked chicken or veggie (ie. broccoli).  Then place in the oven and bake for about 20 minutes.

Easy. Simple. Delicious!

Enjoy!

Love,

Bri

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Rainbow Juices

Juicing is a great way to get your daily vegetables and fruits, without having to eat multiple plates of them in a day.  Did you know that the average 30 year old female (that is me) should be eating 2 cups of fruit and 2 1/2 – 3 cups of vegetables a day?  That is almost 5 cups  in a day of just fruits and vegetables.  Maybe that doesn’t seem like a lot to some of you.  Maybe some of you eat all of your daily recommended values of all the food you are required to eat…  GOOD FOR YOU if you fall into that category!  I however do not fall into that category.

I am kind of a picky eater. Basically I have 3 food groups that I enjoy… Meats… Potatoes…. Sweets…  I have gotten better over the years, but I am still just not a huge vegetable fan.  Juicing was perfect for me to get all my nutrients that I was not getting from the lack of vegetable variety in my diet.  The only vegetables  I did eat were salads (lettuce), tomatoes (does salsa count?), zucchini/squash, carrots and potatoes.  That’s it.  I didn’t like to branch out.  I don’t like the texture of most vegetables and I never developed a taste for the rest of them.

So back to juicing.  When looking for recipes I found a ton that had some weird or gross things in them; kale, sweet potato, beets, broccoli, avocado, brussel sprouts.  GROSS…

Needless to say I was going to have to modify these recipes before I went into this juice cleanse!  So below are a few of my favorite recipes!  Enjoy!


Rainbo(aka Brown)

1 Granny Smith Apple

5 Carrots

1 Cucumber

1 Ginger Root Thumb

1 Lemon

1 Pear

3 Spinach

 

Sunset

2 Golden Delicious Apples

1 Beet Root

1 Carrot

1 Orange (peeled)

1 Sweet Potato (peeled)

 

Creamsicle

2 Granny Smith Apple

3 Celery Stalks

1 Orange (peeled)

2 Pears

1 Sweet Potato (peeled)


To take it even a little farther, I was counting my calories as well when I did this juice cleanse.  Do you know how hard it is to count the calories of a juice?  Impossible.  Well, impossible until I found a nifty little calculator online.  You put in the whole fruits and vegetables that you used and it spits out what the juice portion of it would be.  Hopefully this will help save you some time! Juicing calorie counter.

Love,

Bri