Day 23

I’m showered and ready for bed. My feet are up. I’m wearing my favorite Old Navy cozy socks and comfy Target pants. (*laughs* I’m a style maven, I know.) It’s been a good day. I’m tired because I actually did some work around here.

I made dinner from scratch for the first time since October. It was inspired by Angel’s mac n cheese post, lunch at my mom’s, Aarti from the Food Network and my love of my Nanny’s baked macaroni.

I used Cooper cheese, American singles and a few pieces of pepper cheese. I used Panko breadcrumbs with a little melted butter and Chuck added a few new seasonings to the mix.

It turned out beautifully. Probably the best thing I’ve ever cooked. Chuck couldn’t stop raving about it and when he wasn’t complimenting the food we were absolutely silent eating. It was that good. LOL

Nanny’s Baked Macaroni Recipe w/ My Updates

16 oz box of elbow macaroni (I use Mueller’s)

American cheese (the store bought singles melt best)

Cooper Sharp cheese

Pepper cheese

Milk

Morton’s Nature’s Seasons

Basil

Garlic Salt

Oregano

2 Tablespoons of butter

3/4 cup of Panko Breadcrumbs

Boil elbow macaroni

In a casserole dish or aluminum baking pan put in a layer of elbow macaroni

Cover elbows with a layer of American cheese

Sprinkle layer with Nature’s Seasons

Pour a little milk over layer (milk is for helping cheese melt, don’t use too much or will come out too loose/too creamy)

— Repeat — (I normally get 2 layers in an 8 x 8 aluminum baking pan)

Cover pan with aluminum foil

Cook in oven at 325 degrees for 35 minutes

Cover top layer of casserole with mixture of melted butter and breadcrumbs

Cook for another 10 minutes