mac and cheese monday

I plan my meals out a week in advance.  Yes, it's a little obsessive-compulsive and nerdy.  But I can't tell you the last time I had to run to the grocery store during peak hours because I needed something that night to make dinner.  It also has cut down the amount of money I spend on groceries because I've eliminated (or at least cut down) the impulse purchases since I'm shopping from a list.


Tonight, I'm making macaroni and cheese with ham and asparagus...definitely a favorite of mine!  Alaina gobbles the stuff down, too.  


monday macaroni recipe

• 1 pound pasta (I use spirals)
• 1 bunch asparagus
• 3 tablespoons butter
• 3 tablespoons flour
• 1 cup chicken broth
• 2 cups milk
• 2 tablespoons hot sauce (or more to taste...I'm cooking for tiny tastebuds!)
• 3 tablespoons Dijon mustard
• 1 cup white cheddar cheese, grated
• 1 cup Gruyere cheese, grated
• 1 lb. chopped ham (great way to use up Easter leftovers!)
• • 2 handfuls shredded parmesan
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  Begin cooking pasta according to package directions.

  
  

  Snap off the woody stems of the asparagus by holding the spears at each end and bending them. Cut the asparagus spears in half so they are about the size of the noodle. When the pasta has about 2-3 minutes left of cooking time, add the asparagus and cook along with the pasta.

  
  

  While the pasta and asparagus are cooking, heat a medium-size skillet over medium heat and add the butter. When the butter melts, add the flour and cook about a minute. Whisk in the stock, milk, hot sauce and Dijon, and bring to a bubble, stirring frequently, until the liquid thickens slightly. Remove from heat and stir the cheddar, gruyere and one handful parmesan.  Fold in the ham.  

  
  

  Drain cooked pasta and asparagus well and combine with the cheese sauce. Turn the mixture out into a casserole dish then top with remaining parmesan. Transfer to the oven and place under the broiler to brown the cheese.

  
  

  ** This is easy to make in one pot, if you start the cheese sauce after you drain the pasta/asparagus, and use the pasta pot for your sauce.  Will take a bit longer that way, but you'll save time on dishes later.

  
  

  
  

  The leftovers are fantastic, and it's a great kid-friendly dish that's a step up from the usual.  And asparagus is in season....well, almost.