Happy Valentine’s Day!
I was so excited about making valentine’s day fun for the kids this year. When they woke up this morning they came downstairs to some chocolate and balloons (YES, chocolate for breakfast)! Will had a nice party at school with snacks, v-day cards, and a craft. I made the kids homemade mac & cheese for dinner – one of my favorites (I’ll write the recipe below), and after dinner we decorated heart cookies with icing and sprinkles.
It turned out ANYTHING but relaxing. So silly and not how I had planned at all – it was so laughable. For starters, Will and Bill weren’t hungry for dinner, and Erin didn’t like it (I, for one, DID enjoy it). Then the cookies were a total mess! And to top it off they made Erin cry. I am still perplexed by this little incident; what child or adult cries at cookies?! There were icing and sprinkles on almost every surface of the table and counter, as well as on my work clothes, Will’s face, and Erin’s shirt.
It was so fun and funny! I will always remember this valentine’s day.
Enjoy some pictures from our day, and check out the mac & cheese recipe below from America’s Test Kitchen.
Creamy Stovetop Mac ‘N’ Cheese
8 ounces macaroni (2 cups)
2 large eggs
1 (12-ounce) can evaporated milk
1 tsp dry mustard, dissolved in 1 teaspoon water
1/4 tsp Tabasco
4 Tbsp (1/2 stick) unsalted butter
12 ounces cheddar cheese, shredded (3 cups)
(If you want some crunchy crumbs for the top, use cracker crumbs. Ritz crackers work well. You can substitue Monterey Jack or Colby cheese for the cheddar in this recipe.)
1. Bring 2 quarts water to a boil in a large pot for the macaroni. Stir in 1 1/2 tsp salt and the macaroni and cook until almost tender but still a little firm to the bite.
2. Meanwhile, mix together the eggs, half of the evaporated milk, the mustard mixture, Tabasco, 1/2 tsp salt, and 1/4 tsp pepper.
3. Drain the pasta and return it to the pot. Set the pot over low heat and stir in the butter until melted.
4. Stir in the egg mixture and half of the cheddar. Continue to cook over low heat, gradually stirring in the remaining milk and cheddar, until the mixture is hot and creamy, about 5 minutes. Season with salt and pepper to taste.