leftovers galore

Man, this week seems to be draaaging!  Maybe because last weekend just got away from me with all the party planning and I’m really looking forward to the next one??  But, heck weekends always usually seem to just fly.  Anyone else agree?  I just want to say a big thank you to all of you who liked my photos.  It’s still a work in progress, and I will certainly be eating A LOT of cold dinners in the future! 

Speaking of cold dinners . . . it’s been so dang hot here that all I’ve been craving is cold things . . . smoothies, fruit, or a nice big bowl of yogurt, cereal and frozen fruit like this . . .

I love it when the fruit gets all melty and flavors the yogurt and the cereal gets slightly soggy, but still has a slight crunch!  Yummy stuff.  Plus Chris has been getting home at 10 during the week with summer school, so preparing this is really a cinch.  I get so excited for Fridays now when we actually can cook and be together.  I think it’s going to be calzones or pizza and some good ol’ vino this Friday.

Because we had a ton of leftovers from the housewarming party, I tried to plan this weeks meals around them (aside from the bowls of yogurt!), and decided to make a simple caprese mac and cheese.  We also had lots of liquor left, including a giant thing of vodka, coconut rum, sweet tea vodka, cranberry and pineapple juice.  I think we need to have another party just to use it all!  Good thing that stuff never goes bad :)

This is a lightened up version of mac and cheese, so that the noodles aren’t drowning in it, but are nicely coated.  I actually didn’t mind eating it cold either.

Caprese Mac and Cheese

Yield:  4

• 1/2 box of your favorite pasta
• 2 tbsp olive oil
• 1 large shallot, minced
• 2 tbsp flour
• 2 cups of milk (I used non-fat)
• about 2 cups of your favorite cheeses (I think I added goat cheese, herbed brie, sharp cheddar, aged gouda, and parmesan
• 1/3 cup fresh basil, chopped
• 1 tomato, chopped
• salt, pepper, all-purpose seasoning to taste
• anything else you can find in your fridge to throw in!
• I also topped it with some breadcrumbs

Preheat oven to 375.  Start boiling the pasta until al dente.  Meanwhile, heat up the oil, add the shallot and sauté until golden.  Add the flour and cook a few minutes.  Slowly add the milk while whisking.  Slowly simmer and whisk until the mixture thickens.  Turn  the heat to low or off and add all your cheeses, basil, tomato, seasonings and other stuff you can find.  When everything is melty and yummy, place in a pan, top with crumbs and bake for approximately 15-20 minutes.  Enjoy!

Closer . . .

 

Closest! . . .

 

What do you like to eat in the summer time when it’s so dang hot?