There are 7 days in a week, and 7 Borden’s, so it is easy to divy up tasks so everyone has a variety of ways to help in a week. We’ve posted our rotations on the fridge, and it has become a fun conversation with friends as they have visited us. It has also become a reminder, that Wednesday’s are the day of the week they most want to just pop in for dinner, as Audrey really is our best cook.
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One of the things she likes to make is baked Macaroni with Cheese. Regular Cheddar Cheese is pretty expensive in Nicaragua, but if we can make it to Managua we can get a good deal on a 3 pound block at Price Smart. Que Ganga! What a deal!
Audrey’s Famous Baked Macaroni & Cheese
Ingredients (we double the recipe):
1 8-ounce package of macaroni
2 Tablespoons of Butter
2 Tablespoons of All-Purpose Flour
2 Cups of Milk
1/2 Teaspoon of Salt
1/2 Teaspoon of Fresh Ground Pepper
1/4 Teaspoon of Ground Red Pepper
1 8-ounce block of sharp cheddar cheese, shredded & divided
1. Prepare the pasts according to package directions. Keep warm.
2. Melt butter in a large saucepan over medium-low heat; whisk in flour until smooth. Cook, whisking constantly, 2 minutes. Gradually whisk in milk, and cook, whisking constantly, 5 minutes or until thickened. Remove from heat. Stir in salt, black and red pepper, 1 cup of shredded cheese, and cooked pasta.
3. Spoon pasta mixture into s lightly greased 2 quart baking dish; top with remaining 1 cup cheese.
4. Bake at 400 degrees for 20 minutes or until bubbly. Let stand 10 minuted before serving.
Alteration: If you have them on hand potatoe chip crumbs make a delicious addition – simply crumble them on top before you bake.
Note: The above picture may infact be her famous cheesy potatoes. We just can’t tell! We love them both.