December has arrived loud and clear with snow and freezing temperatures. The first weekend of December was the 3rd Annual Ugly Sweater Party. It was another Epic night. I will get a few pictures and share. I am so lucky to have a great group of friends and we have all come together from different walks of life and we click like we have known each other for years.
Carl and I got our Christmas tree this week and we got it up and decorated.
On the side notI have been craving a good mac and cheese that is gluten free of course. Well, I found a good recipe and Carl gave it two thumbs up.
The recipe is from the Sartori Cheese Facebook page. They make fantastic cheese.
Here is the recipe:
8 oz. elbow macaroni
5 tablespoons of butter
3 tablespoons of flour
½ teaspoon of sea salt
1 cup of whole milk
½ cup of Mascarpone
½ cup of Black Pepper BellaVitano®
1 cup of shredded cheddar (mild)
½ cup of GruyereTopping:
½ cup of breadcrumbs
1 teaspoon parsley flakes
1 wedge of SarVecchio® Parmesan (finely shredded)Preheat oven to 400 degrees F. In a large pot of boiling water, cook the pasta to al dente. While pasta is cooking, in a separate sauce pan, melt the butter. Whisk in flour and salt. Slowly pour in whole milk and mascarpone, stirring constantly. Bring mixture to a boil, stirring for about 2-3 minutes. Reduce heat and let mixture simmer for 8-10 minutes. Slowly stir in Black Pepper BellaVitano®, cheddar and Gruyere. Fold the macaroni into the cheese sauce and pour into a greased, 3 quart casserole dish. Top with breadcrumbs and parsley flakes. Bake in preheated oven for 15-20 minutes or until the top is golden brown. Top the dish with SarVecchio® Parmesan and wait five minutes before serving.