This recipe is an easy kid-pleaser. The kids even asked for leftovers in their lunches! Yay for mini-thermoses. I didn't eat it, because I don't do carbs after lunch, but it smelled good!
Mac and Cheese (the old-fashioned way) adapted slightly from Macaroni and Cheesecake
4 cups whole wheat pasta shells
4 cups skim milk
2 cups SHARP cheddar cheese, shredded
2 tsp. salt
1/2 tsp. nutmeg (or Dijon Mustard, but I know my kids too well to try that one.)
In a saucepan bring pasta and milk to a simmer, then reduce heat and cook for 25 minutes, or until pasta is tender. Turn off heat and add the cheese, salt and nutmeg. Stir until cheese is melted. If it isn't creamy enough at this point you can add more milk until you like the consistency.
Serve immediately!
Okay, and here's the good news...I went and saw Ben, the Physical Therapist/Miracle Worker this afternoon and he gave me an all clear to run in the tri on Saturday!!! And he hooked me up with this very inspiring addition to my wardrobe.
It is called Rock Tape. Lovely, eh? He said now everyone at the race is going to see me and think that I know what I am doing. Oh, if only they knew. He also spent my entire session discussing my nutrition plan for this week and specifically for the race as he worked on my knee. Have I mentioned how awesome I think he is? I'm thinking once my knee issues are gone I might have to come up with some other issues he needs to help me with. Tennis elbow, maybe?
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Lemme hear ya!