::bon:appetit:is:back!::

I must admit that after eating pretty healthy for the last 3 months I have fallen off the wagon. 

I blame my Mom!! LOL!

My family came to visit in October - first for Thanksgiving and just because and then extended their stay because of a very unfortunate passing that happend in our family.

But, I am grateful that I was able to bother my parents incessantly for another week. Honestly, when my Mom is down it's as if I'm a kid all over again. 

I am usually on the go 95% of the time - taking care of the majority of household chores, bills, the pups, my man and myself as well...not to mention working full time and school as well (which I must finish by the end of the year!).

So I'm usually not sitting until around 8 or 9 in the evening...it gets tiring...but you get into the swing of things and it becomes routine. 

But when my Mom was here...did I just milk it! Lol! I was the biggest lazy bum EVER and I hope my Mom doesn't think I'm this incredible sloth. 

But honestly, I needed it! I loved being able to come home and just sit on the couch, play video games and be a kid again! That's exactly how it felt. I think everyone needs that from time to time. 

When I took vacation back in July it didn't feel like vacation - and even though during my parents stay I was going to work everyday it felt MORE of a vacation then anything. 

The biggest thing I was spoiled with was the food. My Mom's incredible cooking! And despite pigging out on everything that she made, I still managed to lose a good 5lbs in two weeks. 

I think it's just that our styles of cooking are completely different from one another's...and I also restrain myself when family is around. But not only that, but I didn't eat out of boredome like I usually do either.

Everything from bigos (for Travis mostly), to kotlety, turkey times two, rosol...I can't even! It was all so freakin' delicious! 

You can imagine how much Travis LOVED having my Mom around! LOL! 

It was an amazing time. Let me tell you though, getting back into the swing of things after my family all went back home was hard as hell...there were nights where I ate chocolate bars for dinner because that's all I had...and did NOT want to cook!!

Poor Travis. Haha. 

So...I need to get back into my routine and start cooking more often as well. 

It's funny, since startin back up on this blog, I'm more inspired to write and share again.

So therefore, I'm going to share recipes once again! 

Here's one from one of my favorite food sites - Martha Stewart - man oh man, does that site make my mouth water!

I decided to go with a Mac & Cheese recipe because I, for one, have never really sat down to a macaroni & cheese feast! I also never ate Kraft Dinner (YUCK!) so decided that I would share a recipe where you can make your own {slightly} healthier option! This looks so delicious, I can't wait to try it out. Especially since I haven't had pasta in what seems like half of my life!!

Bon Appetit!

Mac & Cheese !

If you'd like to cook and serve this meal immediately (rather than freezing it), bake uncovered until golden and bubbling, 20 to 30 minutes. You can also freeze portions now and bake them as needed for quick weeknight meals.
PREP: 20 MINS///TOTAL TIME: 1 HOUR 40 MINS///SERVINGS: 8
SOURCE: EVERYDAY FOOD, MAY 2004

INGREDIENTS
1 pound short pasta, such as cavatappi or macaroni
Coarse salt
6 tablespoons butter
1/4 cup all-purpose flour
4 cups milk
1/8 teaspoon cayenne pepper
1/8 teaspoon ground nutmeg
3 cups shredded (12 ounces) sharp white cheddar cheese
1 cup finely grated (2 ounces) Parmesan cheese
3 cups very coarse fresh breadcrumbs

DIRECTIONS
Cook pasta in a large pot of boiling salted water 1 to 2 minutes less than package instructions. Drain, rinse with cool water, and return to pot.
Meanwhile, heat 4 tablespoons butter in a medium saucepan over medium-high heat. Add flour; cook, whisking, 1 minute. 
Add milk, cayenne, nutmeg, and 2 teaspoons salt; bring to a simmer. Cook, whisking, until mixture is thick enough to coat the back of a spoon, 2 to 3 minutes. 
Whisk in cheeses until smooth. Pour over pasta; toss to coat. Divide among baking dishes.
Melt remaining 2 tablespoons butter; toss with breadcrumbs. Sprinkle over pasta. Cover tightly with plastic wrap; freeze up to 3 months.

Preheat oven to 375 degrees. Place frozen dishes on a baking sheet; remove plastic. Cover with foil. Bake until bubbling, 60 to 70 minutes for large dishes, 40 to 50 minutes for small. 
Remove foil; continue baking until golden, 5 to 10 minutes more.


-S.*