— cooked up on
March 1, 2017
Boy howdy, it has been a week (“Lemon, it’s Tuesday.”)
But seriously, one week ago I was doing a routine workout and pulled something in my back. It has been hurting like whoa for a week, but today is the first day that I feel nearly almost better. I am having dance parties in my kitchen every hour on the hour to make sure I stay loose. Also cava.
That awful back pain has kept me from doing a lot of stuff I normally do. For the first half of the week I couldn’t reach to tie my shoes, so needless to say I wasn’t doing too much else. Dave took such good care of me. While I attempted to stretch out, he made dinner, did the dishes and a host of other things. I eventually made it to the dinner table. I’m so glad that I am almost back to normal. Those of you who know me personally or have followed me a while know that I looove my workouts. It’s killing my soul to not be able to go running when we get a 50 degree blue sky day in February (like today).
Feeling suuuuuuuper crappy of course affected how much I did in the kitchen. But today I actually felt like cooking! I decided to celebrate by making a pan of my favorite mac and cheese. I’ve definitely posted photos of it before, but I haven’t put the recipe on the blog yet. Here are they key components:
- Sharp cheddar
- Super thick sauce thanks to a roux
- A little bit of spiciness
On days when you’re feeling down, or days when you’re feeling great, make yourself a bowl of this goodness. I am pretty sure it heals back pain, but it also heals the soul (who needs chicken soup, anyway… ) And if you really must, you can skip the sriracha.
Mega Creamy Sriracha Mac and Cheese
- 1/2 lb. pasta, such as macaroni or penne
- 3 Tbsp. butter
- 1 Tbsp. all purpose flour
- 2 cups milk
- 1 1/2 cups shredded sharp cheddar cheese
- 1/2 tsp. kosher or sea salt
- 1/4 tsp. turmeric
- 1/2 to 1 tsp. sriracha
- 1/2 tsp. chili powder
- Cook pasta according to package directions and drain. Do not rinse, but set aside.
- In a saucepan, melt butter gently and then whisk in flour. Cook for about two minutes, then whisk in milk and cook for about five minutes, or until visibly thickened.
- Remove from heat and whisk in cheese, salt, turmeric, sriracha and chili powder.