I come from a family of artists. When I was a little girl, I used to love looking at my aunt’s and uncle’s artwork. My aunt used to make beautiful landscapes and scenes using nothing but grains and I loved them. My daughter and I have dabbled a little with grain crafts. We made colored oat fall trees and textured shape mountains.
They say “The way to a man’s heart is through his stomach.” This could very well be true & the fastest way to get there is with a strip of bacon. I don’t know what is about guys & bacon, but I don’t think I have ever met a man yet that didn’t love it, My husband would literally put it on everything if he could. One of his favorite phrases that he mutters during dinner is “I bet this would be good with bacon on it.” Tonight’s meal is all about the hubby.
1/2 of a package of bacon
1/2 cut of seasoned breadcrumbs
1 1 lb box of shells
2 cups of shredded sharp cheddar
1/2 cup of margarine or butter
2 cups of milk
1 tsp worcestershire
1/4 cup flour
1/2 tsp sea salt
1/2 tsp ground mustard
1/8 tsp pepper
Bacon bread crumbs
Prepare bacon. Cook it on the crispy side. Drain well & blot to get the excess grease off. Cool and crumble into a food processor. Pulse until all of the bacon is in crumbs. Blot more if needed. Mix with the bread crumbs & set aside.
Cook pasta according to package directions & drain. Pour drained pasta into a large pot.
Preheat oven to 400. In a saucepan over low heat melt the margarine or butter. Add the flour, salt, ground mustard & pepper. Stir well until smooth. Stir in the milk & add worcestershire sauce. Increase the heat and stir continuously until the mixture comes to a boil. Remove from the heat and stir in the cheese. Stir until smooth & then pour over the pasta. Mix well until shells are evenly coated & transfer to a baking dish. Top with your bread crumb mixture. I used about 3/4 of a cup. Use how ever little or a lot that you prefer. Bake for about 20 minutes.
Let the comfort food continue…When you have a little one at home, it is not always easy to prepare meals. My daughter is pretty good at playing independently, but for some reason as soon as I try to cook or do a household chore, she wants mommy. My time is as precious as my little girl.
I am a garbage cook. I love throwing together random leftovers to make a meal. It is quick & easy and it gets rid of leftovers. The other night I made Velveeta shells & cheese for Mai for supper. She refused to eat it. She claimed that it was too spicy. ??? Crazy kiddo. Sufficed to say, I had a lot of mac & cheese left. This morning, hubby was home & we were all able to have family breakfast together. SInce my husband is a big fan of mac & cheese, I thought it might be fun to throw it in an omelette for him & see what he thought.
How did my left over mac & cheese omelette rate? Let’s find out?
This recipe is for a family sized omelette.
4 large eggs
1 tbsp of water
About 1 cup of mac & cheese (heated)
1/2 cup of shredded cheddar
Garlic salt & pepper to taste
In a mixing bowl beat eggs, water, garlic salt & pepper. Spray a frying pan with spray. Add the egg to the pan & cook on medium low heat. When egg is cooked through add the mac & cheese and top with cheddar. Fold your omelette over & sprinkle with additional cheese if desired. Keep on the heat until the cheese melts.
My leftover mac & cheese omelette was a huge hit, My husband absolutely loved this. I might have to make some macaroni & cheese again just to recreate this delicious breakfast.
Here is one more of my favorite junk omelettes. This is a 4 egg omelette with left over meat loaf, a 1 1/2 tbsp of barbecue sauce & swiss cheese.