AKA dinner tonight...Ingredients:
Several chopped mushrooms
1 onion, diced2 cups of milk
1 cup sour cream
1 lb cooked pasta (we used whole-wheat rotini)
12 oz cheddar cheese
1 can diced tomatoes
Saute onions and mushrooms in a little butter or oil until golden. Add milk and sour cream and whisk into a smooth sauce. Whisk in cheese until melted. Add tomatoes and cooked pasta and season with salt and pepper. If desired, top with crushed cornflakes and drizzle with melted butter. Bake at 400 for 20-30 minutes or until bubbling.
And that's how we get (most of) the creamy goodness of macaroni and cheese, while still feeling semi-healthy thanks to the vegetables and whole grains.
Otherwise, this weekend we're hoping to head out to Winchester, where Shenandoah University is located, to check out the town and also hopefully do some hiking!
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