Guys my schedule is so crammed. Can i have a few extra hours so i can catch up on sleep? I would really appreciate that!
Im playing catch up on the blog too.
Last week was Cheese Eater’s birthday. If you don’t recall, Cheese Eater is my roommate. The dude that I live with. The dude who ate my cheese. His new name is cheese eater. He doesn’t know this. But if he ever read this blog, he might feel better knowing I didn’t tell everyone his FULL name. (but you get a sneak peak at his name in a few mins LOL)
As is my tradition, I make cakes for my friends on their birthday’s or something equally deelish if they dont like cake (but really, who DOESN’T Like cake??) I also had a bajillion things to do the week of Cheese Eaters Birthday; like the office picnic I organized. And the tray of macaroni and cheese i promised to bring.
I ran home two nights before the picnic with bags of groceries and I got to work. I was armed with fans to keep me cool in my hot ass kitchen and i got to work on some mac and cheese and a cake.
I started by boiling a large pot of water for the elbow macaroni.
While the water was getting hot, I mixed up some cake batter (store bought people, im not a machine) and added a little vanilla pudding to the yellow cake mix (for that extra moist texture) and cleaned up some dishes.
er, with soap and water of course. I promise i didnt use that whisk after i licked it.
I set the cake to bake and by taht time the elbow macaroni was ready for drainage and seasoning.
I seasoned the macaroni with Adobo, butter, skim milk, and a spoonful of garlic aioli mustard spread. It really brings out the sharpness of the cheddar. OH and i added a cup of shredded sharp cheddar cheese. I added the seasoned mac to a foil pan and layered a bunch of macaroni followed by a bunch of cheese until i reached the top. I sprinkled the top liberally with cheddar cheese and added a can of evaporated milk to the macaroni. I covered it with foil and baked it for 30 mins on 400*.