Hi everybody! I think I’m finally starting to figure out this concept of making the right amount of food for a party, which, for an Italian, is a ridiculous feat. So I wanted to share with you this simple get together that I hosted at my place with a few of the people from the residential living staff. (We can pretend Chris’s face always looks like that. Guess which one Chris is.)
Anyway, I made a 9″x13″ dish of baked macaroni and cheese and a 9″x13″ ziti, ricotta & mozzarella and 2 dozen cupcakes. I was able to fit both 9″x13″ pans in the oven at the same time even! Also – alright, so I admit the 2 dozen cupcakes was a little bit overboard, but how are you supposed to make any less than that really? The cupcakes were chocolate with homemade buttercream frosting. WARNING: This is my new favorite chocolate cake recipe and if you make it you will become addicted as well. I’m not kidding. Carly brought vegetables as a side dish and Laura brought some fruit for dessert. Charles surprised me and ended up bringing pastries as well! All in all, I made just the right amount of food so that everybody felt full and I had enough manageable leftovers for the work week. Oh, and the extra cupcakes? The people at work absolutely loved them, so they were pretty happy that everybody didn’t eat them.
Also, I apologize again that I forgot to take pictures when the food was done, instead I just have pictures of the leftovers. Another fail.
For the ziti, ricotta & mozzarella recipe I used, click here.
For the cupcake recipe I used, click here.
For the buttercream frosting recipe I used, click here.
Here is the baked macaroni and cheese recipe I used (from Mommy):
8 oz. elbows (1/2 pound)*
3 tablespoons butter
3 tablespoons flour
2-1/2 cups milk
1/2 teaspoon salt
1/2 teaspoon pepper
10 slices of Velveta cheese (or 7.5 ounces)
1 cup Ritz crackers
1. Cook macaroni for 4 to 5 minutes (or until al dente)
2. Melt butter in separate large pot
3. Add flour to butter and stir until it becomes a paste
4. Add milk, salt and pepper
5. Add cheese one slice (or small piece) at a time until it’s thick
6. Butter edges of 9″x13″ pan
7. Add the macaroni to the sauce and mix together
8. Pour the macaroni and sauce in the pan
9. Mix the crumbled Ritz crackers with butter and sprinkle over the top before placing in the oven
10. Cook for 25-30 minutes at 350 degrees
*I’m realizing right now as I’m writing this that I didn’t use 8 oz, I used 16 oz, which explains why there wasn’t as much sauce as I thought there was going to be. It still tasted really good, which tells me that you don’t need to double the sauce ratio if you double the pasta ratio. So choose your ratios accordingly.
Today’s CUPID numbers are: D-57 and I-45.