Abberly Green August 2014 Newsletter

Events in Mooresville

Date: August 2, 2014
Time: 4:00 PM - 8:00 PM

Mooresville Cruise-In Classic Car Show - First Saturday of each month through October, Mooresville Cruise-In Classic car show. Downtown Mooresville- BROAD STREET ONLY No registration or charge to attend. Invite your family and neighbors!!

Date: August 16, 2014
Time: 9:00 AM - 12:00 PM

Music Jam YOU ARE INVITED - Richard's Coffee Shop / Welcome Home Veteran Military Museum- Downtown Mooresville there is a music jam with some of the areas most talented musicians and always promises fun and a great crowd. 704-663-0488



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Dates to Remember: August

August 4th - US Coast Guard Day

August 25th - First day back to school


Chef John's Macaroni and Cheese

This easy-to-make old-school macaroni and cheese has a perfectly crispy crust.

Prep Time: 10 Minutes
Cook Time: 45 Minutes
Ready In:55 Minutes
Servings: 6

INGREDIENTS:

  • 1 (16 ounce) package elbow macaroni
  • 1/4 cup butter
  • 1/4 cup all-purpose flour
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon cayenne pepper
  • 1/8 teaspoon white pepper
  • 3 cups milk
  • 1 pinch ground nutmeg
  • 1/4 teaspoon Worcestershire sauce
  • 1 teaspoon salt
  • 3 cups shredded sharp Cheddar cheese, divided
  • 1 teaspoon Dijon mustard
  • 1/2 cup panko bread crumbs
  • 1 tablespoon butter, melted

METHOD:

  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the macaroni, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta is cooked through but still slightly firm, about 8 minutes. Drain well.
  3. Melt 1/4 cup butter in a large saucepan over medium heat. When the butter starts to foam and bubble, stir in the flour; cook on medium heat until flour just begins to turn pale yellow, 3 to 4 minutes. Add thyme, cayenne pepper, and white pepper; cook and stir another minute, then whisk in 1 cup of milk until smooth. Pour in remaining milk and whisk again. Bring the sauce just to a simmer.
  4. Stir in nutmeg, Worcestershire sauce, and salt; simmer on medium-low heat until thickened, about 8 minutes, whisking often. Turn heat off, then add 2 1/4 cups of Cheddar cheese; stir until melted and combined. Add Dijon mustard.
  5. Transfer the macaroni into a casserole dish, then pour in the cheese sauce; stir to thoroughly combine sauce with pasta. Mix panko bread crumbs and 1 tablespoon melted butter in a small bowl, and sprinkle crumbs on top of macaroni and cheese. Sprinkle remaining 3/4 cup of Cheddar cheese on top.
  6. Bake in the preheated oven until bread crumbs and Cheddar cheese topping are golden brown, about 20 minutes.