Care.Connection.Community with Renae Hill

Tuesday, Apr 21, 2020

A message from Renae Hill

Smitha Haneef, Assistant Vice President, University Services, and Renae Hill, Communications Specialist, during a portion of the Princeton Campus Dining Spices and Alzheimer's presentation at the Ivy Plus Dining Directors Conference, hosted by Princeton.

At the podium, Smitha Haneef, Assistant Vice President, University Services, and Renae Hill, Communications Specialist, during a portion of the Princeton Campus Dining Spices and Alzheimer's presentation at the Ivy Plus Dining Directors Conference, hosted by Princeton University.
March 2019

I have experienced numerous emotions over the past few weeks, but no matter what, I have been reminded there is still plenty of good in the world. When we seem to need it the most, that is when we see the best come out in people. As first responders and healthcare and front line workers respond to the crisis, there are restaurants donating food, neighbors lending a helping hand, and individuals finding creative ways to support loved ones, share happy news, and create moments of joy. The kindness and the infallible strength of the human spirit that we have all witnessed from so many, near and far, is profound. I implore you to keep looking out for that compassion that is all around us. Find something every day that makes you smile and be proud of yourself and every single person doing their part to make this world better right now.

 

From Left to Right: Sue Pierson, Director of Residential Dining, Renae Hill, Communications Specialist, Chef Brad Ortega, and Chris Lentz, Director of Customer Experience, during the Ivy Plus Dining Directors Conference, hosted by Princeton University.

From Left to Right: Sue Pierson, Director of Residential Dining, Renae Hill, Communications Specialist, Chef Brad Ortega, and Chris Lentz, Director of Customer Experience, during the Ivy Plus Dining Directors Conference, hosted by Princeton University.
March 2019

Knowing the Princeton community, I know that you already are. Through groups, partnerships, and individuals, this community is one of the first places I see it every day. I am proud to be part of an organization that does everything it can to take care of and appreciate its staff, faculty, students, alumni, and community. As a member of the Campus Dining team, I am proud to hear the positive stories coming from our department as our colleagues do their part to continue to serve those that remain on campus. Always remember that be it right now on campus, virtually, and on that beautiful day when everyone returns, the Campus Dining team will be here for you.

-Renae Hill, Communications Specialist

 

Baked Macaroni and Cheese
From Renae Hill, Communications Specialist

This recipe is pure comfort. I’ve grown up with it; my paternal grandmother passing it my mom, and then to me. There are very few big occasions I can think of that didn’t include this and now it is one of my go-to dishes for a large gathering. Every time I make it, I think that I should have made a second so I could dig in immediately. Or maybe that nobody will notice if a big chunk is taken out of the corner. It’s a great dish to take to a BBQ, if you need to pre-make anything (it can be cooked, cooled, refrigerated, and reheated back in the oven), and best of all for right now, it can be cut up and frozen.

Ingredients
  • 1 box of elbow macaroni
  • 2-8 oz packages of shredded cheese (I like Cheddar and Colby Jack)
  • 3 cups milk
  • 3 eggs
  • 8 tbsp (1 stick) of butter, cold
  • 1 sleeve of Ritz Crackers, crushed
  • 1 sleeve of Saltines, crushed
  • Pam or extra butter to grease the pan

This dish can be made with any pasta, cheese, or milk that you have on hand.

Directions

Pre-heat oven to 350 degrees F.

Boil a pot of water on the stove and cook the macaroni (or any box of pasta you have) according to the directions.

As the pasta cooks, slice the butter into roughly 18 pads. This is easiest to do when it’s cold, not room temp. In a large bowl (bonus if it has a spout), mix together the 3 eggs and 3 cups of milk. In another bowl, combine the crushed Ritz and Saltines.

Drain the pasta when it's ready.

Now it’s time to layer your ingredients. Don’t mix, just layer.

In a large, greased, lasagna pan, lay out half the pasta.
Add half of the cheese as a layer. Space 6 pads of butter out onto the cheese.
Add the rest of your pasta.
Add the rest of the cheese, then another 6 pads of butter placed out evenly.
Spread the Ritz and Saltines out on top. This is the top later and will form a crust.
Spread the last of the butter pads out evenly onto the cracker layer.
Pour the milk and egg mixture over the entire pan. Try and make sure there are no dry spots in the cracker mixture.

Bake in the oven for roughly 1 hour. The top should be a nice golden color. If it starts to burn, tent some foil over the top to protect it.

Enjoy!

Once cooled, you can cut squares out and freeze them. They reheat great in the microwave or in the oven.

 

 


A message to our community

As we acclimate to the new ways on campus, I realize so much has changed in just a few days. Some of the things that gave me the most joy, such as meeting with our students, talking with you during special events, or meeting my colleagues can no longer happen in the same way, at least for the time being. Along with my team, I wanted to think of ways to keep our connections alive, continue to show our care, and engage with our community. That being said, we are starting a new series called, Care.Connection.Community through which we will share messages with you.

Stay healthy and be well,
Smitha
dining@princeton.edu