Dinner last night was buffalo chicken macaroni and cheese from the latest issue of Food Network magazine. I have wanted to try homemade mac and cheese for a while, but knew I needed a recipe with meat if I expected Robert to consider it an entree. :) I made a few substitutions - I baked chicken breasts and shredded them vs using rotisserie, used 2 cups of half-and-half and a 1/2 cup of skim milk to total the 2 1/2 cups called for, and only put blue cheese crumbles on half of the dish (I'm not a fan of the stinky cheeses). Also, I bought large elbow macaroni, but you should probably stick to the regular size - I had enough noodles to make a 9x13 dish AND an 8x8 dish. Oops! Anyway, this recipe was a big hit with everyone, and I'm sure we'll make it again soon.
Oh, and for a side dish we served it with shaved raw asparagus and parmesan dressing, recipe courtesy of Cooking Light magazine.
Serves 3
1 lb large asparagus
1/2 cup coarsely grated Parmigiano-Reggiano cheese (1.5 oz)
2 tbsp fresh lemon juice
1 tbsp warm water
2 tbsp extra-virgin olive oil
Kosher salt and freshly ground black pepper
1. Using a vegetable peeler, shave the asparagus into long, thin strips and transfer to a large bowl.
2. In a small bowl, mix the Parmigiano-Reggiano cheese with the lemon juice, water and olive oil. Add to the asparagus and toss to coat. Season the salad with salt and pepper and serve immediately.
2 comments:
I'm looking forward to an encore performance of this!
It was phenomenal.
Matt just informed me that I needed to make this. Haha. Oh, and I am with Robert...it has to have meat to be considered an entree. I will let you know when I try this!
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