hot for food

It’s flu season…gross. So far I’ve managed to ward off the infamous H1N1. My tactic? Hole myself inside as much as possible and snuggle up on the couch with homemade meals…comfort food. Going out to restaurants and bars is a sure fire way to get sick, right!

Yesterday I made a macaroni and cheese for myself and the boy. And since I ended up making so much of it, for his room mates too. Now, there’s nothing more disgusting then KD. However, my boyfriend (who doesn’t cook, unless you count making KD) will eat it, no prob, unless I make something else. So before he could open one of the many boxes of this horrible food product from his cupboard, I shouted, “STOP! Let me make a REAL Mac&Cheese”. I remembered a recipe I saw on 5 Ingredient Fix on Food Network so I cooked it up…

REAL Mac&Cheese

MACARONI pasta (or another of your choice – I prefer a bigger tube noddle like Tortiglioni), 2 CUPS approx. EXTRA OLD White Cheddar – grated, 1/2 CUP Milk, 3/4 CUP HEAVY CREAM, 2 TBSP dijon mustard, Salt & Pepper

To make this recipe healthier and suitable for me,  I added BROCCOLI for colour and for my veggies, because I can’t eat JUST creamy pasta, ever! I think it needs something to break it up, or you could eat this as a side dish.

I also used SOY MILK because I am kind of, sort of lactose (but OLD CHEDDAR doesn’t seem to bother me?!) and after making it for the first time I would eliminate the cream. I thought it might need it to thicken, but it doesn’t need the extra dairy and fat.

Directions:

Cook pasta to al dente (I made the whole box, so these measurements are based on about a 6-8 serving dish)

I added small broccoli florets in on the last 2 minutes of the pasta boiling, so they are still crunchy and you don’t have to dirty another pot or your steaming contraption. Then drained it all together and put it back into the pot.

Whisk 1/2 cup of milk with 2 TBSP of Dijon and add to the pasta.

Add grated cheese and start stirring on low-med heat until melted and mixed thoroughly. You will see it start to thicken. I kept adding a bit more cheese – because I cooked more pasta then the recipe called for – until I was satisfied with the thickness, creaminess, and taste. Salt & Pepper to taste.

Having the BROCCOLI, if you like it, really is so good. The sauce / cheese melts into the florets of the broccoli, and it’s MMMM so good when it bursts in your mouth!