The other night I improved. I’m not really much of an improv artist, I usually stick to recipes I know and modify to my taste or just stick to a recipe in full.
So the other night I was jonesing for mac and cheese. But soon realized that I didn’t have the Annie’s mac and cheese that I love oh so much (seriously, I can down a box of that on my OWN…) then i saw nacho chips…and maybe I wanted nachos. Seriously, when I don’t know what I’m craving to eat, I can be the most indecisive person EVER. Especially when I don’t have a menu.
So a friend of mine suggested I make my own mac and cheese.
So I quickly looked up recipes and was like, cheese? milk? butter? noodles? I’ve got all that. I kind of hemmed and hawed for a minute but then cooked it up.
~1 c. 4 cheese mexican blend
1 c. almond milk
3 T butter
~1 c. mozzarella cheese
2 dashes of parmesan cheese
1 c. frozen organic broccoli
cook pasta as directed, add frozen (or fresh broccoli) when pasta is close to done to blanche for about 2 minutes or until cooked. Melt butter in separate sauce pan with almond milk (or skim) when melted, add cheese and melt cheese until soupy. When pasta is cooked, drain and return to pot. Stir well to mix broccoli in. (set some pasta aside if you want – I did to use here) Add cheese and mix well. May be stringy (depending on what type of cheese you use. I used what I had. Would have preferred cheddar though…). Added salsa to top and wham bam thank you ma’am – it’s like a macaroni and cheese nacho plate without the chips.
All in all? A tasty, quick, improvised meal. I’m less and less afraid of improving And I’m looking forward to more foodie friday posts for you all!