TODAY IN THE KITCHEN:

Let's face it, no matter how healthy you eat, there is always room (cravings) for comfort food. And on top of that list is the ever satisfying (and fatty) Mac & Cheese. Although I always have an emergency Amy's Mac & Cheese in the freezer when I came across this mouth watering picture from damn delicious on Pinterest  I had to give the recipe a try. I tend to tweak recipes a bit, OK a lot, I'm a tweaker. So here is the original recipe and my 'tweeks' in blue for a healthier version.

8 ounces of pasta shells
8 ounces quinoa/brown rice pasta 
3 cups broccoli florets
3/4 cup milk
3/4 cup almond milk
1/4 cup julienned sun tried tomatoes
I buy them in a jar from Trader Joe's 
6 ounces Laughing Cow Light Cheese Wedges
6 ounces non dairy cheese or sometimes a mix of non dairy and real
2 cups shredded chicken breast
Kosher salt and fresh pepper to taste
Pink Himalayan salt
Gluten free bread crumbs

While the pasta cooks whisk milk, sun dried tomatoes, and cheese until melted smooth. Add the broccoli to the pasta water about 5 minutes before you're ready to drain it. Then I put it all in one baking dish and sprinkle bread crumbs on top and put it in the oven until the top gets crispy. Yummo!
It's mac & cheese from drabulous to fabulous!

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