The Huskies lost BADLY against Stanford this afternoon.
Even though I donned my red Stanford sweatshirt at the beginning of the game and started to cheer for my alma mater, I felt so sorry for the Huskies by the time the score hit 28-0 (which I think was in only the second quarter) that I dumped the sweatshirt and started to cook Aleks and Kat’s favorite dinner – mac and cheese. They had, after all, come home for the weekend and I decided they needed some comfort food, now more than ever.
Here are the basic ingredients, gathered only after the casserole was in the oven, so I faked some of these!
I made this just like I make any other mac and cheese; I just snuck in a few extra ingredients. The “secret” ingredient that made all the difference is the spinach and artichoke Parmesan dip from Costco. I stirred this right into the cream sauce and it immediately added an herby, cheesy creaminess that was delish!
So I probably don’t need to post a recipe because you make mac and cheese all the time, right? Here are the basics:
- Boil the noodles till just barely al dente, rinse and set aside.
- Make a cream sauce: heat butter and add flour for the roux, then slowly add milk. Stir to thicken.
- Add all kinds of fun ingredients to the cream sauce while cooking: sour cream, the spinach artichoke Parmesan dip, grated cheddar and jack cheese, grated Parmesan cheese. Etc.!
- When sauce is thick and has all kinds of fun and tasty stuff in it (yes, this is how I cook), stir it into the drained pasta and sir it all together.
- Layer raw broccoli florets in a greased 9 x 13” ovenproof dish.
- Pour pasta and sauce mixture on top of florets.
- Brown a tablespoon or so of butter in a frying pan. Add bread crumbs and stir to mix, then top the casserole with the breadcrumbs.
- Bake in 350 degree oven for about 20 – 25 minutes.