![]() ![]() Now that I’ve started dressing up my mac and cheese, I can’t stop thinking of additional flavor combinations and easy substitutions. I also love to swap the Brussels sprouts out for a layer of creamy, buttery baked sweet potato, which mixes beautifully with the cornbread. ![]() ![]() You can easily omit the bacon (or use veggie bacon or sausage) to make this vegetarian, and you can adapt the flavor combo of sprouts, veggie bacon, and cornbread to use with a boxed vegan mac and cheese. I’ll often make it when I have leftover cornbread and bacon to eliminate the two most time-consuming steps. It is an addictive sweet-savory combination with a slight hint of the South–and though it has a few steps to it, the preparation doesn’t feel like much work at all. It was great the sweetness of the onion and butteriness of the crispy bread were the perfect complement to the creamy mac and cheese.Īfter a few go-rounds with my baked mac and cheat, I hit upon the perfect flavor combo for me: bacon, Brussels sprouts, shallot, and chèvre, with a cornbread topping. I made the boxed version as usual, poured it into a casserole dish, sprinkled a little Parmesan cheese on it, topped it with a mixture of sautéed onions and crumbled-up bread heels, and baked it for 20 minutes. It isn’t that hard to make, either, but there’s one thing that consistently short-circuits my after-work impulse to throw one together: I never have milk in the house to make the béchamel sauce.īeing the resourceful gal that I am, I decided to take matters into my own hands and transform my favorite boxed mac and cheese (Trader Joe’s shells and cheese) into an easy baked mac and cheese that did an end run around béchamel. I mean, all nutritional values being equal, I would eat it every day. Baked macaroni and cheese is my all-time favorite comfort food. ![]()
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