When I first started this blog, I would get stopped in the grocery store with people asking what was I my cart. I was always happy to stop and share. As my recipes and classes became more popular; people wanted to show me what was…
Day: November 18, 2020
Is there any more quintessential comfort food than Chicken Pot Pie? Who doesn’t remember eating it as a kid? Maybe you remember the frozen version in little pie tins or a restaurant version. If you were really lucky somebody made you a homemade pot pie.…
The last 8 months have been hard on everyone. With the pandemic came the COVID 19, reffing to the pounds that people were gaining when the lockdowns started. I mean who wasn’t’ the baking sourdough and other goodies.
Then we got real and a lot of us lost the weight. Now we are coming into winter 2020 and we are starting to look for that comfort food option. I love to take those comfort foods and “lighten” them up. I make no pretense that they become low calorie or “diet” foods. However, if you lessen the salt and fat, you’ve got a better chance of it not ending up on your thighs ; )
Here is my “Garbage” Mac & Cheese. I call it “garbage” because I often will clean out my pantry, fridge and freezer for ingredients. I use leftover meats and veggies to add volume and the good stuff. If I don’t have any fresh veggies I will use up all the half filled bags of frozen veggies. It is just a great way to eat less of the pasta and cheese. It also bumps up your protein and green stuff intake.
I hope you enjoy this recipe and I can’t wait to hear what you mix in. You know my drill. Take pictures and send them to me! And please follow me on Instagram @whiskinthesouthern.
Fridge Mac & Cheese
- 1 1 lb.box Smaller Shaped Pasta, see notes below cooked slightly less than al dente
- 2 Tbs. Unsalted Butter
- 1/4 cup Finely Chopped Yellow Onion
- 1-3 cloves Garlic, minced
- 1/4 cup All-purpose Flour
- 2 cups Skim Milk, brought to room temperature
- 1 cup Low-Sodium Chicken Broth
- 1/2 tsp. Kosher Salt
- 1/2 tsp. White Pepper
- 2 cups Grated, Reduced Fat Cheddar Cheese, see notes below
- 1/4 cup Whole Grain Bread Crumbs season generously, see notes below
- 1/4 cup Finely Grated Parmesan Cheese
- Clean out your fridge and pantry for add ins, see notes below
- Preheat oven to 350°Spray a 9x13 baking dish with non-stick spray.Gather your add-ins and see what needs to be cooked.
- In your largest skillet, melt the butter over low heat and add the onion, for 2-3 minutes. It should just be starting to soften and get translucent.Add garlic and stir for another minute or two.Stir in flour. Stir and cook until onions and garlic are coated with flour and the “dusty” smell is gone, about a minute.
- Whisk in milk and broth. Increase heat to medium and bring to a boil, whisking continuously. Cook until it starts to thicken and look more sauce like. The sauce should hang on the back of a spoon for 10 sec before it starts to drip. This should take 5-10 minutes.Season with salt & pepper.
- Remove from heat and start stirring in cheese, until melted. Then add your pasta and stir to coat.This is where I add my add-ins. I love to load it up with veggies and leftover roasted chicken. But you can add whatever you have.
- Pour entire mixture into prepared baking dish.Mix bread crumbs and Parmesan together and sprinkle evenly over pasta. Drizzle a little extra oil (avocado or EVOO) over the top and bake.Bake at 350° for 20-25 minutes. Your sauce should be bubbly and your topping should be golden brown.If your topping is not browned to perfection, you can pop it under the broiler for a minute or two. Just keep an eye on it, it can burn quickly.Let stand for a few minutes then serve hot.