This ain’t your mama’s mac and cheese!
Mariah is making her own farewell feast this morning as she heads back to college. It has been a wonderful visit and has been such a joy to have her here with us. Our Christmas was lovely! I cannot wait to see her again in February when Michael and I fly down for his Residential Institute at NOVA.
Cooking is such a HUGE part of our family tradition at the holiday times. I am grateful she was able to enjoy all of her favorites, and try out a few new ones! This Mac and cheese is a combination of recipes – so actually she is making up her own recipe I guess. Some kind of Italian/Cowgirl theme going on here. Or maybe its just cheese and pork…yeah, that’s it.
She is using a rotelle pasta – cooked and cooled, shredded cheddar, mozz and pepperjack cheeses, cooked crispy crumbled bacon (yes, I said the b word!) diced fresh tomatoes and chunks of freshly roasted chicken breast (leftovers from last night’s roaster – we only eat the dark meat anyway.)
A bechamel sauce to bring together the pasta. cheeses, chicken and tomato, throw it in a casserole dish with some tasty parmesan on top and bake for about thirty minutes at 350. There was a long conversation about folding in the bacon crumbles or sprinkling on top. I opted for the sprinkle on top version as Michael and I are watching our waistlines for bathing suit weather in 4 weeks…ahem…like a sprinkling of bacon will stem the tide of all that cheese. Yeah…no.
And the sweetness of sharing it with big brother Mikey and cousin Hannah!
Oh wowza…So delicious!!! Thanks Mariah!