I'm finally getting caught up on posts for all the new yummy dishes we've been eating lately! There will be many posts to come!
This Mama is also focusing on dropping that baby weight, which has proved more challenging than I thought it would be. Finding time to hit the gym when I want to crash at night, paired with the fact that dieting the way I know how doesn't work while nursing has made it a slow process. Why the cheese-filled dish then?
Overall, Bri and I firmly believe that everything in moderation is the way we want to live, so when I get a craving for Mac n' Cheese, I add a little broccoli and only have a small bowl. Life can't be all about being thin... That would be a terrible way to live.
So here's a yummy, simple dish... great for kiddos and big kiddos too. You'll need...
Broccollini Mac n Cheese Adapted from Rachael Ray
4 cups broccolini (roughly chopped)
1lb pasta (I used high fiber penne)
2 tbsp EVOO (I used butter flavored)
3 tbsp butter
2 shallots (finely chopped)
3 tbsp flour
2 1/2 cups whole milk
Trader Joe's everyday seasoning
1 1/2 cups shredded sharp cheddar
1 cup shredded Fontina
1 cup Parmigiano-Reggaino
Start by boiling your pasta and then drain and set it aside. If your cheese needs shredding, grab that grater! ( word to the wise... Those suckers are SHARP! So be careful)
You'll also need to steam that brocollini. And set it aside as well.
Get the EVOO and butter in a skillet and toss in the shallots. This smell is heavenly. When they're nice and soft and translucent, whisk in the flour. Let it cook a minute and then whisk in the milk. When it thickens a bit, season it with S&P and everyday seasoning. Then add the cheese one cup at a time. Add the pasta and brocollini to the cheese sauce and pour it into a casserole dish.
Top it off with a little more cheese and stick it under the broiler till it's bubbly!
Enjoy a little bowl of comfort y'all!