a) Pasta, chili & cheddar and b)Asparagus, mozzarella, lemon
Recipe for Mac & Cheese with Mushrooms & Green Chili
- Preheat oven to 350F
- Put on a large pot to boil
- When boiling add 1/2 lb of pasta
- Time for 10 minutes
- While waiting for pasta, sauté mushrooms, garlic (and any other raw vegetable addition)
- Remove to casserole pan (1/4 restaurant pan)
- Melt 2 T butter
- Stir in 2 T flour
- Let cook for 2 minutes & add 1 cup liquid (milk, cream or as done here mushroom broth)
- Whisk to smooth consistency and add grated cheese (one cup of Mild Tucumcari white cheddar here, and I vowed never to buy this cheese again. It is too mild and doesn’t melt well)
- At timer, drain pasta, add to casserole
- Pour in 1/2 cup green chili stew (here, without potatoes)
- Pour sauce over all and mix well.
- Top with grated cheese, bread crumbs or (here) sesame seeds to a crispy topping
Mac with Asparagus, Lemon & Mozzarella
- Preheat oven to 350F
- Bring large pot of water to boil,
- Blanch asparagus (held in a strainer) in the boiling water,
- Cook second half of the 1lb. package of pasta
- While boiling 10 minutes, make sauce (same as above but substitute some milk for the cheese)
- Chop asparagus, fresh mozzarella into cubes, and mince 1/2 preserved lemon
- Mix together cooked pasta, above bite-sized ingredients and sauce.
- Pour into the casserole pan*
- Top with bread crumbs and grated parmesan cheese.
Bake 30 minutes until top is crisp.
On Tuesday, we ate the mac & cheese. Well, half of it. Instead of warming it, and burning the bottom of the pan, I made the second style: Mac & Mozz. *It fit into the empty portion of the pan.
Before baking, the alternative mac & mozz:
