Homemade is so much creamier and flavorful and you can control the amounts of salt, sugar and fat. Never will you find me buying packaged macaroni and cheese and luckily my kids do not like it. Only the kind if mac n cheese I grew up with was drowning in butter and tossed with mass amounts of melted processed cheese. My children are serious seafood fanatics almost just as much as they are crazy for pasta! Brown rice pasta too because I think they have never even tried another kind of noodle yet.Īnd really, mac and cheese? Who doesn’t like mac and cheese!?! Growing up in the south (Virginia) fried or creamy are staple items to be served at the table along with sweet iced tea. I was going to throw in a bag of cooked frozen shrimp and roasted broccoli but my little’s wanted their shrimp separate. This past week the “new” dinner of choice was a skillet macaroni and cheese recipe made with brown rice pasta, goat cheese and coconut creamer. If it is good for me and can heal me then please bring this powerful food to my plate! Pretty convinced I will eat anything beneficial to my health despite what it is. It helps to have lots of boys around to decide since they are so much pickier than I am. I usually try out a new recipe every Thursday night when Uncle Johnny is over for dinner. Dinners have to be kiddo approved and hubby approved to even make it onto this blog. Once a week I strive to make something different and new for dinner. Softer on the belly (gluten free) and bold comfort food all around! But if you haven’t got a bunch of individual ramekins sitting around, a larger one will do just fine.Dinner in less than 20 minutes! Creamy, gooey skillet mac and cheese turned up a notch with tasty goat cheese. I like to serve mac and cheese in little one-cup ramekins (you can get some at Target for under $2.00 a piece) and then each person gets the exact perfect ratio of creamy and crunchy. Parmesan cheese (you can never have too much cheese in mac and cheese!) and a little melted butter. Honestly, the resulting mixture was so creamy and delish you could eat it just like that but I decided that a little crunch was in order so I topped the mixture with some gluten free bread crumbs. Pretty perfect if I do say so myself! And the method for this sophisticated mac and cheese couldn’t be easier I simply boiled some half and half with some herbs and garlic until it reduced by half, stirred in my shrimp, goat cheese, and cooked gluten free elbow macaroni (I used Pastariso organic brown rice). To complement the subtle sweet flavor of the shrimp I decided to try using some tangy goat cheese. So, I opted for shrimp instead – readily available, budget friendly, and if you buy it already peeled and deveined, easy peasy! Honestly, getting the meat out of lobsters is just a bit too much work when entertaining a crowd. OK, maybe the fact that lobster mac and cheese has been done (and done and done…) is not the reason I went a different way. I thought about adding lobster but really, hasn’t that been done already? However I recently decided to make some fancy schmancy mac and cheese. Of course there is nothing at all wrong with plain old mac and cheese. And one of my favorite entertaining strategies is to serve my guests comfort food at parties.
I am a fan of mac and cheese – big, big fan! It is the ultimate comfort food in my humble opinion.
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