Texican Mac-N-Cheese

February 11, 2011

I asked my son what he wanted for dinner tonight because I just couldn't decide myself. He asked, "Do we have any macaroni and cheese?" Unfortunately we did not, but I knew I had all the ingredients to whip up my own. I wasn't in the mood for anything average, so I decided to spice things up a bit.

Toinight's meal is made from another one of my buy-something-new-to-try pastas from Whole Foods: Rustichella d'Abruzzo Organic Farro Canestrini. Say that ten times fast! They're the tiniest little pasta shells I've ever seen! So adorable, I knew they'd have to be good. After all, food that cute and tiny can't be bad right?

Texican Mac-N-Cheese

While the pasta boiled, I used some cream, cheddar cheese, turmeric, chilli powder, garlic powder, cumin and red salt to make the cheese sauce. To pretty up the dish I topped it with a little sprinking of cheddar cheese.

The boys absolutely loved it so I will definitely make Texican Mac-N-Cheese again. (We decided to call it Texican because we live in Texas and it has a bit of a mexican flavor, but I'm not sure I'll keep this name when I finally post it as a recipe. We'll see!) It would be a yummy creamy nacho cheese sauce if served with tortilla chips. Next time I make it, I'll have to measure my portions and share the recipe.


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