I did an inventory this morning of all things in my kitchen pantry and otherwise for ingredients to create a variety of meals to satisfy my lovely mum’s cravings – which is cheese, bread, cheese, more cheese and more bread and oh some jam.
I found two boxes of organic mac and cheese and figured as a side dish 🙂 I’d make it with the leftover rotisserie chicken I picked up last night from the grocery store on my walk. Then this recipe happened, and as we all know, I’ll improvise part boxed and part fresh ingredients and serve it up. Now I’m wondering if anyone will eat the chicken. Here’s the recipe just in case you haven’t the boxed version of M&C.
INGREDIENTS
- 6 tablespoons salted butter
- 1-2 cloves garlic, grated
- 1 cup crushed Ritz crackers
- 1 pound your favorite short cut pasta
- 2 ounces cream cheese, cubed
- 2 cups milk
- 1 cup sharp white cheddar cheese
- 1 cup shredded Havarti or fontina cheese
- 4-6 ounces Brie, rind removed and chopped
- 1/4 cup basil pesto, homemade or store-bought
- 1/4 teaspoon mustard powder
- 1/4 teaspoon cayenne pepper use more or less to taste
- kosher salt and black pepper
- 1 cup cherry tomatoes, halved
- 1 cup mozzarella cheese
- 1-2 regular or heirloom tomatoes, sliced
- fresh basil, for serving {more}
featured image and recipe source and full credit
rawsilkandsaffron.com 