Must-Haves for Our Eco-Friendly Bab...
August 7, 2019
My cheesy orecchiette is just the cheesiest! Featuring both American cheese and Colby jack, it is super creamy and is topped with crunchy roasted asparagus!
Disney World: Here we come! The hubs and I are headed down to the most magical place on earth tonight, for a week of delicious food and wine (and of course some roller coasters!) at the Epcot International Food & Wine Festival! We attended this event two years ago, and had an absolute blast! I can’t wait to write all about it on the blog and to share our favorite food and wine finds with you on Instagram! If you’re a Disney fan (or like… a food and wine fan in general…), be sure to follow along on my Instagram where I’ll be sharing posts and Instagram stories all about the festival!
Today’s recipe was a hubby favorite! (Except, of course, he said “why did you ruin this perfectly cheesy macaroni and cheese with vegetables?) This macaroni and cheese is my new favorite! It’s so versatile because you can make the base of the macaroni and cheese and add whatever protein or veggies you want on top! So it can be like, semi-healthy. -ish. 😉
Related: Pesto Macaroni and Cheese
I love this dish for the fall too because to me, macaroni and cheese screams comfort food. And to make sure your comfort food is top notch, follow these tips:
Bring a large covered pot of salted water to boil over high heat. Heat oven to 450 degrees Fahrenheit.
Arrange asparagus in one layer on a metal sheet pan. Drizzle with olive oil and season with salt and pepper. Set aside.
To a medium-sized saucepan, add butter and melt over medium heat. Slowly add flour to the melted butter, whisking to incorporate. While continuing to whisk, stream in the milk and allow to come to a boil. Simmer over medium heat until thickened. Add sour cream, dry mustard and cheeses and stir until cheese is melted. Season with salt and pepper and set aside.
Cook asparagus in oven for 8-10 minutes, shaking the pan halfway through. Turn on the broiler to high heat and broil for an additional 2-4 minutes, watching closely to prevent burning.
While asparagus is cooking, add orecchiette to boiling water and cook until al dente. Strain pasta and return to pot. Add cheese sauce and stir to combine. Serve topped with charred asparagus.
This site uses Akismet to reduce spam. Learn how your comment data is processed.
August 7, 2019
August 28, 2019
July 31, 2019
July 25, 2019
September 17, 2019
Hello and welcome to The Charming Detroiter! I'm Sarah, a suburban wife, expectant mother, and physician from Metro Detroit who loves cooking, fashion, travel and home decor! Most of all, I love organizing it all, and I'm glad you're here so that I can help you too! To learn more, click here!