I’m always on to the next thing. Sometimes I move so fast, things get left behind…like the half-dozen or so half-started posts I just found in my draft folder. So while I’m currently busy working on some other things (including a no carb diet :(), I thought I’d post a few.
This one was dated October 30, 2010. Better late than never, right?
I know mac n’ cheese recipes are the holy grail of cooking. Right up there with the perfect roast chicken. Not many people mess with ‘perfection’. However, I could count on one hand the amount of times I’ve made the traditional version. It’s not because I don’t like it. I like it a lot, but I try to avoid high-fat, no-redeeming-nutritional-value meals. So, one day, to give myself a pass, I decided to make mac n’ cheese heavy on roasted vegetables and light on sauce and cheese. In fact, when I mixed everything together before placing it in the oven, I just allowed the cheeses to melt along with the juices from the vegetables instead of mixing in a traditional cheese sauce.
Without planning, this took on a decidedly Sicilian bent because mixing nuts and fruit into savory dishes is quite popular in Southern Italy. No, it wasn’t the traditional mac n’ cheese, but it was satisfying and the calorie/fat/glycemic count was considerably less.
And, now that I’m practicing a no-carb regime, I wish I had a plate of this in front of me!