I love them. I could eat them every meal of every day forever and ever. There’s something about pulling apart that buttery, flaky dough – and then slathering said flaky dough in even more butter – that just makes the world a happier place. [read more…]
This post is sponsored by my friends at Casa Noble Tequila in honor of National Margarita Day (February 22nd). I was given product for testing and reimbursed for ingredient costs. As always, all opinions are my own!
Ahhhhhh, tequila. How I love thee.
The fact that there’s a National Margarita Day (February 22nd) just makes me incredibly happy. And getting to create a special margarita with Casa Noble’s Crystal Tequila in HONOR of this fabulous holiday? Makes me even happier. [read more…]
I’ve been on such a roasted red pepper kick lately! Roasting things in the middle of winter is just so satisfying. [read more…]
I’m a little bit obsessed with this mac and cheese. I mean, what does it NOT have? There’s pasta (!) and roasted butternut squash (!!) and GOAT CHEESE (!!!!!!!!!!!!!!!!!!!!) and it is SO insanely rich and creamy that you’d never guess it’s made with 1% milk and missing the “traditional” cheddar overload that so often goes into cheese sauces. (Not that cheddar overload is a bad thing. Obvi). But this mac and cheese is incredibly simple and needs only a handful of ingredients to take it over the top.
I’ve also been really impressed with how well this mac and cheese reheats. Some cheese sauces taste great fresh, but pop ‘em in the microwave for meal #2 and suddenly they become a greasy, separated mess. I find with my mac and cheese recipes that adequately thickened milk and a robust enough roux (combined with loaddddds of cheese) generally counteracts that problem just fine. I was a little nervous with this one, though, because – since the butternut squash adds so much thickness and creaminess to the sauce – there really wasn’t all that much milk or cheese in it, and I wasn’t sure how the squash would hold up. Fortunately, even as I polish off the final bites four days later, the sauce retains its richness and creaminess despite all the fridge time and microwave zapping I’ve thrown at it. [read more…]
I am a firm believer that there are few (if any) things more awesome than mac and cheese.
Except maybe mac and cheese with beer in it. Which, ummmmmm, gotcha covered. [read more…]