Lately I’ve been having some bad luck with recipes. The taste has been fine, but the consistency of the dishes hasn’t turned out so great. Fortunately, WH will eat just about anything that tastes good no matter how it looks. Despite it tasting good, it’s hard for me to post recipes that were duds.
I suppose though that in the kitchen you win some and you lose some. So to be fair, I’ll post it. This mac & cheese recipe was a bit of a disappointment. The combination of cheeses was pretty good, but the consistency just didn’t work out well. The cheese was sticky and stringy, never came together as I expected.
Oh and then I made Roasted Vegetables and proceeded to burn them. It was fabulous. So here are the recipes and maybe you’ll have better luck!
Stovetop Macaroni & Cheese
- 1 & 1/8 c. macaroni pasta
- 1 c. fat-free milk
- 3/8 c. shredded sharp cheddar cheese
- 3/8 c. shredded Monterey Jack cheese
- 2/3 c. shredded part-skim mozzarella cheese
- 1/4 tsp. ground white pepper
- Cook the pasta according to package. Drain and return to pot.
- Add the milk, cheeses and pepper.
- Cook over low heat, stirring constantly, until the cheeses melt, abnout 5 minutes.
Classic Roasted Vegetables
- 1 medium red bell pepper, seeded and cut into 4 panels
- 1/2 medium zucchini, trimmed and cut on the diagonal into 1/4 inch slices
- 1/2 medium yellow squash, trimmed and cut on the diagonal into 1/4 inch slices
- 1/2 medium sweet onion, root end left intact and cut into 8 wedges
- 1/2 lb. asparagus, trimmed
- 1 & 1/2 cloves garlic, minced
- 2 tsp. extra-virgin olive oil
- 1/2 tsp. balsamic vinegar
- 1/4 tsp. drived basil
- 3/8 tsp. salt
- 1/8 tsp. ground pepper
- Preheat the oven to 450F.
- Place one oven rack in the upper third of the oven and one in the lower third.
- Spray baking sheet with nonstick spray, set aside.
- Cut each bell pepper panel on a diagonal into 2 triangles.
- Transfer the peppers to a large bowl and add the zucchini, yellow swuash, onion, asparagus, garlic, oil, vinegar, basil, salt, and pepper.
- Toss well to evenly coat with seasonings and place onto baking sheet in even layer.
- Bake the vegetables, tossing occassionally, until tender and lightly browned, 15-20 minutes.
- Serve immediately or at room temperature.
Both recipes: Source