And to justify eating a large bowl of this cheesy pasta, I packed in a good portion of green stuff (basically, combining my gluten-free mac and cheese with this healthy creamed spinach recipe). For one thing, I wanted to limit the overall dairy in order to justify a handful of good shredded cheddar. To satisfy my cheesy cravings this chunky sweater season, I decided to make a few more tweaks. The swaps are simple enough: I use gluten-free pasta (one of these brands) and either AP gluten-free, white rice or brown rice flour to make the béchamel thick and creamy.īut do these alterations make my mac any healthier? Probably not. I’ve pioneered a few gluten-free mac and cheese recipes, including this jalapeno-scallion version that fooled 20+ guests at a Southern-themed New Year’s Eve party that Charlie and I co-hosted a few years ago. But necessary in frost-bitten February? In the words of the fictional Fargo-natives that Charlie and I binged on this weekend: you betcha. Which meant poor Charlie was left no choice but to stay indoors eating this leftover healthy mac and cheese while I sipped bone broth and whimpered from the cold tiles of the bathroom floor.īut despite this blip that left me off solid foods for a few days, what I’ve been craving lately is cheese. As I mentioned in my newsletter, a case of the stomach flu left me in a very unromantic state this weekend.
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