Hello Dear Readers! Never fear! Im back from my reading break, and I have had a lot of time to find some new recipes to put on here. Tonights special is my take on Rachel Ray’s Florentine Mac and Cheese. However I just don’t have the time to make those giant meatballs she SAYS take 30 minutes. Also, I just don’t have the money. So, This way is less expensive with stuff you probably already have in the cupboard or fridge. Take a Look!
Liss’s Version of Mac and Cheese Florentine
1 package frozen Spinach, defrosted and wrung out in a towel
1/2cup Milk
1/2cup Chicken Broth (you can substitute broth for stock (the yellow powdery stuff) but just watch the saltiness)
2 TBSP Butter or Margerine
1/4TSP Cinnamon or Nutmeg (omit if you don’t have this, it just warms it up a bit)
1cup Mozzarella (or substitute with any other white cheese you have)
3TBSP flour
3 Garlic cloves, chopped
1 Chicken breast, cubed small.
In a small frying pan, fry chicken cubes with salt and pepper and one garlic clove until cooked through. Set aside and begin cooking pasta. In a pot, warm a small amount of oil (to keep the butter from burning) and 3TBSP of butter. Heat until melted, then add the garlic, and good until lightly browned, 1minute. At this point, add the flour, and make a roux. When this paste-like mixture warms through and becomes a light brown colour, add the milk and chicken broth and let simmer for 5-6 minute or until it thickens. Add Salt and pepper to taste, then melt in the cheese. Make sure the spinach is day and wrung out, because it will make the sauce runny if the spinach is wet. Chop and add the spinach to the cheese mixture, and then toss in pasta when it is cooked through. Add chicken and mix well.
Another variation, pour mac and cheese into a greased casserole pan and top with more cheese. Bake for 15 minutes.
Im going to start introducing more comforting recipes because the winter is creeping up on us and its time to start fattening up! This means you skinny boyfriend! This recipe is a good one if you need to make food stretch, and tastes good as a cold pasta salad the next day!
Liss
