Mac and Cheese (!!!)
16 oz. elbow macaroni (I used gluten free*)
1.5 cups of shredded sharp cheddar cheese
12 oz. evaporated milk (2%)
8 ounces low fat plain greek yogurt
1 large egg
1/2 teaspoon salt
1/2 teaspoon dry mustard
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon black pepper
Preheat oven to 375 degrees F. Cook the pasta as instructed on the box, drain and set aside. In a large bowl, whisk the cheese, evaporated milk, yogurt, egg, salt, dry mustard, garlic, onion powder and pepper. Whisk until combined. Spray a 9 x 13 baking dish with cooking spray. Combine the pasta and cheese mixture in the bowl, or baking dish, stir until combined. I used a large block of cheddar cheese and cut it up myself so there were chunks. Place the macaroni in the oven and set the timer for ten minutes and stir the mixture two or three times during this time so the cheese completely melts. Then, set the timer for another ten minutes and do not touch it, let it set. The mixture seems thin but it comes out great! Yum. I didn’t add the garlic or onion powder to mine but I felt it needed something else so I am recommending it.
*Why use gluten free pasta? The pasta I used, Tinkyada Brown Rice Pasta, found in shop rite, has three ingredients: brown rice, bran rice and water. I like simplicity.
I also made fried chicken. Easy, easy recipe. Use thin pieces of chicken breast or cut one breast into 2-3 pieces. Place oil in a pan so there is a 1/4 inch layer. Place heat on medium. Place the chicken in flour, then egg, then bread crumbs. Place the chicken in the oil, it should bubble, but not smoke. You will be able to tell if you need to turn it up or down. Watch them closely, they really only need about 2-3 minutes on each side. By the end you will be cooking them perfectly, the first few are either a little dark or a little light, but all still delicious!
Happy Mother’s Day mom, love you!