On Christmas night, with my oral surgery "recovery" at the end of its first full week, I was still trying to keep foods on the softer side. So I tried out a new recipe I'd found for chili-spiced mac and cheese. But I didn't use macaroni. I made it with pasta shells (conchiglie, I guess it's called?) so that the pasta could scoop up great puddles of the cheese sauce. Made with Gruyère, pepper jack, and sharp cheddar, as well as chili spices, it was a change of pace. And it still took a small toll on my stitched gum hole, but I think I'll live.
"Chili Spiced Macaroni and Cheese," by Julie Resnick of TheFeedFeed.com.
No comments:
Post a Comment