NBCRightNow.com - Here is the recipe for Chef Brian Hodges' Macaroni and Cheese! After you try this recipe, you'll never eat the boxed stuff again!
1 small can of chicken/vegetable broth
2 cups pasta (either penne or macaroni)
1 cup heavy cream
1 cup cheese of choice (cheddar works best, but it's up to you! Get creative!)
Salt and pepper to taste
1) Cook the pasta al dente ("to the teeth").
2) Add pasta to a medium saucepan and add the chicken/vegetable broth and reduce for about 3-5 minutes over medium-high heat.
3) Add the cream, lower the heat to medium, and cook until reduced (you'll see bubbles along the outside of the pan). Add pepper and stir.
4) Add cheese and stir occasionally, as to not let the cheese burn. Add salt, but be careful, most cheeses have plenty of salt (as will the broth you add too).
This recipe makes about two servings (or one if you're a big Mac N' Cheese fan), and you don't need to use cheddar cheese! Use your favorite cheese instead, just make sure it's shredded or at least broken into several small pieces to ensure even cooking.
While Mac N' Cheese is GREAT all by itself, I always add a healthy dose of hot sauce (my favorite is sriracha...accept no substitutes)!
Thursday, March 27 2014 7:33 AM EDT2014-03-27 11:33:45 GMT
NBCRightNow.com - Here's the recipe from Mike's Local Gourmet for Chef Brian Hodges' Tossed Quinoa Salad!Ingredients1 cup cooked quinoa (recipe below)1-2 baby cucumbers, slicedSmall handful of feta cheese1-2More >>
Here's the recipe from Mike's Local Gourmet for Chef Brian Hodges' Tossed Quinoa Salad!More >>