I told you that my girlfriends and I went to Crave for dinner on Saturday night to celebrate my bachelorette party, but I didn’t say much else about the meal. Ready for the details?
We started by ordering some wine – a bottle of red and a bottle of white. We sipped away while studying the menu and snacking on the complimentary warm bread and butter.
After much indecisiveness on everyone’s part, we were ready to order. I ultimately decided to order the Spinach and Tomato Grilled Cheese ($9) as an appetizer for the table to share. I knew I HAD to have it one way or another, but most of the girls were ordering some of the more expensive entrees. I felt like I should get something a little fancier too, but didn’t want to give up the grilled cheese. This was a perfect compromise. I could have a few bites of my grilled cheese and also get a fancier dish as my main meal.
Spicy Cajun Mac and Cheese
(Adapted from Eat.Live.Run)
Makes 3-4 servings
2 1/4 cup dry pasta (I used spirals)
1 tablespoon butter or margarine
3/4 green bell pepper, diced
1/2 jalapeno, finely chopped
2 cloves garlic, minced
1 1/2 cup milk (I used original unsweetened almond milk)
1 tablespoon + 1 teaspoon all purpose flour
3/4 cup shredded cheddar cheese
1/4 cup shredded monterey jack cheese
2 teaspoons cajun seasoning (I used Tony Chachere’s Original Creole)
1/4 teaspoon cayenne pepper
1/2 teaspoon dry mustard
1. Cook pasta according to package directions. Drain and set aside.
2. In a large saucepan, melt butter over medium heat. Add bell pepper, jalapeno and garlic. Cook about 4-5 minutes or until vegetables become tender and begin to brown. Add milk and bring to a simmer, whisking occasionally. Add flour and continue whisking for about 3 minutes. Add cheese to pot and stir until completely melted. Turn heat to low and allow to simmer. Add remaining seasonings. Pour cooked pasta into the pot and toss everything to coat the noodles. Serve immediately.
Wanting to keep to my commitment of eating little to no meat, I couldn’t decide if I should skip (GASP!) the mac and cheese topped with grilled chicken like I normally do and just order a salad or veggie flatbread instead. But Greg talked some sense into me. “Go with what you know is good,” he said.
Now it’s time to work away for another week. Looking forward to next weekend already!
Don’t you worry. I’m not depressed. I am not blue in a bad way.
Rather in a cheesy macaroni way. You remember that jingle, right? Kraft Macaroni and Chheeeeese…I’ve got the blues.