I ran across two mac & cheese recipes recently that I really wanted to try. We decided to make them both this week as sort of a “smack down” to see which we preferred.
Tuesday evening, we dined on King Ranch Chicken Mac and Cheese from January 2012’s Southern Living (featured on the cover). I loved that it incorporated green bell peppers, spices, and tomatoes and was served right from the cast iron skillet. I did not love the suggested ingredient of “packaged pasteurized prepared cheese product, cubed” so I instead simply substituted cheddar cheese.
Thursday, I made Pioneer Woman’s Mac and Cheese, which I read about on Monograms & Manicure’s post in October. Though definitely not a dish for those counting calories, this recipe did have much more wholesome, natural ingredients.
The verdict? They were both amazing! It really depends on your mood. If you want a classic mac and cheese from the most basic of ingredients, Pioneer Woman wins, hands-down. However, if you want a little protein and a spicy kick, King Ranch Chicken was most satisfying, especially after substituting for real cheese.
This evening, hubby and I are staying in – a break from Colorado’s historic hotels where we’ve spent the past few New Years’. I’m making Sara Foster’s deviled ham from Christmas leftovers, we’re popping open a lovely grower champagne recommended by the gentleman at our wine shop, and having a “picnic” in front of the fireplace.
Wishing all of you a safe and happy New Year! See you in 2012.