My easy mac & cheese for one recipe keeps getting stumbled. I think that means you guys like comfort food? I have a pretty yummy little hack on that recipe for you. But first…a story…
Picture it. I’m roaming the expo hall at BlogHer and I’m starving. The amazingly sweet team at the Cuisinart booth takes pity and feeds me. I try a little fruit smoothie. I try a little veggie quesadilla. They, at this point, are basically my most favorite people ever. But then they give me a little southwest mac & cheese cup and I pretty much fell to my knees in gratitude.
OK, that might be a bit dramatic. But it was delicious and I immediately asked for the recipe. The chef said it was all in her head, but she did tell me she used green chilies. I promised I was going to attempt it myself when I got home. And I did. Despite the fact that I’m still suffering from East Coast/West Coast/East Coast/I’m super tired issues I made it. And it’s ahhhhhmazing.
Basically, take my mac & cheese for one, add green chilies, put it in a baking cup and top with breadcrumbs. Bake. Serve. Eat. Multiply everything by the number of servings you want to make.
You can thank me later…
- ½ cup elbow pasta
- 1 TBS butter
- 2 TBS milk, cream or half & half
- ½ cup shredded cheese
- 1 egg
- 1 TBS green chilies
- Bread crumbs
- salt, pepper and cayenne to taste
- Preheat oven to 350 degrees.
- Boil pasta for approximately half of total cooking time. Drain.
- In same pot add butter and milk or cream. Add cheese, stirring well.
- Add egg, beaten.
- Add spices and chilies.
- Return pasta to pot and mix well.
- Add to baking cups and bake until top is golden brown.