11.20.2006

Mac & Cheese

OK, it's time for a new recipe. I made this one up the other day, but I wanted to check and see how much of what I was actually putting in, before I posted it. Now before you say, "EEEWWWW!" to this recipe, I first off have to say that I'm not pregnant, and I love the combination of Tandoori Paste and Cheddar (or fake cheddar) cheese. I started doing it when I first bought the tandoori paste and I'd make a chicken breast with tandoori paste and then melt cheddar over it. But this is easier, both to make and to eat. So without furth ado:



Tandoori Chicken Macaroni & Cheese



You will need:

  • A box of Macaroni & Cheese (Don't use the powdered stuff- go for a package with liquid cheese in it, like Velveeta)

  • A can of Diced Tomatoes, drained, juice reserved (I recommend either S&W Ready Cut, or Del Monte Petite Cut)

  • 2 chicken breasts, or thighs or however much chicken you want to use, cooked, chopped, & set aside, if you're a vegetarian, feel free to use tempeh (but for god's sake, don't use teriyaki flavor!)

  • A jar of Tandoori paste




Directions:



Cook the pasta as directed adding the juice from the can of tomatoes to the water. Just before draining the pasta, add the tomatoes & the cold chicken or tempeh. Drain it all and add back to the pot. Pour cheese over and add 1-2 tablespoons of Tandoori Paste. I use about 1.5, but if you like it spicy, go for more. Mix it all well. Serve hot. I would garnish with something green, maybe cilantro, or mint even, if you were doing this for company...


Question of the Day: What is your favorite ethnic food?

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