Saturday, April 13, 2013

Double the Comfort Food

It was 5:00pm at work one day last week when I opened up Pinterest before shutting down my laptop for the day. One pin later and a grocery list was made for dinner that night!

I'm a bit of a mac and cheese connoisseur  If its on the menu at a restaurant, I'm about 67% likely to order it. I have had a go to recipe for homemade cheesy stuff for the last 5 years or so. And beyond the go to one with no more than 4 ingredients, I made a Martha Stewart recipe to die for a few holidays ago.

So when the words Tomato Soup Mac and Cheese stared out at me from the Pinterest wall, I knew we had to try it.
We had to do a little bit of compromising, considering the recipe came from a blog post for a particular brand of dairy product. For our purposes, the store brand ricotta cheese and Kraft cheddar would have to do. I've also tried to jump on the whole wheat pasta bandwagon and just can't do it. It tastes too mealy to me.

1/2 pound elbow macaroni
1 can condensed tomato soup
5 oz ricotta cheese
5 oz shredded cheddar (set aside 1 oz for topping)
10 oz milk (roughly 1 soup can)

Except for the ricotta, the recipe was quite similar to my go to recipe, replacing a can of cheddar cheese soup for tomato to add in extra flavor. 

Mix cooked pasta with ricotta cheese and add milk, tomato soup and 4 oz of cheddar. 
After baking, broil for a few minutes with the remaining cheddar sprinkled on top.
We baked it for 20 minutes at 350 and served up with some leftover Baby Artichoke Salad from the latest issue of Martha Stewart Living. Bob found this when planning out a salad to bring to his family Easter dinner. I have never been a big fan of artichokes, but really enjoyed the taste of this salad. We had to replace pea shoots with a regular spring mix because Whole Foods did not have any in stock.
In the end, I think we could have added a little more spice or flavor to the dish, but it was far from bland and it actually tasted great when re-heated. If we do this one again, I'd probably use a bit less milk to thicken it up - I didn't quite hit the consistency of the pinned photo!
So what about you - have you ever found a random recipe and then had it in the oven within hours?

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