As I've said before, The Husband has a thing for Mac & Cheese. So when a friend, The Ex-Pat (as she’s currently residing in Scotland, drawing pictures of cowboys and walking past breathtaking castles while also being a good wife and making delicious food) posted not one but TWO separate Mac & Cheese recipes (along with mouthwatering pictures), I had to test them.
The first, an ode to Avocado was an awesome one pot (one Cuisinart) dish. The combination of Avocado and Cheese made it really creamy and the pepper jack was a really great addition. As I like my food on the spicy side, this was kind of perfect. For once in my life, I did follow that recipe as it was written which is why I just posted the link to it above. If you don’t want something on the spicy side, you can just go with Monterey Jack some something a little milder.
The second recipe The Ex-Pat came up with herself. She winged it (which I totally love) but since I knew how delicious this was going to be, and figured that something this fantastic should have a recipe, I followed her directions and came up with something a little more concrete. Both The Husband and I totally loved this, we had loads of leftovers and he took it with him to work for a few nights. The amazing thing about this dish is that it’s just as fantastic cold as it is hot. And it can be used as either a side or a dinner (we had it for a dinner)