With a tweak, comfort becomes more complete
WE LOVE OUR macaroni and cheese and continue to find ways to tweak recipes for it. We’re blowing a timely kiss at this variation for several reasons: It is quick, it’s saucemaking has been simplified, and, by adding another beloved food to it, it offers more protein and less fat than a typical rendition. Its half-cup of hummus can be almost undetectable when the pureed chickpea dip is plain. But we found in testing that a red pepper hummus lifted the flavour and enriched the cheesy colour as well. Stirred in right at the end, the hummus adds body without disrupting the creaminess we crave. If you’re skeptical about this, start with a quarter-cup of it, and taste as you add more. Its sauce promises to be smooth, because the cheese is gradually melted into a pan of warm milk. A small mixture of flour and milk (a slurry, in culinary terms) adds just enough thickening velvet to coat the cooked pasta.
by Bonnie S. Benwick
litres) to a boil over high heat. Add a generous pinch or two of salt, then the pasta. Cook according to the package directions, just until al dente.
Meanwhile, warm 1 cup of the milk in a medium saucepan over medium heat. Combine the remaining cup of milk and the flour in a liquid measuring cup, whisking away any lumps. As soon as you begin to see a little steam rising from the heated milk, whisk in the milk-flour mixture. Cook for 3 or 4 minutes, to form a slightly thickened sauce that has the consistency of heavy cream.
Reduce the heat to low; begin stirring in the cheese (to taste), a cup at a time, letting each addition melt before adding the next. Add
teaspoon salt and the powdered mustard, stirring to form a creamy, smooth sauce. Remove from the heat.
Drain the pasta and place in a mixing bowl. Pour in the warm sauce, then add the hummus and stir to thoroughly incorporate. If the mac and cheese consistency seems too thick, stir in up to cup more milk.
Serve warm. — Serves 4 to 6 Adapted from a recipe on TheKitchn.com. ▲ enclosed Caesar Salad dressing, croutons and Parmesan cheese.
Shred the cooked chicken. Lay each wrap flat on a dry board. Spread each wrap with a little cream cheese. Make a line of chicken down the centre of the wrap, leaving space on two sides and one end for folding up. Cover the chicken with the Caesar Salad. Sprinkle with crispy bacon. Arrange 2-3 slices of avocado on top. Fold the bare end up over the salad, then fold in the sides.
Wrap with greaseproof paper, and secure with twine or string.
Serve immediately or cover and place in fridge until ready to serve. — Serves 4