The gluten free days are not exactly over, but once in awhile it is necessary to indulge. Just this once.
6 baking potatoes
Stems of one broccoli, peeled, cut.
1 package mix of cheese sauce, follow directions.
5 button mushrooms, sliced.
Wash and scrub potatoes. Half them lengthwise. Bake in 350 F degrees for 50 minutes. Boil broccoli stems and mushrooms for a minute. Scoop the middle out into a bowl, smash with a bit of butter, add veggies, salt and pepper. Spoon generous amount into potato skins and top with cheese sauce.
This is the ultimate comfort food, a bowl of creamy dreamy pasta. I adore bechamel because it is quick and easy so baked pasta in bechamel seemed perfectly right. Forget the fat and calories, let go of the gluten control. Just this once.
1 heavy cupful of rotini, boil in salt water until al dente. The broccoli florets from the stems I used for the potatoes? Cut into small flowers and throw into pasta water right before draining. 1 chicken breast, boil and chop.
Melt 5 tablespoons of butter, keeping heat at medium low.
Whisk in 4 tablespoons of flour. Cook until golden.
It starts to look funny like this. Perfect color.
As soon as you add in 1 cup of milk the mixture thickens.
Add a second cup of milk, stir!!
Third cup of milk.
This is the last cup of milk, 4 in total. Creamy and dreamy. Add 2 teaspoons of salt.
Looks good already doesn't it?
You could eat it now...Or put it in an ovenproof bowl and sprinkle bread crumbs and parmesan on top. Bake for 15 minutes.
Enjoy your cheesy potato and creamy pasta on a cold day!!