I know, I know, no “in which” in the title again. So call me inconsistent.
That’s because the title states simply what this post is about – making over a pasta dish. The original recipe, for Mac and Cheese with Roasted Chicken, Goat Cheese, and Rosemary, made a thick white cream sauce with chicken (we bought a pre-cooked whole chicken and shredded it) and lots of rosemary, but was somehow lacking in flavor. It was hardly cheesy, despite 8 oz. of goat cheese, and simply sort of bland. Salt helped, but it wasn’t quite enough.
So, when we went to eat the leftovers (which had semi-dried up, absorbing a large part of the sauce), we threw in some Safeway canned (the shock! the horror!) mushroom and onion tomato sauce, roasted tomatoes left over from another recipe, salt, pepper, parmesan cheese, and red pepper flakes.
Though it wasn’t my favorite dish ever, it was a great improvement on the old pasta – lots more flavor, a hint of a kick, and the roasted tomatoes were YUMMY. It was also much cheesier, especially if you did as I did and topped it with even more cheese. The Boy was very pleased with it, though I still think it could have used something…maybe a broiled cheesy top?
Either way, I like to think of this as a teensy tiny baby step towards cooking without a recipe. We’re becoming grown-ups! Right, Mom?