|Get the recipe|
I strayed from my usual habit of using an America's Test Kitchen recipe and ventured down the Food Network path. It's a dangerous decision, I know, however I do tend to like Ina Garten recipes. I had to make some adjustments along the way, though...something I'm not used to anymore since 99% of the recipes I get from ATK are so perfect. I hardly have to think about it. I realized while I was processing the bread for the breadcrumbs that there was no fat included--how were they ever going to brown and crisp properly? In retrospect, I also wish I had added just a touch of hot sauce, and noticed prior to combining my cheese sauce with the pasta that the dish was only written to serve two. This is after I had cooked a full pound of pasta. So I made some very quick decisions and added a little more milk, boiled it a little longer to make it thicker, and shredded a little more cheese. Thank goodness I always have more cheese than I need!
|A little spicy chicken sausage and broccoli balanced out the richness of the cheeses|
Oh and...GO BRONCOS!!!!