It's Tuesday!

This week, our favorite mac'n'cheese recipe got a face lift with some tasty chicken bites and a side of broccoli. Not new. Not even gourmeg. But DELICIOUS!

More Chicken, but this time cheesy with pasta. This recipe came from my dear friend Cheryl. Now, I'm pretty sure she didn't create this mac'n'cheese ensemble, nonetheless, I think of her every time I make it. My pasta cooking and cheese being grated remind me of the tasty lunch she served my brood after church one Sunday.

The beauty of this recipe is that it is a)low carb and b) DELICIOUS! Wait, did I already tell you that? Also, it is not finicky. You can fudge on the amounts of nearly everything and it will still turn out fabulous. Really, it's cheese & pasta: where can you go wrong?!

Again with the imperative, but still... Make this! Everyone loves it and it is very filling. Did I mention easy?

Chickened Mac'n'Cheese
by Cheryl & Meagan
Serves 4-6

13.25 oz Dreamfields pasta
1 1/2 tsp salt + 1/2 tsp. additional salt
2 large eggs
6 oz cream
6 oz water
1 tsp dry mustard
1/4 tsp hot sauce
1/4 tsp black pepper
4 Tbsp butter
3 cups shredded cheddar cheese

Bring 2 qts water to boil in a large pot for pasta. Stir in 1 1/2 tsp salt & pasta. Cook according to package directions.

Meanwhile, mix together eggs, 3oz of cream, mustard powder, hot sauce, 1/2 tsp salt, and 1/4 tsp pepper. Whisk well.

Drain the cooked pasta and return it to the pot. Set the pot over low heat and stir in butter until melted.

Stir in egg mixture and half the cheddar cheese. Continue to cook over low heat, gradually stirring in the remaining cream, water, and cheese, until the mixture is hot and creamy, about 5 minutes. Season with salt and pepper to taste.

Add cooked chicken that have been chopped to bite size pieces.

Say Yum.