My Yummy Local Life











{June 8, 2014}   Bread and Wine 21

Skillet Mac & Cheese (paired with 2013 Eguren Tempranillo Rosé)

Skillet Mac & Cheese

(based on Skillet Fried Mac and Cheese)

Ingredients & How To: Follow the directions in the link. I used almond milk instead of cream and milk because that’s what I had around and added bacon and broccoli to the mix just before frying in the skillet because, well, why not?

 

 

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Tasting Notes:

Lisa: I think fried mac and cheese was brilliant. Tasted kind of like the grandma baked and crusty on the top kind but took way less time and used way less heat, which is crucial in the desert in the summer. Bacon and broccoli are a match made in mac and cheese heaven. The tempranillo rose was very interesting. Gary of course loved it, because it was his favorite grape in his favorite style.

Gary: A little oily, but delicious. Next time I’ll try using Alton Brown’s stovetop mac and cheese recipe as the base. I’ll keep the bacon and broccoli though. As for the wine, it’s a Tempranillo Rose. What more do I need to say? It was phenomenal.

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19: Spinach, Goat Cheese and Bacon Omelet (paired with 2013 Paradis Rose wine)

20: Crab Cake Bites Salad (paired with James Bond ‘Vesper’ Martinis)

21: Skillet Mac & Cheese (paired with 2013 Eguren Tempranillo Rosé)

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