On occasion, I’ll go though a “I’m going to do everything from scratch” phase and I’ll start trying things out.  I’ve posted a few of my favorite recipes in my “Step Three-Recipes For Success” category on this site.  I am not a chef, nor do I play one on TV.  What I am is a mom who likes to switch things up like our dear Sandra Lee in Semi Homemade, only I don’t bring out the hard liquor to make a fancy cocktail when my meal is cooked.

What I do is modify what I read or hear about to suit my needs.  I’m a basic eater.  There are four year old kids out there who are more adventurous than me when it comes to eating.  I have no idea why I’m like this. I’m the only one in my family who is, but I know my faults and I embrace them

So what you’ll read if you ever peruse this category are my meal mods.  I’ll take a little bit of Paula and mix it up with something I read in a Kraft magazine.  I screw around with it until I get it the way I like, forget to write it down, then have to screw around with it some more.

I’m about to give you my modified Rachael Ray’s Mac and Chee I saw on her show.  She likes to fancy stuff up and I don’t have the drive to push the limits in my cooking, so I took it down to my level. It’s more work than I typically do (open carton, dump pasta wait 7-9 minutes) but in my opinion it’s so worth it.

I make this for 3 of us and it makes a TON.  The best part about it is that you slip in broccoli and chicken but since it’s covered with cheese your kids won’t complain.  It also reheats well.  None of that nasty next day chewy nasty stuff my sister loves.  (Here’s a tip from her-she LOVES next day boxed mac and chee.  She adds the Velveeta cheese sauce to it and apparently it does wonders to her taste buds.  I have yet to try it for myself)

Ingredients

• 2 tablespoons extra-virgin olive oil, 2 turns of the pan
• 1 pound chicken breast tenders, chopped
• Salt and pepper
• 1 pound whatever noodles you like.  I’m a Penne girl myself
• broccoli (I use frozen and eyeball what I want when I dump it in)
• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• 3 cups whole milk
• 1 cup chicken stock
• 3 cups shredded cheese (I’ve used Cheddars, Mexican blends, whatever)

Directions

Place a pot of water on to boil for macaroni.

Heat a medium pan over medium to medium high heat. Add extra-virgin olive oil and chicken and season with salt and pepper.  Cook another until chicken is cooked through. Turn off heat and set aside.

To boiling pasta water, add pasta and salt to season the cooking water (if that’s something you do. I don’t). Cook 5 minutes, then add broccoli and cook 3 minutes more or until pasta is cooked to and florets are just tender.  Cooking them in the same pot kicks ass.  You save the trouble of an extra dish and in my mind the broccoli is making the pasta healthier)

While pasta cooks, heat a medium sauce pot over medium heat. Add butter and melt, then add flour, and whisk together over heat until roux bubbles then cook a minute more. Whisk in milk and stock and raise heat a little to bring sauce to a quick boil. Simmer sauce to thicken about 5 minutes. PAY ATTENTION TO THIS.  This is where I’ve gotten distracted and messed up.  It’s quick and easy, as long as the kids are screaming or the dog isn’t throwing up on your new shoes.

Drain noodles and broccoli florets. Add back to pot and add chicken to the pasta and broccoli.

Add cheese to milk sauce and stir to melt it in, about a minute or so. season sauce with salt and pepper. Pour sauce over chicken and broccoli and cooked pasta and stir to combine. Adjust seasonings and serve.

Then comment here to tell me what you thought

Broccoli Cheese Soup (Courtesy of my Mommy!)

Easy but delicous broccoli-cheese soup. 2 cans Campbells cream of celery soup, 1 pkg. 10oz broccoli florets, 1 cup shredded cheddar cheese. Prepare soup per can instructions, add chopped broccoli florets and bring to boil. Simmer for 10 min and stir in cheese. Serve with crusty bread or grilled sandwiches.

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