RECIPE OF THE WEEK: Macaroni and Cheese Edition

Breadcrumbs or no breadcrumbs?
Publish date:
September 14, 2016
pumpkin, macaroni and cheese, curry, Recipe Of The Week, Slow Cooker

Hey, cats and kittens, and welcome back to another warm and spicy day in the land of Recipe of the Week. Last week we got all cozy with your favorite slow cooker recipes, and the winning recipe from TherapyCranes was a one-pot wonder of deliciousness.

Slow cooker curries are the best weeknight dinner. So easy and delicious and pretty healthy. Plus I usually have leftover rice from the excessive amount Indian takeout I eat.

Base of one I use a lot:Combine can of pumpkin purée, can of coconut milk, can tomato paste and 1 cup chicken broth. Throw in lots of Indian spices or whatever you like (curry powder, turmeric, garam masala, garlic, red pepper, ginger, etc), chopped onions and other veggies, and chicken breasts. Cook on low for 4-6 hours.

(based on recipe from the gracious pantry)

I enjoyed this comment because it had just enough details to point me in the right direction but still plenty of room for me to wing it, which I love. For vegetables, I went with purple potatoes, carrots, onion, and red bell peppers.

I crushed a couple of cloves of garlic, chopped up some ginger, and threw a bit of lemongrass in there too. I also used chicken thighs instead of breasts, but that's just a matter of personal preference. All of this was chucked into my tiny slow cooker and sprinkled with a healthy amount of madras curry powder.

I then poured the coconut-pumpkin sauce all over that business and let it all stew for six hours on low. When it emerged, the chicken was so tender it fell apart with barely a glance. I didn't have any rice, so I ate it with some pita that I crisped up in olive oil.

The pumpkin was present, but not overpowering. Unlike a PSL, the this recipe was definitely about the gourd rather than its accompanying spices. I also felt very righteous while eating it, because look at all of the vegetables!

This dish was so comforting and so delicious it made me want to rock and roll all night, which is my awkward way of saying that TherapyCrane's trophy is "Mohammed's Radio" by Warren Zevon, specifically the version below (featuring Jackson Browne and a really cool haircut/turtleneck combo).

Scootin' right along.

Maybe it's because I have an indecisive personality, but I don't really do "favorites." (I don't have a favorite color, food, or ice cream flavor, and I have like five favorite bands.) If, however, you held a gun to my head and were like, "Pick a dish you can't imagine not eating ever again," macaroni and cheese would definitely flash before my eyes.

Besides featuring two of my favorite food groups (gluten and cheese) I love how riff-able mac and cheese is. There are stovetop recipes, baked recipes, super-creamy recipes, and recipes that just contain mountains of shredded, melted cheese.

I'm currently obsessed with The Food Lab's 15-minute recipe, which is gooey as all get-out, but I have been known to enjoy a blue box or two in my time. As a youth, I doctored up my Kraft dinner with a can of tuna and some frozen peas, because I was a ~real foodie~ even as an adolescent.

I haven't done tuna mac in a while, but I usually add in something, be it bacon, mushrooms, or just a little hot sauce. My ex used to add Publix buffalo chicken strips. That was pretty good.

So, kittens, I think your task is pretty clear. Hit me the heck up with all of your cheesiest, gooiest, mac and cheese recipes, and be sure to include your favorite mods and add-ins. I live for mods and add-ins.