Some exiting news – the book is done(!) and off to print this week. I’ll share some sneak peaks a little later but suffice it to say – I’m tired. I never thought I would say this but after shooting, testing, retesting, checking and rechecking so many recipes – I became a little “cooked” out. Over the last few weeks, while working through final copy and design edits, there’s been a lot of takeout around here and more than a few boxes of macaroni and cheese. But no one is complaining – especially not my mac & cheese-loving husband Jack. He would be more than thrilled if every night was mac & cheese night! Right now we’re loving Annie’s Four Cheese Macaroni and Cheese with a few extra green touches, of course. This version with broccoli and broccoli pesto mixed in is one of our favorites…
I make my broccoli pesto with blanched broccoli florets, basil, and pepitas. You can use pine nuts or walnuts if that’s what you have on hand. I love making pesto with pepitas because they are inexpensive, and they make your pesto a very vibrant green color. This pesto recipe makes extra, so you can either save the rest to mix into your mac and cheese again the next night, or slather it on your eggs & toast the next morning.
We’ve always been a big fan of Annie’s products – their Four Cheese Macaroni and Cheese is made with organic wheat penne pasta, and only high-quality non-GMO ingredients. Not to mention, it’s so creamy and delicious.
What do you like to mix into your mac & cheese? Share a photo on Instagram of your favorite “mix in” creation and hashtag it #mixinmonday.
