So we wanted some comfort food, such as a baked pasta and Brad felt like some meat, and it wasn't Friday yet. Enter our individual French onion soup dishes that enable us to eat the same thing together, but with slight differences.
We enjoyed our grown up mac n' cheese with a salad with homemade vinaigrette and Brewhouse Pilsener.
What you'll need:
- Stabby pasta, cooked (Pasta that is stabbed, as opposed to twirled, like penne, macaroni, rigatoni, shells, etc)
- Homemade white sauce with 1.5 cups of shredded cheese (a blend of any cheese you want). We have a super easy recipe here.
- 2 cloves of garlic, minced and sauteed in oil
- 1 shallot, chopped finely and sauteed with the garlic.
- Cooked chicken, as much as you want
- Chopped tomato
- Panko bread crumbs
- shredded cheese
1) Cook pasta according to package directions
2) When pasta is done, drain the water into a bowl to keep for later
3) Put cooked pasta back into the warm pot and pour in your white sauce and stir, adding the pasta water as needed to make sure it's not too gloopy. (You'll need no more than 1/3 cup)
4) Meanwhile, sautee garlic and shallot in oil in small pan, and preheat broiler in your oven.
5) Add half of the garlic/shallot mix into an individual baking dish
6) Add chicken pieces to the remaining garlic and shallot mix and place back over heat to warm the chicken through. When the chicken is hot, place the remaining garlic, shallot and chicken mixture into the other individual baking dish. (Steps 5 and 6 are not necessary if both are eating the same thing.)
7) Spoon the cheesy pasta into the bowls, stirring in the stuff already in there.
8) Sprinkle the top with chopped tomatoes, panko bread crumbs and remaining grated cheese.
9) Place in oven and allow the broiler to turn the top a lovely, crispy golden brown. (Everything is already hot on the inside, so it won't take long. This step is just to make the top crispy.)
10) Serve and enjoy.