Comments on: Tuna Mac & Cheese with Broccoli http://www.starling-fitness.com/archives/2005/09/09/tuna-mac-cheese-with-broccoli/ Daily writings about fitness, diet, and health Sun, 14 Mar 2010 20:52:10 -0600 http://wordpress.org/?v=2.8.4 hourly 1 By: Christa http://www.starling-fitness.com/archives/2005/09/09/tuna-mac-cheese-with-broccoli/#comment-210425 Christa Sun, 08 Feb 2009 21:09:39 +0000 http://www.starling-fitness.com/?p=366#comment-210425 <p>I substituted chicken broth for the milk, since I didn't have any milk in the house. Was awesome! Less fat/calories, and brought the flavor to a whole new level.</p> I substituted chicken broth for the milk, since I didn’t have any milk in the house. Was awesome! Less fat/calories, and brought the flavor to a whole new level.

]]> By: Mark http://www.starling-fitness.com/archives/2005/09/09/tuna-mac-cheese-with-broccoli/#comment-237 Mark Sat, 10 Sep 2005 11:07:24 +0000 http://www.starling-fitness.com/?p=366#comment-237 <p>You can make macaroni & cheese from scratch. I've made Mark Bittman's recipe a few times (from "How to Cook Everything"). It's pretty good.</p> <p>I notice that someone's webbed the recipe here (from "The Basics" book, but it's the same ingredients and virtually the same instructions):</p> <p>http://www.thegoodcook.com/doc/full<em>site</em>enrollment/detail/fse<em>product</em>detail<em>plus.jhtml?repositoryId=073572B109&section</em>name=Recipe</p> <p>In the version in the full book, he describes it as "macaroni and cheese for grown-ups ... fragrant and almost sharp, thanks to the bay leaves and Parmesan."</p> You can make macaroni & cheese from scratch. I’ve made Mark Bittman’s recipe a few times (from “How to Cook Everything”). It’s pretty good.

I notice that someone’s webbed the recipe here (from “The Basics” book, but it’s the same ingredients and virtually the same instructions):

http://www.thegoodcook.com/doc/fullsiteenrollment/detail/fseproductdetailplus.jhtml?repositoryId=073572B109&sectionname=Recipe

In the version in the full book, he describes it as “macaroni and cheese for grown-ups … fragrant and almost sharp, thanks to the bay leaves and Parmesan.”

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