+
Home Cooking

mac n cheese with mussel broth

silverhawk | Sep 20, 200906:08 AM

on friday, we had steamed mussels in a pretty conventional liquid--wine, fresh herbs, shallots, garlic, chopped tomatoes, and cream. we had about 3 cups of liquid left over so i saved it. for our football lunch saturday, i added a cup of milk to the leftover broth and used it to make the cheese sauce for mac and cheese. it was terrific.

i'll plan this sequence on purpose another time. maybe soup another day.

Want to stay up to date with this post? Sign Up Now ›
Log In or Sign Up to comment

Recommended From CH