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This was good, not fabulous. I had a 6 ounce chicken breast, but I was the only eating so I made one serving of the recipe. Afterwards I realized the system didn't scale the cream correctly, it called for 1/4 of a quart, 1 cup, which I reduced to 1/2 cup. I think if I did 2/3 cup down to 1/3 cup it would not have been enough sauce. I did just as the recipe called and tasted. Couldn't taste the goat cheese, so I added another ounce (6 ounces of you make the full recipe), and I topped with another ounce, so 3 times the goat cheese it called for. If using cheddar or a hard cheese it might have to be even more than that. I also topped with a shake of paprika. Like the flavor of the herb & paprika with the goat cheese. Also, it was much more than 1 serving. I am a hearty eater and I ate a full dinner and have enough left over for lunch. For dinner I'd say this would serve 8 easily, more likely 10 for the full recipe. Lastly, It is classified as a one dish meal, which I would mostly agree with, I could have used a green salad or something like that with it, but it is certainly not a one pan meal.

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LaraKN May 21, 2014

I really pushed the envelope with variations here. First, 2 pounds of pasta with 2.5 pounds of meat would be a ginormous amount of food. And 6 oz of cheese is not very much. I recently started doing the wheat belly thing so used a 7 oz box of Barilla gluten-free elbows. I had leftover spiral-sliced ham and chopped up about 3/4 pounds of that. I also had 1 pound leftover asparagus. I chopped into 2 inch pieces and cooked the stems with the pasta and the heads the last 2 mmk minutes. I didn't have any cream so used 1 cup milk and 4 tablespoons butter. I also used 8 oz shredded mild cheddar. It was very good. Made for Variety is the Spice of Life 2014.

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sheepdoc May 28, 2014
Gourmet Mac & Cheese W/ Lots of Variations