“At 22 I moved to Chicago. I was totally broke and had to stop eating out and start cooking for myself. Turns out it was more fun than hard labor and has been a hobby ever since! I absolutely love hosting app and cocktail parties for friends. On chilly winter mornings, I love waking up to a hot cup of coffee and making a ridiculously filling breakfast for my husband.” -Lizzie
We asked Lizzie & Patrick to share a seasonal ‘stir’ with us, inspired by game day and the upcoming Super Bowl. See their culinary creation below…
I’m from Wisconsin, so I chose to make Pizza Mac & Cheese– for obvious reasons. To me, game day means cheese, carbs, and more cheese. What I loved about this recipe is that it combined sun dried tomatoes, Italian herbs like oregano and basil with a few different types of luscious cheese to achieve a more flavorful sauce than your traditional orange cheddar variety (not that there’s anything wrong with that). Because no game day is complete without a little booze, I enjoyed a glass of white wine (or two) while making the dish. Patrick helped himself to an IPA while we ateIt was no surprise, but the recipe worked really well with rice. The sticky, fluffy Della rice easily took on the sauce. The light starch helped give it a little kick compared to regular noodles. I would definitely make this again for game day – or on any chilly Colorado Sunday!
- 5 cups cooked Della arborio white rice
- 1/2 cup butter
- 2 cloves garlic, finely chopped
- 1/2 cup all-purpose flour
- 1 teaspoon salt
- 4 1/2cups milk, warmed slightly
- 3/4cup sun-dried tomatoes packed in oil, chopped
- 2 teaspoons dried basil
- 2 teaspoons dried oregano
- 1/2 teaspoon red pepper flakes, or to taste
- 1 1/2 cups shredded Provolone cheese
- 1 1/2 cups shredded Mozzarella cheese
- 1/2 cup grated Parmesan cheese, divided
- 1/3 cup chopped fresh parsley
- 12 slices pepperoni, diced (optional)
- 1 cup Panko breadcrumbs
- Preheat oven to 350° F. Lightly grease or spray a 9- by 13-inch (3-quart) baking dish.
- Fill a large pot with water and bring to a boil. Add the rice and cook until very al dente (about 5 minutes shy of how you’d cook it normally for al dente doneness). Rinse under cold water to stop the cooking, drain, and set aside.
- In a medium saucepan, melt the butter over medium heat. Add the minced garlic and cook for 30 seconds, stirring constantly. Whisk in the flour and salt and cook, whisking constantly, for 1 minute. Add the warm milk and continue to whisk constantly. Bring the mixture to a boil, then turn it down to low and continue to cook (stirring the whole time) until the mixture thickens and bubbles.
- Stir the chopped sun-dried tomatoes, dried oregano, dried basil, and red pepper flakes into the sauce. Stir for 30 seconds, then add all the cheese except for 1/4 cup of the Parmesan..
- Stir until the cheese melts, then remove from the heat.
- Add the rice and chopped fresh parsley to the cheese sauce (and the chopped pepperoni, if using).
- Pour the mixture into your prepared pan. Top with the remaining 1/4 cup Parmesan cheese and the breadcrumbs.
- Bake for 20 to 30 minutes, or until golden and bubbling on top.
- Remove from the oven and transfer to a cooling rack. Serve while nice and hot! (Although, I won’t judge you for eating it cold the next morning for breakfast. Cold morning pizza is amazing and so is this.)