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(Delish.com)   Creamy fettuccine AND steak? Yes, please   (delish.com) divider line
    More: Giggity, Water, Cooking, large pot, cook pasta, Pasta, large skillet, alfredo sauce, medium-high heat  
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774 clicks; posted to Food » on 10 Apr 2019 at 1:05 PM (9 days ago)   |   Favorite    |   share:  Share on Twitter share via Email Share on Facebook   more»



17 Comments     (+0 »)
 
View Voting Results: Smartest and Funniest
 
2019-04-10 01:00:33 PM  
quickmeme.comView Full Size


And you can top Mac and Cheese with chicken, beef, pulled pork, heck even grilled vegetables.

Just sayin'...
 
2019-04-10 01:15:05 PM  
Not bad, but Gorgonzola gnocchi and steak sounds a little better. Just don't tell anyone they used to have that at Olive Garden.
 
2019-04-10 01:42:57 PM  
Fettuccine alfredo on one side of the plate, rib eye on the other.  Perfection.
 
2019-04-10 01:45:47 PM  
Sounds like a good use of leftover sirloin tip roast.
 
2019-04-10 01:53:15 PM  
Venison tips go wonderfully with Alfredo.
 
2019-04-10 02:08:17 PM  
Milk + flour instead of cream, and a measely two tablespoons of butter. Tomatoes and garlic.

What is this heresy, the healthy low-fat version?
 
2019-04-10 02:09:09 PM  

hubiestubert: [quickmeme.com image 334x302]

And you can top Mac and Cheese with chicken, beef, pulled pork, heck even grilled vegetables.

Just sayin'...


I have recently come to realize that one of the best toppings ever for mac and cheese is pork green chili. Add some fire roasted poblano (or jalepeños if you want a little spice), and you have one of the most un-fancy, but tasty, creations ever. Especially when I go to Denver and can bring home green chili from Sam's #3.
 
2019-04-10 02:22:07 PM  

Big 900: hubiestubert: [quickmeme.com image 334x302]

And you can top Mac and Cheese with chicken, beef, pulled pork, heck even grilled vegetables.

Just sayin'...

I have recently come to realize that one of the best toppings ever for mac and cheese is pork green chili. Add some fire roasted poblano (or jalepeños if you want a little spice), and you have one of the most un-fancy, but tasty, creations ever. Especially when I go to Denver and can bring home green chili from Sam's #3.


Denver chili isn't that hard to make at home. I prefer to do mine with chopped bacon for the fat, and THEN sear the onions and garlic, and pork shoulder. I think that it needs a bit of tomatillos to round things out, but roasted Anaheims work well for flavor and you can always bump up the heat with jalapenos or hatch chilies. Roasting all your vegetables makes for a much deeper flavor--and the chilies should definitely be roasted first. Topping your green chili with a little roasted pork or grilled flank shaved, and with some grilled corn off the cob turns it into a whole 'nother thing entirely. But a similar treatment with the Denver Chili dolloped onto your Mac and Cheese, with the pork or beef and grilled corn...that is a dish you can be proud of.
 
2019-04-10 02:25:14 PM  

hubiestubert: [quickmeme.com image 334x302]

And you can top Mac and Cheese with chicken, beef, pulled pork, heck even grilled vegetables.

Just sayin'...


I've been saying for YEARS that fettuccine alfredo is just an adult version of mac & cheese. . .and people look at me very funny when I say that, like it's some kind of blasphemy.

Pasta in thick, cheese based sauce.  There you go.

I've seen steak added to it, seen salmon added to it or shrimp, but grilled chicken and broccoli (and maybe peas and/or carrots) are my favorite additions to it.
 
2019-04-10 02:49:55 PM  

hubiestubert: Big 900: hubiestubert: [quickmeme.com image 334x302]

And you can top Mac and Cheese with chicken, beef, pulled pork, heck even grilled vegetables.

Just sayin'...

I have recently come to realize that one of the best toppings ever for mac and cheese is pork green chili. Add some fire roasted poblano (or jalepeños if you want a little spice), and you have one of the most un-fancy, but tasty, creations ever. Especially when I go to Denver and can bring home green chili from Sam's #3.

Denver chili isn't that hard to make at home. I prefer to do mine with chopped bacon for the fat, and THEN sear the onions and garlic, and pork shoulder. I think that it needs a bit of tomatillos to round things out, but roasted Anaheims work well for flavor and you can always bump up the heat with jalapenos or hatch chilies. Roasting all your vegetables makes for a much deeper flavor--and the chilies should definitely be roasted first. Topping your green chili with a little roasted pork or grilled flank shaved, and with some grilled corn off the cob turns it into a whole 'nother thing entirely. But a similar treatment with the Denver Chili dolloped onto your Mac and Cheese, with the pork or beef and grilled corn...that is a dish you can be proud of.


I've made it myself a few times, and it was good, but nothing spectacular. I do roast all of the vegetables, but it's missing...  something. I think next time I'll bite the bullet and order some hatch chilies. I agree on the tomatillos. It adds a nice tartness that I enjoy, especially with the richness of the pork.  I was advised by a friend of mine from Texas to dust the pork in a combo of Tajin and a Sazon Goya packet for a few hours before searing. I did it once and it added a nice subtle seasoning to it. I've done that with the pork on top, but I used white hominy instead of corn, and some leftover baked yellow potato. Basically a poor man's posole.
 
2019-04-10 02:54:50 PM  

Big 900: hubiestubert: Big 900: hubiestubert: [quickmeme.com image 334x302]

And you can top Mac and Cheese with chicken, beef, pulled pork, heck even grilled vegetables.

Just sayin'...

I have recently come to realize that one of the best toppings ever for mac and cheese is pork green chili. Add some fire roasted poblano (or jalepeños if you want a little spice), and you have one of the most un-fancy, but tasty, creations ever. Especially when I go to Denver and can bring home green chili from Sam's #3.

Denver chili isn't that hard to make at home. I prefer to do mine with chopped bacon for the fat, and THEN sear the onions and garlic, and pork shoulder. I think that it needs a bit of tomatillos to round things out, but roasted Anaheims work well for flavor and you can always bump up the heat with jalapenos or hatch chilies. Roasting all your vegetables makes for a much deeper flavor--and the chilies should definitely be roasted first. Topping your green chili with a little roasted pork or grilled flank shaved, and with some grilled corn off the cob turns it into a whole 'nother thing entirely. But a similar treatment with the Denver Chili dolloped onto your Mac and Cheese, with the pork or beef and grilled corn...that is a dish you can be proud of.

I've made it myself a few times, and it was good, but nothing spectacular. I do roast all of the vegetables, but it's missing...  something. I think next time I'll bite the bullet and order some hatch chilies. I agree on the tomatillos. It adds a nice tartness that I enjoy, especially with the richness of the pork.  I was advised by a friend of mine from Texas to dust the pork in a combo of Tajin and a Sazon Goya packet for a few hours before searing. I did it once and it added a nice subtle seasoning to it. I've done that with the pork on top, but I used white hominy instead of corn, and some leftover baked yellow potato. Basically a poor man's posole.


Mmmmm...posole...

When I was in Arizona, our garde manger would make the whole crew a batch of posole every Christmas, and we'd always take a long lunch break to sit down to eat together. I really miss that, and the posole. Mine isn't bad...but her's was...phenomenal.
 
2019-04-10 03:38:06 PM  

hubiestubert: [quickmeme.com image 334x302]

And you can top Mac and Cheese with chicken, beef, pulled pork, heck even grilled vegetables.

Just sayin'...


I would say that baked ziti fits the mac & cheese mold more closely given that it is baked in one pot.

But all of them are among my favorite of favorite foods, so I think ultimately it is merely an empty
distinction.
 
2019-04-10 03:59:21 PM  
I'll take it but you'll have to pry the Beef Stroganoff from my cold dead hands first.
img.fark.netView Full Size
 
2019-04-10 07:43:00 PM  

berylman: I'll take it but you'll have to pry the Beef Stroganoff from my cold dead hands first.
[img.fark.net image 299x168]


Mmm, I am definitely making sone stroganoff this week now.

I usually make an asiago alfredo with cream instead of milk and flour. I usually add onions and garlic and mushrooms.

This recipe looked like it came together pretty nicely. Liked the addition of the cherry tomatos and baby spinach.
 
2019-04-10 08:34:08 PM  
I constantly get Mrs Spldng's approval (and returns for seconds & thirds) with my thrown together steak, peppers and noodles. Sauteed sliced chuck steak, sauted sliced onion, fresh garlic cloves, various sweet and spicy peppers sliced up and reduced. Boil wide egg noodles and then add the al dente noodles to the saute pan (with a little noodle water). Add mushrooms, cut up fresh plum tomatoes and a couple generous knobs of butter. Toss and finish until noodles are fully cooked.

All of the above mentioned dishes sound yummy.The suggestion of venison tips above makes me think of lamb as well.
 
2019-04-10 09:59:21 PM  

DjangoStonereaver: hubiestubert: [quickmeme.com image 334x302]

And you can top Mac and Cheese with chicken, beef, pulled pork, heck even grilled vegetables.

Just sayin'...

I would say that baked ziti fits the mac & cheese mold more closely given that it is baked in one pot.

But all of them are among my favorite of favorite foods, so I think ultimately it is merely an empty
distinction.


I make mine in a saute pan, and then pour into a bowl and top with seasoned panko, and THEN top it with whatever goodness abounds. Fresh and gooey straight from the pan. Takes about 3 minutes or so, if I've got a broiler handy...
 
2019-04-11 07:14:33 AM  

hubiestubert: DjangoStonereaver: hubiestubert: [quickmeme.com image 334x302]

And you can top Mac and Cheese with chicken, beef, pulled pork, heck even grilled vegetables.

Just sayin'...

I would say that baked ziti fits the mac & cheese mold more closely given that it is baked in one pot.

But all of them are among my favorite of favorite foods, so I think ultimately it is merely an empty
distinction.

I make mine in a saute pan, and then pour into a bowl and top with seasoned panko, and THEN top it with whatever goodness abounds. Fresh and gooey straight from the pan. Takes about 3 minutes or so, if I've got a broiler handy...


Pan made mac & cheese?  Fascinating.

Kraft stovetop M&C aside, I usually think of it as a fully baked dish and I really like the 'edible cement'
that results with the cheese sauce, but I can totally get behind your methodology.
 
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