Tomato, Tuna and Cheese Mac
I did have a little extra cheese sauce for the mac and cheese dish, so I added it to my pot of macaroni and stirred. Click here for the post with that recipe for the cheese sauce.
Then I added the other ingredients I would normally use:
a can of peas, drained
1 envelope of chunk white tuna
I also added a can of seasoned diced tomatoes that I drained, which was a nice addition.
I also had a pack of these on my counter and placed one in my bowl. Have you had these? They are so good! It adds a nice crunch to dishes with a savory, sharp flavor.
In September I attended a media dinner at Niche Restaurant in Geneva, where we were served a warm tomato tart as part of the exquisite meal. The tomato jam was served with arugula and goat cheese (if I remember correctly) and also a Parmesan crisp that gave that little bit of crunch to perfect the dish.
The cheese crisps I used with my tuna mac are ones I bought at Strack and Van 'Til that are made locally. They aren't quite the same as what I had at Niche, but I do love them and they take me back to that wonderful warm tomato tart.
So, I topped it with a Gourmet CheeseCrisp from Capricorn Foods.
I also sprinkled a little paprika on my serving, which added another nice little layer of flavor.