Reheating time: 10-15 minutes
Summer rain! Unpopular opinion, but one of my favorite types of rain. I love this weather. Makes you want to stay inside all day with a cup of coffee, reading a book, and listening to some very calming music. As far as dinner goes, I’m looking for something indulgent and warming, and maybe some fresh greens on the side. Well, good news, because we’ve got exactly that! Mac + cheese chili bake. Not sure if that’s a thing, but if it’s not, it is now. And boy does it hit the spot.It’s loaded with roasted broccoli, caramelized onions, and cabot cheddar, and topped off with some bangin’ black bean chili. Parmesan breadcrumbs on top for all the crunchy goodness, and a big ol’ chunk of cornbread to mop up any stragglers. Comfort food at its finest. Last but not least, a pile of Applefield farms leaves with the classic lemon dijon vinaigrette to wash it all down. I mean, what more can you ask for on this rainy summer evening? I know I’m a happy camper. So, preheat that oven to 375F, and get in there!
For the chili mac bake:
Extremely easy. Just pop it in the oven. This bake is very dense, so it may take longer than usual to heat up. But, that’s fine. Just turn on some Norah Jones and have a nice melancholy stare out the window while your kitchen fills up with the mouth-watering smells of chili and mac + cheese.
The casseroles should take about 15-20 minutes, so be patient. Once they’re hot, they’re ready to be scooped into a bowl, or just devoured out of the trays. I recommend adding some hot sauce. For sure.
For the cornbread:
Griddle or toast this up with some butter, and plate it up next to the chili mac bake. It’s also really good crumbled on top, if that’s what you’re into.
For the salad:
Super simple. Toss the leaves in a bowl, and dress with the lemon dijon vinaigrette dressing. Season with salt and pepper, mix it all up to evenly coat the leaves, and boom. Salad. Plate it up on the side, and enjoy summer’s bounty.
Hope you guys have a great Monday!