…eat at the mall, right? Today is freezing. Costco is closed because of the weather (really?), so there goes my Saturday weekly grocery shop. We’ve watched Star Wars all day (or Star Whores as 3 year old Milan calls it – we’ll tease him about that when he’s over 18). In a nutshell, we have a touch of cabin fever, and to save our sanity, we hit the Cherry Creek Mall. And to us, that means…California Pizza Kitchen. Scary that this was one of the first words Milan said!
Darian and I are trying to get back into shape, so I downloaded an app on my iPhone while we were on the way there, and that provided us with the SCARY calorie details, like the fact that the Lettuce Wraps with Chicken, sounds healthy, but has almost 1000 calories! So we settled on sharing a bowl of Split Pea Soup, which was quite hearty, and a Chicken Milanese, that was actually beautifully prepared and served with arugula and tomato, with a dash of parmesan and some garlic buried in there too! Doused in lemon, it was delicious and we both left quite satisfied and ate around 450 calories each.
The kids don’t veer from the menu – and we order two bowls of kids mac and cheese with an extra plate and we split it between the three of them. We always have leftovers to take home. But here’s the really scary part – the kids mac and cheese is really delicious, so I did some research to try and find the recipe. And the secret ingredient? Velveeta! Figures. So, if anyone is interested, here’s a recipe shared from food.com, and just to be clear, there will NEVER be any Velveeta in my house, sorry!
Just Like California Pizza Kitchen Mac & Cheese
- 16 ounces rotini pasta
- 8 ounces Velveeta cheese
- 1 1/4 cups heavy cream
- 2 tablespoons unsalted butter
- Cook pasta in boiling water for 10 – 12 minutes until al dente.
- Meanwhile, cut the Velveeta into cubes and add it to the cream and butter in a large saucepan over low heat, stirring often.
- Drain pasta well and add to Velveeta mixture and gently mix to coat