Some of my favorite meals create the stickiest, most horrible baked-on concrete-like food residue. The thought of all that scrubbing post-meal…ugh. So I have to think long and hard about whether I really, really, really want that melted, gooey and cheesy dinner after all.
And most of the time I still do! How can I resist Bacon Pistachio Mac ‘n Cheese, right?
I just have to have the right tools to excavate those prehistoric-like food remains from my dishes.
Ta-da! A Scotch-Brite Greener Clean Dishwand to the rescue. 🙂
I like all the Scotch-Brite dishwands, but 50% of the scrubbing fibers on the Greener Clean dishwand are made from agave plant, and I like using a natural product when it works!
And believe me, I put it to the test. Look at this mess.
By the way, the refills fit any Scotch-Brite Dishwand handles.
I have horrible carpal tunnel syndrome, and when I have to grip anything for long, my hands will hurt me for days afterwards so I put a lot of thought into which dish cleaning tools I use.
One thing I like is that my dish liquid is stored right in the handle of the dishwand and dispensed with the push of a button, but my favorite thing is that the added torque of the handle helps make shorter work of scrubbing. Also, the rounded angles of the brush work the corners of the casserole dish beautifully!
Can’t complain about the fact my hands don’t have to get buried in the wet gloppy goo either!
My dish is so sparkling clean that I might just have to make another batch of mac and cheese!
Bacon Pistachio Mac n' Cheese
- 1/4 c finely ground pistachios
- 1/4 cup plain bread crumbs
- 1/2 teaspoon black pepper
- 1 cup whole milk
- 4 tbsp 1/2 stick butter, cut into pieces
- 1/2 cup plain Greek yogurt
- 1 cup mozzarella cheese
- 3 1/2 cup grated Sharp Cheddar cheese divided
- 1 16- oz box elbow macaroni
- 8 slices cooked bacon chopped in small pieces
Grind pistachios with mortar and pestle until powdery. Combine with plain breadcrumbs and pepper; set aside.
In a pot, combine milk, butter, yogurt, mozzarella cheese, and 2 1/2 cups of cheddar. heat on low to medium heat. Stir often until heated through and smooth.
While mixture heats, cook paste al dente; drain. Place pasta into casserole dish.
Add bacon to milk/cheese mixture and pour over pasta. Top with the bread crumb mixture and remaining cheddar.
Bake at 350 degrees for approx 20 minutes.
One lucky reader will win the full suite of Scotch-Brite Dishwands.
Compensation was received. All opinions are honest and my own.