{"id":30569,"date":"2013-12-01T15:37:32","date_gmt":"2013-12-01T20:37:32","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=30569"},"modified":"2013-12-01T15:37:32","modified_gmt":"2013-12-01T20:37:32","slug":"blue-cheese-macaroni-and-cheese-with-roasted-asparagus%e3%83%96%e3%83%ab%e3%83%bc%e3%83%81%e3%83%bc%e3%82%bade%e3%83%9e%e3%82%ab%e3%83%ad%e3%83%8b%ef%bc%86%e3%83%81%e3%83%bc%e3%82%ba","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=30569&lang=en","title":{"rendered":"Blue Cheese Macaroni and Cheese with Roasted Asparagus
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\"10\"<\/a><\/p>\n

Blue Cheese Macaroni and Cheese<\/strong><\/p>\n

A Warning in advance for the people who visited my blog expecting to see a vegan dish. Starting Thursday, our diet has been rather close to 50% plant-based instead of 95%. After the hearty Thanksgiving dinner, I was still in a mood for a rich comfort food. Here is our last night’s dinner: a grown-up macaroni and cheese with an addition of blue cheese. Roasted asparagus was also served on top. Definitely make Bechamel sauce yourself. It’s easy to make and it tastes so much better than store-bought sauce. Since we cut down on processed food, I feel my taste buds have become sensitive. I can taste chemicals in so many store-bought foods when I eat them.<\/p>\n

Blue Cheese Macaroni and Cheese with Roasted Asparagus: macaroni, Bechamel sauce (butter, flour, milk, nutmeg, salt, pepper, sugar), roasted asparagus, blue cheese, parsley<\/p>\n

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\"\u306b\u307b\u3093\u30d6\u30ed\u30b0\u6751<\/a> \"\"<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

Blue Cheese Macaroni and Cheese A Warning in advance for the people who visited my blog expecting to see a vegan dish. Starting Thursday, our diet has been rather close to 50% plant-based instead of 95%. After the hearty Thanksgiving dinner, I was still in a mood for a rich comfort food. Here is our […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[11],"tags":[],"class_list":["post-30569","post","type-post","status-publish","format-standard","hentry","category-starches"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/30569","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=30569"}],"version-history":[{"count":8,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/30569\/revisions"}],"predecessor-version":[{"id":30579,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/30569\/revisions\/30579"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=30569"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=30569"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=30569"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}