No food blog would be complete without a recipe for macaroni and cheese. It is considered one of the ultimate comfort foods. For me, it brings back childhood memories where I want to go curl up with a blanket and a good book. This is a basic recipe where changes are not necessary to amaze your family. If you want to get creative you can change the cheeses and make some additions but keep it simple or you change it into different type of casserole.

 

 

 

 

 

 

 

 

 

 
 

4 cups uncooked elbow macaroni
1/4 cup butter
4 tablespoons all-purpose flour
2 teaspoons mustard powder
nutmeg to taste
2 1/4 cups milk
16 ounces cheese (sharp cheddar, monterrey jack and gruyere)
salt and pepper to taste
1/4 cup seasoned dry bread crumbs
1/8 cup parmesan cheese

Preheat oven to 400 degrees F and butter a 2 quart casserole dish.

 

 

 

 

 

 

 

 

 

 

Bring a saucepan of lightly salted water to a boil

 

 

 

 

 

 

 

 

 

 

Add macaroni

 

 

 

 

 

 

 

 

 

 

Cook until not quite done (approx 6 minutes)

 

 

 

 

 

 

 

 

 

 

Drain

 

 

 

 

 

 

 

 

 

 

In a saucepan melt the butter over medium heat for roux

 

 

 

 

 

 

 

 

 

 

Stir in the flour

 

 

 

 

 

 

 

 

 

 

Stir constantly until you achieve what looks like wet sand (you do not want this brown)

 

 

 

 

 

 

 

 

 

 

You will need 2 cups of milk

 

 

 

 

 

 

 

 

 

 

Slowly stir in the milk and work out any lumps

 

 

 

 

 

 

 

 

 

 

Add an egg by tempering first and stir

 

 

 

 

 

 

 

 

 

 

Add the cheese and stir until melted

 

 

 

 

 

 

 

 

 

 

Add mustard powder, nutmeg, salt and pepper. I like to use a spatula to work the sauce

 

 

 

 

 

 

 

 

 

 

Mix until the sauce is thick and smooth.

 

 

 

 

 

 

 

 

 

 

Stir the noodles into the cheese sauce and transfer to a prepared casserole dish

 

 

 

 

 

 

 

 

 

 

Sprinkle bread crumbs and parmesan cheese over the top or you can use more grated cheese. Cover the dish and bake for 20 – 25 minutes.

 

 

 

 

 

 

 

 

 

 

This is comfort food!

 

 

 

 

 

 

 

 

 

 

Are you hungry yet??

Why not try something different tonight. This pasta dish is packed with flavor and interesting textures

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Ingredients:
2 Chicken Breasts
linguine Noodles
Corn Tortillas

For sauce
2 tablespoons butter
1 small shallot
1 1/2 cups light cream
1/2 teaspoon cumin
1/2 teaspoon paprika
1/4 cup Parmigiano-Reggiano
Chipotle in Adobo Sauce

Picco
6 Roma tomatoes
1 sm onion
1 fresh jalapeno pepper
3 Tablespoons chopped fresh cilantro
1/2 teaspoon garlic powder
Salt and pepper to taste

 

 

 

 

 

 

 

 

 

 

Bake or grill chicken until done. There is more depth of flavor if you marinate the chicken overnight

 

 

 

 

 

 

 

 

 

 

Find a pot big enough to cook pasta in because it needs room to cook properly

 

 

 

 

 

 

 

 

 

 

Boil the pasta in a large sauce pan until al dente, according to the package instructions. Drain and set aside

 

 

 

 

 

 

 

 

 

 

Next grab some corn tortillas

 

 

 

 

 

 

 

 

 

 

Cut into strips

 

 

 

 

 

 

 

 

 

 

Take the strips and fry them until crunchy set aside

 

 

 

 

 

 

 

 

 

 

We are now going to make the garnish which is ….Picco de Gallo. … Chop the 6 tomatoes

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Chop the jalapeno

 

 

 

 

 

 

 

 

 

 

Chop with or without the seeds

 

 

 

 

 

 

 

 

 

 

This is where all the heat is along with the veins!

 

 

 

 

 

 

 

 

 

 

Combine tomato, onion, jalapeno pepper and cilantro. Season with garlic powder, salt and pepper to taste. Set aside

 

 

 

 

 

 

 

 

Have you ever had chipotles in adobo sauce?

 

 

 

 

 

 

 

 

 

 

They are wonderful for their depth of flavor they add to your recipe! I suggest you puree them and put them in the freezer. You can take out just what you need at any time. This recipe requires 1 Tablespoon more or less to your taste

 

 

 

 

 

 

 

 

 

 

Now we are going to make the Chipote Cream Sauce. In a saucepan melt 2 tablespoons butter and add  1 small shallot toss, add chipotle puree, cream, spices and toss. Shred the chicken and toss in the sauce as well

 

 

 

 

 

 

 

 

 

 

Toss noodles with the sauce and cheese then plate. Garnish with the picco and tortilla strips…..yum!!!

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Yummy!!!