Buffalo Chicken Macaroni and Cheese

If you dig spicy like I do then this recipe is worth a try. I love hot sauce!!

about 1 1/2-2 c. elbow noodles(or any hollow noodle)
1 boneless skinless chicken breast, diced
ranch seasoning pack
1 carrot skinned and shredded
2-3 c. shredded sharp cheddar cheese
2 Tbsp. butter
2 Tbsp. flour
2 c. milk
salt and pepper to taste
pinch cayenne pepper
pinch nutmeg
tabasco sauce

First off get your noodles cooking according to package instructions excepting you'll want to remove them just short of al dente. In a medium skillet saute the shredded carrots in extra virgin olive oil until they are softened, remove from pan. Cut the chicken into small cubes(about the size of the macaroni noodles and sprinkle with some of ranch seasoning packet to your desired taste(lightly coat). Add more oil to the pan and cook chicken through. Add chicken to the set aside carrots. In the same pan melt the butter and whisk in the butter to make a roux. Add the milk, whisking constantly until the roux is well mixed in. Add seasonings and continue whisking until thickened. Remove from heat and stir in cheese. Add your desired amount of hot sauce, I like a lot, and mix in well. Make sure to taste test so you know if you want more heat. Add the carrots and chicken and cooked noodles and return to a low heat. Continue cooking until the noodles have reached your desired tenderness and they have soaked up most of the cheesy gravy.

Broccoli Cheddar Mac and Cheese

If you couldn't already tell I have an obsession with Mac and Cheese. I pretty much love it a lot. This version was meant to mimic Broccoli Cheese Soup. I think it was quite successful :)

1 small-medium onion
2 Tbsp. Extra virgin olive oil
1 large head broccoli
2 cups or 1 lb of any hollow pasta
2-3 cloves garlic
1/4 c. water or chicken stock/broth
salt and pepper

Start by finely chopping the onion. Saute with the oil over medium heat. While the onions are cooking chop all the ends off the broccoli(unless you like them) and then chop up the broccoli into relatively bit size pieces. And really don't make the effort to cut them nicely and in their tree shapes, just give it a nice rough chop. Add the broccoli in with the onions. At this point the broccoli will start to soak up the rest of the oil so somewhat quickly mince your garlic and add it to the pan and salt and pepper the broccoli to taste. Mix it around so the flavor really start to incorporate and then pour in the water or chicken stock(more if you think it needs it) and proceed to steam the broccoli until it reaches a nice tender but not soggy state(unless you like soggy). For this particular meal I think the flavor is better if it is taken farther then the tender crisp state like in broccoli cheese soup. But do what you prefer. At this point go ahead and start your pasta to the manufacturers instructions.

3 Tbsp butter
3 somewhat heaping Tbsp. flour
3 cups whole milk
Salt and pepper to taste
a pinch or more or cayenne pepper
3 cups sharp cheddar cheese

After the broccoli mix is done steaming dump it into a bowl(it's ok if some of the onions and the flavor/oil from the onions and broccoli is left in the pan, it will be good for more flavor). In the same skillet melt the butter and mix with the flour to create a roux. Let some of the flour flavor cook out(about a minute or less) and slowly start adding the milk stirring constantly. Add the salt and pepper and cayenne pepper and stir constantly until the gravy becomes thick. Once thickened but before starts to bubble add the broccoli and onion in and let the flavors blend. Remove from the heat and stir in the cheese. Stir until the cheese has entirely blended with the gravy and it is completely smooth. At this point add in the noodles that you cooked til just shy of al dente and continue to heat over a simmer until the noodles have soaked up a little of that gravy and have reached your desired tenderness. This stuff was good. For a more nutritionally complete meal feel free to add some pre-cooked(store bought or done yourself doesn't matter) diced or shredded chicken.

Fiesta Macaroni and Cheese

This was a recipe that we had a lot growing up. It's ALWAYS been one of my favorites. It's actually a quite simple meal and very tasty. Growing up it was always a can of this and a can of that. Well I decided to make it more homemade and healthier. I found SUCCESS! It is creamier and cheesier and more fresh tasting. I love it!






1 lb. of ground beef(opt.)
1 red pepper, diced finely
1 green pepper, diced finely
1 medium-small onion chopped super fine(or dried chopped onion works too)
2 Tbsp oil

If using meat cook that in the pan now, drain excess fat. After the beef is cooked add the rest of the ingredients and saute for about a minute or two. If you don't use the meat quickly saute the last four ingredients in a pan and remove the chunks(it's ok to leave the oil in)

3 Tbsp butter
4 Tbsp flour
3 c. whole milk
1/4 tsp paprika
1/4 tsp red pepper flakes
salt and pepper to taste
3 c. sharp cheddar cheese
1 15 oz. can tomato sauce
2 1/2 c. elbow noodles cooked til slightly shy of al dente

In the pan used to brown meat and/or saute the peppers add the butter and melt. Add the flour to make the roux. Mix well for about 30 seconds to a minute. Slowly add milk stirring constantly. Add all the spices and keep stirring until thickened. Remove from heat and add the cheese and stir until it's all melted and incorporated. Add the sauted peppers and return to heat to mesh the flavors.Add the tomato sauce and the peppers and ground beef. Return to the heat and stir until well mixed and has a creamy orange consistency. Add the noodles and simmer until the noodles have soaked in the sauce and reached your desired firmness. This meal is a nice twist on macaroni and cheese and will create a fiesta for your taste buds!

Macaroni and Cheese hotdogs

Pretty much it's just what it sounds like. Macaroni and cheese on top of a hot dog. I'm not a fan of hotdogs really so I figured if we are going to do them we are going to do them right. Here's what you'll need:

homemade mac and cheese omit the ham, ground mustard and add cheeses like swiss, extra sharp cheddar and gruyere. We added sharp cheddar and gruyere. When melting the butter saute some chopped green onions. We also shook it up by using some gemelli pasta. Cavatappi is also fun but for money's sake elbow noodles are just fine
hot sauce
hot dogs
hot dog buns

Make the mac and cheese(you'll have a lot left over for leftovers!! this is a good thing!). Cook the hot dogs how you desire(we grilled on the george foreman). Toast the buns on the grill as well. Assemble hot dog by placing the hot dog in the bun putting the hot sauce over top and then placing the mac and cheese on top of that. This was pretty bearable to eat considering I hate hot dogs :)

Macaroni ham and cheese

2-3 cups elbow noodles(really you can use any noodle you want) half wheat, cooked to slightly before al dente
3 Tbsp. butter
3 Tbsp. flour
1 c. chicken stock
2 c. whole milk or half and half
1/2 tsp. ground mustard
a pinch of nutmeg
salt and pepper to taste
a couple shots of hot sauce or a pinch of cayenne pepper
3 c. sharp cheddar
leftover ham or deli ham cut into small pieces

Cook noodles to slightly before al dente. In a large skillet melt butter. Add flour and whisk together to make roux. After about 30 seconds add chicken stock and stir well. Slowly add the milk or half and half and continue stirring. Add all the seasonings. Continue to stir until thickened. Remove from heat and add cheese. Stir until melted. Add the ham. When noodles are ready, drain, add to the skillet. Place the skillet back over the heat and simmer until the noodles have reached your desired tenderness. Enjoy the creamy comfort food.