Weeknight Bites: Spicy Macaroni and Cheese

There are times when, I'll admit, I'm just too busy to make it to the grocery store (or too lazy, depending on the circumstances). It's time like these when I put my cooking creativity to the test: take inventory of what I have in my pantry and come up with the tastiest combination I possibly can while still making something that will qualify as a meal. After all, it doesn't do me much good to come up with a great idea for an hors d'oeuvre made solely from pantry ingredients if I in fact need to make something that I can serve for dinner. This week I found myself in such a pickle, and I have to say that the recipe I came up with was so delicious that I'll be adding it to my regular rotation. This is comfort food for sure, and if you're looking for something simple yet filling, it's exactly what you need.

As always, I've made mine spicy because that's what we like in our household.However, I'll give you a couple pointers on toning it down, if spicy isn't your thing.

Spicy Macaroni and Cheese

 8 oz. uncooked elbow macaroni (or really, any "small" pasta that you like)

1 tbs unsalted butter

1 tbs all-purpose flour

2 cups pepperjack cheese*

1/4 tsp salt

1/4 tsp ground black pepper

1 cup milk

Cayenne pepper*

Parsley flakes (dried or fresh) for garnish

Cook macaroni as directed on package, set aside. Add 1 tbs butter to skillet and melt over medium-low heat; once melted, add flour and stir well to mix; cook for 1 1/2 minutes or until mixture smells "toasty." 

Remove the skillet from heat and slowly add milk, stirring constantly. Add salt and pepper to the mixture and stir to mix well.

Put skillet back on the heat (medium-low) and bring to a simmer (do not boil), stirring the entire time. Mixture will begin to thicken (this will take roughly 5 minutes, but may take a little less). Add cheese to the mixture and stir until melted. Remove from heat.

Toss cooked macaroni with cheese sauce, coating well. Serve in bowls and sprinkle with cayenne pepper and parsley flakes.

*Here are two instances where you can make take the spice in this dish down a notch. Instead of using pepperjack cheese, try a colby jack or cheddar. Use paprika in place of the cayenne pepper for a milder, smokier flavor.

This may not look or even sound like a ton of food, but don't be fooled by the fact that your serving sizes will look rather small. Trust me - it's really filling!  This recipe will serve 4.

Until next time...

Cheers!

Party Plates: Football Food!

The time is here: the end of football season. The last playoff games before the BIG game. If you're having friends over to watch the remaining games of the season, here's a menu that will knock their socks off!

Sure, the staple for football fans may be wings - but why not switch that up? After you make these fabulous, fall-off-the-bone ribs, you may reconsider your typical game day grub. Just because it's winter doesn't mean you can't make delicious, tender ribs - without having to weather the cold.

Oven-baked ribs

1 rack baby back ribs

1 tablespoon Season-All

2 cups of your favorite BBQ sauce

Pre-heat your oven to 350 degrees. Season both sides of ribs with Season-All and place on a cookie sheet lined with foil. Place ribs in 350 degree oven for 10 minutes per side (20 minutes total). Remove from the oven and baste with BBQ sauce. Place back in the 350 degree oven for 10 minutes per side (20 minutes total). Remove the ribs.

With the tops of the ribs facing up, baste with the remaining BBQ sauce. Cover with a "tent" of aluminum foil, ensuring that all sides are properly sealed. Turn the oven temperature down to 250 degrees.

Place ribs in 250 degree oven for 2 1/2 hours. Once done, open up the tent of foil (carefully!) and test the ribs with a fork. They should fall easily from the bone. YUM!!

*Want an easy side to pair with your ribs? Try this slow cooker macaroni and cheese recipe!

Spicy Slow Cooker Mac & Cheese

3 cups cubed pepper jack Velveeta cheese

2 1/2 cups milk

1 large egg, beaten

1 teaspoon salt

8 oz elbow macaroni, cooked al dente

Combine cheese, milk, egg and salt in a slow cooker (4 qt or larger). Cover and cook on high 1 hour.
Add macaroni and stir. Cover and cook on low 4 hours.
Note: If you prefer your mac and cheese on the milder side, substitute the pepper jack with original Velveeta!

I hope you enjoy both of these super savory, delicious recipes - and the game! Stay tuned for more game day recipes, including homemade guacamole and artichoke dip - coming up next!

Cheers!