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!

Some Like It Hot: Slow Cooker Jambalaya

If you ever ask my husband what kind of food is his favorite, he won't give you a conventional answer...he won't say "Italian" (which, in fact, he actually hates) or "Mexican." He'll just say "Spicy." And it's true. He likes everything from ragin' hot buffalo wings to spicy tuna rolls and all things in between. I've also always been a fan of spicy food myself, so a lot of the food that we eat in our house has a good bit of kick to it. Not the kind of hot that will make you sweat profusely and beg for a glass of milk - because who really wants that anyway? - but the kind of heat that warms your taste buds and just plain makes you happy.

All of that being said, I know that not everyone loves a spicy dish. I also know a lot of people who love some fire in their food. So, today, I've got a great recipe for Jambalaya that can be spiced up or toned down depending on your preference. Try it - you won't regret it!

Slow Cooker Jambalaya

1 lb boneless chicken breast halves, cut into bite-sized pieces

2 mild sausage links, casing removed

1 (28 oz) can diced fire-roasted tomatoes, with juice

1 green bell pepper, chopped

1 jalapeno, chopped*

1/2 cup chopped celery

1 cup chicken broth

2 tsp dried oregano

2 tsp cajun seasoning

1 tsp cayenne pepper*

1/2 lb frozen shrimp, peeled & deveined 

1 cup instant rice

*optional - for less heat, omit these ingredients

Combine first 10 ingredients (or 8 if you would like to make the milder version) into your slow cooker and set to "Low" for 8 1/2 hours. Add frozen shrimp and cook for 30 minutes, then add instant rice and allow to cook for another 15 minutes before serving. 

We love this dish in our house, because it's got the right amount of spice but packs great flavor, too! Feel free to double the recipe if you're up for storing some extra for lunches or future dinners - my husband doesn't usually like to eat leftovers, but he'll gobble this right up. 

Cheers!