Classic Favorite Nom Nom

For the first Nom Nom Monday in my new house I'm going to go with something simple and classic.  Ya all know I love mac & cheese, and since I'm eating by myself tonight I couldn't think of a better meal to start off with.  Sadly because I don't currently have internet at my house I'm going to share my recipe with no photos today.  Though you can drool over my similar creation of Bacon Mac & Cheese.  

Today's recipe is Bacon & Peas Mac & Cheese.

Ingredients:

- 1 box of mac & cheese (any brand will do)

- 1/2 cup shredded cheese (cheddar melts the easiest)

- 3 tablespoons of cream cheese

- 2 tablespoons of cottage cheese

- a splash of 2 % milk

- 1/4 frozen peas

- 5-8 crispy bacon strips

Directions:

Boil water for the mac and cheese noodles in a medium sized saucepan.  While you are waiting for that to happen you can cook the bacon.  The bacon should be extra crispy, that way it's easier to crumble into little bits.  Once the water is boiling add the macaroni, and after the noodles are about half way cooked through add the frozen peas.  Don't substitute with canned peas, because the flavor and texture is significantly different.  Once those are throughly cooked drain the excess water off, and run cold water over them.  This will keep them from sticking together.  

Now for the cheese sauce.  Using the same saucepan you used for the noodles add the powdered cheese packet, the shredded cheese, the cream cheese, and the cottage cheese.  Melt everything together on low - medium heat, and add a little bit of milk to keep from getting too thick.  You can always add more milk, but if you add too much you end up with a soupy mess.  I highly recommend using 2% milk because it will be easiest to get the correct consistency and flavor with that percentage.  As for the cheese I like to experiment with different cheeses, but cheddar is usually always my base.  It has a great flavor for mac and cheese, and it's easiest to melt to the correct consistency. 

Once the dairy products have melted together completely you can mix in the noodles and peas.  Then serve and add some bacon to the top of each serving.  I can't think of a more filling or decadent way to eat mac and cheese.  What a meal in deed!  

Have a great night everyone and happy DIYing, chris!

Bacon Mac & Cheese

Happy Nom Nom Monday!  Oh gosh, what I have for you today is TO DIE FOR!  Bacon Mac & Cheese, but there is a special mix of cheeses that bring this dish to the next level.  

This can be made with any brand of box mac & cheese (but Velveeta), cook the noodles as you normally would.  While that is cooking make some bacon extra crispy.  Use enough for each person eating the mac & cheese.  When the bacon is done crumble it up, and set aside.  When the noodles are done drain and set aside.  I like to run cold water over the pasta so it doesn't stick together.  Now for the cheese sauce, use the cheese powder packet, 1/3 - 1/4 cup 2% milk, 1/4 cup cream cheese, and 1/4 cup farmer's cheese.  Once that is all melted together mix in the noodles.  Serve, and top each mac & cheese with the crumbled bacon.  

This is the creamiest tastiest cheese you will ever let cross your palette!!  Absolutely perfect!  I'm not sure I'll be satisfied eating my mac and cheese any other way!  

Have a great week ya'll, happy DIYing, chris!

Blue Cheese, and Tomato Mac & Cheese

This is something I've been doing for years.  I've loved boxed mac & cheese since I can remember.  I probably loved it in utero.  As I've gotten older I've had to adjust the way I make it, to grow with my grown up tastes.  This is my most recent adaptation, I hope you enjoy it as much as I do!

WHAT YOU'LL NEED:

-one box of mac & cheese (any brand but velveeta) 

-1/3 cup milk

-1/3 cup of crumbled blue cheese (use less if you don't want it to be extra blue cheesey)

-2/3 cup of shredded mild cheddar cheese

-1/4 cup tomato (diced)

Directions:

- Boil water in a medium saucepan.  Once boiling add two tablespoons of salt, then add the macaroni noodles.  The salt will help keep the noodles from sticking together.  Cooking according to the directions on the box.  When you drain the noodles run cold water over them, this will also keep them from sticking together.  Let the noodles sit in the strainer while you make the sauce.

- While the noodles are cooking cut up your blue cheese, and shred your mild cheddar.

- In the same pan you used to cook the noodles add the sauce pack, the milk, and both cheeses, and cook over a low heat.  Make sure the pan doesn't get too hot, or the cheese will overcook and stick to the pan.  While that's melting together dice up 1/4 cup of tomato, and set aside in a small bowl.  Make sure to stir the cheese sauce repeatedly, so that it doesn't stick to the pan.

- Once the cheeses are all melted together, add the noodles, and mix thoroughly.  

- Serve the mac & cheese, and then add the tomatoes to each serving.  I like to add a little of Lawry's Seasoned Salt too, but definitely not necessary.  

If you love blue cheese you have to try this!  Sooooo tasty.   Happy DIYing!