Grownup Mac and Cheese

I'll be one of the first to admit that sometimes everyone just needs some Mac and Cheese.  Face it, whether that goopy stuff that they served in school, Velveeta shells, lobster mac from that trendy place down the road or Kraft EasyMac ... Mac and Cheese is always good!

For my Mac and Cheese I go a little overboard with the cheeses, feel free to choose to do so or not.  For this dinner I didn't have a lot on hand so it was a mix of cheddar, mozzarella and gouda .. typically I love mixing it up with a blue or a brie.  Also, this recipe is surprisingly easy.

Grownup Mac and Cheese

3 tbsp flour

2 tbsp butter

3/4 cup milk

1 1/2 cup assorted melting cheeses (Monterey Jack, Cheddar, Mozzarella, Brie, Blue, Gouda, etc.)

4 cups cooked orecchiette

Frank's Redhot (or a similar hot sauce), optional

Start off by melting the butter into a sauce pot and then whisk in the flour to build your roux.  Once the flour and butter are well combined, slowly whisk in the milk until the mixture has thickened into a sauce.  Next add the cheese and continue to whisk until well melted and mixed.

Finally, add the orecchiette and stir well.  Yep, that simple.  You'll have to play with the mixture of cheeses a little bit as some will add more oil or water to the mixture and can throw it off.  If that happens you'll have to make a bit more of the roux and milk mixture in another pot and slowly add until the consistency is correct.  Try it and enjoy!

Fantastic Shrimp Poppers!

I decided to have some fun with the "stuffed pepper" concept during our recent Cinco de Mayo party. Typically I will use a mix of cheeses and bacon for the stuffing, but for this I decided to go a different way and use whole shrimp!

I found some nice long & wide jalapeños and bought some medium shrimp and pepper jack cheese to go with them.  First I cut the top off of each pepper and then I seeded and de-veined them.  I grated some of the cheese and pushed it to the base of each pepper.

I then peeled each shrimp, leaving the tails on, and wrapped them with thin slices of the cheese before stuffing them into the peppers.  I used a bit more of the cheese between the shrimp at the top of the pepper and then cooked them in a standing rack in a 400F oven.

I served the peppers sliced in half and with a batch of "taco shop" guac in the middle of the plate.  Dip in and enjoy!

Contrary to popular belief, a twice baked potato is four times as good

Ok, so you caught me ... sometimes a twice baked potato is 16 times as good as a regular baked potato (although Shells doesn't believe that).  I love making twice baked potatoes, and they are so super easy, I don't know why you wouldn't want to make them too.  For this dinner I paired up a couple of twice baked potatoes with steak & mushrooms and some nice broiled asparagus; but really they go with anything.

Twice Baked Potatoes (for 2 people)

2 medium/small baking potatoes (you can use 1 large as well if you want 1 side per person), washed

2 slices bacon

5 tbsp shredded cheese blend (your choice, whatever you like)

1 green onion, washed

1 tbsp milk

1/2 tbsp butter

Preheat oven to 425F and the rub the potatoes with olive oil and sprinkle with salt and pepper.  Cook in the 425F oven for about 45 minutes or until soft.  While the potatoes are cooking, pan fry the bacon, drain and then roughly chop.  Dice the green onion.

Once the potatoes are cooked ... put the bacon, 3 tbsp of cheese, milk, green onion and butter in a bowl.  Use a hot glove, or a towel, and a sharp knife to cut the potatoes straight through the middle long-wise.  Use a large spoon to scoop the middle out of the potato halves, you should leave about 1/4 - 1/5 inch of potato on the side of the skin to allow it to keep it's shape.  Transfer the scooped middle to the bowl with the other ingredients and then mix well until smooth.

Switch oven to broil.

Spoon the smooth mixture back into the potato skin halves until it is all used and then top with the reserved cheese.  Put under the broiler until the cheese is bubbling, serve and enjoy!