Tuesday, September 28, 2010

Mac & Ale'n Cheese

Level: Hard

If you've never had a heart attack, this recipe is surely a one way ticket to hell - a good hell nonetheless. A place where all your desires and temptations come to eat!

One of my biggest temptations is Mac and Cheese. Without a doubt, if I had to choose between eternal life and mac and cheese, I'd say "kill me now...cause I'm all about the cheese."

What's so great about this recipe? Well... it's made with 2 cups of cream, lots of cheese and beer. All three weaknesses of mine. :)

Anyways...that's enough ramblings for now. Enjoy.

1 (12 oz) package medium pasta shells
1 stick sweet cream unsalted butter
4 shallots, diced
4 cloves garlic, minced
3 tablespoons all-purpose flour
3 tablespoons Dijon mustard
1 (12 oz) bottle of IPA or Pale Ale beer
2 cups whipping cream
1 block (16 oz) Sharp Cheddar cheese, shredded
1/2 teaspoon cayenne pepper
1/4 teaspoon black pepper
2 cups cheddar flavored Kettle Chips, crushed


  1. Heat the oven to 350 degrees.
  2. Fill a large pot with lightly salted water, and bring to a rolling boil over high heat. Once the water is boiling, stir in the macaroni, and return to a boil. Cook until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well.
  3. Melt the butter in the saucepan over medium heat.
  4. Add the flour, and stir until the mixture becomes paste-like and light golden brown, about 3 minutes.
  5. Gradually whisk the mustard, the beer, and milk into the flour mixture; bring to a simmer over medium heat. Cook and stir until the mixture is thick and smooth, 5 to 10 minutes.
  6. Stir in the cheese, until it melts and becomes a sauce. Season accordingly with salt and pepper.
  7. Turn off the heat, and stir in the cooked macaroni.
  8. Place Mac and Cheese in a baking dish and sprinkle shallots, garlic, and then the crushed cheddar kettle chips on top.
  9. Bake for 15-20mins, or until the top is starting to brown.
  10. Remove from the oven and allow to cool before serving.

Wednesday, September 15, 2010

Honey Glazed Roasted Vegetables

Level: Easy

As I was bundling myself up this past winter, I'd huddle over the stove (to keep warm) and created this winter vegetable recipe. Although, no one will blame you if you make it year around :) I certain do!


1 large onion, chopped

1 bag (8 oz) baby carrots

2 large potatoes, cubed

2 tbls honey

1 tsp pumpkin spice

½ tsp minced garlic

¼ tsp salt

4 tbls cultured unsalted butter, cubed

¼ cup heavy whipping cream


Preheat oven to 450 degrees.

In a large bowl, combine the chopped onion, baby carrots, diced potatoes, honey, pumpkin pie spice, garlic powder and salt. Mix the ingredients well, until all the spice and honey are evenly distributed.

In a lightly buttered baking dish, pour the mixture of vegetables and spices. Next, place cubes of butter and heavy whipping cream on top.

Cook vegetables for 40-45mins or until the vegetables can be easily pierced.

Makes 4 servings