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mac and cheese proscuitto cup cakes….

6 Nov

sorry that I don’t have a better picture. I hate cupcakes. I hate the cupcake trend that is sweeping the nation.
However, if that cupcake is a savory mac and cheese pig concoction…LEGO.

you can use normal size or mini size muffin pan so that you could make these a nice size side dish or a teeny little pass around appetizer!

Buy some proscuitto thats about 3 inches wide. And all the stuff for the mac and cheese.

What You Need for Mac and Cheese:

2 1/2 cups of half and half
3.5 cups medium grated sharp cheddar (don’t get reduced fat, this isn’t the time to count your calories, trust me)

2 cups of medium grated jack cheese or mozzarella

1/3 c sour cream

1 T flour

1 T butter

1/2-1 c panko for sprinkling

to make the mac and cheesy:

cook 1/2 lb of small elbows or small shells.

Melt 1 T of butter in a sauce pan (with talllll sides), once melted add 1 T flour and mix with a whisk or spoon until there are no lumps in the roux mixture (culinary talk for flour+butter). Whisk in the half and half and let thicken slightly, about four minutes. Whisk in 3  cups of the cheddar cheese and all of the jack cheese slowly so that no clumps form. Whisk frequently until all of the cheese has melted–you’ll know when it looks right because you will think, “wow this looks like cheese sauce heaven”. At this point you can add in the sour cream. Pour in the pasta and mix it all up!

 

to assemble the dish:

preheat the oven to 375

using a round cookie cutter that is a little larger than the size of your muffin wells, carefully cut out circles from the prosciutto and place them inside the muffin tins. the sides should come up to the top of the well or even a little bit higher. pop the muffin tin filled with the proscuitto circle cut outs into the oven for about 4 (yes, four)  minutes just to crisp a little bit. the pig will experience a little shrinkage, dont worry about it.

take the muffin tin out and fill the proscuitto lined muffin cups with spoon fulls of the mac and cheese topped with some panko and some extra shreds of cheddar.
back into the oven until the tops are golden and bubbly and the proscuitto cups are nice and crispy.
use a spoon to remove and let your taste buds experience a whole new world, a magical place that they never knew.

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how to snag a date.

19 Oct

This is a food blog, so why am I beginning by offering dating advice? Well. This mac and cheese is guaranteed to get you a date with whomever you make it for-after all, nothing says true love like a creamy, spicy, cheesy casserole.

What You’ll Need:
1 lb of medium size pasta shells (medium is important, the small ones don’t soak up enough of the saucy cheesy goodness)
2 1/2 cups of half and half
3.5 cups medium grated sharp cheddar (don’t get reduced fat, this isn’t the time to count your calories, trust me)
2 cups of medium grated jack cheese or mozzarella 
3 cups of shredded chicken (rotisserie, breasts, left over thighs-whatever you have on hand or is cheapest at the store is fine!)
1 T of flour
12 T or 1.5 sticks of unsalted butter
as much buffalo wing sauce as you desire, i use about 1/3-1/2 of a cup total 
1/3 cup sour cream (okay, here you can actually use the light version if you really care that much. and if you do decide to use light sour cream then congratulations, instead of making a 1,000,000 calorie dish you’re now making a 999,980 calorie dish.) oh, also, if you don’t have sour cream you can use 1/4 a cup of cream cheese instead.
1/2 of a small yellow or white onion, diced
2-4 garlic cloves, minced, depending on your relationship with garlic use more or less. i use 5-its a serious relationship.
1 cup of panko bread crumbs, you can use regular breadcrumbs but, true fact, panko are the breadcrumbs of Mt Olympus.

The Run Down:
preheat the oven to 350, oh and make sure you have some kind of casserole dish or cake pan that will work. There have been times that I’ve sent myself into a deep depression after making the whole recipe only to realize all i have in the house are cookie sheets. (for the record, I found a way-stainless steel bowls anyone?)

Bring a large pot of water to a boil, add a handful of salt (yes, a handful-whenever you’re making pasta).
Add the shells, stir once right away and then every couple minutes give it a stir until its just short of al dente, about 7-8 minutes.

While the pasta is cooking, add 2 T of butter to a saute pan over medium heat. Saute the onions until translucent, add the garlic and chicken, stir to incorporate and let them get to know each other for about a minute or two before adding some buffalo sauce magic. (about 1/4 of a cup…or more if you’re feelin spicy). Let those flavors hang out for a few until thickened slightly and then take the pan off the heat and set to the side.

Your pasta is probably ready to be drained and you can let it sit in the collander for this next part, or you can choose to make the pasta once all of these steps are finished-whichever you prefer.

Melt 1 T of butter in a sauce pan (with talllll sides), once melted add the flour and mix with a whisk or spoon until there are no lumps in the roux mixture (culinary talk for flour+butter). Whisk in the half and half and let thicken slightly, about four minutes before adding about 1/4 of a cup more buffalo sauce. Whisk in 3  cups of the cheddar cheese and all of the jack cheese slowly so that no clumps form. Whisk frequently until all of the cheese has melted–you’ll know when it looks right because you will think, “wow this looks like cheese sauce heaven”. At this point you can add in the sour cream. Pour in the pasta and mix it all up!

Spray you’re baking dish with some non stick spray and pour in half of the mac and cheese. Cover the top of this layer with the chicken and buffalo sauce mixture and then top with the second half of the mac and cheese.
Melt about 2 T of butter in the microwave, once melted combine the butter and the panko and cover the entire top of the dish. Then, if you like to party, add the remaining 1/2 cup cheddar cheese on top.


Bake for 20-40 minutes until golden brown and bubbly. (I bake it as long as I can stand to wait before eating it) and then DEVOUR