4 Cheese Baked Pasta - Lightened Up

Last night, Bri and I met up with some friends for dinner and trivia.  I had never done trivia before and I was pretty pumped.  We were terrible!  However, the restaurant/bar was great and we had a ton of fun.  I will def be trying this out again.  I feel like if I continue to go to trivia, I should learn more and more so that I can be better at trivia...right?  

I wanted to share this recipe today because it just felt like an easy, pasta sort of day.  You know what I mean?  This is the kind of dish that I make ahead of time on a Saturday or Sunday and then eat the leftovers for like the whole week.  It was super yummy and those BBQ chips on top were one of my finer ideas.  You can also vary this dish greatly.  Try out different types of cheese, different toppings, different pasta! 

Four Cheese Baked Pasta
(adapted from How Sweet It Is)

Ingredients:
1 lb. whole wheat pasta
1/2 tsp olive oil
4 tbsp butter
1 shallot, chopped
3 cloves garlic, minced
1/4 cup whole wheat flour
2 cups skim milk
1/3 cup marscapone
5 oz gruyere, shredded
8 oz light mozzarella, shredded
8 oz sharp white cheddar, shredded
salt and pepper
1/4 tsp nutmeg
BBQ chips

Directions:
1. Make pasta according to directions, but drain 2-3 minutes before al dente.
2. In a large, oven-proof skillet, heat over medium.  Once hot, add in olive oil and butter.  Once butter has melted, add in the shallot and cook for 1 minute.  Then add in garlic and let cook for 1 minute.  Whisk in the flour and continue to whisk constantly for about 2 minutes.  Pour in the milk while continuing to whisk and let cook for an additional 2 minutes.  Stir in the marscapone until well combined and then add in most of the cheese.  Save about 1/2 cup of the shredded cheese.  Stir until melted.  Season with salt, pepper, and nutmeg.
3. Preheat oven to 375.  Pour the drained pasta into the cheese skillet and toss until coated.  Sprinkle remaining cheese over the top.  Crush the BBQ chips over the top of the pasta and let bake for 30 minutes.

Enjoy :)

Butternut Squash Mac and Cheese

I just submitted my last final and my classes are over! My grad classes that is...My high school classes are done as of June 4th.  I am so excited to be done with these grad classes I can't even explain.  It is a great feeling and now I can officially start the countdown to the end of the school year and the start of camp!  I am going to be working as a camp director again and I am really excited about it.  I can't wait for another summer filled with art projects, playing on playgrounds, and going to waterparks!  

I made this super yummy macaroni and "cheese" recipe recently and it has been on my mind ever since.  I have seen a ton of recipes that sub out cheese for some sort of veggie to make the dish a little lighter and healthier.  This recipe uses mashed butternut squash mixed with some cheese to create a delicious and creamy "cheese" sauce.  You would never know that there are veggies in this!  Bri and I had this for dinner, but then there were enough leftovers for me to have lunch at school the next day too! 

I had a squash lying around so I decided to experiment with a new recipe.  I wanted to make something quick so I went with a stove-top style recipe.  I cooked some pasta, cooked/mashed the squash, and came up with this awesome cheese sauce.  You can use your cheeses of choice, but I went with some sharp cheddar and gorgonzola.  It was awesome!  I can't wait to try other variations of this dish in the future! 

Butternut Squash Mac and Cheese 

Butternut Squash Mac and Cheese

Ingredients:
12 oz whole wheat macaroni noodles
1 medium butternut squash, peeled and cubed
2 tbsp olive oil
1 tsp salt
1 tsp pepper
1 tsp cinnamon
3/4 cup vegetable broth
1 1/2 cups skim milk
8 oz of cheddar and gorgonzola (4 oz each), shredded/cubed
1 tsp hot sauce (or more to taste)
1 tsp mustard (or more to taste)

Directions:1. Make the pasta according to directions to al dente, drain and set aside.
2. Heat olive oil over medium in a pot and place butternut squash in.  Let cook for 5 minutes or so then add the salt, pepper, cinnamon, and vegetable broth.  Cover and cook for 15 minutes or until squash can be easily pierced with a fork.  Using two forks or a potato masher, mash the squash until you have a smooth paste.  Pour in the milk and cheeses and mix until cheese melts.  Stir in the hot sauce and mustard and season with more salt and pepper if desired.  Pour the the pasta and stir to coat.

Enjoy :)

One Pot Whole Wheat Veggie Mac and Cheese

It's official! I am running the Bank of America Chicago Marathon in 2015!!!! I am very excited about this and I am even more excited to be supporting a really great cause: Team Have Dreams.  This is an organization that supports people with Autism.   I decided to celebrate by going for a 9 mile run.  Things started off great, but then I noticed that it was HOT.  What is that about?  This is Chicago!  I swear I can't remember the last time I felt hot while running and I just wasn't ready for it.  I ended up having a pretty terrible run and I needed to walk a bunch.  Guess I'll have to start getting used to this new weather, though.  It is supposed to be 80 degrees today!

I will keep you all posted on marathon training take 2, but for right now, I'm just gonna relax :)

Oh, and tell you about this unbelievable meal!  I got really into one-pot meals during the winter.  I am super duper busy during the week as are most people so this sorta stuff is great.  You literally throw everything into one pot and cook.  How great is that?  What is really weird is that this a pasta dish!  I used whole wheat noodles, threw in my favorite veggies, mixed together some great tasting cheeses and ta-da!  It looks like a total mess, but comes out tasting amazing.  Plus, the pasta cooks perfectly!  I love this dish and it is completely vegetarian so Bri was pretty happy as well!

One Pot Whole Wheat Veggie Mac and Cheese

Ingredients:
1 box whole wheat shell pasta
1 8 oz container of mushrooms
about 8 asparagus stalks, chopped
3 cloves garlic
1 tbsp olive oil
1 container of grape tomatoes, halved
1 cup skim milk
1 cup vegetable broth
2 oz gruyere, cubed or shredded
2 oz colby jack, cubed or shredded
1/2 cup shredded sharp cheddar
1/2 tsp garlic powder
1/4 tsp salt
1/4 tsp paprika
hot sauce, to taste

Directions:
1. In a large pot, heat olive oil over medium heat.  Add in the minced garlic, sliced mushrooms, and asparagus.  Cook for about 5 minutes or until mushrooms start to shrink.
2. Add in all the other ingredients except the hot sauce, and bring mixture to a boil.  Stir everything, lower heat to medium-low, and cover and cook for 15 minutes or until the pasta is done.  Add in hot sauce at the end if you want!

Enjoy :)

Healthier Mac and Cheese

Well, I knew this blog thing was gonna be hard to keep up once school got started and I guess I was right.

I have now been teaching for a few weeks and I absolutely love it.  It is difficult work and I am always tired, but I love going to school and being in the classroom.  In the next few weeks, I have a lot of my observations starting and I am nervous, but also excited about getting feedback and having people in the classroom.  The beginning of the year is such a crucial time for everything and it has been a blast getting to know the students. Now, I am working really hard to establish a solid classroom routine and classroom culture.  Both of these are important to me as I feel it helps students be better students because they know the expectations and are not surprised by what they have to do.  My latest idea is a small reward for students who do all their homework well for a week.  If the whole class does their homework well for a week I have promised baked goods, but a lot of kids don't do homework so we will see if this happens.  I think kids should do their homework no matter what, but since it seems to be such a struggle I am going to try this system for a little.  I also had my first quizzes and tests on Friday and this assessment allowed me to see what we need to go over and work on moving forward.  Both assessments had a lot of review from last year on them and it was helpful to see what students know and what they forgot.

In other news, I am also LOVING living in the city.  I love my apartment and, although I haven't been blogging as much, I have been cooking a lot!  Bri typically picks out a vegetarian recipe that sounds good, we go grocery shopping on Saturday and then cook on Sunday.  While I do most the cooking, he gets to work cleaning the apartment and it is a wonderful system.  I love Sundays because I get to cook a bunch for the week and then I just lie around and work on school stuff or enter grades while catching up on TV.  There is nothing like a solid lazy Sunday.  One of the things I made on such a Sunday was this Healthier Mac and Cheese recipe.  It was a huge hit (Bri didn't even know it was "healthy") and I will definitely be making it again!

Healthier Mac and Cheese

Ingredients:
12 oz whole wheat noodles
4 tbsp butter
1/3 cup whole wheat flour
1/2 medium sweet onion, sliced into thin strips
3/4 cup non-fat greek yogurt (I used Chobani), divided
1 cup skim milk
2 cups shredded cheddar cheese
1/2 tsp mustard powder
couple dashes of Frank's Hot Sauce
salt and pepper
olive oil

Directions:
1. Cook the pasta according to directions to al dente, drain and set aside.
2. In a small pan, saute the onions in a tbsp of olive oil until soft and translucent.  Set aside.
3. In a large pot, melt the butter over medium heat.  Whisk in the flour and continue to whisk for two minutes.  While whisking, pour in the milk and 1/2 cup yogurt.  Continue to stir until mixture thickens, about 5 minutes.  Turn off the heat and stir in the cheese, 1/4 cup of yogurt and seasonings.  Add in salt and pepper to taste.
4. Pour the pasta into your cheese sauce and stir to coat.  Place into an oven safe dish and top with the onions.  Bake for 20 minutes at 350.

Enjoy :)

Spring Break! St. Louis Adventures

It's Spring Break! I am finally off on Spring Break and I couldn't be more ready to relax.  I left for St. Louis on Friday and I have been having an amazing weekend.  Of course, I kept up with my running and this week officially starts the beginning of my 10-Week Half Marathon Training Schedule! I even got in a 7.5 mile run through beautiful Forest Park before St. Louis got hit with a crazy snowstorm! But anyways...

Friday was great because I got to just chill with Bri before heading off to dinner at the Cheesecake Factory with a bunch of his friends.  After, we hit up FroYo for some great dessert.  I know you must think I am crazy for skipping the cheesecake for froyo, but I just can't handle a dessert that rich.  I know I'm lame, but I wanted to do something light and healthy.  Maybe next time I will splurge a little.

On Saturday, after my 7.5 mile run, Bri and I got ready to head out and check out the Soulard Farmers Market.  It was a ton of fun.  We had yummy mini donuts, bought a ton of produce to make dinner and dessert (more on that later) and then found a great place for lunch!

We had lunch at Blues City Deli.  This was great because they had awesome vegetarian options (I got the Cheese Po Boy and it was amazing) and we heard some great live music! After lunch it was off for a few groceries to complete our dinner.  We planned on Homemade Sweet Potato Veggie Burgers with a Spicy Chipotle Avocado Sauce and Zucchini Bread for dessert.

Dinner was a hit.  We had a ton of food leftover for Sunday night dinner and then some! Plus, it was so cheap with all those veggies from the farmers market! After dinner, we got ready to go out and check out a great bar in the area with a bunch of friends.

We went to the Flying Saucer Draught Emporium.  It was right by Busch Stadium and had a crazy huge selection of beer as well as wine and other drinks! I got to try two new ciders and both were great.  Then, of course, I got super tired and we came home.

Sunday turned out to be quite snowy.  I woke up and did a little work out in the apartment, and then Bri and I went to Jilly's Cupcake Bar and Cafe for an amazing brunch! It was $15 dollars a person and it included drinks, an all-you-can-eat buffet and a dessert bar.  Oh my it was awesome.  The food was great (definitely get the scrambled eggs and 6-cheese macaroni) and then dessert was fantastic.  They even had a make-your-own cupcake table.  We left pleasantly stuffed and headed home for a cozy "snowed in" Sunday filled with movies and leftovers.

Now, it's time for me to head home for a nice week off from school! Happy Spring Break!

Hard Cider Mac and Cheese

So, there might be another snow day tomorrow.  I know right? Another one! I am excited, but also a little overwhelmed about re-planning for the next day.  However, I am planning on getting a lot done if there is a snow day and I might even cook or bake! Who are we kidding, I'm definitely going to make something sweet.

Anyways, today was sort of fun since we played with puzzle pieces in Geometry and learned about central angles and interior angles of polygons.  It was a fun lesson that was accessible for everyone and that was really nice to see.

For lunch, I brought some of the Hard Cider Baked Macaroni and Cheese that I had left-over from this weekend.  I was in Madison this weekend and did not have a ton to do.  So, I cooked! It was really great and now I have leftovers to bring for lunch!  This macaroni and cheese is super tasty and you should all give it a try.  Instead of the Woodchuck Amber that the original recipe called for, I used the new Woodchuck "Spring" Blend.  This added a sweetness that was really great with the apples, onions and cheddar cheese.  Okay, lets also talk cheese.  I go to school in Wisconsin and so I have access to some pretty fabulous cheese.  For this recipe I used Sharp Aged Babcock Cheddar.  This is the stuff that is made on campus and it was awesome.  Enough chit-chat, here is the recipe for Hard Cider Baked Macaroni and Cheese.

Hard Cider Baked Macaroni and Cheese (adapted from Bakeaholic Mama)

Ingredients:
12 oz whole wheat pasta
16 oz Aged Sharp Cheddar Cheese
1 cup Woodchuck Hard Cider
1/2 cup skim milk
1/2 cup heavy cream
1 yellow onion, chopped
1 granny smith apple, peeled and chopped
2 tbsp unsalted butter
3 tbsp whole wheat flour
1/2 tbsp yellow mustard
1 tsp paprika
salt and pepper to taste

Directions:
1. Preheat oven to 350.
2. Cook pasta according to directions until al dente, drain and set aside.
3. In a medium saucepan, melt butter over medium heat and toss in onions and apples.  Cook for about 5-10 minutes or until onion is translucent.  Toss in the flour and stir to coat.  Things should look crusty.  Pour in the cider, milk, and cream and bring to a boil.  Stir in abou 3/4 of the cheese and stir until melted. Remove from heat and stir in mustard, paprika, salt, and pepper.  Pour cheese sauce over the pasta, stir to combine and place in 10 or 12 inch skillet or oven-proof dish.

4.  Sprinkle the rest of the cheese over the top and bake for 20 minutes.

Enjoy :)

Great Vegetarian Dishes for Christmas

Christmas was celebrated at my Aunt's house this year.  It was a great night filled with good food, loving family, and a nice boys vs. girl's game of Trivial Pursuit.

For dinner, my Aunt brought in food from one of her favorite restaurants.  It was amazing! We had salmon, green beans, roasted potatoes, and chicken marsala.  The food was delicious, but it wasn't the most vegetarian friendly.  So, I was asked to make two of my favorite vegetarian dishes to bring along for the vegetarians, children, and anyone else who might want some.

I went for Scalloped Tomatoes and Baked Macaroni and Cheese.

Both of these dishes are super tasty and easy to make.  They are a great addition to any meal as a side or main course!  If you are ever looking for a good dish to please a vegetarian, these are perfect!  For the Scalloped Tomatoes, I followed the recipe, but we used wheat bread instead of french, and I julienned the basil leaves before stirring them in.  For the Macaroni and Cheese, I used cheddar for the cheese sauce and parmesan and panko bread crumbs for the topping.  I used skim milk and I added a dash of hot sauce.  Everything was a huge hit!

Foodie Friends Friday: November 2

It's that time again! This week I am linking up some of my favorite Pumpkin Recipes from this season.  Check out: Pumpkin Spice Latte Cupcakes, Pumpkin Macaroni and Cheese, and Halloween Pumpkin Cheesecakes!

Last week, two lucky winners won some great crock pot bags from Cotton Commotion!

And here are the winner's from last week's party!

Most Votes:

1. Double Chocolate Nut Clusters

2. Crockpot Loaded Potato Soup

3. Crockpot Italian Pulled Beef Sandwiches

Most Clicked:

1. Double Chocolate Nut Clusters

2. Crockpot Loaded Potato Soup

3. Potato Soup in the Crockpot

This week is sponsored by Home Matters 1st and Adorned Well and two winners will win great gifts from these sites!

But first, here are this week's co-hosts:

Foodie Friends Friday http://www.foodiefriendsfriday.com

Tracy at Busy Vegetarian Mom http://www.busyvegetarianmom.com

Robyn's View http://www.robynsviewathome.blogspot.com

Marlys at This and That  http://marlys-thisandthat.blogspot.com/

Lois at  Walking on Sunshine http://wifeofthecolonel.blogspot.com/

Lindsey at Family Food Finds  http://www.familyfoodfinds.com

Michelle at  From Calculus to Cupcakes http://www.fromcalculustocupcakes.com

Cynthia at Feeding Big  http://www.feedingbig.blogspot.com

Jodie at Binomial Baker http://www.binomialbaker.blogspot.com

R Dawn at Spatulas on Parade http://www.spatulasonparade.blogspot.com

Angie at A lil Country Sugar http://www.alilcountrysugar.blogspot.com

Jutta at HungryLittleGirl http://www.hungrylittlegirl.com/

Ericka at Chef PickyKid and Me http://www.chefpickykid.com

Kiera at Lucious Delights http://www.luciousdelights.blogspot.au

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Pumpkin Mac and Cheese

My 8th graders are currently learning about symmetry in school.  We use the CMP curriculum and we are currently focused on learning three types of symmetry: reflection, rotation, and translation.  I have been having a fun time with this unit because of all the hands-on investigations you can use to help students get a good feel for working with symmetry.

For example, I found this sweet demonstration on the Geometer's Sketchpad website where you can actually create a Kaleidoscope and then animate it for kids to see.  You can evaluate things such as rotational symmetry and degree of rotation.  However, seeing as how me and technology tend to not get a long so well, I was nervous about this demonstration.

And, of course, I made a little mistake when implementing it during the first class.  I accidentally got rid of the three points I would later need in order to animate the dang kaleidoscope.  They were still about to talk about symmetry and angle of rotation, the most important aspects, but they didn't get the "cool factor" or seeing the kaleidoscope in action.  For the second class, I was able to fix it.  And, when I animated the kaleidoscope, it was super fun to watch their faces.  They were AMAZED.  It was pretty great to see.  I love that I was able to make them excited about the topic and show them something that they had never seen before.  

I was able to find this activity online because of a Technology course that I am currently taking at school.  We spend a lot of time investigating math problems through various activities involving technology such as graphing calculators, Geometer's Sketchpad, and other tools.  For this class, I actually have math homework again!  However, it is so fun and I get to find ideas of how to teach different mathematical concepts while using technology.  I was working on some of this homework with my fellow math student teacher, Emily, and, of course, we had to make something fantastic for dinner to help us learn.  I had been wanting to try out some Pumpkin Macaroni and Cheese for a while and the thought of eating some fall comfort food while curled up working on homework was just too appealing to pass up.  We whipped up a batch of Pumpkin Mac and Cheese adapted from a recipe I found from Rachel Ray and got to work on our homework.  

Pumpkin Macaroni and Cheese

Ingredients:

16 oz whole wheat macaroni noodles

4 tbsp unsalted butter

3 tbsp flour

1 cup low-sodium chicken stock

2 tbsp low-sugar maple syrup

2 cups skim milk

couple dashes of ground cloves

couple dashes of pumpkin pie spice

1 tsp ground mustard

couple dashes of red pepper flakes

nutmeg, salt and pepper

1 15 oz can pumpkin puree

2 cups low-fat sharp cheddar cheese, shredded

paprika for topping

Directions:

1. Preheat oven to 350.

2. Cook the pasta according to directions until al dente, drain and set aside.

3. In a saucepan over medium heat, melt the butter and then whisk in the flour.  Whisk for about a minute.  Increase the heat a little and add in the chicken stock.  Lower the heat and continue to whisk until the stock is almost evaporated, about 4-5 minutes.  Then, whisk in the syrup and milk.  Season with the cloves, pumpkin pie spice, mustard, and red pepper flakes.  Adjust to your taste preferences and season with nutmeg, salt, and pepper.  Let cook, whisking occasionally, until mixture thickens, about 8 minutes.  You should be able to coat a spoon.  Mix in the the pumpkin puree and then the shredded cheese until cheese is totally melted.  

4.  Toss the pasta with the cheese sauce and then pour into a casserole dish.  I used a 13 by 9 inch baking dish.  Sprinkle the top with paprika and bake for about 10 minutes or until cheese is bubbling.  

Enjoy :)

Panera Mac and Cheese

I am all moved in to my home in Madison! My parents helped me out yesterday and now I'm all set.  I can't believe my senior year is actually here! It's all very exciting, but it's a little strange to be back.  I have to get used to living on my own again.  It makes me crave friends and comfort.

Luckily, I have the best comforting recipe to share today! I love a good mac and cheese recipe and this one was just amazing.  It is the Panera Mac and Cheese made at home and it is the ultimate comfort food.  I also got to see a bunch of my friends and even enjoyed some frozen yogurt with them last night! It feels great to be back :)

Panera Mac and Cheese (adapted from Panera)

Ingredients:
16 oz whole wheat pasta (use small noodles like macaroni, shells, or small penne)
4 tbsp unsalted butter
1/3 cup whole wheat flour
2 1/2 cups half and half
4 oz white American cheese, broken into pieces
8 oz sharp white cheddar, shredded
1 tbsp Dijon mustard
1 tsp salt
1/4 tsp hot sauce

Directions:
1. Cook the pasta according to directions, drain and set aside in a large pot.
2. In a saucepan than can hold at least 4 quarts, melt the butter.  When butter starts to foam, whisk in the flour and continue to whisk for about 2 minutes.  Whisk in the half and half until there are no lumps and continue to whisk occasionally until the mixture thickens, about 8 minutes.  Slowly stir in the cheeses until completely melted and combined.  Whisk in the Dijon, salt, and hot sauce.  Pour the cheese mixture over the pasta and toss to combine.  Serve warm.

Enjoy :)

Fancy Mac and Cheese

Last night I got to have a super lovely time with some of the ladies in my life.  My best friends Katie, Hillary, Jill, and Tara came over and we had a good old sleepover.  We watched movies, played silly games like MASH and True Destiny and just had a great time.  It was much needed.  This morning, after I write this, Katie and I are planning on decorating the house rather obnoxiously for the birthday brunch we are having this morning for our friend Alyson! She just got back from Australia and while she couldn't come last night, she can come for breakfast, so we are going all out! I baked a Berry Brunch Cake, decorations are on their way, and we are going to celebrate!


But first, I need to share the rest of the main course from The Dinner Party.  For the vegetarians out there (Brian and Katie), we made a Fancy Mac and Cheese.  It was really yummy and Chris has this little trick of sprinkling crushed BBQ potato chips on the top to add a little smoky-ness while keeping it vegetarian! So creative!

Fancy Mac and Cheese

Ingredients:
1 lb pasta
5 tbsp butter
5 tbsp flour
4 cups milk
5 cups cheese mixture (Choose from Cheddar, Gruyere, Fontina, Mozzarella, Gouda, Monterey Jack, Colby, Munster, or Manchego)
3/4 cup parmesan or Pecorino Romano
1 tsp dry mustard
1/4 tsp nutmeg
3 cloves garlic, smashed, but left whole
4 sprigs fresh thyme
salt and pepper
BBQ Potato Chips

Directions:
1. Preheat oven to 375 degrees and coat a casserole dish with butter.
2. Cook the pasta according to directions, drain and set aside.
3. In a small saucepan, heat the milk on a low heat with the thyme sprigs and smashed garlic.  Do not boil.
4.  In a large saucepan, melt the butter over medium heat.  Whisk in the flour and cook for about 2 minutes to a make a roux, stirring constantly to keep lumps from forming.
5. Strain the garlic and thyme from the milk.  Whisk the milk into the butter and flour mixture.  Continue to cook until the mixture thickens and is smooth, about 4-5 minutes.  Stir in the cheese mixture and continue to cook until the cheese is melted, stirring constantly.  Remove from heat and season with the mustard, nutmeg, salt, and pepper.
6. Coat the pasta with the cheese mixture and pour into the casserole dish.  Bake for about 20 minutes.
7. After 20 minutes, add the parmesan to the top and crushed BBQ Potato Chips.  Continue to bake for another 10 minutes, or until cheese is on top is melted.
Enjoy :)

Mac and Cheese Cupcakes

Happy Father's Day!

I love the holidays that celebrate things that are truly important to everyone.  Father's day is one of those holidays.  It is a day where everyone gets to really think about a man in their life who has loved and supported them unconditionally.  My dad, and I might be slightly biased, is the best.  My dad has five kids! He truly made a career out of having children.  He started when he was 23 and he had his last kid when he was 46.  He has been raising children for most of his life, and, I've gotta say, he's pretty good at it.

I love my dad so much.  We are so similar and sometimes I'm amazed at how much I act, talk, and look like him.  Truly, it's a little scary.  From girl scouts, to musical theater productions, to school performances, he has always been there.  He is absolutely fantastic.  And now, he is fully supportive of all my endeavors with my education and other life experiences.  I can't express how much that means to me.  Although I complain about how I take after him, big nose and all, I truly love it.  He is an amazing man and I feel truly blessed to have him as a role model.  I know that one day I will have a family and I will continue to take after my dad and that is something I am relieved and excited about.

Thanks Daddy for being the World's Greatest Dad! I love you!

Today, I am also bringing you a fantastic little appetizer that would really be a hit at any party.  So, if you are having a big family dinner, brunch, lunch or whatever, you should make these.  They are mini mac and cheese cupcakes.  I made them for my brother's graduation party figuring that the little kids and the high schoolers would love them.  However, I found that they really just brought out the kid in everyone who was there and they were a huge hit.  I made a different variation of these before, but this recipe was even better! The mac and cheese was creamy and delicious, the bites were small enough to pop in your mouth all at once, and they can be made ahead and just warmed up the day of! The recipe listed below was adapted and doubled from the original and it made about 200 mini cupcakes.  If you want less, and you probably do, just make 1/2 or 1/4.  However, they do re-heat nicely so maybe you do want 200! They are pretty delish :)

Mini Mac and Cheese Cupcakes (adapted from Macaroni and Cheesecake)

Ingredients:
2 lb. macaroni noodles
6 tbsp butter
8 tbsp flour
2 cups skim milk
1 cup half and half (I used fat-free)
4 cups sharp cheddar cheese, shredded
2 cups milk cheddar cheese, shredded
1 cup parmesan cheese, shredded
4 extra large egg yolks
1 tsp salt
1/2 tsp nutmeg
1/2 tsp paprika

Directions:
1. Cook macaroni noodles according to directions on box, drain and place back into a very large bowl.
2. Preheat oven to 425 and grease or place mini cupcake papers in a mini cupcake pan.  I did papers because they were easier to remove and provided less clean up in between batches, but you don't need to use them as the mac and cheese cupcakes will stay together.
3. Melt the butter in a large saucepan over medium heat.  Whisk in the flour for about 1 minute.  Pour in the milk and half and half and continue to whisk until the mixture thickens, about 3 minutes.  Pour in the sharp cheddar, mild cheddar, and parmesan.  Continue to stir until cheese melts.  Remove saucepan from heat and whisk in the egg yolks, salt, nutmeg and paprika.
4. Pour the cheese sauce into the large bowl of pasta and toss to coat the pasta evenly.  Place spoonfuls of mac and cheese into each cupcake well, fill to the top and sprinkle with a little extra parmesan cheese, and bake for about 10 minutes, or until golden and bubbling.  Let cool for at least 10 minutes. Serve warm.
Or: place in fridge and when you are ready to eat them heat in the oven for about 10 minutes at 400 degrees.

Enjoy :)

Avocado Mac and Cheese

Today has been really lovely so far.  This morning I woke up and had an awesome bowl of oatmeal and then I drove over to my friend Bari's house.  Our plan was to go for a run (we are both training for half marathons) and then get lunch.  Our short run, turned into an almost 2 hour walk since we hadn't seen each other for a long time and decide that a healthy conversation with walking through the nearby nature reserve was more important than our training.  It was a great way to spend the morning and it made me really happy.

Along the way, we talked about our mutual love for avocados.  This is a perfectly normal conversation for us.  I told Bari about this awesome recipe that I tried of late from Two Peas and Their Pod for Avocado Mac and Cheese.  It was amazing comfort food and the perfect way to celebrate the end of a long run.  As we are both training for these marathons, I figured it was a perfect recipe to share today.

This morning made me so happy as I was able to combine my love of my friendship with Bari with fitness and food! This recipe does something pretty similar: it is pretty healthy, combines awesome flavors, is super comforting, and just makes me happy.

Avocado Mac and Cheese 

Ingredients:

1 12 oz box of whole wheat pasta

2 avocados, peeled and pitted

2 cloves garlic, minced

2 tbsp lime juice

1 tsp cilantro

salt and pepper

2 tbsp light butter

2 tbsp whole wheat flour

1 cup skim milk

2 cups shredded, light pepper jack cheese

Directions:

1. Cook the pasta according to the directions until al dente. Drain and set aside.

2. While pasta is cooking, place avocados, garlic, cilantro, lime juice, and salt and pepper to taste in a food processor and process until smooth and creamy.  

3. In a small saucepan, melt butter and stir in flour until you have a paste.  Pour in milk and whisk until smooth.  Finally, stir in the cheese and stir until melted.

4. In a large bowl, toss the pasta with the avocado sauce until coated.  Stir in the cheese mixture and toss until coated. 

Enjoy :)