Here I am now, 23 years old, still nowhere near ready to take the plunge but would love this ring. Still no daydreams of the big day other than a quick drive to the courthouse, a piece of paper, and then a nice vacation centered around
|This view never tires... ahhhh!|
*I claim this recipe makes 8-1 cup servings, that is unless you have a Mr. Sideline Chef sized appetite, then, it only serves a toddler sized portion of just macaroni and cheese, a portioned out 1 cup serving for the Pretend Chef, and then he takes his dinner portion and fills up, punishes himself by going back for seconds and even thirds, and then wakes up dreaming about it all day at work, and finishes it off before you even get a hello kiss.
Try it for your man and see if you get a surprise vacation, kitchen goodies, "mommy and daddy" time, a super special surprise back rub and foot massage... should I keep going on... this recipe has been known to bring about all of these perks to the chef. The ring is still questionable. Maybe I'll have to just keep making it and see if it holds true to being "The One" recipe.
Chipotle Spiced Macaroni and Cheese
Makes 8 (1 cup) servings*
Makes 8 (1 cup) servings*
Stars of the Show:
- salt and black pepper
- 1 pound of pasta shells - I especially love the small shells because I am a small Chelle. Haha! Get it. My name is Rochelle and I'm only 4'11", haha! I crack myself up. That was my one for the day.
- 1 tbsp olive oil
- 2 tbsp butter
- 3 tbsp all purpose flour
- 1/2 tsp cayenne pepper
- 1 tsp paprika
- 3 cups milk - We use nonfat milk and it still turns out creamy and delicious.
- 1 cup chicken stock or broth - I still have yet to learn the difference between the two.
- 4 cups grated cheddar cheese
- 1-2 chipotle peppers, diced with seeds - Mr. Sideline Chef likes it H-E-Double Hockey Sticks hot so he would even request a third if I wasn't eating any of the dish.
- 1 pound ground beef
- 8 oz cream cheese
- Cook the pasta shells according to the package directions. Drain well and return the pasta to the pot.
- While the pasta is cooking, I recommend getting the meat going first. Brown the ground beef with the chipotle pepper(s), paprika, and cayenne pepper. Once it is done cooking, drain off the excess liquid. If you skip this step you will have a pool of fat sitting on top of your macaroni. Get the cheese sauce going. This requires a watchful eye and constant stirring. Roll up your sleeves or get your man in the kitchen and make him work for his meal.
- Heat a large sauce pot over medium-low heat. Add the olive oil and butter until it melts down. Raise the heat a bit and whisk in the flour. Whisk together until the roux bubbles up and cook for 1 minute. Whisk in the milk and chicken broth and raise the heat a bit higher to bring the sauce to a quick boil. Once it bubbles, drop the heat back down to a simmer, and stir CONSTANTLY for 5 minutes.
- Add the cream cheese and stir until completely melted. Add the grated cheddar cheese and continue stirring until melted. Once completely melted turn off the heat.
- Add the cheese sauce to the pasta and mix in the ground beef mixture.