Macaroni and Cheese

Guys, fall is coming. I can feel it! And it's my favorite time of year! Cool weather, FOOTBALL, and good cooking. I made this macaroni and cheese right after we moved for the second time this summer about a month ago, but more on that later.

This macaroni and cheese requires a little attention. This isn't your out-of-the-box mix. This is the real thing.

And when you taste it, you can tell.

For this recipe, you will need butter, flour, milk, dry mustard, and an egg, to start.

First things first... Let's get our pasta going. I like egg shell pasta. I don't know. Maybe my mom used it a lot when I was young, but it's by far my favorite pasta for mac and cheese. Those scrawny little noodles just don't do it for me.

Now... let's make a roux. Don't let this freak you out. WE can do this. Melt half a stick of butter, and sprinkle in flour.

Begin stirring immediately on medium low heat, being careful not to burn it. Stir constantly until completely combined. Continue to stir constantly for about 5 minutes until cooked.

Then, pour in your milk, and your dry mustard, mix and cook for about 5 additional minutes until it's extremely thick like gravy.

Now, let's temper the eggs. In a separate bowl, whisk an egg, and drizzle a small amount of the roux into the box whisking constantly, until the mixture is combined. This prevents scrambled eggs in your mac and cheese. After blended, pour into the mixture, and combine.

Then throw in your cheese. I add sharp cheddar and pepperjack, because I like a little kick.

Look at it. Man. Feel free to throw in some salt and fresh cracked pepper at this point.

Next, throw the noodles into the hot tub.

You're so close now.

Pour into a baking dish coated with butter, and top with additional cheese, and bake for 15 minutes in a 350* oven, or until cheese is completely melted on top.

Dig in! I hope you like it!

Macaroni and Cheese

16 oz egg shell noodles
1/2 stick butter
2 1/2 cups milk
1 egg, beaten
1/4 cup all-purpose flour
2 heaping teaspoons dry mustard
1/2 lb sharp cheddar cheese, plus more for topping, shredded
1/2 lb pepperjack cheese, shredded
salt, to taste
pepper, to taste

Preheat oven to 350*.

Cook egg shell noodles following the instructions on the box, and drain. Next, in a small bowl, beat an egg, and set aside.

In a large pot, melt your butter, and sprinkle in flour. Whisk together, on medium tow heat, and cook for 5 minutes.

Next, pour in milk and dry mustard. Cook for an additional 5 minutes until it becomes a thick consistency like gravy. At this point, reduce heat slightly to prevent burning.

Take a small amount of roux, and drizzle it into the bowl with the egg, whisking constantly. When completely combined, pour egg mixture into pot, and combine with the roux.

Add your cheese, and combine until completely melted. Add salt and pepper, to taste. Next, pour in noodles, and combine.

Pour into a greased baking dish, top with additional sharp cheddar cheese, and bake for 15 minutes, or until cheese is completely melted.

Shrimp Pasta with Parmesan Cream Sauce

Say what?

A RECIPE??!?!

I know... It's been a while... a long while, and I have a perfectly good explanation for it... but you'll have to find out on another day, another post. Let's just say it's been a crazy, yet exciting summer! I'd be telling you the truth if I said we had been in five states over the past two months, and let's just face it... I have trouble keeping up. I always say, know you're strengths and weaknesses, but more on that later!

Shrimp Pasta with Parmesan Cream Sauce!

My wife and I ate with her grandmother at an italian restaurant in Mississippi called Amerigo. They also have locations in Tennessee as well. While there, I ate the Seafood Pasta with Parmesan Cream Sauce! It was the best pasta I think I had ever eaten! In a bed of angel hair pasta, they smothered it in creamy parmesan sauce, and shrimp! Is it weird it's 8:30 a.m., and just writing this is making me crave it?

From that moment forward, I knew I had to recreate it at home. And I was surprised at how simple it was. Anyone can do this, and my mom is in town visiting, so I thought it would be the perfect time.

Let's get started. Run water into a pot about half way full, turn your burner on high, drop in a big pinch of salt, and bring to a boil. Pour in 8 ounces of angel hair pasta, and cook for 4-5 minutes. (TIP: If your pasta finishes cooking before you finish the cream sauce and shrimp, turn burner off, and leave sitting in water so it won't dry out and get gummy).

Meanwhile, let's grate two cups of parmesan cheese. The good stuff. FRESH. None of that packaged stuff that is in a plastic container. But a wedge, and grate it! You can do it!

Set the parmesan cheese aside, and get out the butter, and the cream. Melt a stick of butter in a saucepan. After the butter is completely melted, pour in one cup of heavy cream. Now we're talking.

Next, add half of your grated parmesan into the saucepan, and melt completely. At this point, leave the cream sauce on low, stirring occasionally. You can also add salt and pepper to taste, although the parmesan cheese adds mostly all the seasoning you need.

While your cream sauce infuses and becomes the best thing you've ever had, drizzle two tablespoons of olive oil into a separate saucepan with a lid.

Now, shrimp is a little tricky if you don't know what you're doing. If you don't watch out, your shrimp will turn into a rubber tire. Shrimp takes only a few minutes to cook. 3-5 Max. I always start cooking my shrimp in an uncovered saucepan for about a minute, until they begin to change color, and then flip them, and cover with a lid. Cook about 2-3 more minutes, checking often until they are no longer transparent. Once they are a pinkish white color, they are done. Turn your burner off, and set them aside.

Now, let's bring it all together. Pour your pasta into the cream sauce mixture, and boom... You're done. You can also add the shrimp if you'd like, but I served mine on top of the pasta.

I suggest you serve this up with some homemade garlic bread. Just an idea.

To serve, pour pasta and cream sauce mixture into a bowl, top with shrimp, grated parmesan cheese, and fresh parsley.

I hope you like it!


Shrimp Pasta with Parmesan Cream Sauce

8 ounces angel hair pasta
1 stick of butter
1 cup of heavy cream
2 cups of freshly grated parmesan cheese
1 pound shrimp
3 tablespoons fresh parsley
salt and pepper, to taste

Cook Pasta according to directions on package.

Next, in a saucepan, melt the butter. Then, add the cream. Place half of your grated parmesan cheese into the sauce mixture. Meanwhile, prepare your shrimp in a separate saucepan or skillet.

After your pasta is cooked, drain, and place into saucepan with cream sauce.

Serve with shrimp, additional parmesan cheese, and fresh parsley sprinkled on top.

(Obviously, there are several variations to this recipe. Instead of cooking shrimp separately, you could just add it to the mixture. It would also be great with chicken, or as a vegetarian dish as well).

!00 Years Young

Today would've been Julia Child's 100th Birthday, and I think, as a food blogger, that it's important to take a moment, and honor the woman that changed cooking in America forever!

Julia Child is truly a legend. After all these years, no one can match her.

Happy Birthday, Julia!