Let me talk to you about macaroni and cheese. This is a very beloved food to me because, well, its mac and cheese! Who doesn’t adore the warm cheesy goodness? It is the essence of childhood and yet everyone enjoys a big bowl of macaroni and cheese, no matter what age they might be. Many college students, myself included, lived off of this delectable staple while studying or after a long night out with friends. I was the connoisseur of macaroni and cheese making back in my college day. When I was growing up I ate tons of pasta, but nothing got me more excited then hearing that mac and cheese was for dinner. Hallelujah!

As delicious as the blue box macaroni and cheese is, I always added in an extra ingredient, ya know, to make it more…well rounded (or that’s what I liked to tell myself!). Judge all you want, but the best way to eat mac and cheese is with sliced hot dog, Hebrew National hot dog to be specific. As gross as that sounds, I love it and I think I always will. This is probably going to ruin all of my culinary credibility, but I even top it off with a little ketchup. Yup. Ketchup. Chris taught me that one. I don’t go all crazy like he does, but I do like to have a few squirts of the red stuff on top of everything. I know what you’re thinking… not only is this unhealthy, but it’s child’s food! Hey, I know secretly everyone has some quirky dish that they enjoy, this is mine.

Obviously I can’t go through my whole life eating mac and cheese with hot dog, so I decided to create my own. I would like to think my new take on this classic is a little healthier because I throw in some meat and vegetables. Some of you may think this is a daunting task. You make like that you only have to add butter, milk, and a package of powdered cheese to get the perfect mac and cheese. Well me too, especially on rainy days, but I do promise this is not your mommas mac and cheese… its way better!

My grown up take on this childhood classic gets a serious twist. I added a few veggies to my mac and cheese and I substituted chorizo for hot dog, to spice it up. The flavor combination was on point, as Guy Fieri would say, and really addictive. What I love about this recipe is that it is so flexible! I know I say that about a lot of recipes, but it’s true! This mac and cheese was inspired by Mexican flavors but you could create your favorite mac and cheese with whatever you have in your fridge. Or if you prefer your mac and cheese the pure and simple way, you won’t be disappointed with the cheese sauce. It is creamy, cheesy, and super delicious. Either way you make it, it will turn out fantastic!

Let me talk to you about macaroni and cheese. This is a very beloved food to me because, well, its mac and cheese! Who doesn’t adore the warm cheesy goodness? It is the essence of childhood and yet everyone enjoys a big bowl of macaroni and cheese, no matter what age they might be. Many college students, myself included, lived off of this delectable staple while studying or after a long night out with friends. I was the connoisseur of macaroni and cheese making back in my college day. When I was growing up I ate tons of pasta, but nothing got me more excited then hearing that mac and cheese was for dinner. Hallelujah!

As delicious as the blue box macaroni and cheese is, I always added in an extra ingredient, ya know, to make it more…well rounded (or that’s what I liked to tell myself!). Judge all you want, but the best way to eat mac and cheese is with sliced hot dog, Hebrew National hot dog to be specific. As gross as that sounds, I love it and I think I always will. This is probably going to ruin all of my culinary credibility, but I even top it off with a little ketchup. Yup. Ketchup. Chris taught me that one. I don’t go all crazy like he does, but I do like to have a few squirts of the red stuff on top of everything. I know what you’re thinking… not only is this unhealthy, but it’s child’s food! Hey, I know secretly everyone has some quirky dish that they enjoy, this is mine.

Obviously I can’t go through my whole life eating mac and cheese with hot dog, so I decided to create my own. I would like to think my new take on this classic is a little healthier because I throw in some meat and vegetables. Some of you may think this is a daunting task. You make like that you only have to add butter, milk, and a package of powdered cheese to get the perfect mac and cheese. Well me too, especially on rainy days, but I do promise this is not your mommas mac and cheese… its way better!

My grown up take on this childhood classic gets a serious twist. I added a few veggies to my mac and cheese and I substituted chorizo for hot dog, to spice it up. The flavor combination was on point, as Guy Fieri would say, and really addictive. What I love about this recipe is that it is so flexible! I know I say that about a lot of recipes, but it’s true! This mac and cheese was inspired by Mexican flavors but you could create your favorite mac and cheese with whatever you have in your fridge. Or if you prefer your mac and cheese the pure and simple way, you won’t be disappointed with the cheese sauce. It is creamy, cheesy, and super delicious. Either way you make it, it will turn out fantastic!

Let me talk to you about macaroni and cheese. This is a very beloved food to me because, well, its mac and cheese! Who doesn’t adore the warm cheesy goodness? It is the essence of childhood and yet everyone enjoys a big bowl of macaroni and cheese, no matter what age they might be. Many college students, myself included, lived off of this delectable staple while studying or after a long night out with friends. I was the connoisseur of macaroni and cheese making back in my college day. When I was growing up I ate tons of pasta, but nothing got me more excited then hearing that mac and cheese was for dinner. Hallelujah!

As delicious as the blue box macaroni and cheese is, I always added in an extra ingredient, ya know, to make it more…well rounded (or that’s what I liked to tell myself!). Judge all you want, but the best way to eat mac and cheese is with sliced hot dog, Hebrew National hot dog to be specific. As gross as that sounds, I love it and I think I always will. This is probably going to ruin all of my culinary credibility, but I even top it off with a little ketchup. Yup. Ketchup. Chris taught me that one. I don’t go all crazy like he does, but I do like to have a few squirts of the red stuff on top of everything. I know what you’re thinking… not only is this unhealthy, but it’s child’s food! Hey, I know secretly everyone has some quirky dish that they enjoy, this is mine.

Obviously I can’t go through my whole life eating mac and cheese with hot dog, so I decided to create my own. I would like to think my new take on this classic is a little healthier because I throw in some meat and vegetables. Some of you may think this is a daunting task. You make like that you only have to add butter, milk, and a package of powdered cheese to get the perfect mac and cheese. Well me too, especially on rainy days, but I do promise this is not your mommas mac and cheese… its way better!

My grown up take on this childhood classic gets a serious twist. I added a few veggies to my mac and cheese and I substituted chorizo for hot dog, to spice it up. The flavor combination was on point, as Guy Fieri would say, and really addictive. What I love about this recipe is that it is so flexible! I know I say that about a lot of recipes, but it’s true! This mac and cheese was inspired by Mexican flavors but you could create your favorite mac and cheese with whatever you have in your fridge. Or if you prefer your mac and cheese the pure and simple way, you won’t be disappointed with the cheese sauce. It is creamy, cheesy, and super delicious. Either way you make it, it will turn out fantastic!

Macaroni and Cheese
Serves 6-8

Ingredients

  • 1 box Elbow Macaroni
  • 1 whole Egg Beaten
  • ¼ cups (1/2 Stick Or 4 Tablespoons) Butter
  • ¼ cups All-purpose Flour
  • 2-½ cups Milk – 2% or Whole works best
  • 2 teaspoons (heaping) Dry Mustard, More If Desired
  • 1 ½ pounds of Cheese, Grated I like a mixture of sharp cheddar and Monterey Jack
  • 1 package of chorizo, sliced
  • 1 package of frozen corn
  • 1 can petite diced tomatoes, drained
  • 3 portabella mushroom caps, diced
  • 6 green onions, diced, green part only
  • ½ teaspoons Salt, More To Taste
  • ½ teaspoon Ground Black Pepper
  • ½ teaspoon of Cayenne

Directions:

  1. Bring water up to a boil in a large pot. Once boiling, salt the water and add a splash of olive oil. Cook macaroni until al dente. You want this a little undercooked because the macaroni will continue to cook when baked in the oven later.
  2. Slice and dice all of your veggies. In a sauté pan cook the chorizo and diced mushrooms together until the mushrooms are tender, then set aside.
  3. In a large pot, melt your butter. Once the butter is melted, sprinkle in the flour. Whisk together over medium-low heat. Cook mixture for a few minutes, whisking constantly. Don’t let the mixture get too dark!
  4. Pour in your milk, add the dry mustard, and whisk until smooth. Cook for five minutes until very thick. Reduce heat to low. Grab a bowl and crack open your egg. Whisk until fully combined.
  5. Take some of the white sauce and slowly pour it into the beaten egg, whisking constantly to avoid scrambling your eggs. Whisk together till smooth. Pour egg mixture into sauce, whisking constantly. Stir until smooth.
  6. Add in cheese and stir to melt.
  7. Add salt, pepper, and cayenne. Taste sauce and season to taste.
  8. Take the whole package of corn and pour it into the cheese sauce. Add in the drained, cooked macaroni and stir to combine. Then stir in the mushroom and chorizo mixture. Finally throw in your sliced green onion and drained diced tomatoes. Gently combine everything, stirring to ensure every piece is covered in the cheese sauce.
  9. Pour into a buttered baking dish, top with extra cheese, and bake for 20 to 25 minutes or until bubbly and golden on top.

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