Left-Over Mac and Cheese

OK so I know, I have left you alone for two whole weeks! I do apologize but in my defense Hubby and I have been super busy with the holiday season traveling, and working on some top super secret stuff. Don't worry you will know all soon enough! I will prove to you in my next post how we have been so busy to. We have been one crafty little family, even little Ollie is helping out too!

So another reason why I have not posted at all this week, is I have been sick. Hubby was out of town for work and I was trying hard not to cough up a lung. But I am feeling 85.6784% better now. Hopefully by Sunday I will be 100%. Just so glad this didn't happen while traveling to visit family for Christmas.

So all week I have had no appetite what so ever! I come home, barely have energy to cook ramen. Since Hubby was gone, Ollie tried his hardest to take care of mom, but he doesn't have thumbs so it's kind of hard. So finally last night when I was feeling better, I wanted to make something comforting, delish, and using stuff in my house without having to go to the store! (Do you blame me? I already had my PJ's on.) So I decided to make Mac &Cheese with my left overs.

So I pillaged my fridge and pulled out left over green peas, a couple of mushrooms, cherry tomatoes, and chicken. I really wanted bacon, but I was out and again the mission was for me not to go to the store. You can use any kind of cheese you have or desire, I have done a Gouda mac and cheese before. So I pulled out the Mexican mix cheese I had and some Velveeta.

Now let me tell you my brief opinion of Velveeta. You can ask any of my friends, I am not a huge fan of American cheese unless it is from Subway or in a grilled cheese. Those are two of my very few exceptions. I am also not a fan of Velveeta. Give me a good mozzarella or provolone, how about Cheddar, who does not like Cheddar? But in Hubby's opinion, it's what qualifies you to be an American and has to be in Mac &Cheese no matter what or it is not cheesy enough. So if I expect him to eat my home made mac & cheese, it has to have Velveeta in it. You have to pick your battles right?

So let's get started. I chopped up one whole chicken breast and started it to saute in some oil. While that started, I started my pasta to boil.

When the chicken was getting close to being cooked through, I added my chopped mushrooms, peas, and quartered cherry tomatoes to the saute pan. Cook till it is desired texture and chicken is thoroughly cooked.

Now when your pasta is cooked and drained, add your chicken saute to the same pot as the pasta. You do not want it to cool, it is very important. Thoroughly mix together.

Now as in most things I do, this is not scientific. I added one part Velveeta and one part Mexican cheese mix. (About 2 oz. for the amount I used, but you might need more if you make a bigger pot.) Now work those upper arms and stir constantly still all your cheese clumps are gone. I also add a little milk to help with the creaminess. If you feel like you need more cheese (who doesn't like cheese?) then add more of your favorite, clearly I did not add more Velveeta.

So keep on stirring, you think you are done, but that Velveeta is a tricky beast and tends to hide in the depths of the pot.

Your ending mixture should look some like this. If your mac is too stiff, then add a smidgen more milk till you get the desired cream texture.

Sprinkle a little pepper and salt, yumm

Multi bene! Your left over mac & cheese is done. What would you add to your left over Mac & Cheese? And remember Live, Laugh, and Love!