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!

Yummy Spaghetti Carbonara

Ok before you run for the hills because you think Spaghetti Carbonara is to difficult and you should only eat it when you go eat out. Trust me it's not. It's a very very very simple pasta dish. A true Carbonara is just pasta, bacon, eggs, and cheese. There are some variations here and there, you will see a slight variation or two in mine also. It's quick, simple, and Del-i-cious!

Before we get started, just to let you know a few things. As always I tell you to make this recipe your own. I had to improvise what I normally use. In the ingredient list I will tell you I use peas, but last night, where I thought we had peas, alas we apparently ate them all. So we substituted spinach with it. Last time I made this dish I had pork chops on the side, but Hubby requested chicken in the dish. Just another great example of making this dish your own!

Ok your grocery list:

• Spaghetti
• 2 Eggs
• Parmesan
• Bacon (sliced or cubed)
• Peas
• Olive Oil

See simple so far right? Ok start with cooking your spaghetti. Now while you have your water boiling and the pasta is cooking, start on the bacon.

Boiling the spaghetti

Before we go on, just to let you know I LOVE bacon. Can't get enough of it. And before you ask, yes I have tried chocolate covered bacon. It was ok, the place we got it from served us more a sliver of bacon drowned in chocolate. Maybe again, but I am not going to rush to be the first in line. But Bacon for breakfast, ahh it's heaven. lol.

So get your bacon, I used about 6-8 half strips. Took the stack and make sliced is and started cooking it in a large sauce pan. Yes a large sauce pan, use the biggest one you have. Your dish will start and end here, so get a biggin'.

Yummy, yummy, yummy bacon

For us after the bacon was close, then we added the chopped chicken. ( We made a whole chicken over the weekend, so e just used cooked chicken meat. If you are using raw, then add it in with the bacon in the beginning)

Bacon with the chicken

Then after the bacon is cooked, we added our spinach. For you add the peas. Just use your imagination and pretend that my chopped spinach is peas. As that sautes, put it on low heat and check on your pasta. If your pasta is done, drain it, and reserve about half a cup of pasta water. Then add the pasta to the pan. Let it soak up all that bacon flavor, yummmmm.

*Jedi Wave* This dish has peas in it

As that is mixed up, in a separate bowl, add 1/2 cup to 1 cup of Parmesan and mix thoroughly with 2 eggs. Make sure that there are no lumps. Once it is mixed up, add it to the pasta in the pan.

Get rid of all the clumps

Adding the two eggs

This should be your final result

Mix it all together! *Note: I accidentally made to much pasta* Now remember, keep it on low and you don't want to cook for too long. Just a few minutes, because you don't want the cheese and egg to become Ala scramble cheese eggs amongst the pasta. If you think it is stiff, then add a little pasta water, little by little, to loosen it up.

YUMMMYYYYY!

Voila! Multi Bene! You have yourself a simple quick pasta dish, all under thirty minutes! Now sprinkle some more parm, get a glass of vino, and let the special person/family/friend tell you how much of an amazing cook you are. Live, Laugh, and Love! Enjoy!