mac n' cheese Archives - My Inner Shakti

Weekend Recap – An Early Thanksgiving Feast

Do you know what I love most about Vishnu? Ok fine, maybe not the most but still…it’s high up on the list. He loves food as much as I do. He loves trying new restaurants, new cuisines, and the weird things I make every now and then. When it comes to food, we’re on the same page! I don’t know what I’d do if he was a picky eater or didn’t like to eat out and try new things. SO thankful for my Vishnu!

When I suggested that we celebrate Thanksgiving a little early this year (I’m in Atlanta this week!), Vishnu was totally on board. He even helped me put a menu together!

Saturday was the big day, and because I knew we’d be eating some rich foods, I decided to start the day with a run. I then headed to Target and Trader Joe’s to do some grocery shopping.

It was close to lunchtime when I got home and both Vishnu and I were getting hungry. Unfortunately, I was so focused on dinner that I forgot to think through what we would eat for lunch. After rummaging around the kitchen and coming up short, I asked Vishnu if he wanted to eat mac n’ cheese for lunch. This worked out perfectly because our dinner spread was quite the feast. Like Vishnu put it, we stretched out Thanksgiving and made it a day long event!

So lets talk about this mac n’ cheese! It was so unbelievably creamy and gooey. I used my Best Ever Mac n’ Cheese recipe as the base and made a few changes. I used whole milk instead of 2%, TJs gruyere and cheddar cheese blend instead of plain cheddar, and omitted the garlic altogether. I also didn’t bake it in the oven with breadcrumbs because I didn’t have any patience left for that step!

This is really a must make recipe if you love cheese and pasta. So so good!

We took a short break from eating and cooking to clean, pack, and watch TV (priorities!).

And then I was back in the kitchen!

Next on the list of things to make – corn muffins. These were easy because I used a box mix…Krusteaz I think. We like our corn bread/muffins on the sweeter side, and this mix definitely isn’t. I wish I had remembered to pick up the TJs corn bread mix…it’s our favorite.

While the muffins were in the oven, I started on the cranberry sauce using this Food Network recipe. There were a few changes of course! I used 3/4 cup raw sugar instead of 1 full cup, and I also added the juice of one lemon to the sauce. I could eat this stuff ALL THE TIME. It’s slightly sweet but more on the tart side and pretty much perfect on everything, especially corn bread!

With the cranberry sauce simmering away, I prepped dessert since it required some set up time in the freezer. Vishnu originally suggested chocolate mousse for dessert, and while that sounded delicious, I changed things up and decided to make Brittany’s chocolate coconut tarts. Both Vishnu and I love the coconut and chocolate combo, and I figured a simple ice cream like dessert would be a great way to end our meal. And it was, except we were so stuffed and could only finish 3/4 of one tart. I’m secretly hoping Vishnu forgets about the leftovers I put in the freezer so that I can have some when I get back! But this is another must try recipe if you’re a coconut lover…so easy to make!

Next came the stuffing. I followed this Real Simple recipe, swapping multigrain bread for white and omitting the olive oil and chestnuts. The end result was really delicious. The sweet apple was a nice surprise, and I liked how the multigrain bread stood up to the rest of the ingredients. This recipe is definitely a keeper!

I for sure thought Vishnu would want regular mashed potatoes this year, but he suggested a sweet potato mash instead. I found this super simple recipe and decided to go with it – only change made was using whole milk instead of heavy cream. Most mashed potato recipes suggest boiling the potato first and then mashing. This one was a one pot stovetop recipe, and I really appreciated not having to go through the extra step. And the potatoes were still just as creamy, buttery, and flavorful!

The final thing on my list was roasted asparagus – olive oil, salt, and pepper. Done!

Vishnu’s one big to do was a roasted chicken. Funny story about the chicken itself. I was secretly hoping TJs wouldn’t have a whole organic chicken because that would mean we could make something out of the chicken breasts at home. Well, they had lots of chickens. As I stood in the poultry section, I didn’t have a hard time picking the one I wanted, but I didn’t know how I was going to get the chicken in to my cart. I literally had a physically reaction when I thought about picking it up myself and almost asked the customer next to me for help. But that was borderline crazy so I decided against it. I then closed my eyes, took a deep breath, and picked up the chicken by it’s legs and gently tossed it in my cart. And then I almost cried! I’m not against Vishnu (or anyone) eating meat, but Food Inc. definitely came back to me as I stood in front of all those chickens.

Anyways, Vishnu used his mom’s recipe to prep and roast the chicken. He mixed leftover fresh thyme and sage with butter and smeared it all over the chicken along with liberal amounts of salt and pepper. He then roasted the chicken at 375 degrees for 1.5 hours. He said it was perfectly moist and juicy on the inside…I’ll take his word for it!

Our food babies and subsequent food comas forced us to go to bed early, which wasn’t a bad thing since I had an early flight to catch.

All in all, Thanksgiving 2015 was a huge success! And because of my forethought, Vishnu now has a week of delicious dinners ahead of him. Lucky guy!

What’s on your Thanksgiving menu (if you’re celebrating this week)?

Creamy Butternut Squash Mac n’ Cheese with Sautéed Mushrooms

written by Parita 8 Comments

Cheese + pasta. One of life’s ultimate combinations. You may not think so right now but adding butternut squash to the mix takes mac n’ cheese to a whole new level. This is one of those don’t knock it until you try it moments. Trust me!

Now, when it comes to my homemade mac n’ cheese recipe, I have always opted for sharp cheddar cheese. But this time I went in a different direction by using Fontina…and nutritional yeast. Again, you have to trust me on this. The sweetness of the butternut squash pairs so well with the creaminess of the Fontina. And the nutritional yeast? Well, that was added for extra nutty flavor.

I researched and looked at 10 different recipes (this one being the main catalyst) before deciding to put my own creative spin on the dish. Both Vishnu and I really love my original recipe, so I definitely wanted to keep elements of that in whatever it was that I made.

With that being said, I present to you my version of creamy butternut squash mac n’ cheese with sautéed mushrooms. Put another way, a delicious way to incorporate pasta, cheese, and veggies into one complete meal. You’re very welcome!

Creamy Butternut Squash Mac n’ Cheese with Sautéed Mushrooms
Serves 6-8

16 ounces uncooked pasta
7 cups butternut squash, peeled and cubed
1 tablespoon + 2 teaspoons olive oil
1 teaspoon salt
1/2 teaspoon black pepper
1 1/2 cups water
1 1/2 cups unsweetened almond milk
1 tablespoon spicy brown mustard
1/2 teaspoon cayenne pepper
2 heaping tablespoons nutritional yeast
1 1/2 cups Fontina cheese
10 ounces sliced portabella mushrooms
salt + pepper to taste

Prepare pasta according to package directions.

Heat a large pan over medium-high heat and add 1 tablespoon olive oil, salt, pepper and butternut squash. Mix well and then add water. Cover pan and turn the heat down to medium-low. Cook for 20-25 minutes, stirring occassionally. You know the squash is ready when it can be mashed easily with a fork.

Transfer squash mixture to a high speed blender or food processor and puree. Add the pureed squash and almond milk to pan (over low heat), mixing until incorporated. Add mustard, cayenne pepper and nutritional yeast. Add the cheese and stir until combined. Taste and season with more salt and pepper as needed.

Heat a separate pan over medium-low heat. Add 2 teaspoons of olive oil. Add mushrooms and cook for 5-7 minutes (until mushrooms are tender).

To bring everything together, mix sauce with pasta and then add mushrooms. Gently combine all three elements. Plate and serve!

* * * * *

Vishnu and I love our mac n’ cheese extra creamy. If you’re like us, this is for you. Every single piece of pasta was covered in sauce. Basically, it was mmm mmm mmm!

And on a completely different note, I AM SO EXCITED because I AM FLYING HOME (to Atlanta) tonight for a family wedding. Always a good time! And the best part is that Vishnu will be joining me on Friday. Woot woot! Can’t wait to see my parents, sister, and extended fam!

What’s your favorite type of cheese? Goat Gouda is my current favorite, but let’s be honest, I’m an equal opportunity person when it comes to cheese. 🙂

The Best Mac n’ Cheese EVER

written by Parita 6 Comments

First and foremost, I apologize for not posting this recipe before Thanksgiving. Whoops! Better late than never, right?

My mom shared this recipe with me 10ish years ago, and I’ve been making it ever since. It’s everything mac n’ cheese should be – thick, creamy, cheesy, spicy, and most importantly, comforting!

There’s nothing healthy about it, but in my opinion, when you only make a dish once or twice a year, who the hell cares! So if you do decide to make this, serve yourself a huge bowl and eat with zero regrets. Because that’s how mac n’ cheese should be enjoyed!

The Best Mac n’ Cheese EVER
Serves 10-14

16 ounce package of elbow macaroni
6 tablespoons butter, divided
3 cloves garlic, minced
3 tablespoons of all-purpose flour
2 cups 2% milk
1 package (8 ounces) Neufchatel cream cheese
2 cups sharp cheddar cheese, shredded
2 teaspoons spicy brown mustard
2 teaspoons hot sauce (Sriracha works really well!)
½ teaspoon cayenne pepper
salt & pepper to taste
1 cup panko breadcrumbs

1. Preheat oven to 400 degrees.
2. Cook macaroni according to package directions.
3. Melt 4 tablespoons of butter in a large saucepan.
4. Add garlic and cook until garlic is light brown in color.
5. Stir in flour and cook for 2-3 minutes.
6. Gradually whisk in milk and cook for another 3-5 minutes.
7. Add cream cheese, cheddar cheese, mustard, hot sauce, cayenne pepper, and salt & pepper. Stir until smooth and creamy.
8. Drain macaroni (when ready) and add to sauce to coat.
9. Transfer mac n’ cheese to a greased baking dish.1
10. Melt remaining 2 tablespoons of butter and stir in breadcrumbs.
11. Evenly top mac n’ cheese with breadcrumb mixture.
12. Bake for 20 minutes.

NOTE: This dish is best served right out of the oven, so try to time everything accordingly!

What’s your ultimate favorite comfort food? I have two – mac n’ cheese and chocolate chip cookies.

Red Curry Mac n’ Cheese

written by Parita Leave a Comment

The first thing people learn upon meeting me is that I LOVE LOVE LOVE chocolate. Should I say it again? LOVE!!! Something that people who stick around learn is that I also LOVE LOVE LOVE cheese. I have an unhealthy obsession with these two things that I’m working on. Hey, we all have our vices, right!?

I got home from work today and stared at the contents of my pantry and refrigerator hoping for a brilliant idea to hit me upside the head. And today it did! As soon as I saw the cheese and red curry paste in my fridge and the pasta in my pantry, I knew exactly what I wanted to make for dinner – Red Curry Mac n’ Cheese!

In college, I used to make a very unhealthy mac n’ cheese filled with cream cheese and full fat cheddar cheese. So bad but so good! After making it a couple of times, I got the hang of the basics…rue –> cheese sauce. The first time I tried healthifying the full fat version it turned out to be a fail. But I think I have it down pat now. Smile This version is healthier but it still contains cheese, people! I guess I’d call it semi-healthy!

The red curry adds a very unique flavor and contrast to the sharp cheddar. This dish is rich and creamy…everything I look for in my mac n’ cheese! And honestly, I was a bit surprised at how good this came out! Don’t you love it when that happens?!

Let’s get to it…

Red Curry Mac n’ Cheese
Yields 3-4 servings

1 1/2 cups cooked whole wheat elbow pasta
1 tablespoon olive oil
2 tablespoon Earth Balance, divided
2 tablespoons all purpose flour
2 teaspoons red curry paste
1 cup milk (I used skim)
1 (overflowing) cup 2% sharp cheddar cheese
salt to taste
a few dashes of paprika and garlic powder
small handful of breadcrumbs

Melt olive oil and 1 tablespoon Earth Balance in a medium pot. Add in flour and whisk until combined into a thick paste. Allow the flour paste to cook until it starts to turn brown (be careful to see that it doesn’t burn). Add red curry paste and mix until combined. Add milk and whisk until the flour paste melts into the milk (may take a few minutes). When the milk starts to bubble, add cheese and whisk until combined. Add salt, paprika, and garlic powder and stir until combined. Add cooked pasta to sauce and mix well. Pour pasta into a small glass dish. Melt remaining 1 tablespoon Earth Balance in the microwave for 10 seconds. Toss breadcrumbs in melted EB and sprinkle over mac n’ cheese. Place the pan under the broiler for a few minutes until the top starts to turn brown. Remove from broiler and devour!!!

I can’t say it enough…this was SOOO good (and SO easy)! I have enough leftovers to last me three more meals…YIPPEE!!!!