Buffalo Mac and Cheese

Mac and cheese is one of those foods that never go out of style. There are hundreds of recipes where people are trying to reinvent this classic dish and make it more flavorful, more unexpected, and just ,well, more.  Now I’m all for trashing up mac and cheese with bacon, veggies, and even pumpkin, but sometimes the classic version is the best.

This recipe is easier than most traditional mac and cheese recipes because you don’t have to worry about making a roux.  Not that that is extraordinarily difficult, but it is another step that requires more time and more ingredients.  Normally I would make this recipe with Colby and Monterey Jack cheese, but I got to see my family for fall break and we stopped in Wisconsin on the way back to Purdue.  We stopped at this awesome cheese shop with dozens of cheeses, all of which you could sample.  We walked away with a sample bag, cheese fudge (it’s not as weird as it sounds, I promise!), and Buffalo Jack.  I couldn’t let a perfectly good block of delicious cheese go to waste, thus bringing about the desire to make mac and cheese. 

This is a recipe that my mom makes at home all the time.  So not only is it easy and delicious, it also brings back many good memories of being home.

Ingredients: Serves 8

1 lb. macaroni noodles, or any small shaped noodle of your choosing.  I decided to use Radiatore.

8 oz. sour cream

16 oz. cottage cheese

1 egg

2 c shredded cheese.  I used Buffalo Jack, but a blend of Colby, Monterey Jack, and Cheddar would be delicious.

Note: I got those cute little cottage cheese cups from a lovely place called “On-the-go.” On-the-Go is a to-go dining option we have here on campus, and they have a wide variety of snacks, cereal, entrees, and drinks.  The M&M’s and Reese’s from this recipe came from On-the-Go.

Aren't these noodles a fun shape?

What you do:

Bring a pot of salted water to a boil and cook the pasta according to the package’s instructions. The pasta should be al dente, or soft, but slightly firm.  Go ahead and test a noodle or two to make sure it’s done to your liking.  Note: it’s true what they say.  A watched pot never boils.  So bring a book.  Bring some homework.  Eat some chocolate.  Whatever it takes to pass the time.

When it is finished cooking, drain the pasta in a colander and rinse it with cold water.  Dump the pasta into a large mixing bowl and add the remaining ingredients. 

If you use block cheese like I did, then you'll need to grate it yourself.  Thankfully, my dorm's kitchenette had a cheese grater.  Although freshly grated cheese is wonderful, I can't promise you'll have access to a cheese  grater if you live in a dorm. Buying a bag of shredded cheese just in case is probably a good idea.

Place into a large microwavable container and microwave on medium power for 10-11 minutes, or until warmed all the way through.  You can also bake it in a 375° oven for 25-20 minutes, or until the top is golden brown.

Candy Corn Mix

It’s finally fall.  Or should I say winter?  Lately it’s been 40 degrees and raining, and we could possible get snow later this week!  Since when is October considered winter?  In Arizona, October is still 80 degrees and sunny.  I just want things to slow down so I can enjoy the beautiful leaves, the fresh apples, and pumpkin spice lattes, you know? 

Anyways, here's a snack mix to help capture the flavors of fall before it slips through our fingers all too fast. 

Here’s what I used:

1 22 oz. bag of candy corn, pumpkins, or mixture of the two

2 c crushed pretzels

1 c salted peanuts

2 packages of m&m’s

1 package of Reese’s cups

1 c raisins, optional

Mix everything together in one big bowl.  If you feel like you need more of less of one ingredient, go for it! I trust your judgment.  

 I love this snack mix because it's a perfect balance of salty and sweet.  Feel free to change it up to fit your own personal preferences!  I would highly recommend adding caramel corn.

I hope fall is lasting longer where you live!