It’s a little Cheesy

This weekend has FLOWN by mainly because we have spent most of our time celebrating this little guy’s THIRD birthday! The big winner in the gift department was his Aunt and Uncle who got him his very own BIG WHEEL already accessorized with stickers and a light on the back!

He is also excited because it looks like there WILL be some NHL hockey this year after all!! This news is making me happy, I have no idea what people watch on TV in the winter. I have been at a complete loss for quality programming with out hockey games on. And I know most of my Canadian readers are SUPER excited as I watched my twitter feed (@cusecomm) blow up today with excitement, my own included!

I’ve been teasing about my chef-ing and many of you asked the recipe for my cream sauce. Please note the photo below is NOT my sauce but it’s much prettier than the ones I took

Lighten up Mac and Cheese

As a kid I LOVED homemade mac and cheese, it’s not the healthiest food out there. But it is COMFORT food at it’s finest. Pasta, cheese and crusty top it is the ultimate cheat food. But my mom never really made her own. As an adult I rekindled my love for the food and have been on a quest to create it perfectly.

Last week I was just having some fun in the kitchen while making dinner for a local family and created an amazing creamy cheesy roux that led to a stellar mac and cheese.

I’m not sure that roux is the right word for this creation but I’m calling it “Cheesy Roux”

Cheesy Roux

Ingredients:

2 cups mozzarella Cheese
1 cup parmesan Cheese
1/2 cup heavy cream
1/4 chopped onion
4 tablespoon Butter (divided into tablespoons)
2 tablespoons flour
2 cloves garlic
1 tablespoon Dijon mustard
salt
pepper

Directions:

In a Large Sauce pan melt 2 tablespoons of butter, saute onions and garlic until clear.
Add the flour and mustard slowly while whisking the mixture together.
Once mixed add in milk and remaining butter keep whisking
Slowly add the cheese to the mixture over medium heat..you may want to turn it down so it doesn’t burn.
As the cheese melts keep mixing. Once all the cheese has melted pour over pasta and serve.

I love this recipe and it had created many a fool-proof dinner. If you like a little heat add a few dashes of hot sauce to the mix. This recipe is really flexible and can create many meals!

Add chicken for a creamy alfredo dinner.
Add Shrimp for a scampi/cheesy taste. (increase the amount of garlic to taste)
Place the pasta mix in a pan, top with Ritz crackers, cover and bake for 20 minutes for delicious Mac & Cheese (you can swap out mozzarella cheese for sharp cheese)

I’m telling you this recipe is a must keep as it creates MANY other dishes. In the Above photo I added roasted tomatoes and chicken for cheesy Tuscan chicken dinner.

If you wish you can lighten this recipe up with lighten ingredients but I like the HIGH test since the fat content is what makes the sauce so creamy.

*****

I’m going to attempt to get in a 5 miler OUTSIDE today! It warmed up to 40 degrees and that is code for get your butt outside and run I’m also attempting some actual family meal planning today. Enjoy your Funday Sunday.

Question of the Day: What is your favorite cheat food?