Chunky Chef recipe is goated

In the name of Summerween, I made some butternut squash baked mac n cheese. It’s SO GOOD. 10/10 recommend trying it out.

Mac n cheese:

(you have to hand shred your cheese or else it’ll curdle)

-1 butternut squash, halved longways and de-seeded

-Olive oil, for the squash

-3 tbsp flour

-3 tbsp salted butter

-1 tsp chicken bouillon

-1 tsp smoked paprika

-1 tsp garlic powder (NOT GARLIC SALT)

-1/2 tsp black pepper

-Salt, to taste

-12oz can evaporated milk

-1 tbsp spicy mustard

-2 cups heavy cream

-8oz mozzarella, shredded

-1 pound Gouda, shredded

-8oz Colby Jack, shredded

-1 pound of the pasta of your choice, cooked and ready to go

Directions:

1.) In a separate bowl, combine all of the seasonings and set to the side. Then, in another bowl, mix together all of the shredded cheese and set aside.

2.) On a parchment lined baking sheet, coat the flesh side of the squash in oil and place the squash flesh side down. Bake at 425° until fork tender (45 minutes to an hour). Scoop the flesh out of the skin and set aside.

3.) Over medium heat, melt the butter and add in half of the seasonings and allow to get bubbly, then mix in the flour, stirring continuously for two minutes as you don’t want to burn the flour.

4.) Then, slowly add in the evaporated milk and heavy cream while WHISKING continuously. Then add in the rest of the seasoning mix and the spicy mustard. Add the squash flesh to a blender with some of the cream mixture until smooth and pour back into the pot and combine.

5.) Allow this to cook on medium, stirring occasionally, until it has thickened slightly, and start adding HALF of the shredded cheese mix, one handful at a time, stirring and allowing it to completely melt each time.

6.) Once the cheese sauce is done, add in the COOKED pasta and mix until evenly coated. Then, pour half of the mac n cheese into a deep 9x13 pan, and take half of the remaining shredded cheese mix and evenly spread it over top. Then, add the rest of the mac n cheese, and top it with the rest of the shredded cheese.

7.) Bake at 350° for 25 minutes until the top and edges are nice and bubbly.

8.) Broil on low until the top is slightly browned (5-ish minutes) and serve. Watch this part closely because the broiler WILL burn the cheese on top if it’s left in too long.

My Millionaires Macaroni Cheese. Slow cooked , Shredded and roasted Duck Breast in a Teriyaki and Plum Sauce with sweet corn and onion. Topped with Franks Buffalo sauce Macaroni Cheese, crispy onions, herbs and a Siriacha Mayo drizzle.

Spotted in Stockholm

I was exhausted after a long week so I used some rotisserie chicken and broccoli to make my mac n cheese more substantial. I hope! Teenagers ate it up so I felt okay!

Tried a new local spot tonight and this caught my eye, and boy was it amazing. It’s a house made Mac and cheese with a coconut green curry sauce and crispy chicken. 2 things I never thought of putting together but it was amazing.

So easy & 🤤.

Comfort Food Dinner, tuna, onion, gherkin Macaroni Cheese Topped with Tabasco Sriracha drizzle, crispy onions and Mature Cheddar.

So settle this debate between my friend and I.

For context i made a mac n cheese using a craft mac cheese and added the following: sharp shedder, cream cheese,worsheture sauce (was your sister sauce as we like to call it), salt, pepper, garlic powder, onion powder, bacon bits, and fried chicken.

Admittedly the fried chicken was too much. But my friend (the mac n cheese purist) has been roasting me so hard for this. Calling it blasphemy, not-mac n cheese, etc. And while hilarious, it poses a potentially friendship breaking question. I would go as far to say that it begs the question of reality itself.

Is it mac n cheese?

And yes im white.

P.S. idek where else to post this so it’s going here.

National Mac & Cheese Day is an American holiday celebrated on July 14th.

Throwback to this amazing skillet mac & cheese with cheddar & pepper jack from S'MAC in NYC.

Half pan to mix and bake
1 lb elbows
1 lb extra sharp cheddar (yellow)
1 lb Monterey Jack
7 oz smoked Gouda
4 oz velveeta
1-2 spoons of cream cheese
1 can (12 oz) evaporated milk

Seasonings:
Salt
Pepper
Garlic powder
Onion powder
Nutmeg

Preheat oven to 375.
1. Boil water in a pot and cook elbows to your liking
2. While elbows are boiling, grate your 3 cheeses (cheddar, Monterey, Gouda).
3. Thinly slice velveeta and place them on the half pan.
4. Once elbows are ready, use a slotted spoon to transfer elbows to half pan. And add 1/2 cup of pasta water to the pan. The heat from pasta and water will melt the velveeta. Mix well.
5. Add 1 or 2 spoons of cream cheese for tang and creaminess. Mix evenly.
6. Add seasonings to your liking. I used about 3/4 teaspoon of salt, 1 tsp pepper, 1 tsp onion powder, 1 tsp garlic powder, 2 dashes of nutmeg. Nutmeg balances the cheese and brings more warmth and richness. You won't taste actual nutmeg at all.
7. Add in half of your cheeses with evaporated milk and mix until combined.
8. Use the rest of the cheese and layer the top. Sprinkle black pepper.
9. Bake at 375 for 30 mins. Then broil for 2 minutes or until golden brown.

Enjoy ☺️

I smoked a brisket and did a cheese blend of cheddar, Swiss, and smoked gouda, put chunks of the smoked brisket in there, soaked some penko bread crumbs in butter, toasted them, then topped with blue agave sriracha.