Better Than Boxed Mac N' Cheese

I love carbs. I love cheese. So what could be better than Macaroni and Cheese, especially since my mom gave me about 20 lbs of elbow macaroni...the inspiration for last Thursdays house dinner.

Surprisingly, the last time I ate Macaroni, I was like 14. Let me say this, although a belief that Kraft Blue Box Cheesiest is ok when you are a kid, one day you grow up and realize that really, Velveeta is one of those weird man-made substances, like Plutonium or Crisco, that should not be tampered with. Processed cheese sucks.

So, im my quest to use all this elbow pasta, along with a really old can of evaporated milk, I figured homemade Macaroni and Cheese is the way to go. I didn't really look at a recipe, I just ran with what I had. Scary, considering I didn't even know how to cook with the evaporated milk, what it tastes like, or how old it actually is.

I started making a roux with butter, added the flour and then the milk. I added some real milk too, to help it thicken. The mix was this pale yellow-orange color, to my relief. It actually looked like cheese sauce even though there wasn't any cheese in it. C asked why it was orange, I lied and said that I put ground mustard it so she wouldn't freak out. Anyways, I added grated sharp cheddar cheese, only a little. Then mixed and poured over the pasta.

I resembled Velveeta in look and texture, but the taste surely beat the hell outta any boxed mac n cheese out there! SOOOO good. Served with a salad and will definitely make again, minus the evaporated milk.

Soupe Du Jour: Chicken Noodle

So, according to the brilliant weather-person this week, we were supposed to have cold weather. Like an idiot, I planned my Thursday menu around this...like the weatherman ever gets it right! But Chicken Noodle Soup it is.

For some reason, this soup always reminds of French food. Maybe it's because my inspiration for inventing this recipe actually came from one of Julia Child's cookbooks. She says that house soups originated from what people have on hand. Well Julia, this is what I got on hand...elbow macaroni (glamorous right?), lots and lots of carrots, canned chicken (YUM...not, about a shot of leftover wine, some stale bread, and some assorted fresh herbs.

I swear, it sounds silly, but I make THE BEST Chicken Noodle Soup ever. The secret, or actually many secrets, is that after I saute my mirepoix of leeks (sometimes onions), carrots, and celery, I add about a shot of champagne or white wine for sweetness. Then, for the stock, I actually use about half chicken and half beef. I find it adds a depth to soup that chicken just can not satisfy alone. To finish, I add about a tablespoon of sour cream that adds richness! SO GOOD. YES, you can get excited about soup.

Serve this with a grilled cheese sandwich (made with real sharp cheddar cheese, not that imitation crap) on a baguette and you have yourself a healthy, delicious, and childhood comforting food!