Easy Stovetop Mac and Cheese

I had a block of cheese in my fridge for a while, but I was waiting for my sisters to come home. Otherwise, I would not have been able to eat all of the mac and cheese by myself. This recipe is super easy--you cook it all on the stove and took about 15 minutes to make. From foodnetwork.com

1/2 pound pasta
4 tablespoons butter (I didn't add the butter but it turned out okay)
2 eggs
6 ounces evaporated milk
1/2 teaspoon hot sauce
1 teaspoon kosher salt
black pepper to taste
3/4 teaspoon dry mustard
10 ounces shredded cheddar cheese

1. Boil and cook your pasta. Drain the pasta, then put it back in the pot. Add the butter, and stir around until melted.

2. While the water is heating and the pasta is boiling, whisk the eggs, evaporated milk, hot sauce, salt, pepper, and mustard.




3. Shred your cheese if it wasn't already shredded.


4. After you've drained the pasta and added the butter, pour the milk mixture into the pasta. Stir for about a minute over low heat.


5. Add your cheese and continue to stir until it's all creamy.




I love cheese!

Chicken Tikka Masala

Hey guys! Oops...my creativity has been waning. I haven't posted anything in a while because I haven't cooked anything worthwhile to post. The other day I was looking at recipes online and came across chicken tikka masala. I really liked eating it the few times that I've had it at India Cook House. I decided to try it out because I almost had all of the spices in my pantry already, and I've never tried making Indian food before. I'll need your expert opinion on the finished product, guys. Here goes...this recipe is from http://thepioneerwoman.com/cooking/.

Chicken Tikka Masala:

3 or 4 chicken breasts

1/2 cup plain yogurt

1 1/2 cups heavy cream

2 tablespoons butter

28 ounces crushed tomatoes

1 large onion, sliced or diced

5 cloves garlic, minced

1"x3" strip ginger, pureed

Cumin

Coriander

3 tablespoons garam masala spice

Cilantro, chili optional

Garam masala spice:

1 tablespoon coriander; ground

1 tablespoon cumin; ground

1 tablespoon ground black pepper

1 tablespoon cayenne pepper; ground

1 tablespoon fennel seeds; ground

1 tablespoon ginger; ground

1 tablespoon cardamom; ground

1 tablespoon nutmeg; ground

1 teaspoon cloves; ground

1. Set your oven to broil. Sprinkle salt, cumin and coriander over the chicken breasts. Slather on the yogurt.



2. Broil the chicken for about 8 minutes on each side, or until they are starting to char. I have to say, the chicken tasted really good just by itself! I've never used coriander before, but I like it. It has a sharp, almost citrus smell to it. I'm not really sure how to describe it, haha. Anyway when the chicken is a bit cooler, dice into little pieces.

3. Melt the butter in a pot and brown your onions.

4. Add the minced garlic and processed ginger. I didn't have ginger at home so I didn't add any.

5. Add the garam masala spice and chili. Stir for a few seconds, then add the tomatoes. Simmer for a few minutes.

6. Add the cream. I love the color it makes. Adjust your spices if you need them, and add your chicken into the mix.


I think I added too much cream when I free-poured it into the pot. Haha, that makes me think of making cappuccinos--free-pour.