Is there anyone who DOESN’T love a gooey, creamy, cheesy bowl of Mac n Cheese?? It’s delicious and the flavor combinations are endless….the version in the photo has some bacon, because duh….and broccoli, because this is one of the ways I get veggies into my hubster’s diet, and it was sooo scrumdiddle that he went back for seconds! Below is the recipe for the basic version, but sub in whatever ingredients your heart desires. For mine, I subbed in spaghetti squash but used the same cheese sauce, as it contains no flour. Go Mac Crazy!
Ingredients:
3 c. par-cooked pasta of choice….I used shells this time, but I’ve used all different kinds
1 lb. diced and rendered bacon
1 c. diced Velveeta…..don’t hate :)
2 1/2 c. shredded extra sharp cheddar (1/2 c. reserved for topping)
1 c. shredded Colby Jack
1/2 c. grated Parmesan
1.5 c. heavy cream
1/2 c. sour cream
S & P to taste
2 cloves garlic, peeled and minced finely
Instructions:
Step 1—Preheat oven to 375. In a large bowl, toss par-cooked pasta with parmesan and Colby Jack cheeses.
Step 2—In a medium stockpot over med-low heat, add heavy cream and garlic. Allow to low simmer for about 5-7 minutes. Stir in Velveeta and sour cream and allow to melt into sauce, whisking to incorporate. Repeat with cheddar. Season according to taste with salt and pepper.
Step 3—Pour cheese sauce over pasta and cheese mixture. Add bacon and stir well to mix.
Step 4— Slap Mac mix in a nonstick 9x9 baking dish, top with reserved cheddar, and toss into the oven for about 30 minutes, or until melty, bubbly, golden and delicious!
All you REALLY need is a nice side salad and dinner is ready…….but I’m extra AF sometimes, so I made Traeger-ized Apricot BBQ chicken as well. Recipe is included below photo of my bombdiggity Low Carb version using spaghetti squash instead of noods.
Sweet and Smoky Apricot BBQ Chicken
1 whole chicken, broken down into quarters
1 c. Apricot Preserves
1 c. favorite BBQ sauce
2 TBSP Crystal hot sauce
Favorite BBQ rub (I used Deez Nuts Honey Pecan BBQ Rub)
S&P
Step 1—Coat your chicken well with your rub, as well as salt and pepper. Place on a baking sheet, cover with wrap, and into fridge for at least a couple hours to get all booyatastic.
Step 2—Get your Traeger set at 225 with Super Smoke on. Once grill is preheated, place chicken onto grill. Cook for 2.5-3 hours or until chicken temps at 165 internally.
Step 2.5—WHILE CHICKEN COOKS: In a small saucepan over low heat, combine apricot preserves, BBQ sauce, and 2 TBSP Crystal hot sauce. Heat and stir to mix. Brush onto chicken a few times while cooking to glaze.