Homemade Mac and Cheese

Pasta? Good.  Cheese? Good.  Together? Delicious.

I was looking for an easy-ish recipe to make some lunches for the week and stumbled across this one at Allrecipes.com

The original recipe seemed a little too bland, so I added some of my own ideas to kick it up a notch and bring it to flavour town (apparently I’ve been watching too much Guy Fieri lately…)

Anywho, here’s the recipe –

What you’ll need:

  • 1 package of elbow macaroni
  • 2 1/4 cups of shredded sharp cheddar (put 1/4 cup to the side for topping)
  • 1/2 cup of fresh parmesan, shredded
  • 2 1/2 cups of skim milk
  • 2 1/2 tbsp of flour
  • 1/4 cup of unsalted butter
  • 1/2 cup sour cream
  • 1 tsp of yellow mustard
  • 1/2 tsp of sea salt
  • 1/2 tsp fresh black pepper
  • 1/2 tsp garlic powder
  • 1/2 tsp paprika
  • 2-3 drops of hot sauce (or as much as you’d like)


  • Cook macaroni according to the package directions to al dente. Drain and put to the side.
  • In a saucepan, melt butter over medium heat. Stir in enough flour to make a roux. Add milk to roux slowly, stirring constantly. (there are no pictures of the roux, as I was stirring constantly… )
  • Stir in sour cream and cheeses, and cook over low heat until cheese is melted and the sauce is a little thick. Add hot sauce, mustard, salt/pepper/garlic and paprika.
  • Put drained macaroni in large casserole dish, and pour sauce over macaroni. Stir well.  (Don’t worry if sauce seems a little runny.  The starch from the pasta will help it set while it cooks)
  • Sprinkle with remaining cheddar cheese (approx. 1/4 cup)
  • Bake at 350 degrees F (175 degrees C) for 30 minutes.
  • Remove from oven and let sit for 5 minutes
  • Serve (or place in tupperware for future deliciousness)

Side note: It always helps to have a helper in the kitchen too.  Fergie presided over the kitchen this afternoon…


Original recipe can be found here

Nutella Brownie Cheesecake “no churn” Ice Cream

This was the worst/best recipe I’ve ever made.

Worst because it is terribly unhealthy


You don’t need an ice cream maker for this recipe.  Just a stand mixer with whisk attachment or high speed hand mixer and a freezer.

What you’ll need:

  • One 8 oz. bar of cream cheese (light or regular) softened
  • 1 3/4 cups of sweetened condensed milk (regular or fat free)
  • 1 tsp vanilla
  • 2 cups heavy table or whipping cream, well chilled
  • 1 package of ‘2 bite’ brownies (or you can make your own)
  • 1/3 cup of Nutella

You will need 2 large bowls for this.

Place 1 large bowl in the refrigerator or freezer.

Using  the other bowl and your stand mixer with whisk attachment, beat together the cream cheese, sweetened condensed milk until smooth. Set aside.


In the chilled bowl, using stand mixer with whisk, beat the heavy cream to soft peaks. Mix in vanilla and incorporate fully with cream mixture.

Gently fold the cream cheese mixture into the whipped cream.

Crumble the brownies (as much as desired) into to cream mixture.  Warm Nutella in microwave for 30 seconds and then drop small dollops of Nutella, and gently fold in to create brownie and Nutella swirls.

Pour the mixture into a container that you can freeze and has an airtight lid, cover, and place in the freezer until frozen.


High fives to my sous chef Shanelle for being awesome in the kitchen and trying this recipe with me giphy
Original recipe can be found here

Friday night fish fry

Last year my Dad went to British Columbia and caught some fish.  Being the awesome father that he is, he brought home his fish and shared it.  We have had the pleasure of tasting delicious cod, haddock and red snapper from British Columbian waters. (Side bar: The best fish and chips OF LIFE was in Mallaig, Scotland when we had Jaffy’s on the pier. Best fish I’ve ever had, no contest. Fresh haddock from the ocean to my wooden fork)


Anyways… back to the Canadian fish – This week we got some more of the B.C. offerings and decided to have a fish n’ chip dinner for Friday night.

We decided to deep fry the haddock and cod and pan fry the red snapper

For the Red Snapper, i put olive oil, lemon juice, pearl onions, salt and pepper into a pan and brought it up to a medium/high heat.  Once the oil was hot, I put the 2 fillets in and gave each side approximately 3 minutes.

For the cod and haddock, we found this great British style batter at a UK store in Barrie. The trick to a good fry is to pat dry the fish, dredge in flour and then pull through the prepared batter.

When ready, gently ‘swim’ the fish into the oil.  Oil should be heated to 350 F (We discovered previously if you just drop battered fish in without letting it ‘swim’ it will just sink to the bottom and stick to the basket.)  Check out my technique here:
Make sure you have the proper accompianments (tartar sauce, some UK HP sauce and vinegar) on the table and some decent chips (that’s British for fries) and enjoy!