IT'S HOT IN MY KITCHEN

Cheesy Corn BakeServes 4 - 6
1 red bell pepper, diced2 tablespoons unsalted butter3 tablespoons flour1 cup milk (I used 2%)1 cup freshly grated cheddar cheese1 ounce cream cheese1 teaspoon kosher saltPinch of cayenne pepper4 cups corn, fresh or frozen
Preheat oven to 375°.
Sauté bell pepper in a little bit of olive oil over medium to medium high heat. Set aside. In a heavy sauce pan, melt butter on medium-low to medium heat. Add flour and whisk until smooth (and the flour taste is cooked out), about three minutes. Pour in the milk and cook, constantly stirring, until very thick. Mix in cheddar and cream cheese and stir until melted and creamy. Remove from the heat and season with salt and cayenne.
Combine the cheese sauce, red pepper, and corn in a large bowl. Taste and add more salt and pepper, if desired. Pour into a baking dish (I used my favorite cast iron skillet) and bake until hot and bubbly, about 35 minutes.

IT’S LIKE MACARONI AND CHEESE WITHOUT THE MACARONI DO WHAT’S NOT TO LIKE. OH HELL TRY THROWING IN SOM MACARONI AND YOU WON’T BE SORRY!

Cheesy Corn Bake
Serves 4 - 6

1 red bell pepper, diced
2 tablespoons unsalted butter
3 tablespoons flour
1 cup milk (I used 2%)
1 cup freshly grated cheddar cheese
1 ounce cream cheese
1 teaspoon kosher salt
Pinch of cayenne pepper
4 cups corn, fresh or frozen

Preheat oven to 375°.

Sauté bell pepper in a little bit of olive oil over medium to medium high heat. Set aside. In a heavy sauce pan, melt butter on medium-low to medium heat. Add flour and whisk until smooth (and the flour taste is cooked out), about three minutes. Pour in the milk and cook, constantly stirring, until very thick. Mix in cheddar and cream cheese and stir until melted and creamy. Remove from the heat and season with salt and cayenne.

Combine the cheese sauce, red pepper, and corn in a large bowl. Taste and add more salt and pepper, if desired. Pour into a baking dish (I used my favorite cast iron skillet) and bake until hot and bubbly, about 35 minutes.

IT’S LIKE MACARONI AND CHEESE WITHOUT THE MACARONI DO WHAT’S NOT TO LIKE. OH HELL TRY THROWING IN SOM MACARONI AND YOU WON’T BE SORRY!


MAC ‘N’ CHEESE EMPANADAS
Serves 8–10
2 cups chorizo (optional; cut into small chunks)
Large pot of water
Olive oil
2 teaspoons salt
1 stick butter
½ cup all-purpose flour
5 cups whole milk
½ pound American cheese (shredded)
½ pound Cheddar (shredded)
½ pound mozzarella cheese (shredded)
Salt and fresh ground pepper
1 pound macaroni
Empanada Dough
2½ cups masa arepa (corn flour)
2 cups warm water
Pinch of salt
Canola oil for frying

 
1 Cook chorizo in a pan over medium heat.
2 Bring large pot of water with salt and olive oil to a rapid boil for pasta.
3 Once chorizo is crispy, add butter and allow to melt, then add flour and cook while stirring for 1 minute. Add milk slowly while whisking continually until incorporated and you have a smooth, thick cream.
4 Add cheeses, salt, and pepper, and turn off heat. Mix everything together for cheese sauce.
5 Cook macaroni 5 minutes less than package instructions. (Or just bite a piece; if there’s a speck of white, it’s done.)
6 Drain pasta well and add to cheese sauce.
Stir and chill for at least 30 minutes until completely cold.
7 To make empanadas, add flour to salted water slowly and work with your hands until dough is smooth. Cover and let rest for 5 minutes.
 
8 Roll out dough between two pieces of wax paper. Remove the top paper and place a scoop of chilled mac ‘N’ cheese in the middle, fold over, and seal using edge of a round plate that’s about the same size as the circumference of empanada. Repeat process with remaining dough and pasta mixture.
9 In a deep skillet, heat about 2″ of oil to 375°F and fry 2–3 empanadas until golden. Drain on paper towels and serve with lots of hot sauce.

MAC ‘N’ CHEESE EMPANADAS

Serves 8–10

2 cups chorizo (optional; cut into small chunks)

Large pot of water

Olive oil

2 teaspoons salt

1 stick butter

½ cup all-purpose flour

5 cups whole milk

½ pound American cheese (shredded)

½ pound Cheddar (shredded)

½ pound mozzarella cheese (shredded)

Salt and fresh ground pepper

1 pound macaroni

Empanada Dough

2½ cups masa arepa (corn flour)

2 cups warm water

Pinch of salt

Canola oil for frying

 

1 Cook chorizo in a pan over medium heat.

2 Bring large pot of water with salt and olive oil to a rapid boil for pasta.

3 Once chorizo is crispy, add butter and allow to melt, then add flour and cook while stirring for 1 minute. Add milk slowly while whisking continually until incorporated and you have a smooth, thick cream.

4 Add cheeses, salt, and pepper, and turn off heat. Mix everything together for cheese sauce.

5 Cook macaroni 5 minutes less than package instructions. (Or just bite a piece; if there’s a speck of white, it’s done.)

6 Drain pasta well and add to cheese sauce.

Stir and chill for at least 30 minutes until completely cold.

7 To make empanadas, add flour to salted water slowly and work with your hands until dough is smooth. Cover and let rest for 5 minutes.

 

8 Roll out dough between two pieces of wax paper. Remove the top paper and place a scoop of chilled mac ‘N’ cheese in the middle, fold over, and seal using edge of a round plate that’s about the same size as the circumference of empanada. Repeat process with remaining dough and pasta mixture.

9 In a deep skillet, heat about 2″ of oil to 375°F and fry 2–3 empanadas until golden. Drain on paper towels and serve with lots of hot sauce.