The Cook In You!

Classic Macaroni & Cheese with Ground Beef & Hot Links

It’s funny how I love incorporating dairy in my cooking and I’m Lactose Intolerant!  But it doesn’t really stop me from eating my own home-cooked meal!  And yes I still love ice cream, creamer in my coffee, cheesecake, and come’on, who can resist cheese? 

Tonight I made the number one American Comfort Food:  Mac & Cheese!!!  I got my tums and pepto ready as I’m going to devour this yummy dinner!  Stomach ache can eat me! 

Forget those boxed, frozen or that disgusting instant Mac & Cheese you get from the store.  Get off your couch and try my own recipe!

“Classic Macaroni & Cheese with Ground Beef & Hot Links”

Prep Time: 10 Mins

Cook Time: 35 Mins

Bake Time: 15 Mins

Pre-Heat Oven: 400 F / 204 C

Pasta:

12 oz (1 package) of Macaroni Elbow Pasta

Instructions:  Follow the package instructions in cooking the pasta. Be careful not to overcook. Drain the pasta after it’s cooked, do not leave in the water.  Set aside.

Ground Meat:

2 Tablespoons Olive Oil

1 lb Lean Ground Beef

2 Tablespoons Minced Garlic

½ Cup Yellow Onion Chopped

1 Teaspoon Dried Red Chili Pepper

1 Teaspoon Salt

1 Tablespoon Black Pepper

1 Tablespoon Garlic Powder

Instructions: In a pan, sauté garlic and onions in olive oil.  Add the ground beef, sprinkle the salt, black pepper, red chili pepper and garlic powder.  Cook thoroughly until beef is brown (and well done).  Remove from heat, and drain out the juice.  Transfer the meat to the baking pan (13x9 Rectangular). Set aside.

Cheese Sauce:

2 Tablespoons of Butter

2 Tablespoons of All Purpose Flour

2 Cups of Milk (Fat Free or Low Fat)

12 oz Package of Velveeta Cheese (Low Fat)

½ Cup Mild Cheddar (Fat Free or Low Fat)

1 Teaspoon Salt

1 Teaspoon Black Pepper

1 Teaspoon Red Chili Peppers

2 Teaspoons Dry Parsley

Instructions:  In a medium saucepan, melt the butter.  Add flour and mix together.  Gradually add each cup of milk and let it simmer in low-med heat. Cut Velveeta Cheese in cubes or small pieces for easy melting. Add the Velveeta Cheese and Mild Cheese little by little. Mix in the salt, Black Pepper, Red Chili Peppers and Dry Parsley. Cook until thick and cheese are all melted. Turn heat off and add the Macaroni Pasta.

Pour the Macaroni and Cheese Mixture on to the pan with the ground beef.  Set aside.

Topping:

¾ Cup Plain Bread Crumbs

3 Tablespoons Butter Melted

1 Tablespoon Dry Parsley

2 Hot Links Chopped (optional)

Instructions:  In a bowl, add the bread crumbs and dry parsley into the melted butter. Mix with fork.

Sprinkle the prepared Mac & Cheese pan with Bread Crumbs mixture.

Bake in the pre-heated oven for 15 minutes (or no longer than 20 mins). All set!

**Optional:  Cut the Beef Hot Links into small pieces and cook in a pan with a teaspoon olive oil. Remove from heat and drain from oil. Add on top of the Mac & Cheese mixture before sprinkling the bread crumbs.

Dark Chocolate Blueberry Cheesecake

 Mmm… Cheesecake. I love cheesecake. Believe it or not, I didn’t care much for it before. When I was young, I couldn’t stand even a bite of it. Maybe it was the “tartiness” that turned me off.  I was more of a “chocolate” person. 

Then Pink Berry Frozen Yogurt opened in California. I remember walking in 4 years ago in one of them and seeing that one of their toppings was “cheesecake bits”.  I thought I’d give it try. I ordered a small cup with: cheesecake bits, fresh blueberries, and then topped with hot fudge!

Yes, I fell in love…. It was heavenly.

So with this recipe, I wanted to incorporate my experience, and with that came a little inspiration.  That’s how I came up with this flavor!

I recommend you read through the whole recipe before starting.  At the bottom of this recipe, I have some “healthy” tips you may want to follow ;)

Dark Chocolate Blueberry Cheesecake

RECIPE:

Prep Time: 30 minutes

Bake Time: 1 Hour

Chill Time: 6 Hours (or Overnight)

Pre-Heat Oven:  350 F / 175 C

Note: (RT) – means Room Temperature.  It’s important that you understand that some ingredients should be left out of the fridge for a bit of time but be careful as they are perishable items (cream cheese, eggs, milk).

CRUST

½ Cup Oreo Cookie Crumbs (no filling)

1 Cup Graham Cookie Crumbs

3 Tablespoons White Sugar

1/2 Cup Butter (Melted)

Instructions: Mix all the dry ingredients and melted butter. Press this mixture into the bottom of a greased 9-inch Springform Pan.  Try to press some of the mixture on the sides as well. Put in the freezer while you prepare for the rest of the recipe.

SAUCE:

1 ½ Cup of Frozen Blueberries

2 Tablespoons of Brown Sugar

1 Tablespoon of Dark Chocolate Hersheys Powder

¼ Cup Dark Chocolate Chips

2 Teaspoons of Cornstarch

½ Cup Water

Instructions: In a small saucepan, mix in water, chocolate chips and frozen blueberries.  Bring to boil. Lower the heat. Add the brown sugar, chocolate powder and cornstarch and bring to boil again until sauce is thick.

CHEESECAKE:

4 Packages Cream Cheese  (RT)

1 ½ Cups of White Sugar

¾ Cup Milk (RT)

4 Eggs (RT)

1 Cup Sour Cream (RT)

1 Tablespoon Vanilla Extract

¼ Cup All Purpose Flour

Instructions:  Mix the Cream Cheese and Sugar together, it’s better to use an electric hand mixer to make sure it’s smooth and not too lumpy.  Use a wooden spoon, and blend in the Milk, then add the eggs one at a time. Just mix enough to incorporate each egg.  Mix in the Sour Cream, Vanilla, and Flour. (DO NOT over-beat!).

Take the pan with the crust mixture out of the freezer.  Pour half of the Cheesecake batter over crust.  Take 5 Tablespoons of the Sauce and spread it all over the batter. Pour remaining Cheesecake batter into the pan. Use the rest of the sauce and swirl on the top of the batter.  Use the tip of the fork in a swirling motion to create a marble effect.

Bake for 1 hour.  Do not check or open the oven while cooking.  It’s very important that you let it bake straight for 60 minutes. 

Set the timer and after one hour, turn off the oven and leave the Cheesecake in the oven for 2 – 3 hours.

Refrigerate for 6-8 hours or overnight.

TOPPING:

1 Cup Frozen Blueberries

1 Tablespoon of Brown Sugar

½ Tablespoon of Dark Chocolate Hersheys Powder

¼ Cup Dark Chocolate Chips

1 Teaspoon of Cornstarch

¼ Cup Water

Instructions:  The next day when the cheesecake is chilled and ready, make the same sauce you made before (All ingredients are cut down in half except for the Dark Chocolate Chips).  Remove from heat.  Pour the sauce on top of the cheesecake slowly.  Use a baking brush and glaze the sides of the cake.  Put it back in the fridge and wait an hour until the sauce sets.

DÉCOR:

8 Frozen Blueberries

½ Cup Dark Chocolate Chips

1 Can Heavy Whip Cream

Instructions:  Melt the Dark Chocolate in the microwave.  Dip each frozen blueberry.  Put it inside the freezer.

When the cheesecake is done and ready to serve, decorate with Whip Cream and top each with dark chocolate covered blueberries.  It’s ready to serve!!!

***You want your cheesecake to be a little healthier???***

Follow these tips:

1. Use Granulated Splenda in replace of  sugar
2. Use 1/3 Less Fat or Light Cream Cheese
3. Use Fat Free Sour Cream
4. Omit Oreo Crumbs
5. Omit Chocolate if you want plain Blueberry Cheesecake OR Omit the sauce if you want regular New York style Cheesecake.

Any other questions and any revisions, additions, suggestions…. Post away!

Thanks guys!!! <3