Stove Top Macaroni and Cheese

While it does involve a little more measuring and grating some cheese, this is just as fast as Kraft Dinner.  From the time you first think about having this meal until it is making your mouth happy is less than 15 minutes. 

Alton Brown’s Stove Top Mac & Cheese

½ lb. elbow macaroni	1 tsp. kosher salt
4 T butter (1/2 stick)	Freshly ground black pepper
2 eggs	¾ tsp. dry mustard
6 oz. evaporated milk	10 oz. sharp cheddar, shredded
½ tsp. hot sauce

Boil salted water and add macaroni.  While the macaroni is cooking, grate the cheese and whisk together the eggs, milk, hot sauce, salt, pepper, and mustard.  Drain the macaroni when it is al dente and return to pot.  Melt in the butter and toss to coat.  Mix in the milk mixture, then add the cheese.  Stir over low heat for 3 minutes or until creamy.

Notes: You can't buy 6 oz. cans of evaporated milk.  I just use the five ounce can and dollop a little whole milk in.  Evan prefers this with a mixture of monterey jack and cheddar, although I love I with just cheddar.  I use Frank's Red Hot for the hot sauce, but next time I want to try Sriracha Hot Chili Sauce.

Doubled recipe:

1 lb. elbow macaroni	2 tsp. kosher salt
8 T butter (1 stick)	Freshly ground black pepper
4 eggs	1 ½ tsp. dry mustard
12 oz. evaporated milk	20 oz. sharp cheddar, shredded
1 tsp. hot sauce

Honey Peanut Chicken with Sesame Noodles

This recipe somewhat mimics a dish that Evan ordered the one time we went to Cheesecake Factory.  Except I think this version is better!  This recipe is from the Tasty Kitchen blog.  I had been wanting to try the Sesame Noodles from Pioneer Woman, and they match nicely.

Thai Honey Peanut Chicken

• 2 lbs. chicken, cut into chunks
• 1/2 cup soy sauce (maybe start with a little less; Evan felt it was too salty this last time)
• 1/4 cup honey
• 2 T lime juice
• 2 tsp. minced garlic (2 large cloves)
• 2 heaping tablespoons peanut butter
• 1 tsp. curry powder
• 2 tsp. Sriracha (optional)

Mix all ingredients together and marinate chicken 2-3 hours.  Cook chicken in the sauce over medium-high heat for 7-8 minutes or until chicken is done.  Reduce heat to medium low and add pre-cooked veggies if desired.  Serve with sesame seeds. 

Sesame Noodles

• 12 ounces thin noodles, cooked and drained (I cook a 16 oz. package of angel hair pasta, and give the kids the other four ounces with butter)
• 1/4 cup soy sauce
• 2 T sugar
• 3 to 4 cloves garlic, minced
• 2 T rice vinegar
• 2 to 3 T pure sesame oil
• 1/2 tsp. hot chile oil (I use the Sriracha, not sure if that's what this is calling for, but it works!)
• 4 to 5 T canola oil
• 2 T hot water (this seems pointless, I've never added this)
• 3 to 4 green onions, sliced thin

Whisk together all ingredients (except noodles and green onions).  Pour sauce over warm noodles and toss to coat.  Sprinkle with green onions and toss again.

I had this recipe printed out forever before I actually made it.  It looked yummy, but it required me to to go out and buy three specific ingredients.  I try not to make things that require more than two novel ingredients.  However, the sesame oil and the rice vinegar keep well in the cupboard, and I have seen them in other recipes.  They might be handy to have on hand. These noodles are yummy enough I am glad I bought the exotic ingredients!