Chic-Fil-A Mac & Cheese

Chil-Fil-A makes some of the best mac and cheese ever. However, you can’t go to chic-fil-a every day just to get this mac & cheese, well you can but that’s not very healthy, no offense. So instead of spending all your money by going to chic-fil-a every day, you can make it at home! Thanks to Hot Rods Recipes, I got an idea of exactly how I can make this at home. I made some slight changes because I feel that more Colby jack should be added into the melty cheese rather than just on top.

Ingredients

  • 16 oz Macaroni, or noodle of your choicee
  • 1 1/4 lb Velveeta cheese, cubed
  • 2 TBSP Parmesan cheese
  • 1 TBSP Romano Cheese
  • 4 oz Colby Jack Cheese, shredded
  • 2 Cups Heavy Cream
  • Salt + Pepper

Let’s Get Cooking

Bring a pot of salted water to boil and cook the macaroni per package instructions. Drain the pasta, but do not rinse.

In a large pot over MED heat, add heavy cream + parmesan cheese + Velveeta + romano + half of the shredded Colby jack. Keep an eye on it to not let it burn. Stir occasionally until melted.

Once melted, pour the cooked noodles into the pot of cheese and stir to combine well. Pour the noodle/cheese mixture into a baking dish. Top the mac & cheese with the remaining shredded Colby cheese.

Turn the broiler on LOW and place in the mac + cheese. This is another time that it is vital that you keep an eye on this so it doesn’t get burnt. Broil until the cheese on top is bubbly and slightly beginning to brown.

Remove from the broiler and serve immeditately.

Made with Love,

Hannah

Homemade Chipotle Bowls

I love chipotle, however, I often don’t want to drive out and get it, or pay for it to be delivered. Though you can’t always get the flavors spot on, you can get pretty damn close making your own bowl at home.

Ingredients

  • 1 Cup Cooked Basmati Rice
  • 2 TSP Lime Juice
  • Cilantro
  • 1 LB Chicken Breast
  • 1/2 TSP Chili Powder
  • 1/2 TSP Cumin
  • 1/2 TSP Cayenne
  • Spinach/Lettuce, cut into ribbons
  • 2 Garlic Cloves, diced
  • Tomatoes, diced
  • 1 White Onion, diced
  • 1 Can Black beans
  • Taco Cheese
  • Sour Cream/Greek Yogurt

Let’s Get Cooking

Combine the cooked rice with 2 TSP lime juice and chopped cilantro, mix throughly and add salt to taste if needed.

Combine the half of the diced onions + tomatoes and toss with salt. Set aside.

In a pan, heat olive oil, add in garlic + onion. Saute until fragrant. Add in the drained black beans + salt. Once the beans begin to cook, mash a few of the beans and continue to stir them in. Once soft, remove from heat.

Heat a skillet with olive oil to med-high heat. Add the chicken breast and season with the chili powder + cumin + cayenne + salt + pepper. Cook about 8 minutes each side or until done. Remove from heat and place on a cutting board to cool.

Now it’s time to combine your bowl: Start with rice, then chicken, your cooked beans, your salsa, cheese, spinach, and sour cream or greek yogurt to top!

Made with Love,

Hannah