Snoop Dog’s ‘Mack & Cheese’

I first off want to clarify that this is Snoop Dog’s WIFE’s, Shante Broadus’s, mac and cheese recipe. I feel that is important to point out because she deserves all the credit here. The original recipe calls for 5 cups of extra sharp cheddar. Instead, I did half with Colby-jack but you do not have to! I bought fall-shaped noodles from ALDI so I was incredibly excited to make this. I have nothing more to say about this recipe other than you need to make it and the nutmeg is game-changing.

Ingredients

  • 2 TSP Salt + more for the water
  • 1lb Elbow macaroni, or cute fall shapes
  • 2 Cups Whole Milk
  • 1 Cup Heavy Cream
  • 4 TBSP Unsalted Butter
  • 2 1/2 Cups Shredded Extra Sharp Cheddar
  • 2 1/2 Cups Shredded Colby Jack
  • 1/4 Cup All-Purpose Flour
  • 2/3 Cup Sour Cream
  • 1 TSP Cracked Black Pepper
  • 2 TSP Dry Mustard
  • 1/2 TSP Ground Nutmeg
  • 2 TSP Worchestershire Sauce
  • 1/4 TSP Cayenne Pepper

Let’s Get Cooking

Preheat the oven to 400F. Lightly butter a 9×13 in baking dish.

Bring a large pot of water, heavily salted, to boil. Add in the macaroni and cook 1 minute less than the package instructions. Drain and set aside.

In a small saucepan over MED heat, combine the milk and cream and gently heat. Be careful not to boil.

While the milk heats, in a large skillet over MED heat, melt the butter. Sprinkle the flour and whisk constantly for 2-3 minutes. Gradually add in the warmed milk. Cook for 2 minutes whisking frequently or until thickened. Adjust the heat as needed so the milk does not boil.

Gradually add in half of the Colby jack and half the cheddar cheese. Whisk until fully incorporated and smooth. Add in the sour cream and whisk until smooth. Add in pepper + dry mustard + cayenne + Worcestershire sauce + nutmeg. Season with salt.

Add the cooked macaroni to the cheese sauce and stir until combined. Spoon the mixture into the buttered dish and top with the remaining cheese. Bake for 25-30 minutes or until golden and bubbly.

Serve warm and enjoy.

Made with Love,

Hannah

Snoop Dog’s Cornbread Muffins

It’s September! Cozy meals are now on the menu and I am so stinkin’ excited. Hearty Chili’s, big pots of soup and stock it’s my favorite kind of food. Along with your chili, you need a little something extra to soak up all that goodness. In comes Snoop Dog’s cornbread muffins. To be honest I ate these warm with some honey on them and it’s really all you need. All I have to say is Snoop Dog knows what he is doing, check out his cookbook!

Ingredients

  • 1 Cup All-Purpose Flour
  • 2/3 Cups Yellow Cornmeal
  • 1 1/2 TSP Baking Powder
  • 1/2 TSP Salt
  • 1/4 TSP Baking Soda
  • 4 TBSP Unsalted Butter, @ room temp
  • 1/4 Cup Sugar
  • 2 Large Eggs
  • 1/2 Cup Whole Milk
  • 2/3 Cup Full-Fat Plain Yogurt/ Sour Cream [I used non-fat greek yogurt and they turned out amazing]

Let’s Get Bakin’

Preheat the oven to 425F and line the muffin tins with paper liners or butter them.

In a small bowl combine the flour + cornmeal + baking powder + baking soda + salt

In a larger bowl combine the butter + sugar and beat on medium speed until creamy. Add in the eggs and beat until blended – stir in the milk + sour cream/yogurt.

Slowly add the dry ingredients to the wet ingredients a little at a time. Mix on low or until just combined – the batter should be thick.

Spoon the batter unto the muffin tins about 3/4 full.

Bake for 16-18 minutes, rotating the pan halfway through. They should be golden-brown when done.

Serve warm with chili or honey or with whatever you want. Store in a ziplock bag or in the freezer for a few months.

Made with Love,

Hannah