Most of the time we try to keep this blog focused on moderately healthy meals.  This is an exception.  There’s really nothing healthy about this, but after a pretty hectic couple of weeks for the both of us, it hit the spot.

We’ve tried lots of baked & stovetop macaroni & cheese recipes in the past, but all of them seemed to be mising something.  So I started from an Alton Brown recipe, dialed up the seasoning and added paprika and chiles, and wound up with a winner, if I do say so myself.

Mac & Cheese


  • 1/2 pound elbow macaroni
  • 4 tablespoons butter
  • 2 eggs
  • 6 ounces evaporated milk
  • 1 tablespoon paprika
  • 2 red chiles, seeded & diced finely
  • 1 tablespoon sea salt
  • Fresh black pepper
  • 1 tablespoon dry mustard
  • 10 ounces sharp cheddar, shredded


In a large pot of boiling, salted water cook the pasta to al dente and drain. Return to the pot and melt in the butter. Toss to coat.

Whisk together the eggs, milk, chiles, paprika, salt, pepper, and mustard. Stir into the pasta and add the cheese. Over low heat continue to stir for 3 minutes or until creamy.

Mashed Potatoes


  • 1 lb potatoes
  • 1/2 head garlic
  • 1 tablespoon olive oil
  • 1/4 cup sour cream
  • 2 tablespoons butter
  • milk or cream, if needed
  • salt
  • white pepper


Separate head of garlic into individual cloves. Toss in olive oil and wrap tightly in small piece of aluminum foil. Bake in 350°F for 45 minutes. When the garlic has cooled to the touch you should be able to squeeze it out of the ‘paper’ shell of the individual cloves. Mash the roasted garlic with a fork.

While garlic is roasting, boil potatoes in salted water until tender.  When they’re done, mash them, eventually working the mashed garlic in.

Add sour cream, butter, and salt and white pepper, and whip  until smooth.

Add cream or milk to adjust consistency.