EPIC Bacon Mac and Cheese!

This mac and cheese is EPIC in all ways. Epic proportions, epic ingredients. Epic taste.

Epic.

I felt the need to feed my roommates something delicious and powerful. I was set on making a dish with abslolutely no regard to dieting whatsoever. Something with loads of flavour and fat. (I say LOADS and FLAVOUR now because I'm living in the UK, which is awesome!)  This is the best way I have ever done mac and cheese in my life.

Here's our spectacular ingredients:

Berlin wall of ingredients

1. Let's start by talkin' bout the cheese. We collected like five types of cheese - including cream cheese, parmesean cheese, Mozzarella, pizza cheese, and most importantly Mature british white cheddar. They don't have orange cheddar cheese in this country, and if you find some, it's some sort of rarity and you probably shouldn't touch it.

2. Secondly, the noodz. We used these shell noodles right here. Got little crabs living in them. No wait, they don't, that's gross.

boil em mash em stick em in a stew

3. Onions. Garlics. Chiles. HOT, SPICY chiles. 

Hotter than your boyfriend's face

4. Malk.

5. Bacon, duh!

5. Walkers, which are the British equivalent to Lays potato chips. We sprinkled chips on top of the mac and cheese after it came out of the oven, making the cheesy dish essentially nachos a little more snacky. Walkers  taste a bit more oily than American Lays do. I feel like American people would probably taste more oily than British people, so this whole thing evens itself out.

6. BUTTAHR

7. Whiskey.

Whiskey sounds like a weird ingredient, doesn't it? Well surprisingly, it adds an INCREDIBLE smoky, bourbony essence. It's one of the best flavors i've ever tasted in my life. That distinctive, almost metallic smokiness lurking behind the cheesy, meaty pasta absolutely MAKES it.It wasn't like adding any ordinary food flavor, it was like adding fire, or a special essence. IT WAS LIFE

But don't add too much of it. Be careful with it. Only a splash is necessary for a whole pan of mac and cheese, or else it will be overpowering. And only pour it into your sauce if it's creamy with milk and cheese. NEVER pour alcohol into straight up oil or grease, or you might end up sharing your pasta with the firemen.

if you're underage, please stop trying to cook with whiskey right now

I overuse this joke

We officially began this mac by cooking THE BACON, The most important part of our life bacon mac and cheese.

gettin streaky

The British refer to the above type of bacon as "streaky bacon." That's because the British are weird. British bacon strips aren't streaky, they're typically shaped like lamb chops, or big hammers.

We then used the bacon's grease to create a roux, which is literally the foundation of mac and cheese. Roux is a DESPICABLE concoction of butter, flour, malk milk and other glorious fatty flavors. It's the SAOUCE, as Epic MealTime® would exclaim. The bacon fat and garlic in it our roux started packing serious flavor.

But then, this roux ended up looking like actual poop. The chunks of flour mixed in with bacon fat and gravy just wasn't attractive. We decided we had added too much flour and not enough swag. 

So, we threw away the first roux, and with the remnants of it we made a second roux - which had more milk, less bacon fat, but still bacon flavor. We added another huge slab of melted butter and lots of garlic. Then went in the cream cheese. And everything got pretty cheesy from there.

The cream cheese is what actually converted the innocent roux into a cheese sauce abomination. We added, after cream cheese, a whole block of grated British cheddar cheese. And then we added any cheese in the house that we wanted to spare our housemate Joshe from eating by himself, since he will absolutely eat any and ALL of the cheese. Anywhere. Always. That's just what happens when you're a cheese fiend.

Then we stirred in a pile of chopped bacon that was the size of a puppy.

I elect this sauce as my king

Boom! We poured them nudes noods noodles and the sauce together into a 13 by 9 by 4 metal pan, and topped it with crushed Walkers and loads of cheese, to complete it. Baked that for like 20 minutes. It made our whole house smell like heaven fell on it. Looks like our kitchen is Wicked Witch of the Best.

NOM

This was the smokiest, cheesiest, gamiest, naughtiest mac and cheese i've ever had.

If you're gonna improvise with the cheese flavours, pick some smoky ones like mozzarella or cheddar. Smoked gouda would taste AMAZING alongside whiskey in this dish. They're both smoky and taste kinda... lumberjacky. Like you feel tough when you're eating it.

Our bros TRULY enjoyed this mac!

Best. Dish. Ever. Can't wait for Thanksgiving ;)

Tribune Tavern: Oakland's News Gem!

Last Friday, I discovered a wonderful little place just down the street from Paramount Theater in Oakland. When I say 'down the street', I mean four blocks. And, when I say 'little place', I mean a booming restaurant.

The Paramount - The Best Show in Town!

Tribune Tavern calls the old Oakland Tribune building home - and rightly so. It's just the kind of place you can picture journalists of olde visiting in their slim off hours. The menu is a hit, promoting healthier options for almost any kind of classic American food. I wanted a Coca Cola, I got a Mexican coke - can't say I've ever been happier!

Like a 3D typewriter key - T for top-quality!

The front room is a bar - loud and hopping. If you aren't all for loud and slightly obnoxious, I'd head for the back room which is more restaurant than bar and where your ears will gladly thank you.

A hopping bar for journalists and their audience

We - my father and I - were in a bit of a time crunch, just before catching Mary Poppins at the Paramount. We even told the waitress this, and I really think it made a difference in service. Our waitress was attentive and, despite some computer issues near the end, extremely helpful.

Food, Drinks, and Spider Lights

I got a burger - classic American fashion. This was one of the best burgers I ever had. It was cooked just right - medium well - and the bun was even lightly toasted. The fries were a bit lacking - probably healthier but not as fun - despite adding salt on top and dipping in ketchup.

Burger, greens, sauce, ketchup, fries... Ready for the feast!

The meal was great and we made the movie just in time to see the newsreel. I even had some burger left over for the next day - two meals in one! ... 5 stars

Happy Valentine's Day: Have Some Love Brownies!

You're probably gonna get chocolate today, either as a direct gift or from the movie theater. Wanna do something different this Valentine's Day?

Try our Valentine Brownies! This one is Natalie's concoction... What else do you do with a heart-shaped baking pan?

These delicious and gorgeous brownies are from a fantastic recipe, courtesy of Natalie, again. Check it out:

• 1 1/4 sticks of butter
• 1 1/4 cups of sugar
• 1 cup cocoa powder, unsweetened
• 1/4 teaspoon of salt
• 2 teaspoons of almond extract
• 2 large eggs
• 1/2 cup of flour

Preheat oven to 325. Mix butter, cocoa, sugar, and salt in heatproof bowl. Set bowl in barely simmering water on stove. We've seen versions of this with a skillet of water, a pan of water, etc. We find it works best with a pot filled maybe 1/4 of the way with water. Stir until butter is completely melted and mixture is smooth. Remove bowl and set aside until lukewarm (not stove hot).

Mix remaining ingredients. Your oven should be preheated by now so pour the batter into this super cute heart-shaped pan (from the geniuses at Sur La Table, I've been told).

Bake for 20 to 25 minutes, until a toothpick inserted into the middle comes out mostly clean. Let cool for 5-10 minutes before placing on a red plate and sprinkling on some powdered sugar.

An angelic, Cupid-inspired glow...

The perfect Valentine treat for couples or a girls' day or even a day with the guys. Who doesn't love brownies, man?

Dish and enjoy with a glass of milk!

Yum! This recipe was made with lots of love! Happy Valentine's Day to our friends, family, and interested parties. Don't forget to check out our social media for to the moment updates on our kitchen kraziness. You can also subscribe to our monthly newsletter for exclusive updates and upcoming giveaways. Stay tuned for more from the College Kitchenettes!

Grammy Celebrations: Marshmallow Cupcakes a la Yum

Welcome to the Grammys! As many American families do, we are having a Grammys party. Nachos for dinner and something ultra-new for dessert! I've had this gluten-free chocolate cake mix for a while now and really wanted to do something with it today but I had to find something creative to do with it. And then I looked at Pinterest - on the top of the page was a picture of epic proportions: Chocolate Marshmallow Cupcakes. I had to do it.

Let's get started!

This is one of our easier recipes because it's not from scratch. I didn't have time today to get some of the required 'from scratch' ingredients.

• Betty Crocker Gluten-Free Chocolate Devil's Food Cake Mix
• Jello Chocolate Fudge Pudding Mix
• 1 cup water
• 3 eggs
• 1 stick of butter, softened

Put all of the ingredients together in a large mixing bowl and pull out your mixer. We have a small handheld mixer, not one of those fancy KitchenAid ones. The batter should be extremely smooth after about 5 minutes of mixing on the second lowest setting.

Smooth, soft, and scrumptious!

Start spooning the batter into each cupcake spot, about 3/4 full, and then add the marshmallow standing straight.

Bring on the marshy-mallows!

Put in the oven at 325 for about 22 minutes. The marshmallows will poof up and then spread out across the top of the cupcakes. This can get messy.

S'more goodness!

I did marshmallow filled and non-marshmallow filled. The marshmallow filled turned out nicely (and delicious), even before I frosted them.

Frosting and sprinkles to the front!

I frosted the cupcakes with whipped vanilla frosting, to sort of match the marshmallow consistency. Then, I used red and silver sprinkles, and white pearls. They turned out elegantly delicious.

Grammy-winning deliciousness!

Stay tuned for more yummy kitchen kreations this month and next month. Don't forget to sign up for our monthly newsletter to stay up to date on recipes, holidays, events and even upcoming giveaways. Check us out on Facebook, Tumblr and Pinterest, too! 

Pull-Apart Pizza for the Playoffs!

For our anniversary, and to celebrate Playoff Season, we decided on the ultimate game party snack - pull-apart pizza! Ditch the chips and dip, put away the buffalo wings, refuse delivery pizza, and don't even think about those freezer finger foods. Check out this delicious dish!

Breaking Bread!

You start with a simple round roll of sourdough bread. I would advise you to get a large roll because this can be addictive and you don't want to run out by halftime. Cut the roll almost all the way through, leaving maybe an inch between knife and bottom of bread, by x and y until you have a criss-cross type of pattern.

FRESH mozzarella was FRESHLY GRATED <3

Then start stuffing your fresh mozzarella cheese, as much as you like or will be preferred by everyone on the couch. Get it in every nook and cranny until it's practically falling out. Then, get started on your pepperoni.

OH SO REGULAR

The pepperoni can be stuffed according to preference, as can the size of the pepperonis. We chose the usual pizza size. I have seen variations with really tiny pepperonis and I'm sure you could have lots of fun with those large pepperonis.

IT''S PRACTICALLY PIZZA. IT'S PIZZA.

Then, the yummy really kicks in! Now, we start on the glaze. Even by itself, this glaze smells like pizza. Pour it on your toast and call it pizza. Bake it in rolls and call it pizza. It seriously smells like pizza.

• 1/2 stick of butter
• 1/2 tsp garlic powder
• 2 pinches oregano
• 1/2 tsp Parmesan cheese

Melt the butter completely and then mix in everything else. Of course, the measurements are flexible depending on preference and the size of your bread roll.

DAT, DOE

Preheat your oven to 350. Transfer your pizza heaven onto an aluminum foil covered baking sheet. Cover the roll in another sheet of aluminum foil. Keep in oven for 10 minutes, checking in at the 7 minute mark. After ten minutes, remove the aluminum foil cover. Keep in oven for an additional 7 minutes, checking the progress at five minutes. The bread should come out golden-brown, the pepperonis a dark red, and all of the mozzarella should be gooey.

PIZZA HEAVEN

Bring out the marinara sauce and enjoy thoroughly! For reference, our 8'' roll was enough for the five of us. This was a super fun and delicious recipe, both to smell and taste. I definitely recommend that everyone try it at least once in their lives. And what better time than the playoffs?

This is the empty shell, it looks like a disturbing face

Stay tuned for more tasty treats, including easy and fun lunch ideas for the spring school semester! Happy Anniversary to the College Kitchenettes and to everyone who stuck with us since the beginning! Don't forget to share us with friends, and to keep updated through social media and our NEW newsletter - NEWsletter - sign up now to be the first to know about recipes, adventures, and even giveaways!

Recipes in a Mug - Almost Instant Mac N Cheese!

Crunched for time? Super tired after a long day at school or work (or both)? That mac n' cheese looks so good in the cabinet but there is no way you can muster the energy or have time to eat it and be on time? You don't want to make an entire box because that's just a lot of pasta? Well, we in the kitchen found something to tickle your tastebuds and minimize prep time!

Brown rice pasta! It's sticky and good.

To kick off our Recipes in a Mug series, we chose a classic that is a staple in every home and dorm room - Mac N Cheese! Two variations were put to the test: brown rice pasta and the usual glutinous pasta form. First, we gathered our supplies.

• About a cup of pasta in each dish
• 1 cup of cheddar cheese
• 1/3 cup parmesan cheese
• 1/3 cup mozzarella cheese
• 1 cup spinach
• About 1 cup of water per dish

Start with the water. Add just enough water that it complete covers the noodles - especially if you are doing brown rice. Don't skimp on the water! The brown rice pasta is naturally sticky, so it needs some extra water for discipline. We tried lubricating it with olive oil, which gave it a really tasty flavor, but it was kinda weird because the pasta was already freaking sticky and we probably added too much.

LES PASTAS

Stick your pasta in the microwave for about 8 minutes. At 2 minutes, stir. At 5 minutes, stir and add water if necessary. When you take it out, make sure you have just a little extra water left; if there is too much drain just some of it. Then, get your cheese ready!

This was really tasty

This was pretty

Add your preferred cheese combination. 

Kajsa layered cheddar and parmesan.

I added mozzarella, cheddar, parmesan and spinach. That's right. Just put everything on there.

The cheese should melt in the dish, just from the heat of the pasta in general. If it does not completely melt to your satisfaction, send it back to the microwave for about 1 minute. Here is where things get trick for those of us choosing brown rice pasta. Brown rice pasta is naturally finicky. It can cooperate or it can bring you to tears. Thankfully, we are good-humored. After some time in the microwave, the brown rice pasta was not al dente, or even particularly soft. We decided to add some olive oil, which seemed to bring it around in terms of texture. For the cheese, we decided to play it safe and stick the brown rice pasta in the oven instead and I think that made the difference. In future attempts, we will try to solve the enigma of brown rice pasta in a microwave. We promise. 

AND I WAS JUST LIKE MMMMM

The glutinous and delicious pasta came out lovely and scrumptious. It was actually the most delicious mac and cheese to be in the kitchen for the entirety of that month, which is saying a lot. And again, all that went into it was noodles, water, and fresh cheese! What?! The parmesan added an artistic element that suggested serious labor went into the dish instead of eight minutes in the microwave while we sat on Kajsa's kitchen floor. 

yolo

Again, the brown rice pasta pretty much flopped until it was sent to the oven. Once out of the oven, however, the noodles had softened and the cheese had melted significantly. We added some parmesan cheese for fun and stirred. Then, the globbing began. We theorize that, because of the mozzarella, the macaroni tried to become a pizza. All the cheese globbed together and refused to stick to the pasta (that was the olive oil's fault).

A fun first try and running start to our Recipes in a Mug, the mac n cheese turned out fairly well. It was delicious, easy to make, quick to make, and lots of fun. Stay tuned for more from the College Kitchenettes! Sign up for our monthly newsletter and get ahead of Facebook & Twitter - keep your eyes peeled for brand new giveaways starting soon! Don't change the channel because the College Kitchenettes turn 1 this weekend! Check out our anniversary celebrations on the 13th!

Kale Omelette! (Delicious!)

Hey guys! So, while I was at college, my friend Callie bought a GIANT bushel of kale, which is a vegetable I always thought tasted absolutely gross. As we walked to meet our friends in the lobby of our favorite building, she implored me to take a huge bite, and her eyes got really big with excitement, so of course I complied. She ensured me it was organic and locally grown and tasty, but it was horrid, and it made my tongue green for like six hours. Then she let me try this new type of purple kale she bought at the farmer's market... and it was STILL gross! How could this raved-about superfood be consumed so happily and so widely?

I actually discovered that kale is INDEED delicious when cooked because of this recipe I got from the lovely Callie, who made a few of These Here Omelettes for some of our friends one night. Callie had sautéed some kale in olive oil until it was almost crispy, and then poured egg on top of it. I cooked the recipe today, doctoring the food up with a few spices I found in my kitchen. This recipe took just a few minutes, and it hit the spot right before we went to a huge party, because we're in college!

This recipe is perfect, because it takes like two seconds, which actually means about 10 minutes total. And there are only three primary ingredients, all of which are stupid cheap and easily accessible. Yay studentry!

3 main ingredients, man.  I garnish omelettes with hummus because hummus is love

I obtained a pan that was the size of my stove's burner, to prepare a single omelette. Estimated a handful of olive oil, and inserted that into the pan for fryin'. Cool. I then put in a bushel (teehee bushel) of kale that just about filled the small pan. This looks like a lot of kale before the kale is cooked, but greens SHRINK like nobody's business when they're cooked. I can't emphasize this enough, kale SHRINKS like there is LITERALLY NO TOMORROW. 

But I'm not kidding when I say that sautéed kale in olive oil is the most delicious food I have ever tried in my entire life, doe. And then I added some spices, and MMM MMM MMM, I concluded that I would be happy eating kale by itself for literally all 3 (or 7) meals today. 

Ever since discovering sautéed kale my home life has just been like

So yeah, I added a few spices too! A lot of spices. But really just a few. Here they are. The little white one on the left is Lemon Pepper, which sweetens the dank vegetable. So does the ginger. And olive oil is a delicious Butteralternative, for preventing Egg Stickage and cooking and stuff like that. Oh and Galric is Flavr too, just don't add too much of this or food will taste icky. You want this to taste kinda sweet, really.

Pepper Spice, Big Spice, Baby Spice, Oil, Corner Spice to cover a spider

So, this is what the kale looks like cooked! It shrinks A LOT, I swear I didn't eat more than three leaves. Kook the cale (I had to) on medium-low heat, for just a few minutes until it looks like this picture. Once bits of kale start turning brown and crispy, you've gone too far, so stop cooking before you get kale chips. 

THIS IS REALLY REALLY GOOD

The next step, of course, is mixing up some eggs to prepare for Omelettery! I used two eggs for this particular endeavor.

What my soul did after I played the same Smash Mouth song on repeat for a week

Somebody once told me the world was gonna roll me So I mixed up the eggs really well in this cup before I poured them on top of the kale. I then kept the heat on low, and used a rubber spatula to lift up the sides of the omelette, so any uncooked egg on top could run underneath it. The olive oil had the pan lubed up and ready fo' cookin. Also dat olive flavor is so good with this dish.

Thinkin bout dat rabbit food omelette

I flipped it onto a plate and it was GORGEOUS! The kale leaves are beautifully intertwined with the golden egg, and it looks like... a vine. A gorgeous vine growing on a gorgeous house. Or like a Vine® of a gorgeous omelette.

I love to garnish with hummus, since it's really tasty and kind of like a cheese substitute. This is entirely, absolutely, unintentionally vegetarian as well as powerfully healthy.

That heart shaped hummus was an accidental blessing from the universe

Delicious! Until next cooking time!