Hello Kitty Mac & Cheese. She’s an icon and what better way to celebrate her in a dish worthy of her greatness, Mac & Cheese? Our mind was blown that Hello Kitty Pasta exists and we found this in a Japanese Houseware Store (Oomomo). You also can find this online. Something a little fun and comforting to make your day for kids big and small!
Ingredients:
3 cups whole milk
3 cups Old Cheddar, grated
1 cup Gruyere, grated
6 Kraft Singles
1 cup whipping cream
¼ cup flour
6 tbsps unsalted butter
5-6 drops red food colouring (or beet juice if you’re conscious like that!)
Sea salt and pepper
Olive oil
Crust:
1 cup Panko
½ cup Parmesan, grated
4 tbsps unsalted butter, melted
½ tsp Paprika
4 drops red food colouring (or beet juice!)
Instructions:
1. Cook Pasta till al dente and set aside. Toss in a bit of olive oil.
Gallery:
(Photo credit: Mr. Will Wong)
Meatless Miso Mac & Cheese. Take your Kraft Dinner and elevate it with this amplified take on a comforting favourite! The combination of cheese and miso you’d think would be too salty, but this is a perfect marriage. KD has a bad rap but it has a healthy serving of protein, aids in iron absorption and contains minerals that help with boosting metabolism, your immune system and brain function. 🧀
Ingredients:
1 box Kraft Dinner
2 tablespoons butter
1/3 cup milk
1 tablespoon Miso paste
1/2 package Yves Original Veggie Ground Round
6-8 large white mushrooms, sliced thin
8 grape tomatoes
1/2 white onion, chopped
1 cup Arugula
1 stalk green onion, chopped
1/4 cup old white cheddar, grated
Salt and pepper, to taste
Instructions:
1. Prepare Kraft Dinner, cooking noodles. Strain in colander.
2. In skillet, sautée mushrooms, onions and tomatoes in oil. Season with a bit of salt and pepper.
3. Stir-in 1/2 tablespoon of Miso paste, continue to fry until vegetables wilt.
4. Add-in meatless Ground Round and stir-fry for about two to three minutes on medium heat.
5. Prepare cheese sauce in a medium-sized sauce pan that is oven-safe. Melt butter and 1/2 tablespoon Miso paste in sauce pan. Add packet of cheese powder and milk. Once sauce just is about to bubble, turn heat off. Fold-in macaroni and vegetable/ground round mixture. Mix evenly till sauce is dispersed.
6. Stir-in Arugula gently till dispersed. Grate old cheddar over the top.
7. Broil mixture 5 minutes in oven. Allow to cool and serve.
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(Photo credit: Mr. Will Wong)
Those of you who know me, know I LOVE to cook. Cold weather means comfort food and I thought I’d share this with you after getting numerous requests for the Recipe after posting some snaps on Social Media last night! Enjoy and make it your own!
Its creaminess reminds me a lot of the Mac and Cheese served at Toronto’s Thompson Diner, but I love an edge to things which the Bacon and Jalapeño add.
Ingredients:
2 cans Campbell’s Cream of Bacon Soup
1 1/2 cups (185 mL) Homo milk
1 300g block of Old Cheddar, grated
1 300g block of Jalapeño Monterey Jack, grated
6 cups cooked Macaroni
2 strips of finely chopped bacon, cooked
Jalapeños chopped, to taste
1/2 cup dry bread crumbs
4 tbsp butter melted
Sea salt, to taste
Directions:
•Set oven to 425°F
•In large bowl, cream together milk and soup, add sea salt to taste.
•Fold in Bacon and Jalapeños, fold in grated cheeses
•Fold in Macaroni and mix gently until it fully is coated in cheese mixture
•Transfer to a large Casserole dish, pat even with spatula
•Mix melted better and breadcrumbs and spoon on top of Macaroni, covering entire surface
•Bake 15 to 20 minutes.
•Let stand minimum 30 minutes, makes 8 portions
Bacon-Jalapeño #MacandCheese. 🧀
Want a bite? pic.twitter.com/XZriKjkEUA
— MR. WILL WONG 📸 (@mrwillw) October 29, 2018
*This is a take on Campbell’s Soup‘s Bacon Mac and Cheese Recipe here.
(Photo credit: Mr. Will Wong)
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