Comfort meets portability...Mac 'n' Cheese Bites (a recipe!)

Mac 'n' Cheese

a childhood favorite of just about most everyone

even someone from an Asian household like me.


I'm not a regular lover of cheese, especially as a younger child. Although I would eat Mac 'n Cheese as a child, it was never something I ever requested or went nuts for. Now, even though I have come to appreciate cheese and will eat certain cheeses, I mainly eat Mac 'n' Cheese for nostalgia purposes. However, Mac 'n' Cheese is something I make quite often. My brother loves it, and my SO can definitely live on just Mac 'n' Cheese.

The Mac 'n' Cheese I make like any good Mac 'n' Cheese requires a blend of cheeses. Mine, however, also starts with a base of a Bechamel sauce

I love this sauce and use it frequently in a lot of my dishes, especially when creaminess and pasta are involved. I think it is the perfect vehicle for a lot of things. Supposedly, it's a favorite of the French. They drench their grilled cheese sandwiches in it.

Also, I think this certain recipe needs the Bechamel sauce because we're going to bake it a second time and it'll hold shape but won't loose the cheesy-gooey-ness.

I won't write out a recipe for Mac 'n' Cheese since I think anyone who cooks know the basic recipe for a Mac 'n' Cheese. If you don't, well,

Mac 'n' Cheese Bites

- Preheat oven
- Follow the Bechamel "recipe"
- Over medium heat, add your favorite blend of cheeses
   - I like using Gouda, a sharp white cheddar, and either Parmesan for the saltiness or Mozzarella for the gooeyness
- Add cooked macaroni and stir until all cheeses melt and the right consistency is achieved
- Grease muffin or cupcake tins
- Spoon the Mac 'n' Cheese mixture into the tin
- Optional, topped with breadcrumb mixture or more cheese, like Mozzarella or American Cheddar.
- Baked at 375 degree for about 15 minutes.
- When done, let cool before fishing them out.

Bechamel Sauce

- butter melted over medium-low heat
- add flour STIR
- add milk and STIR
until a soft velvet consistency is achieved

Simple. I've been making this since I was 13. I actually didn't perfect it until much later on when I understand more about cooking.

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Traditional Thanksgiving Dish: Winter Succotash!

Happy Thanksgiving!

Although I love cooking, I hardly ever make Thanksgiving dinner. I have enough aunts to make much more food than the family could ever eat. Thus, it's hardly necessary for me to cook. However, this year, I'm determined to make food and contribute to our Thanksgiving feast.

Since my family is Asian, I wanted to do something more educational. Succotash is something that most likely be

Winter Succotash

INGREDIENTS:

1 tablespoon of olive oil

1/2 tablespoon of canola or another high heat oil like coconut or peanut oil

1 1/2 Cup of winter squash ( I used butternut)

1 Cup of corn

1 Bell Pepper, chopped

1 can of Luma Bean

Dried herb: thyme

Salt and Pepper to taste

1. Add oil to pan and then sautee the butter Squash over medium high heat until slightly soften. About 7 minutes.
2. Add corn and bell pepper. Add dried herb. Reduce heat.
3. Salt and pepper to taste. Cook until done.

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