Toxic Mac and Cheese
Recipes and ingredients may vary and/or change due to availability and subject to instructor’s discretion. Week of 10.29.18 to 11.02.2018
Servings
Yields6 Servings
Servings
Yields6 Servings
Ingredients
Cheese Sauce:
  • 1pound box pastacooked and drained
  • 1/4cup unsalted butter
  • 1/3cup all purpose flour
  • 2 1/2cups milk
  • 1/2teaspoon Salt
  • 1/4teaspoon ground black pepper
  • 1/4teaspoon paprika
  • 1teaspoon onion powder
  • 1tablespoon dry mustard powder
  • 8ounces white cheddar cheesegrated
Vegetable Mix:
  • 1 oniondiced
  • 2 garlic clovesminced
  • 1 head fresh broccolichopped into bite size pieces
  • 1 head of swiss chardrough chopped
  • 2tablespoons condensed vegetable broth
  • 1/4cup of reserved water from pasta pot
  • parsleychopped for garnish
Blood Shot Deviled Eggs:
  • 8 hard boilded eggs
  • red food coloring
  • 2tablespoons white vinegar
  • ½cup mayonnaise
  • 1teaspoon Dijon Mustard
  • 1dash paprika
  • ½teaspoon dry dill weed
  • ½teaspoon pepper
  • ½teaspoon Salt
Instructions
Toxic Mac and Cheese
  1. Bring a pot with salted water to a boil. Cook pasta until el dente. Reserve some water, strain pasta and set aside.
  2. In a nonstick pan with olive oil sauté the onion, garlic and until the broccoli has softened. Add the swiss chard until fully cooked. Remove vegetable from pan to a bowl. Add vegetable broth and water and blend with an immersion blender. Set aside.
  3. Melt butter in a large pan over medium-low heat. Add the flour and whisk to combine stirring constantly. Pour in the MILK and continue whisking to combine and remove all the lumps. Add the salt, pepper, onion powder, paprika, dry mustard and vegetable mixture. Stir to combine.
  4. Continue cooking until mixture starts to simmer. Remove from heat and add the cheddar cheese. Stir until melted and completely combined.
  5. Add the drained pasta and stir until completely coated, sprinkle with parsley and serve immediately.
Blood Shot Deviled Eggs
  1. Place eggs in a large pot of water with and cover with water. Bring to a low boil and cook for 15 minutes. Drain the cooked eggs and cover with cool water until cool to the touch. Take each hard-boiled egg and gently crack by rolling on a hard-clean surface.
  2. Place the slightly cracked hard boiled eggs in a medium metal bowl and cover with water. Add desired gel color and set aside for 15 min. Rinse. Carefully remove shells. Slice the egg lengthwise and remove the yolk and set aside.
  3. In a medium bowl. Add all the ingredients and smash with a fork until smooth.Spoon filling into the “blood shot eye ball” and serve.