Cheesesteak Mac n' Cheese

The Super Bowl is right around the corner (Feb. 3rd). Even though my team, the six time super bowl champion Pittsburgh Steelers, aren't in the mix (and haven't been for some time), that doesn't mean I don't love to celebrate the tradition! This time of year usually means that parties will ensue celebrating America's past time with beer and lots of really unhealthy food. What better way to celebrate a home grown American sport, than with one of the most iconic american foods....Macaroni n' Cheese! But, instead of making it the usual Mac n' Cheese, lets give it a twist and make it a Cheesesteak Mac n' Cheese. Peppers, onions, thinly sliced sirloin mixed in a creamy cheddar and provolone sauce. Heck, why not throw a Mac n' Cheese Super Bowl party and also make Lee's Buffalo Chicken Mac n' Cheese. I based this recipe off the Buffalo Chicken Mac, so you'll notice some similarities in the preparation. Want the Mac n' Cheese to be portable and more like an appetizer?? Well then just follow the directions for the Deep Fried Mac n' Cheese Bites! 

Ingredients

• 7 tablespoons unsalted butter
• 1 lbs sirloin steak, thinly sliced into bite size chunks
• 1/2 cup onion, medium dice
• 1/2 cup red pepper, medium dice
• 1/2 cup green pepper, medium dice
• 2 cloves garlic, minced
• Kosher salt, to season pasta water
• 1 pound elbow macaroni
• 2 tablespoons all-purpose flour
• 2 teaspoons dry mustard
• 2 1/2 cups half-and-half
• 1 pound sharp cheddar cheese, shredded
• 8 ounces provolone, shredded
• 2/3 cup sour cream
• 1 cup panko bread crumbs
• Smoked paprika 

Directions

Preheat the oven to 350°F

In a large saute pan set over medium high heat, add in the sirloin steak and saute until brown and cooked through, about 8 minutes. With a slotted spoon, remove steak from saute pan and reserve on a plate. Clean out the saute pan and melt 3 tablespoons of butter. Add in the onion and peppers and saute until tender, about 5 min. Add in the garlic and saute until fragrant, about 1 minute. Season the mixture with salt and pepper then add the steak back into the pan and incorporate. Remove from heat and set aside. 

Bring a large pot of salted water to a boil; add the pasta and cook until al dente, about 7 minutes. Drain the pasta and run under cold water to stop the cooking process, reserve noodles. *Note: if the noodles are going to be sitting for awhile, toss them in some olive oil to prevent sticking* 

Melt 2 tablespoons of butter in a saucepan over medium heat. Stir in the flour and dry mustard and whisk until smooth. Whisk in the half-and-half and whisk until thick, about 2 minutes. Whisk in the cheddar and provolone cheeses, a little at a time until it is melted. Then whisk in the sour cream until smooth. *Note: if you have a immersion blender, use that instead of whisking. This will help emulsify the cheeses better and make a smoother sauce*

Spray a 9-by-13-inch baking dish with cooking spray. Spread half of the macaroni in the baking dish. Then add the steak, onion and peppers mixture and then spread half of the cheese mixture. Top with the remaining noodles and cheese mixture. 

Put the remaining 2 tablespoons of butter in a medium microwave-safe bowl and microwave until melted. Stir in the panko and mix until incorporated. Sprinkle the panko mixture on top of the mac n' cheese, sprinkle some paprika on top and bake for 30-40 minutes, until bubbly. Let rest for 10-20 minutes on a cooling wrack (Unless you like molten cheese sauce coating your mouth). 

One of my favorite Super Bowl moments Or was it this?? I almost puked and passed out during both...

Shrimp Chowder

I love a good chowder, this time of year is just perfect for the hearty soup. Not only are they pretty simple to make, but the recipes typically make a lot and feed a lot of people. This recipe would be perfect for a tailgate or just on a cold lazy Sunday. This recipe is essentially a New England Clam Chowder recipe, but I substituted Shrimp. Feel free to experiment with the seafood. If you want a classic chowder, add clams...But, shrimp is fantastic in this, as well as cod. 

Ingredients

• 1 1/2 lbs. shrimp, minced
• 2-3 cups bottled clam juice
• 2 bacon slices, minced
• 1 onion, diced
• 2 tbsp all-purpose flour
• 1 bay leaf
• 1/2 tsp thyme leaves, chopped
• 1 lb. potatoes, peeled & diced
• 3 cups heavy cream
• 6 tbsp dry sherry
• Salt, to taste
• Freshly ground black pepper, to taste
• Tabasco sauce, to taste
• Worcestershire sauce, to taste

Directions

Cook the bacon slowly in a soup pot over medium heat until lightly crisp, about 8 minutes. Add the onion and cook, stirring occasionally, until the onion is translucent, about 5-7 minutes. Add the flour and cook over low heat, stirring with a wooden spoon, for 2-3 minutes. 

Whisk in the clam juice, bring to a simmer and cook for 5 minutes, stirring occasionally. The liquid should be the consistency of heavy cream. If it is too thick, add more clam juice to adjust the consistency. Add the bay leaf and fresh thyme. Add the potatoes and simmer until tender, about 15 minutes. 

Meanwhile, place the shrimp and cream in a saucepan and simmer together until the shrimp are cooked, about 5-8 minutes. When the potatoes are tender, add the shrimp and cream to the soup. Simmer for 1-2 minutes. Remove bay leaves and stir in the sherry. Season to taste with salt, pepper, Tabasco, and Worcestershire sauce. Serve in bowls with crackers on the side. Enjoy!