Sunday Funday II: Mac Daddy

It would be hard to name my most favourite food ever. (Can coffee count?)

If pressed, though, I would probably put pasta at the top. I mean, you know a good place by how they do noodles. And you remember really bad ones. A week of Girl Guide camp and constant canned, mushy mac and cheese from the Heinz Corporation being particularly scarring. A dinner of short ribs with deep-fried squares of cheesy goodness, at an Irish pub in New York City (P.J. Clarke’s on 3rd Avenue) being amazing.

Tangy BBQ sauce, gooey cheese sauce.

untitled-3475This edition of Sunday Funday was marred by an abysmal showing by my Bears – to the cheeseheads Packers, ironically enough. I tried to forget it, as I ate a few helpings of mac n’ cheese.

The process for making the ribs was great and very easy, courtesy of Bon Appetit: Best Ever BBQ’d Ribs. Only deviation was that I added a brining step and had the meat soaking overnight, to make sure we wouldn’t end up with dry ribs. The BBQ sauce that I used, when asked, was Guy Fieri’s Root Beer BBQ Sauce. I’m not 100% if I’d use this again, as the times to reduce the sauce were WAY off (and only thickened once I added a bit of cornstarch and water).

The ribs essentially are cooked by the time the oven stage is done, and only need the flames for BBQ sauce application and crispening.



And then, this bad boy: Taste of Home: Company Mac and Cheese


The recipe was doubled for our crew. (Or my gluttony.) Additional variations on this recipe: a little more grated old cheddar, a little less cream cheese – mainly because I made this early Sunday morning, and nothing was open to get the proper amounts. Also, we didn’t have breadcrumbs but we did have about 3 bags of croutons, each 1/4 full, so I smashed them into crumbs.

Pantry clear out for the win.


I want to be buried in this. Is that wrong?


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