Mac and Cheese Clarkston Union Style

Great Mac and Cheese

If you haven’t seen the Mac and Cheese special that Kid Rock appears in on “Diners, Drive In’s and Dives“, then you’re in for a real treat! The Clarkston Union has a Macaroni and Cheese recipe that will knock your socks off. I’m talking about Classic Macaroni Pasta cooked with Creamy Layers of Cheddar Cheese, topped with Mozzarella, Bread Crumbs and then baked to perfection. You end up with tender creamy pasta, Stretchy Cheese and a light layered Mozzarella crunch, from the bread crumbs, with every bite you sink your teeth into. And, If that doesn’t sound good enough, believe this… I figured out how to make it from a box!

Mac and Cheese from a Box

Personally I’ve never been a real big fan of the standard box recipe, but my kids sure love it, and if it’s on the menu when we dine out for something a little more exotic than what kid taste buds are ready for, then we order it. I don’t know if you’re like me, though, anything my kids order, I usually try for myself. Usually when it comes to kids meals in restaurants, especially Mac and Cheese, I’m rarely impressed. And since Macaroni and Cheese is such a big deal for children, you would think that the recipe would be a little more perfected in restaurants by now. I mean, don’t you think it’s sad that a box of Kraft or even the “Generic” brand has got your local Chefs beat? Well not at Clarkston Union, and I’m going to show you how to take a regular box of Mac and Cheese and turn it into a Clarkston Union Style Macaroni.

Mac and Cheese Ingredients:

1 Box of Cooked Macaroni
1 tbsp Olive Oil
1/4 cup Chopped Onion (Optional)
1/4 cup of Butter
1/2 cup of Half and Half or Cream
1/4 tsp Nutmeg
1/4 tsp Black Pepper
1 Cheese packet
3 slices of Cheddar Cheese
1/2 cup Shredded Mozzarella Cheese
2 tbsp Bread Crumbs or Panko

Follow the Mac and Cheese box instructions to cook the Macaroni. Strain, add the olive oil and stir it all together. In a hot pan add the butter, then 1/4 cup (half) of the Half and Half or Cream (Also the onions if you’re using them). Add the dry ingredients, Nutmeg and Pepper. Bring to a boil and add a touch more of the cream just to calm the boil, then add the powdered cheese mix and then the Macaroni Pasta. Stir while adding the rest of the Half and Half. Be careful not to drown the pasta but be sure that it’s cream and not dried out when you are done stirring. Remove from the heat and add enough Mac and Cheese to cover the bottom of an oven dish. Add the Cheddar Cheese, then cover with the remaining Macaroni. Add the Mozzarella Cheese and Panko, then Bake at 425 degrees in the center of the oven for 10 to 12 minutes. Let the Mac and Cheese Cool for a few minutes then serve.

Spaghetti with Meatballs and Angel Hair Pasta

Introducing My Spaghetti with Meatballs!

Making Spaghetti with Meatballs from scratch is about the best thing you can do for your pallet. I mean the flavor is so much more luxurious than a simple can of sauce. Though my children do love those spaghetti O’s, even my year old son couldn’t get enough of this recipe when I filmed it last night. I have posted about this recipe in the past but there are a several differences.

First off, I’ve never included my Meat Ball Recipe, and I even mentioned in the original post that I wasn’t sure if I was ever going to, but here it is. Second, the recipe before used canned ingredients, tomatoes and tomato paste, but today I’m re-introducing this recipe with all fresh ingredients, which I personally like better. Also the option to add a red wine wasn’t exercised in this recipe, but it wouldn’t hurt one bit if you decide to add it. Honestly, I would have but I was out. And just so you know, and as far as I know, Spaghetti has never been made the way I make this Spaghetti with Meatballs recipe, because I use and reduce beef stalk(Bouillon). That’s right! This isn’t a recipe for vegetarians.

Spaghetti with Meatballs Ingredients:

MEATBALLS
2 lbs Ground Beef
1 lbs Ground Sausage
2 eggs
1 chopped Onion
1/2 Chopped Julian Bell Pepper
1 handful of fresh chopped Parsley
1 pkg Ritz Crackers
1/4 cup Parmesan Cheese
1/4 cup Hoisin Sauce
1/4 cup Ketchup
2 tbsp Tempura Dipping Sauce (light soy sauce, water, vinegar, sugar and Lemon Juice mixed)
2 tbsp Sriracha Rooster Sauce
3 chopped Cloves of Garlic
1 tbsp Sugar
1 tbsp Thyme
1 tsp Salt
1 tsp Black Pepper

SPAGHETTI SAUCE
6 Roma Tomatoes
Handful of Fresh Parsley
5 Fresh Basil Leaves
2 Chopped Garlic Cloves
1 tbsp Brown Sugar
1 tsp dried Rosemary
1 tbsp dried Thyme
1 tsp dried sage
1 cup Beef Stock or Bouillon
1/3 cup Red Wine Optional (Cabernet preferred)

1/2 pkg of Angel Hair pasta – Add Olive Oil and Salt to boiling water and cook noodles Al dente.

Combine all the ingredients for the meatballs in a bowl and mix thoroughly. Mold 2 inch Meatballs on a pan and bake at 400 degrees for 20-25 minutes. Then Combine all the ingredients for the Spaghetti Sauce in a blender and Puree. In a Hot pan add 2 tbsp of butter, 2 chopped green onions, then add the Sauce and bring to a boil. Once the noodles are cooked al dente and strained, add some Olive Oil and place the Noodles in the Spaghetti Sauce. Reduce the Sauce until the noodles have almost completely absorbed all the liquid, then kill the heat. Add a shake of Thyme, Garlic Powder and some chopped black Olives, then plate your Spaghetti with Meatballs.

Bloody Mary Linguine with Jumbo Shrimp

Bold and Spicy Bloody Mary Linguine!

Bloody Mary Linguine can be done from absolute scratch using Tabasco and Worcestershire sauce, or, you can buy an already perfect blend of Bold and Spicy Bloody Mary mix from your local grocery or Liquor store. I’m using Zing Zang’s award winning Bloody Mary Mix because it’s fantastic! Their recipe can be used in so many different drinks, cocktails or sauces like I demonstrate here, it’s well worth keeping year around on my shelf, ready for use. So if you don’t want to dick around with getting it just right with your hot sauce, and you don’t want to risk ruining your dish with too much Worcestershire, I definitely recommend picking up a bottle of Zing Zang for your many endeavors! P.S. They don’t pay me me to advertise for them, It’s just really good Shit!

This Bloody Mary Linguine recipe uses canned stewed tomatoes. Normally I stay away from Bottled or canned ingredients because I have more control over what I’m putting into my recipe; preservatives etc., not to mention I get a fresher taste and more nutrients when I don’t use food that’s been murdered through the canning process. I realize I’m a little passionate about food, and I’m getting a little graphic in my verbiage here, but don’t forget the title of this recipe is Bold and Spicy Bloody Mary Linguine!

Bloody Mary Linguine Ingredients:

2 cups Water
2 tbsp Olive Oil
1 tsp Salt
1/2 pkg Linguine Pasta

3 tbsp Olive Olive Oil
1/3 cup Red Onion Shallots
1 cup Bloody Mary Mix (Use “Zing Zang” or it won’t taste right)
4 chopped Garlic Cloves (optional)
1/2 tsp Celery Salt
1 tsp Black Pepper
1 can Stewed Tomatoes
1/2 cup Vodka

1 lb. Jumbo Shrimp
2 tbsp Olive Oil
2 tbsp Butter
1 tbsp chopped Garlic
2 tbsp fresh chopped Parsley

2 tbsp Olive Oil
1 cup Panko Bread Crumbs
1/3 cup fresh chopped Parsley
Fresh ground pepper to taste

If you can handle it, start 3 burners. One with a pot of water for the Linguine, a skillet for the Bloody Mary Linguine mix, and another pan for the Shrimp. Prep everything, but get the Linguine started first because that takes the longest. For the bloody Mary mix, start with the red onion shallots and follow the above ingredients in the order they are written. Reduce heat to a simmer and reduce sauce after the Vodka has been added. Same thing goes for the Shrimp but kill the heat once they’re cooked. Pull the pasta and combine with the Bloody Mary Linguine mix, then quickly cook and toss the Panko on high heat and add the fresh Parsley and ground Pepper.