I work full time and also go to school at night. The times I get to sit down to edit food pictures, invent recipes and write a blog post is priceless to me. Yet I find myself extremely upset at times because I don’t post as frequently as I would like to. The truth is that I am wasting so much time comparing my blog to others. I LOVE reading other food blogs and commenting on amazing recipes but I am not them. I am ME. I started this blog to share how fun and easy it is to cook. I wanted readers to love the realness that my blog offers. I am not a chef, nor did I go to culinary school and lord knows I didn’t major in English. I am simply a girl who loves to cook and talk about it. I have been focusing on the wrong things. Like; making sure my pictures are perfect, writing the right content, over analyzing lightroom and lets not even mention getting my content out to more readers! That is not the point. The point is to be myself and hope that someone out there can relate to my content and be able to love picture by picture recipes. From now on, I will do things my way. The AMBAR way. I won’t be able to post as frequently as other people who are home all day (no offense, that’s great for those people who can) BUT when I do post a recipe, it will be a GREAT one. Promise!
Now, about this baked macaroni and cheese. I think this recipe came just in time for the holidays! Honestly, I am not crazy about thanksgiving. Yes I know. The right thing to say is “I love thanksgiving” BUT how I am now being ME, I can say “nope not crazy about thanksgiving”. Why? you may ask? Because I am Hispanic. Do you know what I eat on thanks giving every year? Take a wild guess!? Rice. Oh wait and some Pork. For sure. Which we eat, well you know, ALL THE TIME. Due to those facts, the only thing I love about thanks giving is getting the family together and giving thanks to God for our blessings. Other than that, the food isn’t different from a regular day. For those who do the real stuff like turkey, corn bread and mash potatoes I bring you a very savory Baked macaroni and cheese to add to your thanks giving dinner! Lately I have a huge obsession with macaroni and cheese. Oh wait, and mozzarella sticks. No, I am not pregnant, don’t you dare ask. I just have phases where I get slightly obsessed with certain foods. This Baked macaroni and cheese has a little Spanish flavor in it. After many attempts I finally got it! This recipe is extremely simple. It has a little heat which makes the flavor so amazing. You have no idea! That’s why you have to try it!
Baked Macaroni and Cheese Recipe
-A box of pasta (your choice of pasta)
-1 1/2 Cups of shredded sharp cheddar cheese
-1/2 Cup of pepper jack cheese
-2 Tablespoons of all purpose flour
-2 Tablespoons of butter
-2 Cups of heavy cream
-1/8 Cup of adobo ( red top)
-Bread crumb ( your choice of bread crumb)
-1 packet of Culantro y Achote ( optional)
Preheat the oven to 375 degrees. Set stove on high heat. Fill a pot with water and let boil. Once the water is boiled, place the pasta in the pot. Boil the pasta for about 15 minutes or until the past is soft. Place a wooden spoon on top of the pot so that the water won’t spill over! Try to taste the pasta to check if its cooked. No one likes hard pasta!
It should look like this
Set the pasta aside and shred the cheese
Now for the fun stuff! In a pan on medium heat, place 2 tablespoons of butter. Once the butter has melted, add 2 tablespoons of flour and mix well. Quickly add 2 cups of heavy milk and mix well.If you don’t add the milk quickly, the flour will stick to the pan.
Once all the ingredients are mixed together, add the shredded cheese slowly. Stir while you add the cheese. Also, add the 1/8 cup of Adobo.
Lower the temperature to low/medium. Add 1 packet of Culantro y Achote ( optional) i wanted to add a lot of flavor so i added the Culantro y Achote. If you don’t have this ingredient just add more Adobo. Let simmer for about 5 minutes then turn the temperature down to low.
Cover the whole pasta with the breadcrumb