Got Milk?

I have to apologize for the almost three month hiatus I’ve taken from blogging my favourite recipes. I promise I have a good excuse!

I haven’t really been feeling myself, and since about mid- December, I’ve had a hard time looking at food, let alone cooking it and blogging! You see, we’re expecting a baby in the kitchen, due August 2014!

Now that I’m almost feeling back to myself, I thought I’d give chutzpahinthekitchen the attention it deserves. Since my palate has changed drastically since the first trimester nausea set in, my wonderful husband has been doing 99% of the cooking, and I needed some inspiration for this blog post.

Luckily, I have an hilarious brother who has MORE than inspired the recipe below. When he found out that there were pregnancy apps and forums you could download and join, he decided to have a little fun with the hormonal women posting their ridiculous streams of consciousness. Benji, playing @britneyspregnantwooo below, was just looking for a cheese recipe… (if you want a REALLY good laugh, read the whole thing – I’ve only posted the best responses)

cheese 1

cheese 2

cheese 3

cheese 4

cheese 5

cheese 6

cheese 7

cheese 8

cheese 9

I promise that you don’t have to make your own cheese for this one, and no breast milk is required!

Better Than KD: Homemade Mac and Cheese


1 375g box of elbow macaroni (I used Catelli Smart, you could also use whole wheat or just go with regular pasta)
3 cups shredded light extra sharp or sharp cheddar cheese (I bought a brick of light cheese and shredded it myself)
2 tbsp whole wheat flour
¼ tsp ground mustard
¼ cup grated light cheddar cheese, plus some extra (optional)
Salt and pepper to taste
2 cups skim milk
1  1/2 tbsp butter (optional)

  1. Preheat oven to 375°F. Spray a 9 x 13 pan with PAM or olive oil.
  2. Cook macaroni as directed on the package until tender, drain and set aside.
  3. Combine 2 cups of shredded cheese with dry ingredients (flour, ground mustard, grated cheese, salt and pepper). 
  4. Combine cheese mixture with hot macaroni and pour into the greased pan. Pour milk over macaroni. Top with remaining 1 cup of shredded cheese and additional grated if you like, and dot with butter (optional).
  5. Bake for 45 minutes or until firm and golden brown. 
  6. Let sit for 5 – 10 minutes before serving to allow milk to firm.

If you like a really cheesy macaroni, feel free to add more cheese!



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