Tag Archives: homemade

Embarrassingly Easy Macaroni and Cheese

29 Sep

We are in full harvest/slow cooking mode at my house, and that usually calls for an accompanying starch of sorts for whatever is in the crock pot.

Lately, I’ve been on a chili kick, and nothing pleases me more than some elbow noodles to accompany it with (except shredded cheese, onions, sour cream and Franks Red Hot sauce!). Last night I had extra noodles and I knew my chili was going to be too spicy for my son, so I decided to make down-and-dirty homemade mac and cheese. It’s super easy and Teddy loved it. Here’s the basic overview:

Embarrassingly Easy Macaroni and Cheese


  • 1 box of Cooked macaroni or elbow noodles
  • 1/2 to 1 cup of cream cheese ( more or less depending on taste)
  • 1/2 to 1 cup of shredded cheese (use whatever kind you like; last night I used sharp Cabot cheddar)
  • 1 TBS unsalted butter
  • Pinch of salt to taste


  1. Mix in the cream cheese first to the warm/hot noodles until fully immersed (note- this will cook down the noodles, so either microwave them for a minute or do this in a pot and turn the burner up to medium/medium-low)
  2. Then add the butter, shredded cheese and salt
  3. Stir until cheese is melted and serve
  4. ADDED STEP: to make it extra tasty, turn the oven up to 400, put the mixed mac and cheese in an oven-safe dish, top with some bread crumbs and cook for about 10 minutes for a toasty top).
  5. Enjoy!

On tonight’s menu:

8 Apr
The Chicago Foodie

Catherine Merritt (it's me!), The Chicago Foodie

Tonight we’re having friends over- the kind of friends that make me nervous to cook for (he’s a professionally trained chef), but this Chicago Foodie is going for it.

On the menu:

  • Lemmongrass chicken banh mis
  • Coconut risotto
  • Asian slaw
  • And for dessert: truffle bananas, honey, mango spring rolls with a blueberry compote

I’m taking photos and will share the recipes this weekend.

Have a delicious weekend!

RECIPE: Black Bean, Corn, Green Pepper, and Cheese Enchiladas Verde

14 Nov

Like lasagna, enchiladas are a meal I resort to often because it’s very easy, fun to change up, and tasty. Here’s my recipe for a version of enchiladas with black beans, corn, green peppers and cheese, but you can substitute it with pretty much anything you like.


The Chicago Foodie’s Easy Enchiladas:

  • Pack of corn tortillas (usually 12)
  • Enchilada sauce (store-bought, in this case I went with a verde, but you can get red or mole)
  • 2 onions, julienned
  • 1 green pepper, julienned
  • 1 can of black beans
  • 1 can of corn
  • 2-ish cups of reduce fat cheese (of course you can use any type you like)
  • Cumin powder to taste
  • Salt and pepper to taste
  1. Turn on the over to 350 degrees
  2. Spray a 9×13 (or so) baking dish with non-stick spray and ladle some of the enchilada sauce on the bottom
  3. In a frying pan, sautee the green peppers and onion until they’re soft and lightly browned
  4. Strain the can of beans and corn and add to the onion and pepper mix
  5. Add about a half a cup of the enchilada sauce
  6. Add salt, pepper and cumin to taste
  7. Warm the tortillas in the microwave for about 30 seconds
  8. Add the onion, pepper, bean and corn mix to each enchilada, then fold the tortilla over the filling
  9. Place the enchiladas in the pan with seam side down
  10. Once all are filled and in the pan, cook for 15 minutes with no sauce
  11. Take out after 15 minutes and cover with the sauce and put cheese on top
  12. Cook for additional 15 minutes
  13. (Note- the tortillas will get soggy on the bottom from the sauce, so just a heads up. They’re still deliciou though!)
  14. Serve with some rice, beans, a nice salad and enjoy!