National Cheese Day

Hi everyone, Niki here.  Sooo it’s been a while since the last time I blogged and I’ve let you down on my promise to blog about fast, easy and healthy meals once a month. #FAIL.. Well I’m back, but today will have to be an exception since I’m pretty positive this will break the scale. But I promise it’s worth it!

Yesterday was National Cheese Day and as many of my friends, family, co-workers, and random people on the street I told know, it is my favorite day! Well, almost. Someone pointed out to me that National Cheese Day comes in third for my all-time favorite holidays after my birthday and Christmas.

My boyfriend’s family nicknamed me Cheese because of my love of this particular dairy product, so it’s safe to say that I’m the perfect recipe source for this holiday. My love started at a young age when I would make homemade (none of this Kraft stuff) macaroni and cheese for any meal my mom would let me get away with. I will even admit that I sometimes made it for breakfast. See, I come from a family of cheese lovers and it’s hard not to enjoy it when it’s a staple in your household. My mom loves good baked brie, while my dad loves a strong cheese with salami. Either way, I love it all!

My parents fostered my love at an early age and taught me that everything tastes better with cheese. Case in point, if you ever came to my apartment I can pretty much guarantee that I have at least three or four different types of cheeses in my refrigerator.

What better way to celebrate National Cheese Day than to make something incredible? I’ve come up with the best — A Mac & Cheese Cheeseburger! I had all the ingredients on hand so it was super simple. The best thing about this burger is that you can really put whatever brand of ingredients you want or have on hand, and it doesn’t have to be exact. Make it the way you like it.

A special thanks to my lovely boyfriend Tim for grilling the burgers, buns and corn on the cob.

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Amazing Mac & Cheese Cheeseburger
Ingredients:
2 Hamburger patties (or ground beef about ½ lb)
2 buns ( I used Pepperidge Farm but use whatever you like)
1 handful of baby Arugula
1 Vidalia Onion
2 slices of deli cheese (I used Horseradish Cheddar)
1 Package of Stouffer’s frozen Mac &Cheese (or any other boxed Mac & Cheese)- you could make it homemade but I didn’t have time.
1 tablespoon of my chipotle mayo

– Cook the Mac& Cheese according to the package. Then, prepare the burgers by either making the patties, or in my case, taking the patties out of the fridge and letting your boyfriend do the work!

– Then cut the onion into thick slices and throw into a skillet with a little olive oil and salt and pepper. Sauté the onion until tender (5 minutes) and remove from the heat.
– Then take out and have ready 2 slices of deli cheese, handful of baby arugula (washed) 2 buns.

– Grill the hamburgers until medium and then add slices of deli cheese to the top. As the cheese is melting on the burgers take the buns and place them with the inside face down on the grill to toast.

– Once the burgers are done bring them in and begin to build your burger

– Place the buns on the plate open face, then put the burger with the cheese side face down on the bottom bun.

– Then add sautéed onion slices on top of the burger followed by a spoonful of the Mac & Cheese.

– Top with a handful of baby arugula

– Spread homemade chipotle mayo on the top bun and then put the top on the burger.

Homemade Chipotle Mayo (This is NOT an exact science)
About 1/3 to ½ cup of Hellmans mayonnaise
1 teaspoon of pepper
2 teaspoons of garlic powder
½ teaspoon of chili powder
1 ½ teaspoons of paprika
3 to 4 tablespoons of Frank’s Red Hot Sauce
– Combine the Frank’s Red Hot with the mayonnaise. This should make a light orangey pink color. Add more or less to taste.
– Then combine the rest of the ingredients and mix until combined.
(Like I said before, definitely add or subtract amounts of ingredients depending on how spicy you like it).

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Side:
2 Corns on the cob
Preparation:
1. husk the corn
2. Season the corn with salt and pepper
3. Add a little bit of butter
4. Wrap in tin foil
5. Grill for about 8-10 minutes (or as Tim says until it is hot and looks good)
Glad you could all celebrate National Cheese Day with me. I hope you enjoy!!

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