It's been rainy around here and I've been feeling a bit sluggish despite the massive amounts of work I want to be focusing on. And whenever I start feeling like this,I inevitably want to comfort myself with the best food ever- 

Here's my lame-ass reference drawing.
Those things that look like pulled teeth
 are supposed to be cheese splatters.
Shut up.

Macaroni and Cheese! 

I really do love the stuff-- 
emotionally AND culinarily-- and while I was back in California over the winter I had my buddy Dylan at Integrity Tattoo in San Jose etch an ode to my beloved elbow macaroni on my arm- right above the elbow, of course. 

And here is the final Processed Ink Product:

The Kraft Deluxe Blue heart is my favorite :)

Thanks, Dylan!!!!

...and sorry, Mom...

Happy Birthday to my
favorite brother ever!

(he's the only one I've got)

 In honor of Corbett’s 22^nd year on this Earth I am sharing a recipe I developed a few years ago to commemorate another mac and cheese lover’s birthday:

Macaroni and Cheese Cupcakes!

 Always a crowd pleaser, these quirky treats are little baked bundles of cheesy goodness—and the flavors are totally customize-able to your (or your soon to be delighted friend’s) tastes.

Classy Macaroni & Cheese Cupcakes
*Use aluminum, NOT paper cups!*

One box of Kraft Deluxe elbow mac and cheese (you know, the kind with the squeezy cheese packet) yields about 12 cupcakes. I tend to purchase a box per flavor combo I’ll be making with the knowledge that I’ll probably have a bit of mac leftover (oh darn).

I have three signature Macaroni and Cheese cupcake flavors:

Classy, White Trashy and Mexicano 

Here's How ya whip 'em up:

-Preheat oven to 350 degrees F

-Line muffin tin with aluminum baking cups

-Cook Kraft Deluxe according to directions. If baking more than one flavor of cupcakes, evenly divide the boxes of cooked mac into separate mixing bowls.

-Pick your favorite recipe (or invent your own based off these directions) and prepare accordingly.

-Bake cupcakes for 8-10 minutes

-Serve immediately or store refrigerated in a Tupperware- they reheat really well in a conventional or toaster oven!

For Classy  Cupcakes: 1 medium large wedge of triple cream brie 1 package prosciutto 1/4 cup capers 1 tsp white pepper 2 drops of white truffle oil -Scoop the soft cheese out of the rind of the brie and mix thoroughly into prepared mac. -Cut or tear half of the remaining brie rind into bite size strips, set aside. -Cut the other half of rind into small bits and mix into mac along with capers, white pepper and truffle oil. -Scoop mac into baking cups, filling generously, then top with a strip each of prosciutto and brie rind.

For White Trashy Cupcakes: 1/2 a cup of ranch dressing 4 slices of American cheese, torn into smaller pieces Bacon bits (the fake kind, obvie) -Mix ranch thoroughly into prepared mac. -Generously scoop mac mixture into baking cups -Top cupcakes with a few pieces of cheese and a healthy sprinkling of bac-o-bits Happy bday, bro-there.

For Mexicano Cupcakes: 3/4 cup chunky picante salsa 1/2 cup grated pepper jack cheese 1 small can pickled jalapenos with carrots, sliced smaller 1/4  cup sliced olives 1/2 cup sour cream or plain greek yogurt Cilantro to garnish -Mix salsa thoroughly into prepared mac -Generously scoop mac mixture into baking cups -Sprinkle pepper jack over each cupcake, top with a couple slices each of jalapenos and carrots -After baking, top cupcakes with a dollop of sour cream, one olive and a cilantro sprig.

Mexicano Macaroni and Cheese Cupcakes