Comfort food….

In my current WIP I have a serial killer…and since he’s not human (he’s not a vampire or werewolf….want to guess what sort of non-human he is?)  he’s been killing for awhile. Like 500 hundred years.  One of the things he does to lure his vicitims is to make them dinner.  A meal of comfort food.  But what would a serial killer make?  Mac & Cheese with stuffed meatballs and some roasted garlic bread of course 😉

Here’s my favorite recipe….


1/2 cup unsalted butter, room temperature, plus extra for pan

1 12-ounce can evaporated milk

2 cups shredded sharp white cheddar cheese

Pinch of cayenne pepper

3 large eggs

1 1/2 cups dry elbow macaroni, cooked al dente and drained

Kosher salt and freshly ground black pepper

2 cups shredded Fontina cheese

1 1/2 cups cubed Havarti cheese

6 bacon strips

1 cup panko

1/2 cup grated Parmesan cheese

Preheat oven to 375° . Use the extra butter to grease the bottom and sides of 10- x 8-inch baking dish.

In pot over medium-low heat, combine the 1/2 cup butter, evaporated milk and cheddar. Sprinkle in the cayenne and gently simmer, stirring occasionally, for 6 to 8 minutes, or until the mixture thickens into a creamy cheese sauce.

In a large mixing bowl, whisk the eggs until foamy. Add the cooked macaroni and mix to coat the noodles evenly. Season with salt and pepper. Slowly pour in the hot cheese sauce, stirring to combine. Add the Fontina and Havarti cheeses and toss to evenly distribute.

Pour the mixture into the prepared baking dish. Bake for 20 to 25 minutes or until the cheese starts to bubble and thicken.

Meanwhile, place a skillet over medium-low heat. When the pan is hot, add the bacon and fry for 5 minutes or until crisp on both sides. Remove the bacon to a plate lined with paper towel. When it has cooled, crumble the bacon into a bowl and add the bread crumbs and Parmesan.

Remove the mac and cheese from the oven and sprinkle the top with the bacon bread crumbs. Bake for 8 to 10 minutes longer or until lightly toasted golden brown. Cool for 5 minutes


8 to 10 slices applewood smoked bacon

1 pound ground chuck

1 tablespoon Worcestershire sauce

1 package onion soup mix

1/2 cup panko bread crumbs

1 tablespoon coarse black pepper

1 tablespoon beef stock

8 to 10 bocconcini mozzarella balls


1/4 cup olive oil

1 yellow onion, finely diced

2 tablespoons minced garlic

2 tablespoons freshly chopped basil leaves

2 tablespoons freshly chopped oregano leaves

1 tablespoon coarse ground black pepper

2 (14-ounce) cans crushed tomatoes

2 (14-ounce) cans diced tomatoes in puree

1/2 teaspoon crushed red pepper flakes

1 tablespoon chicken bouillon


 Preheat the oven to 400 degrees F. 

Arrange the bacon slices on a sheet pan. Put in the oven and bake until crisp, about 8 to 10 minutes. Remove the bacon from the pan to a cutting board and chop. Set aside. 

In a large bowl, mix together the beef, Worcestershire, onion soup mix, bread crumbs, black pepper, stock and the chopped bacon. Form portions of the meat around bocconcini to make smooth balls. Arrange the meatballs on a sheet pan with a rack and bake until thoroughly browned, about 10 to 15 minutes.



Add the oil to a medium saucepan over medium-high heat. When the oil is hot add the onion, garlic, basil, oregano and pepper and saute for a few minutes. Stir in the crushed and diced tomatoes, red pepper flakes and the bouillon. Lower the heat and simmer for 10 to 15 minutes. Remove the meatballs from the pan to a serving platter and serve with the marinara sauce.





 3 bulbs garlic

2 tablespoons olive oil

1 (1 pound) loaf Italian bread

1/2 cup butter

1 tablespoon chopped fresh parsley

2 tablespoons grated Parmesan cheese


Preheat the oven to 350 degrees F (175 degrees C). Slice the tops off of the garlic bulbs so that the tip of each clove is exposed. Place the bulbs on a baking sheet, and drizzle with olive oil. Bake for 30 minutes, or until garlic is soft. Set the oven to broil. Slice the loaf of bread in half horizontally, and place cut side up on a baking sheet. Squeeze the cloves of garlic from their skins into a medium bowl. Stir in the butter, parsley, and Parmesan cheese until well blended. Spread onto the cut sides of the bread. Broil for about 5 minutes, until toasted.


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