Not Your Average Foodie: Famous Dave's Mac and Cheese.

If you looking for healthy, don't look at the ingredients for this recipe.

Since we went out to dinner for Damian's birthday on Saturday, he gladly picked a meal to have this week that I would cook. I say this as if I don't cook everyday... well lets just say he doesn't usually have a huge part in the planning process. After this recipe, I see why. Holy hell it was delicious but like I said, if your looking for healthy this is not it. We all need a little comfort food in our lives once in a while, so this recipe is perfect for just that. You might be wondering why Famous Dave's? Well that is Damian's FAVORITE mac and cheese so I decided to try to make a batch of my own. This was a treat for him, I don't keep boxed Mac and Cheese in the house (way too many preservatives).

Famous Dave's Mac and Cheese

What you need:

- 2 large eggs

- 1 (12-ounce) can evaporated milk

- 2 chopped jalapenos, seeds removed
- 1 12oz can of corn (which i forgot to add!)

- 2 teaspoons salt

- 1/4 teaspoon ground black pepper

- 1 teaspoon dry mustard, dissolved in 1 teaspoon water

- 1/2 pound elbow macaroni

- 4 tablespoons unsalted butter

- 1 1/2 cups of extra sharp cheddar

- 1 1/2 cups of Monterey Jack or Mozzarella

Mix eggs, 1 cup of evaporated milk, peppers, corn, salt, pepper, and mustard in a small bowl. Meanwhile, heat water and boil macaroni. Cook until tender, but still a little firm. Drain and return pan over low heat. Add butter and toss to melt. Pour egg mixture over buttered noodles along with three quarters of the cheese, stir thoroughly until cheese starts to melt. Gradually add remaining milk and cheese, stirring constantly, until mixture is hot and creamy, about 5 minutes. Enjoy.

Sauteed Greens

What you need:

- Greens of choice (I used Chinese spinach but you can use any type of leafy greens)

- 4 cloves of garlic

- 2 Tablespoons Olive oil

- Salt and pepper to taste

Cut off and discard the bottom inch or two from the steams of the leafy greens. Wash and dry. Separate the steams from the leaves by either cutting out the stems with a sharp knive or by gently pulling out the stems. Gather the stems together and chop into small chunks. Stack up a few leaves at a time, roll them up, and roughly chop the leaves into chunky pieces. Peel and chop the garlic. Heat a large frying pan over medium-high heat until the pan warms up. Add olive oil and wait a minute for the oil to heat. Add the stem pieces, stirring occasionally, until they turn bright green and begin to soften (3-4 mins). Add the leaves to the pan and let sit for about 3 to 4 minutes. The leaves will shrink and wilt until they are almost flat. Once the greens have wilted, push aside the greens from one edge of the pan and add the chopped garlic. Stir to combine and cook, stirring constantly, until the garlic becomes extremely fragrant. Sprinkle with salt and pepper. Enjoy.

*** When you add the leaves to the pan do not stir, let them sit until they wilt.***