Cooking With The Cougars

We’re bringing our versions of "Nailed It!" and "MasterChef" to you! Watch board members and resident cooking extraordinaires Millie Clark ’17 and Victor Hicks ’09 ’12 walk you through how to make two delicious culinary delights. The recipes are posted below.

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SPICY PRETZELS
1 - 1 pound bag of Rold Gold Pretzel Sticks
1 cup cooking oil
2 packages of Hidden Valley Ranch seasoning
2 Tablespoons of Cajun seasoning
2 Tablespoons of granulated garlic
1 Tablespoon of onion powder
¼ teaspoon Cayenne Pepper

In a roaster (or something big enough to stir pretzels). 
Add all ingredients except for the pretzels.  
Stir until combined over medium heat.
Once combined add the entire bag of pretzel sticks.
Turn heat off and keep stirring until all the pretzels are coated with the seasonings.  
Put in a bowl and enjoy or put in a ziploc bag to enjoy later.

Caution:  You may want to wear a mask when adding spices.  Once the spices heat up and go into the air, you will start to sneeze.

Add your favorite spices to change the flavor.
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FIVE-CHEESE BAKED MACARONI

The Béchamel Sauce Ingredients
2 - 4 tablespoons butter
2 - 4 tablespoons flour
1 ¼ - 3 cups milk, heated
Salt
Freshly ground pepper
1 cup Grated Sharp Cheddar Cheese
1 cup Grated Parmesan Cheese
2 cups of Velveeta

Main Ingredients
4-8 cups cooked elbow macaroni, drained
2-4 cups grated Cheddar cheese
1-2 cups of grated Mozzarella 
1/2 cup sour cream
1 tablespoon of Italian Seasoning Blend
½ cup of Bacon (Optional)

Sauce Preparation
Melt the butter in a heavy-bottomed saucepan. Stir in the flour and cook, stirring constantly, until the paste cooks and bubbles a bit, but don't let it brown — about 2 minutes. Add the hot milk, continuing to stir as the sauce thickens. Bring it to a boil. Add salt and pepper to taste, lower the heat, and cook, stirring for 2 to 3 minutes more. Remove from the heat. To cool this sauce for later use, cover it with wax paper or pour a film of milk over it to prevent a skin from forming.

To make the cheese sauce, stir in 1/2 cup grated Cheddar cheese during the last 2 minutes of cooking, along with a pinch of black or cayenne pepper. Warm the milk on low heat just until little bubbles begin to form at the edges. Then remove from heat.

Making the Magical Macaroni
Preheat oven to 350°F. 

Bring 1 Quart or Larger Pot of Salted Hot water to a rolling boil. Add 1-16 ounce box of elbow macaroni or your choice of pasta to boiling water.

Follow the package directions for the macaroni, cook to al dente, and drain.
Place cooked macaroni in a large bowl and while still hot, add half of all your remaining cheeses. This will help them melt.

In a separate bowl, combine the Béchamel Sauce and then add the sour cream. Pour macaroni mixture into a casserole dish and bake for 30 to 45 minutes. If the macaroni is browning faster than you want, cover with foil. Top with additional cheese, bacon, and the Italian Seasoning blend for color, flavor, and garnish if desired.