MIA X

Mia X’s Fool-Proof Baked Macaroni & “I’m RICH, B*tch” Cupcakes

Let’s face it! Dry *ss, not enough cheese in the macaroni is the f*cking worst, baby!

Well, picture this. It’s not gonna happen to you again. My grandma used to tell us if somebody has they taste buds set on some good macaroni, and they get that bland, hard, dry bullsh*t, they gonna be .38-hot! She always made sure the macaroni was on point.

We love cheese, and macaroni is so dope with a variety of cheeses, and that’s just how we do it…beau coup cheese, cream, butter, and flavor.

So, this baked macaroni is not for anyone watching their weight. This is for everyone who feels like, ‘F*ck it, and I brought my appetite.’

Now, Mamaw would melt the different cheeses and make her sauce from scratch. She did everything from scratch, but I like to take shortcuts and GPS my way through the kitchen. I’m a modern/old fashion girl on the move. I’m often running late, but I still like to wow people with my food.

So if you’re ready to make the bomb Baked Mac & Cheese, then roll with me, baby, ’cause we about to make it happen.

Step 1 – Make ya groceries:

1 16-ounce package of macaroni

1 stick of butter

1/2 cup of milk

1/2 cup of evaporated milk

1 cup of sharp cheddar cheese

1 cup of mild cheddar

1 cup mozzarella

1/2 teaspoon of mustard powder or plain mustard

1 jar of Ragu three-cheese sauce

1 jar of Cheez Whiz

large saucepan

baking pan

Step 2 – Make ‘Ya Mac & Cheese:    

Preheat oven to 400 degrees.

Boil macaroni according to package directions. Tweek the boiling water by adding 2 tablespoons of salt and 2 tablespoons of extra virgin olive oil.

Once pasta is boiled to tender, drain the water, saving 1 cup, and DO NOT rinse the macaroni.

Cut half of your butter into blocks and place them into your baking pan. Pour hot macaroni into the pan and add your milk, cream, water saved from boiling the pasta, cheese sauce, mustard powder, and Cheez Whiz.

Stir evenly. Once the Cheez Whiz and sauce is is evenly distributed throughout the macaroni, salt and pepper to taste. Add your cups of mozzarella and mild cheddar cheeses and evenly work them through the macaroni.

Top macaroni with sharp cheddar and use the remaining half of the butter, cut into blocks, to top your sharp cheddar. Bake 15 minutes or until slightly golden on top.

 

I’m RICH, B*tch Cupcakes

These cupcakes are the perfect “adult treats”. They’re so good, one bite will make you say B*TCH!!!!

 They are also so rich in flavor, you’ll feel like a trust fund baby…lol! I’ve been creating adult drinks and sweet treats for a little while, and I decided to share this one with you.

I’m RICH, B*tch cupcakes are not for the calorie stalkers. AND, I call them an “adult treat” because they are laced with alcohol, and I’ve been told are a perfect flirty aphrodisiac.

To get your mind and mood right, click my music link below so you can be JAMN while baking, and make sure you follow me on Twitter (@TheRealMiaX), join my #TeamWhipDemPots clique, and be on the look out for my forthcoming cookbook/memoir/CD/DVD,  Things My Grandma Told Me, Things My Grandma Showed Me.

[Check out Mia X’s single, “When I Grow”:]

 

Step 1 – What You Need to Proceed:

Makes 24 cupcakes

1 1/2 cup of your favorite Rum

2 large eggs

4 cups of sugar

3/4 cup of butter

1 tablespoon of vanilla extract

2 cups of all purpose flour

1/2 cup of baking cocoa

2 teaspoons of baking soda

1/2 teaspoon of salt

Caramel topping sauce

4 Heath bars, crushed

Cupcake pans and liners

Cream Cheese Frosting

16 oz of soft cream cheese

2 cups of powdered sugar

2 teaspoons of vanilla

2tablespoons of rum

Step 2 – Make It Happen:

Preheat oven to 350.

In a saucepan, bring your rum to a boil. Stir in butter and sugar until butter melts; let cool. Add in vanilla and eggs mix well and set aside.

Mix together flour, cocoa, baking soda, and salt in a large bowl, if you dont have a stand mixer.

Add your rum butter and sugar mix to the bowl, and mix together thouroughly. I like to use a 8-oz. plastic cup to pour batter into cupcake liners about 2/3 full.

Bake 25 minutes or until a wooden toothpick is inserted and comes out clean. Allow your cupcakes to completly cool.

In another bowl, mix your soft cream cheese, powdered sugar, vanilla, and rum until smooth and creamy.

Frost or pipe the top of your cooled cupcakes. Drizzle with caramel sauce and top with crushed heath bars.

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