Rachon McAndcheesems

Main, Pasta, That Is So Fetch Week

While I am heartbroken to confirm that yes, this year’s Mean Girls day celebration, That’s So Fetch, is almost over, rejoice, because the queen bee herself is finally here! That is right, my dear friend Rachel McAdams aka Regina George is finally making her debut on this patch of cyberspace.

Despite only meeting on the set of Mean Girls, we quickly became the best of friends after she survived my Mr G-esque strength training to see whether she had what it takes to play Regina aka the worst parts of my character.

I was blown away by how someone so nice could so brilliantly capture how fundamentally awful I am, and decided to get her to show me how to be nice. While she failed at first and I lashed out, we reunited on the set of my then-boyfriend’s movie The Notebook, and we remained the best of friends. To the point where I gave her my blessing to pursue him after our relationship ended.

Anyway, I haven’t seen Rach since her son’s christening – I am obvs, godfather – so it was such a joy to reconnect, laugh about our fun times on set with Linds, Teens, Ames, Mands, Dan Fran, Jono and Lizzy – and Lacey, but obvi I can’t say that yet – whilst smashing a Rachon McAndcheesems.

 

 

Now I know mac and cheeses are fast becoming an over-catered market on this patch of cyberspace, I dare you to explain how the addition of bacon doesn’t send this to the next level. I mean, name a more iconic duo than bacon and cheese. I’ll wait.

Enjoy!

 

 

Rachon McAndcheesems
Serves: 4.

Ingredients
500g macaroni
6 rashers streaky bacon, diced
2 garlic cloves, minced
4 shallots, sliced
3 tbsp butter
3 tbsp flour, plus extra for dredging
1 tsp chilli powder
1 tsp smoked paprika
1 tsp dijon mustard
salt and pepper, to taste
2 cups milk
150g parmesan cheese
250g cheddar cheese, plus extra for crumblin’

Method
Preheat oven to 180C.

Get the pasta cooking as per the packet instructions and cook the bacon in a large saucepan over medium heat for five minutes, or until nice and crisp. Add the garlic and shallots, and cook for a further minute. Add the butter to melt, and once foamy, add the flour, chilli, paprika, mustard and a cook whack of salt and pepper, and cook for a minute or two. Remove from the heat and stir through the milk until smooth and combined. Add the cheeses to the saucepan and return to the heat until melted and combined.

By this point the pasta should be done, so drain and add to the saucepan and stir until well combined. Pour into a baking dish, top with additional cheese – potentially more than included in the dish, but who am I to say – and transfer to the oven to bake for twenty minutes.

Serve fresh and molten hot, obvi being careful whilst devouring.

 

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Kraftherine O’Dinnara

All up in Schitt's Creek Week, Main, Side, Snack

While Eug is the Schitt’s Creek cast member I have known the longest, my dear best friend Catherine O’Hara is the one I am closest to. And that isn’t meant to shade my relationships with the rest of the crew, but simply highlight how great a bond Cath and I share.

So obviously I met Cath when she joined the Second City troupe in Toronto, but our bond truly solidified when we worked together on the one-two punch that is Beetlejuice and Home Alone. You see, I was the stuntman for both Winona Ryder and Joe Pesci in the movies, and working together again gave Cath and I the opportunity to grow even closer on set.

That and the fact that I was so moved by her work on Home Alone, led to me dedicating my live to getting her the recognition she deserves. Aka an Oscar.

While my trips to rehab, multiple deportations and myriad of scandals have distracted me from that goal at times, we’ve always remained the best of friends and I was thrilled when Eug told me they were co-starring again in Schitt’s.

As expected, Cath was thrilled to drop by and celebrate the premiere with her bestie and to honour her greatest role yet as Queen Moira Rose. She was even thrilled to see a big vat of the delightfully Canadian meal, my famed Kraftherine O’Dinnara.

 

 

Does her name easily work with Kraft Dinner? No. Am I still unsure whether Kraft Dinner should be classed as a national dish of Canada (hey, Wikipedia says so … so it has to be – Canadians, please let me know if this is true in the comments)? Fuck no. Am I ashamed to admit how much I loved my copycat version? I’d sooner die!

So enjoy and feel no guilt, ok?

 

 

Kraftherine O’Dinnara
Serves: 4.

Ingredients
500g macaroni
⅓ cup butter, cut into chunks
3 tbsp flour
½ tsp mustard powder
pinch of paprika
salt and pepper, to taste
2 cups milk, to taste
1-2 cups grated vintage cheddar cheese
250g Kraft ‘cheese’ slices (aka American cheese), yes the plastic stuff (it’s fantastic)
6 hot dogs, cooked and sliced
tomato ketchup, to serve

Method
Cook macaroni per packet instructions.

Once you’ve drained the pasta, place the butter in the pot and melt over medium heat. Cook until foamy before adding in the flour, mustard powder, paprika and a good whack of salt and pepper. Cook stirring for a couple of minutes or until the roux has come together and the ‘flouriness’ has gone. Remove from the heat and whisk in the milk.

Return the pot to the heat and slowly whisk through the cheese and the ‘cheese’ until melted, goopy and well combined. Stir through the cooked macaroni and hot dog pieces, and serve immediately. Then, obvi, devour slathered in ketchup to taste.

 

As you can probably tell, we are very social but the fun isn’t only limited to celebrities! You can follow us on InstagramFacebookTwitterPinterest and Tumblr.