Gruyere Mac & Mexican Hot Cocoa

Trying to kick off the new year in a healthy way? This recipe is not for you.  We are trying to drag out the holiday flavors and comfort for as long as possible. Nothing says comfort like homemade Mac n Cheese and a warm mug of Mexican hot cocoa that could pass as a dessert.  If you want to take yourself back to your holiday break, get cookin'.  These recipes can be made ahead of time and quickly heated up to make dinner easy-peasy and the depression from your first day back at work melt away. 

Mexican Hot Cocoa

Ingredients:
4 cups milk 
1 back chocolate chips 
1 tablespoon vanilla extract
5 teaspoons cinnamon
1 teaspoon nutmeg
Pinch of cayenne pepper
Optional: 
Cointreau
Whipped cream
Cocoa powder

How to: 
In a medium sized pot, combine milk, cinnamon, nutmeg vanilla and chocolate chips. Stir until chocolate is melted. Simmer for on low for 5 minutes.  Add cayenne - starting with just a pinch and adding more if desired.  

Garnish: 
This hot chocolate is very thick so a little goes a long way.  Pour into small mugs, add an optional shot of Cointreau and top with whipped cream and a dusting of cocoa powder. 

Mac n Cheese

Ingredients: 
1 pound elbow pasta
4 cups milk
1 stick butter
1/2 cup flour
10 ounces Gruyere cheese
10 ounces extra sharp cheddar cheese
1/2 teaspoon pepper
1/2 teaspoon nutmeg
2 or 4 medium sized tomatoes
1 small baguette

Preheat the oven to 375 degrees F. 

Drizzle oil into a large pot of boiling salted water. Add the macaroni and cook according to the directions on the package, 6 to 8 minutes. Drain well. 

Meanwhile, heat the milk in a small saucepan, but don't boil it. Melt 6 tablespoons of butter in a large (4-quart) pot and add the flour. Cook over low heat for 2 minutes, stirring with a whisk. While whisking, add the hot milk and cook for a minute or two more, until thickened and smooth. Off the heat, add the Gruyere, cheddar, 1 tablespoon salt, pepper, and nutmeg. Add the cooked macaroni and stir well. Pour into a 3-quart baking dish. 

Slice the tomatoes and arrange on top. Melt the remaining 2 tablespoons of butter, combine them with the fresh bread crumbs, and sprinkle on the top. Bake for 30 to 35 minutes, or until the sauce is bubbly and the macaroni is browned on the top.