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November 17, 2014 03:16 PM

David X Prutting/BFAnyc/Sipa USA

With such a large family, what is meal time really like in the Kardashian-Jenner house?

Well, according to Kris Jenner, it’s a little chaotic especially when you’re dealing with various dietary restrictions.

RELATED: Kim Kardashian Swears Off Carbs, Then Goes to an Italian Restaurant

“We have a lot of family members. My kids are grown. They now have husbands and baby daddies and boyfriends. I’ve gotten used to everybody’s situation,” Jenner recently told Yahoo Food.

“Mason [Kourtney’s son] is allergic to peanut butter, so we’re pretty much a peanut-free house. Scott [Disick] is lactose intolerant, so he’s not a cheese guy. You just kind of adapt to everyone’s situation and what people like. Some people don’t eat certain foods, or they don’t like certain things. Believe me, I’ve had my share of picky eaters around here.”

RELATED: See Kim Kardashian’s Bare Butt Photo Turned Into a Cake Pop

And although the author of In The Kitchen With Kris doesn’t cater to everyone’s foodie needs all the time, she’s still always in the kitchen. “I cook all the time,” she said. “Well, now my granddaughter North lives with me, and Kanye and Kim, so I cook almost every night.”

So does Kim help out in the kitchen? “She cooks a lot at my house,” Jenner said. “She does the best fried chicken and she does mac and cheese and she does great veggies and she does an amazing banana pie.”

Not to mention North’s love for Jenner’s rice pilaf.

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And Jenner’s organizational skills are also rubbing off on her daughters. “My refrigerator is sort of right in the middle of the kitchen, so I want it to look amazing at all times,” The Keeping Up With The Kardashians matriarch said.

Khloe is the queen of the perfect refrigerator. If you saw hers, you would die. Kim, Kourtney, we’re all the same. We’re a little crazy, I guess.”

Want to cook like Kim? Get her mac ‘n cheese recipe, which is also in Jenner’s cookbook, below.

Kim’s Super Cheese Macaroni and Cheese

Serves 6

6 tbsp. unsalted butter, plus softened butter for the baking dish

1 lb. elbow macaroni

3 tbsp. all-purpose flour

1 tbsp. dry mustard powder

3 cups whole milk, heated

½ yellow onion, shredded on the large holes of a box grater

½ tsp. sweet paprika

1 bay leaf

8 oz. pasteurized processed cheese, such as Velveeta, cubed

1 cup (4 oz.) shredded sharp cheddar cheese

¼ cup crumbled goat cheese

¼ cup shredded Gruyere cheese

¼ cup shredded mozzarella cheese

¼ cup shredded freshly grated Parmesan cheese

Kosher salt and freshly ground black pepper

3 large eggs, beaten

1 cup panko bread crumbs

1. Preheat the oven to 350°F. Lightly butter a 9×13-inch baking dish.

2. Bring a large pot of salted water to a boil over high heat. Add the elbow macaroni and cook according to the package directions until al dente. Do not overcook the macaroni as it will soften when baked. Drain well.

3. Meanwhile, melt 3 tbsp. butter in a large saucepan over medium heat. Whisk in the flour and the dry mustard. Reduce the heat to low and let cook, but do not brown, whisking often, for 2 minutes. Whisk in the hot milk, being sure the mixture is smooth. Whisk in the shredded onion, paprika, bay leaf and bring to a simmer over medium heat, whisking often. Raise the heat to medium low and simmer, whisking often, until the sauce is slightly reduced and the consistency of thick heavy cream, about 10 minutes. Remove from the heat.

4. Mix the Velveeta, cheddar, goat cheese, Gruyere, mozzarella and parmesan together in a medium bowl. Add three quarts of the cheese mixture to the sauce. Let stand for 1 minute, then stir until the cheeses melt. Season with salt and pepper to fast. Stir in the beaten eggs and mix well. Add the macaroni and mix well. Spread in the prepared baking dish and top with the remaining cheese mixture.

5. Melt the remaining 3 tbsp. butter in a medium skillet over medium heat. Add the panko and stir well. Sprinkle evenly over the macaroni mixture. Bake until the sauce is bubbling around the edges and the topping is golden brown, about 30 minutes. Let stand for 5 minutes. Serve hot.

 –Michelle Ward

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