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Greg’s Yummy Mac and Cheese


What is the one word I would use to cat­e­go­rize tonight’s episode of The Bach­e­lor?  Piti­ful.  The tac­tic of a sweet girl to des­per­ately throw her­self on a man in des­per­a­tion and the heart-broken sob­bing of a beau­ti­ful girl in love with a ex-boyfriend who won’t marry her.  I felt so sorry for both girls.  I didn’t feel sorry for Blakely.

Pretty soon this sea­son of The Bach­e­lor will be over, and I don’t think I will watch it again.  I am tired of watch­ing pain and mis­ery.  On The Bach­e­lor Chef, how­ever, there is no pain and misery…quite the con­trary actually…there is joy, hap­pi­ness, and mac­a­roni and cheese!  Check out Greg’s twist on this clas­sic recipe:

Yummy Mac and Cheese!


  • 1 lb Large Riga­toni Noodles
  • 2 lbs Extra Sharp Ched­dar Cheese
  • 2 cans chopped Toma­toes with Onions and Garlic
  • 1 cup Cot­tage Cheese
  • 1 cup Milk


Pre­heat oven for 400 degrees.

In a large bake pan, add 2 cans(drained) of chopped toma­toes with onions and gar­lic. If you like more toma­toes, add another can. Spread evenly lin­ing the bot­tom of the pan. Set aside. The rea­son for toma­toes on bot­tom is to help it from stick­ing and make it easy to spoon out.

Cook 1 lb of large Riga­toni Noo­dles.
About halfway through time of cook­ing start the cheese process(see Cheese below)
Cook noo­dles soft, but with a lit­tle bit chewy tex­ture.
Drain and cover to keep warm wait­ing for cheese.

Chop into pieces 2 lbs of Extra Sharp Ched­dar Cheese and place in a deep sauce pan. Add 1 cup of milk, 1 cup of cot­tage cheese. Melt on medium high heat, con­tin­u­ing to stir so bot­tom doesn’t burn.

Once cheese is melted, pour into pot with noo­dles. Stir until cheese is evenly dis­trib­uted among noo­dles. Pour Cheesy noo­dles on top of bake pan with toma­toes and dis­trib­ute evenly.

Bake for 30 min­utes. You may want to broil the top for a more browned top, but you’ll have to watch it care­fully. Serve.


About Bach­e­lor Chef Greg:

I met Bach­e­lor Chef Greg this past sum­mer.  He’s a super great guy who is respon­si­ble for cre­at­ing and man­ag­ing a won­der­ful orga­ni­za­tion, ECHO, for Chris­t­ian sin­gles in the Atlanta area.  This sum­mer I was amazed dur­ing a hike with his lead­er­ship skills.  He is gifted with the abil­ity to inspire and effort­lessly herd large groups of peo­ple – which is impres­sive.  He once con­vinced about 50 of us to drive up to the top of Brasstown Bald, the high­est point in Geor­gia, and lay on the asphalt park­ing lot all night in freez­ing tem­per­a­tures star­ing up into the sky to wait and watch for a meteor shower.

Chef Greg is a for­mer real estate investor.  He moved from Col­orado to Geor­gia due to hav­ing amaz­ing quiet-time with and prompt­ing by God in the Geor­gia moun­tains. This bach­e­lor chef grew up in Maine and cur­rently lives in Helen.  Greg is of Sicil­ian, Irish, and Chero­kee descent (we could be cousins).

Bach­e­lor Chef Greg is in his for­ties, has never been mar­ried and has no chil­dren.  He loves the great out­doors, is adven­tur­ous, and loves peo­ple (all obvi­ous from the above).  Did I men­tion that in his spare time and when con­di­tions are ideal he likes to chase tor­na­does?  He is one of the man­li­est men I know, yet he adores his three cats (a not-so-obvious trait).


Please direct all fan mail to:

Attn: Bach­e­lor Chef Greg
P.O. Box 670132
Mari­etta, GA 30066

For more infor­ma­tion on The Bach­e­lor Chef, click here.

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