Confident home cooking




I think it’s time for people to put down the menus and pick up the spatulas.

Not only does cooking typically lead to healthier and more economical eating, it’s also a heck of a lot more fun than ordering out.

I’ve posted over 1,000 recipes on Macheesmo. For each one, I do my best to give full explanations of what I did and tips on what I’d do differently next time. I’ll bring up the tricky parts and the easy parts.

There will be photos. Oh yes. There will be photos although older ones will be of varying quality…

What is Macheesmo?

Macheesmo is a phrase I came up with that simply means cooking with confidence. Luckily for you, Macheesmo is something that can be learned.



About Me

My name is Nick Evans and I write and manage Macheesmo. I’m 25 31 and I have a “normal” day job. When I’m not working, I love to cook and love everything food related, but I have no formal training. That said, I experiment with all types of cooking and love trying new stuff.

I live in Denver, CO with my wife and official taste-tester, Betsy, my dog, Porter, and my cat, Tipsy.

Contact Me!

If you have a question about a specific recipe, it’s always best just to leave a comment on that recipe and I’ll do my best to respond.

If you have a general question though or just want to say howdy, you can always contact me here. (I don’t bite, unless you’re a sandwich.)

Food Fighters!

On August 12th (8/7c), I’m going to be the home cook featured on NBC’s new show Food Fighters. I will be fighting my way through five extremely talented chefs on my way to try to win $100,000!

Love Your Leftovers

In 2014 I published my first full cookbook.  The book is called Love your Leftovers and will teach you how to make delicious, new dishes out of leftovers.  You can find out more about the book here.

All Over The Web at…

100 comments on “About

  1. Linda Cook

    Hi, Nick
    I stumbled across your blog while in search of a Brown Butter Chocolate Chip Cookie recipe that I once had and couldn't find. Found a couple but not quite the same until I found yours! Yippee!
    I refuse to make any other type of chocolate chip cookie!
    Look forward to checking your blog out!
    Linda :)

  2. TM_erica

    Hi! I found your rainbow donuts recipe on Tablespoon and want to link to it in my St. Patrick's Day Party post on Would you mind if I use your donut photo with credit and a link? Thanks!

  3. lagatta à montréal

    You need some lamb/mutton in your categories, and yep, goat aka capra or cabra! Your guy friends should love Caribbean curried goat (spicy!)

    Lovely blog, especially to get YOUNG MEN cooking.

  4. Bill

    Wow, I love the tone and quality of this site. Thank you, as I know this must be a lot of work, even if it's a labor of love. I just started reading, but especially love those tips nobody ever mentions — like how much to fill a muffin pan. Thanks!

  5. alittleteteatete

    I'm a HUGE fan, and I've been reading for a year now. And, this is my first comment. It's sad, right? Just wanted to spread the blog love and say thanks for all of the amazing recipes. :-)

  6. Kasia

    I love your website. The steps are so simply, beautifully presented and photographed. I will definitely be trying out some of your recipes (although I will have to veganise them!) keep up the good work.

  7. Sarah

    I found your blog today and immediately had to add you my RSS feed! Definitely looking forward to what you come up with in the future!

  8. chuck chalker

    E have cooked with local Boy Scouts and various church youth groups for many years. Now I can’t do either I enjoy your blog and look forward to it daily.

  9. Dill

    You had me at ‘poached egg’! Haha!

    I love your website Nick, seriously! I learn a lot of things from you and Betsy. I always look forward to read your post every day. Keep up the super excellent work!

    PS: Ever since I read your poached egg posts, I haven’t fried a single egg! Can you believe that? ;-)

  10. Allison

    Hey Nick,
    I really liked your bit about couponning…the thing about it is tho, you left out one major cost…the cost of storing so much bulk! If you can get 20 can’s of oatmeal, you’re gonna have to find where in the world (let alone your house) you are gonna store that stuff. I have some friends that were some of the original cuponners and their house was not normal….they had stuff stuffed in all kinds of strange places…the coat closet was packed with oatmeal, the car’s got evicted for some canned goods, band aids, and all kinds of drinks (soda crystal light etc). Just another point to further your point!


  11. Jena

    I came across your chalupa recipe today. I love your site, especially the pics! I will be following you and I will look for your cookbook :)

  12. Carl Roof

    Great website and blog. love the tone of your recipes and the confidence that is generated in your writing. I am ready to try several recipes right now. Just bought some Dutchess County peaches in NY and got psyched with the baked peaches and oatmeal. Wondering if you are from the middle Atlantic States region? Keep up the great site.

  13. Maria

    THANK YOU! I decided to come up with healthier homemade breakfast food for my teenagers…instead of them eating frozen store-bought food. Was searching the internet on the best way to freeze homemade pancakes and breakfast sandwiches and stumbled upon your website. Love the idea of the cooking the eggs in the muffin tins. Genius!! Thanks again.

    1. Nick

      Hey Tina, why don’t you shoot me an email (nick at macheesmo dot com) and give me some more details and I’ll try to help you out!

  14. Kelli

    I just found your blog and I’m in love! I’m very intrigued by your cookbook as well, but it is no longer available on Amazon, is there another way I can get my hands on a copy? The Cornerstone Cooking style sounds a whole lot like the way I try to cook around here and I would love to be able to see your take on it!

    1. Nick

      Hey Kelli! Thanks for swinging by! So yea… unfortunately the book is unavailable right now because I’m working on expanding it and making it bigger and better. You can read more about the project here:
      I have a list of people who I’m contacting when it comes out and I’ll add your email to that list so you’ll get a quick note from me when the new version is out. :)

  15. nancy

    hi nick….
    i came across your blog while on my search for a cake that uses coffee. n man!!did i love it!!
    i made it and it came out so well…it was moist, coffee-ey and just delicious!
    thanks so much
    your blog is so good too!!

  16. Rebekah

    Thank you! And my family thanks you too. As a SAD sufferer I don’t usually have much inspiration with my cooking, but this winter I decided that I’d try new recipes. Thanks to you my family has eaten well this winter as we’ve tried and enjoyed many of your recipes. Keep on cooking and blogging, and we’ll keep eating well. Thanks again!

  17. Juana la Cubana

    Wow! Impressive presentation-who can possibly go wrong here? I grow my own cherry tomatoes on my balcony and just recently picked a samll bunch so I’m going to be very experimental and roughly downside the whole wheat pasta with cherry tomato recipe to a portion for one person….It’s all good ! thanks for the inspiration ….

  18. Maryjo

    Hi Nick,

    Today is the day! My dough is just about to go into the oven…I have never baked bread b/f but since bread is the ultimate foodie experience being aroma, soft and all over delicious chewyness, I find myself waiting with anticipation to biting in to a nice warm loaf … all that aroma in the house … the only thing that comes this close is that little girl at Christmas, but then we have to grow up sometime! So now I’m all grown up and fat b/c of your recipes haha…LOL…

    Hey, off the cuff i wanted to mention i did not get that recipe book :( …could you shoot one over to me…

    Thanks, in advance for all your passion!!

    Maryjo/Asheville, NC

  19. Hratch Sarkissian

    Hey Nick, I hope your day is going well! I figured I’d quickly reach out again—it would be great to talk briefly if you think there might be an opportunity for us to work together. If you’re not interested for now, that’s fine as well.

    Thanks again,



    Hi Nick, I just discovered your blog and am enjoying browsing. Whenever I look at a new blog, there are two things I check immediately. The first is the breakfast category. If all the breakfast recipes are actually dessert recipes, I know it’s not my kind of blog. The second thing I look at is the section on cakes. If I see too many “take a cake mix and add…” then I definitely know it’s not for me. Needless to say, you passed, and I’m signing up for your new posts! Now, if I could only figure out how to do that on my own site…

    1. Nick

      Thanks for swinging by Fran! Feel free to shoot me an email if you need any tech help. I like helping people out. :)


  21. Rob

    Hi, I’m in my 60′s and cook and bake breads. I found your site a while ago doing searches and I follow you on Facebook. I bake a lot of no knead breads and rolls. What I also do is convert standard bread recipes to no knead, whether Lahey’s method or ABin5 which I use when there is dairy or need to work with a dryer dough. Thanks so much for your recipes, I did make your cinnamon twist which were a hit!

  22. Cindy

    Ok maybe I’m just blind, but I cannot find a sign up for ‘newsletter’ spot. If you have one, can you let me know where. I g+’d you, but would like to get a newsletter if you have one. Thank you.

  23. Luiza

    Dude, I want to like your recipes, but as a south american i can’t get over how inappropriate this website’s name sounds. Machismo means horrible, bigoted sexism in portuguese AND spanish.

    I’t kinda like calling your website “Raceesm”. Seriously. I just want to barf every time i see the name. Sorry, but i had to say it since it seems that nobody has warned you :(

    1. Nick

      Hey Luiza,

      Thanks for the comment. Yea. I know the adverse meaning of the word. I’m trying to re-define it a bit (hence the different spelling). I interpret it as being confident and sure of yourself in the kitchen. Of course, I didn’t intend for it to be bigoted at all. It’s supposed to be kind of light hearted and a play on the original bad word. Hope that helps! Thanks for reading. :)

  24. 1234

    Hey Nick!
    I like some of your recipes.
    Just wanted to make clear, that almost all of it is unhealthy.
    1. Meat,
    2. Cheese,
    3. so much sugar,
    4. Eggs, etc.
    So yeah cooking is fun, but it is only healthy if its wholegrain and vegtebales.

    Cheers from Berlin

    1. Nick

      Hiya, I’m not really sure if that’s fair. Sure, some of the recipes are indulgent, but I believe in moderation. I eat fairly healthy day-to-day and encourage people to integrate a wide range of veggies into their cooking. I’ve posted hundreds of healthy and vegetarian recipes over the years.

      Healthy Archives:
      (Also, I think the page navigation is broken, working on it… if you want to go through the other archive pages, just add /page/2 to the end of the URL.)

      Also, my goal with the site isn’t necessarily to provide people with only healthy recipes.. it’s to encourage people to cook more at home and eat out less which I think will ultimately lead to a healthier lifestyle.

  25. Paolina

    About Macheesmo and Boss Sauce. Before you and before the registered Boss Sauce, there was a chain of restaurants in Portland called, “Macheesmo Mouse.” It was awesome. However, a few wrong business moves or something of that nature, Macheesmo Mouse closed up shop. What they left were heartbroken clientele and an undying want/need for their sauce, which was called “bossSauce.” Folks, like myself, will forever be looking for that recipe.

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