Baked Macaroni and Cheese

This is my favorite baked macaroni and cheese recipe.  I was always searching for one that remained creamy after baking, without getting dried out.  This one fits the bill and is pretty easy.  The original recipe calls for diced mozzarella to be added.  I've made it this way and it was delicious.  One time I had gouda in my fridge and used that.  It was even better.  Really, you can use any cheese you have.

Baked Macaroni & Cheese from The Illustrated Kitchen Bible

1 1b. of elbow macaroni

6 tbsp. butter

1 cup of Italian bread crumbs

1/4 cup flour

1 tsp. dry mustard

pinch of ground nutmeg

1 3/4 cup 2% milk, warmed

2 cups shredded sharp Cheddar cheese

1/2 cup mozzarella or gouda cheese, diced

1/2 cup grated Parmesan or Pecorino Romano cheese

Preheat oven to 400.

Boil a large pot of lightly salted water.  Cook the macaroni for 2 minutes less than the package instructions.  Drain and set aside.

Melt 2 tbsp. butter and add to the breadcrumbs.  Stir together and set aside. 

Melt 4 tbsp. butter in a large saucepan over medium heat.  Whisk in the flour and cook for 30 seconds.  Stir in the mustard and nutmeg.  Remove the pan from heat and slowly whisk in the warm milk.  Return the pan to the heat and simmer, whisking almost continuously.  Cook for 3 minutes.  Remove from heat and stir in Cheddar Cheese.  Stir in the macaroni and diced cheese.  Transfer to a 9x13 baking dish coated with cooking spray. 

Mix the breadcrimbs and grated Parmesan cheese together.  Sprinkle on top of the macaroni, spreading evenly.  Lightly spray the top with cooking spray.

Bake for 25 minutes, or until heated through and the top is golden brown.  

****To make Buffalo Chicken Casserole:  Mix in 2 large chicken breasts, cooked and diced and 1/3 cup hot sauce, such as Frank's Red Hot

Easy Macaroni & Cheese

This is my favorite recipe for macaroni and cheese by far...and the simplest!  With only 5 ingredients, low fat milk, and no butter what's not to like??  I have tried a zillion macaroni and cheese recipes.  I usually gravitate towards ones that are baked, but this was so delicious and creamy, I loved it just the way it was.  You could always bake it if you would prefer it that way.



Easy Macaroni & Cheese recipe from Cate's World Kitchen

2 cups of dried pasta (I used penne, but you could use elbows, bowties, etc.)

2 cups of 2% milk

1 cup of shredded cheddar cheese

1 tsp. dijon mustard

1tsp. salt

Bring the pasta and mik to a simmer on low heat.  Cook on low for around 15-20 minutes, until pasta is tender.  Make sure you stir very frequently, so the milk does not stick to the pan.  Remove from heat.  Stir in salt, dijon, and cheese. 

Pasta Con Broccoli

Anything with pasta and cheese is comforting to me. This was simple, easy, delicious comfort food.

Pasta Con Broccoli adapted from this recipe, originally from The Pasta House Co. in St. Louis

8 oz. penne pasta

1 1/2 cups fat-free half and half

3 tbsp. unsalted butter

2 minced garlic cloves

1/2 cup canned tomato sauce

2 cups chopped frozen broccoli

salt and pepper, to taste

1/2 cup grated parmesan cheese

Boil a large pot of salted water.  Cook the pasta until halfway done (about 5 min. for the penne I used).  Drain pasta and return to pot.  Add half and half, butter, garlic, and tomato sauce.  Bring to a boil and add broccoli, salt and pepper to taste.  Boil for about another 4-5 minutes (on med-high) until the pasta is cooked and the sauce is thick.  Stir frequently or the sauce will stick to the bottom of the pan.  Remove from heat and add parmesan cheese.

Serves 4.

Bacon, Tomato & Onion Pasta

So, we have had a busy past couple of weeks.  We were out of town for two weeks visiting family.  While it was great to be with everyone, I can't say I was sorry to be home.  I missed my house, my bed, most of all cooking.  The night we got home, all I wanted was comfort food.  And when I think comfort food, I think of something I grew up on and ate very frequently- pasta. 

I got this recipe awhile ago out of a Rachel Ray magazine.  I made a few changes and halved the recipe.  To me, this was simple comfort food.  It only has a few ingredients and is not anything fancy, but it defintely hit the spot.   Oh, and I don't normally cook with bacon, but we had some left over, so this recipe was perfect.

Bacon, Tomato & Onion Pasta adapted from Rachel Ray Magazine

8 oz. thin spaghetti

5 slices of bacon

1 medium onion, thinly sliced

1 large egg yolk

1 medium tomato, chopped

1/4 cup parmesan  cheese, plus extra for sprinkling

1/2-3/4 cup reserved pasta cooking water

salt and pepper

In boiling, salted water, cook spaghetti until al dente. Reserve 3/4 cup pasta water.  In a large pan, cook 5 slices of bacon over medium heat until crisp.  Remove bacon and discard most of the bacon fat, except 1 tablespoon.  Add onions and cook over medium-high heat, stirring until softened.  Add chopped tomatoes of and cook for 2 minutes more.  Add pasta water (start with 1/2 cup) and bring to a boil.  Add the rest of the water if needed.  Stir in the spaghetti and remove from heat.  Stir in the egg yolk.  Add the bacon and 1/4 cup grated parmesan cheese.  Season with salt and pepper.  Serve with extra cheese on top.  

Macaroni Salad

I LOVE macaroni salad.  I could eat it any which way.  This recipe was really delicious.  The good thing about it is that you can change it to fit your tastes.  Add or omit any vegetables you like to suit your preferences.

Macaroni Salad (adapted from http://www.allrecipes.com/)
8 oz. elbow macaroni
3 eggs
1/2 cup light mayonnaise
1/4 cup light Ranch dressing
1/4 teaspoon ground mustard
1 tablespoon of red wine vinegar
1/4 cup finely chopped onion
1/2 cup chopped green or red bell pepper
1/4 tablespoon of celery seed
salt and pepper to taste
1/2 cup cherry tomatoes (halved)
1/2 cup diced cheese (I used mozzarella.)
1/4 cup chopped parsley


1.  Cook pasta in a large pot of boiling water until al dente.  Drain and set aside.

2.  Meanwhile, place eggs in a saucepan and cover completely with cold water.  Bring water to a boil.  Cover and remove from heat.  Let eggs stand in hot water for 10 to 12 minutes.  Remove from hot water and place into an ice bath until cooled.  Peel and chop eggs.

3.  In a large bowl combine all ingredients, except the mayo and ranch dressing.  In a small bowl, combine mayo and ranch.  Stir into macaroni and mix well. 

I like to let it rest in the refrigerator for a few hours to let the flavors meld.

Homemade Pasta Sauce

For my very first blog post I wanted to make a special recipe that has been in the family for years. Growing up, my mother made meatballs and gravy every Sunday. She couldn't fry the meatballs fast enough because we would all stand around her and eat them as they came out of the pan. The following is her recipe, which has been passed down through the years. Though my sisters and I use her recipe, no one's tastes as good as mom's. 

Homemade Pasta Sauce
Olive oil

1/2 large onion chopped

5 cloves of garlic (the more the better)

1/4 cup- 1/2 cup red wine

2 28 oz. cans of crushed tomatoes

Basil

Salt and Pepper

Red pepper ( a couple of shakes)

Cover the bottom of a large pot with oil over medium heat. Saute onions until they are almost translucent,stirring frequently. Add garlic and saute for 2-3 minutes. Next, add the wine and cook for another 2-3 minutes. Add crushed tomatoes, chopped basil, and a couple of shakes of red pepper. I add a little salt then, but it is important to let the flavors meld, so I taste it along the way. Cook on low for 1 1/2- 2 hours, stirring frequently. The longer you cook it, the better!