So, for the past week or three I haven’t felt well. At all. So tonight, being Tuesday, is pasta night, and I just didn’t feel up to doing anything complicated, and I did want something comforting. So, homemade mac and cheese! Perfect.
The original recipe comes from Big Oven. I found it on Pinterest. I made a few small alterations. Here ya go. This makes 6-8 side servings, or 2-4 main dish servings.
Homemade Baked Mac and Cheese
- 2 cupsElbow macaroni; uncooked (I used bow tie pasta, as that is what I had on hand)
- 1/2 cupButter; (1-stick)
- 1/4 cupAll-purpose flour (I used freshly ground flour)
- 1/2 teaspoon Salt
- 1/4 teaspoon Pepper
- 1/4 teaspoonDry mustard
- 1/4 teaspoonWorcestershire Sauce
- 2 cups milk (I used soy)
- 2 cupsSharp cheddar cheese; (8-oz), grated
- Bread crumbs. I used Italian, but use whatever you like/have on hand
- Preheat oven to 350 degrees F. In a large pot of boiling, salted water cook the pasta to al dente.
- While macaroni is cooking, melt butter in a heavy-bottomed 3-quart saucepan over low heat. Whisk in flour, salt, pepper, mustard and Worcestershire sauce. Cook over low heat, stirring constantly, until mixture is smooth and bubbly; remove from heat. Stir in milk. Heat to boiling, stirring constantly. Boil for 1 minute, stirring constantly; remove from heat. Stir in cheese and cook, stirring occasionally, until cheese is melted.
- Drain macaroni and gently stir into cheese sauce. Pour into ungreased 2-quart casserole. Top with bread crumbs. Bake uncovered until bubbly, about 25 to 30 minutes. Remove from oven and rest for five minutes before serving
Serve it up with some salad, or as a side dish to your favourite meal. Nom nom!
Yep, another kale recipe! I found this recipe on Allrecipes.com while searching for new and different kale recipes. Husband LOVES pasta (seriously, he would eat it for every single meal and be perfectly happy), so mixing kale and pasta is a great way to eat more kale and also make Husband very happy (tho he does like kale, just not as much as pasta). As always, my recipe was slightly altered. Also it served 2 very hungry people, or 4 people with normal appetites.
Sweet Pepper and Kale Pasta
- 1 (8 ounce) package uncooked farfalle (bow tie) pasta
- 1 tablespoon olive oil
- 1 medium red bell pepper, chopped
- 1 medium yellow bell pepper, chopped
- 1 cup roughly chopped kale
- 4 cloves garlic, chopped
- 1 can diced tomatoes (or fresh, if you have them!)
- 1 pinch dried basil
- salt and ground black pepper to taste
- 8 ounces feta cheese, crumbled
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- Heat oil in a skillet over medium heat. Stir in red pepper, yellow pepper, kale, tomatoes and garlic. Season with basil, salt and black pepper. Cook until vegetables are tender. (as always with kale, don’t cook until it’s pea-green and mushy. That makes it quite gross)
- In a large bowl, or the pasta pot, toss cooked pasta with skillet mixture. Sprinkle with feta cheese to serve.
This recipe comes from a site called Cook Like A Champion (which, yes, I discovered thanks to Pinterest! I’m not ashamed. I love Pinterest! So many amazing recipes. mmmm)
As you may or may not know, Husband LOVES pasta. He would seriously eat it every day for the rest of forever and be thrilled to pieces! Weirdo. Anyhow, that to say, I like to try new and interesting pasta recipes often. He gets what he wants, and I get to try new recipes and don’t get bored. Win win! Anyhow, for Stephan I also made the “Oh My Goodness! Chicken” which I cut into slices and put on top of the pasta. I just had the pasta. (well, and salads. Always and salads). It turned out really well! But heads up, the recipe makes a lot of sauce. I mean, it’s probably the appropriate amount if you make the full 1 pound of pasta, but I did not as we won’t eat that much in one sitting and husband isn’t crazy about leftovers. Here we go!
4 tablespoons (1/2 stick) unsalted butter
3 garlic cloves, minced
medium yellow onion, diced
2 tablespoons tomato paste
1/2 cup vodka
1 (28 ounce) can crushed tomatoes
1 cup heavy cream
Generous pinch of red pepper flakes
1 teaspoon salt
2 tablespoons slivered fresh basil, plus additional for serving
1 pound penne pasta
1/2 cup finely grated Parmigiano-Reggiano cheese, plus additional for serving (oh, I totally forgot to add the cheese to the recipe, and it was still amazing! However, cheese makes everything better, so use it if you wish)
- Cook pasta in well salted water until al dente. Reserve 1/2 cup of cooking water, drain pasta and set aside.
- While the pasta is cooking, melt the butter in a large skillet set over medium-high heat. Add the onion and cook, stirring occasionally, until softened, about 6 minutes
- Add the garlic and continue cooking until fragrant, about a minute more.
- Stir in tomatoes and their juices.
- Bring to a simmer.
- Reduce heat to medium and stir in the tomato paste and vodka.
- Cook until most of the alcohol has evaporated, at least 5 minutes
- Stir in cream, red pepper flakes and salt
- Bring to a a simmer, then reduce heat to medium-low.
- Cook sauce until thickened, about 5 minutes. Taste and adjust seasoning as needed.
- Stir in basil and cheese.
- Add pasta to skillet and toss to coat, adding pasta water as needed to thin the sauce. Serve topped with additional basil and Parmigiano-Reggiano.
This is a super easy, nutritious meal. I made this (again) for dinner last night, then reheated it for lunch today. Just as good!
Found this on allrecipes.com
- 2 (14.5 ounce) cans Italian-style diced tomatoes
- 1 (19 ounce) can cannellini beans, drained and rinsed
- 10 ounces fresh spinach, washed and chopped
- 8 ounces penne pasta
- 1/2 cup crumbled feta cheese
- Cook the pasta in a large pot of boiling salted water until al dente. Drain.
- While pasta is in colander, combine tomatoes and beans in the pasta pot. Bring to a boil over medium high heat. Reduce heat, and simmer 10 minutes.
- Add spinach to the sauce; cook for 2 minutes or until spinach wilts, stirring constantly.
- Mix in pasta. When you serve it, sprinkle with feta.
One evening a few days back I had Meara and Daniel over for dinner with Stephan, Li and I. So, at my dad’s suggestion (Li was talking to him on the phone), I made baked ziti, along with a big salad and garlic cheese bread. Yumm! Try this recipe. Easy and tasty.
Three Cheese Baked Ziti
- 1 (15 ounce) container ricotta cheese
- 2 eggs, beaten
- 1/4 cup grated Parmesan cheese
- 1 (16 ounce) package ziti pasta, cooked and drained
- 1 (26 ounce) jar Ragu® Chunky Pasta Sauce
- 1 cup shredded mozzarella cheese/mozzarella provolone mix
- Preheat oven to 350 degrees F. In large bowl, combine ricotta cheese, eggs, a few hand fulls of mozzarella, and Parmesan cheese; set aside.
- In another bowl, thoroughly combine pasta and Pasta Sauce.
- In 13 x 9-inch baking dish, spoon 1/2 of the pasta mixture; evenly top with cheese mixture, then remaining pasta mixture. Sprinkle with mozzarella cheese. Bake 30 minutes or until heated through. Serve, if desired, with additional heated Sauce.
My husband adores pasta. He would eat it every day and be perfectly happy (actually, we did have pasta almost every day for the first 4 months of our marriage!). I, however, even tho I love pasta, need to shake it up a little. Spaghetti or box Mac and Cheese gets OLD!
I decided to make a special dinner last night, so made pasta, but with a nice twist. It’s cheesy and warm and perfect, but with an abnormal mac and cheese kick! Abnormal in a totally awesome way! He was a BIG fan. Served this with the Maple Sweet Potato Puree and Fried Broccoli
Baked Home Made Mac and Cheese
- 1/2 pound elbow macaroni
- 3 tablespoons butter
- 3 tablespoons flour
- 1 tablespoon powdered mustard
- 3 cups milk
- 1/2 cup yellow onion, finely diced
- 1 bay leaf
- 1/2 teaspoon paprika
- 1 large egg
- 12 ounces sharp cheddar, shredded
- 1 teaspoon kosher salt
- Fresh black pepper
Preheat oven to 350 degrees F.
In a large pot of boiling, salted water cook the pasta to al dente.
While the pasta is cooking, in a separate pot, melt the butter. Whisk in the flour and mustard and keep it moving for about five minutes. Make sure it’s free of lumps. Stir in the milk, onion, bay leaf, and paprika. Simmer for ten minutes and remove the bay leaf.
Temper in the egg. Stir in 3/4 of the cheese. Season with salt and pepper. Fold the macaroni into the mix and pour into a 2-quart casserole dish. Top with remaining cheese.
Bake for 30 minutes. Remove from oven and rest for five minutes before serving.
Makes 6-8 servings
I love pesto, but expensive! So I made my own. I grow my own basil,so that made it extra fresh. Make up a batch of this and pour it over your favourite pasta and enjoy!
(this makes 1-2 servings, depending on how much pesto you like on your dinner)
- 1-1/2 cups fresh basil leaves
- 1 cup and 2 tablespoons chopped walnuts
- 2 cloves garlic, peeled
- 2 tablespoons grated Parmesan cheese
- 1/2 cup olive oil
- salt and pepper to taste
- In a food processor (or blender), blend together basil leaves, nuts, garlic, and cheese. Pour in oil slowly while still mixing. Stir in salt and pepper (I put mine in before blending)