Ina Garten's Macaroni and Cheese

Sorry for the delay in posting... I haven't been cooking too much lately, other than quite bland foods that sound good to me at the time.  Because - I'm pregnant!  :)  Yay!  Although it doesn't inspire my palate in the least so I have had to cut back on the posting.  I will try my best to keep up better these next few months.

Onward to my first post in 2 months!

Because I had heard such great things, and because I love mac n' cheese.... I had to make this recipe for my own peace of mind.  And let me tell you - it's good people.  I loved the flavor of the Gruyere cheese and thought it added a twist to your regular mac n' cheese.  The cheese was creamy, and the topping added just enough crunch.  The tomatoes were perfectly cooked and I loved them, but if you didn't they're easy enough to pick out.

Barefoot Contessa Mac and Cheese

source: Foodnetwork.com, slightly adapted by Amy's New Kitchen
Serves 8

Ingredients:

• Sea salt
• 1 lb elbow macaroni
• 1 qt milk
• 1 stick unsalted butter, divided
• 1/2 cup all-purpose flour
• 12 oz Gruyere, grated (4 cups)
• 8 oz extra-sharp Cheddar, grated (2 cups)
• 1/2 tsp freshly ground black pepper
• 1/2 tsp ground nutmeg
• 4 small fresh tomatoes
• 1/2 cup bread crumbs or Panko

Preheat oven to 375.


Cook pasta according to directions in salted water.  Al dente is my preference.


While the pasta is cooking, heat the milk in a small saucepan, be careful to keep it from boiling.  Melt 6 Tbsp butter in a large pot and add the flour.  Cook on low heat for 2 minutes and continually stirring with a whisk.  Continue whisking then add in the hot milk and cook until thickened slightly and smooth.  Remove from heat and add the cheeses, 1 Tbsp salt, pepper, and nutmeg.  Add in the cooked macaroni and stir well.  Pour into a baking dish.


Slice the tomatoes and arrange on top of the mac.  Melt the remaining 2 Tbsp of butter and combine with the breadcrumbs and sprinkle evenly over the mac and tomatoes.  Bake for 30 minutes until the cheese is bubbly and the breadcrumbs are slightly browned.

So this is healthy because it has tomatoes in it, right?  :)  Doesn't matter -it's worth all those delicious calories. 

Bow-tie Lasagna

Everyone who loves lasagna knows the only thing that could make it better would be to be able to make it quicker!  :)  Well, this is a great solution to that problem.  It's not exactly like lasagna, but you get the idea from the flavors in the dish.

Bow-tie Lasagna

Source: Tasty Kitchen
Serves 6

Ingredients:
1 lb ground chuck
5 cups bow tie pasta
1 jar spaghetti sauce
1 Tbsp olive oil
1 tsp sea salt
1/2 tsp garlic powder
1 tsp garlic powder (I used about 1 1/2 tsp)
1/2 cup mozzarella cheese, shredded
1/2 cup sour cream


Fry ground chuck in small pan. Meanwhile, cook noodles according to package directions.


After noodles are cooked, drain and drizzle with olive oil. Mix in the spaghetti sauce.


Add the meat, salt, garlic powder cheese, and sour cream. Mix together until combined and cheese is melted.  Serve immediately.

We served this with a simple caprese salad and some roasted garlic bread and it was perfect for a quick weeknight meal.  It really does taste like lasagna and makes great leftovers.  I'm a fan of this dish, a big one.

Stove Top Mac n' Cheese

I was looking for a stove top recipe for mac n' cheese because I didn't want to use my oven in this hot, hot summertime heat.  It was suggested by Jen at Beantown Baker that I try Alton Brown's recipe.  She said it was awesome and she was right!  It's the creamiest and easiest macaroni recipe I've ever made and am so happy to have it in my recipe box now!

Alton Brown's Stove Top Mac n' Cheese
Source: Alton Brown, Food Network, slightly adapted by Amy's New Kitchen
Serves: 4

Ingredients:
1/2 lb macaroni (I used shells)
4 Tbsp unsalted butter
2 eggs
6 oz evaporated milk
1/2 tsp hot sauce
1 tsp sea salt
Freshly cracked black pepper, to taste
3/4 tsp dry mustard
8 oz sharp cheddar, shredded
4 oz monterey jack cheese, shredded

In a large pot of boiling, salted water cook the pasta to al dente and drain. Return to the pot and melt in the butter. Toss to coat.

Whisk together the eggs, evaporated milk, hot sauce, salt, pepper, and mustard. Stir into the pasta then add the cheese. Over low heat continue to stir for 3 minutes or until creamy.

I doubled this recipe from the start because I just knew I was going to want leftovers!  I would suggest to everyone, just go ahead and double it-you will wish you had if you didn't!  :)

Cilantro Lime Pesto Pasta

I love cilantro.  I wish there were more recipes to use it since I love it so much.  When I went in search of a cilantro pesto and found this recipe I was in heaven.

Guru's Cilantro Lime Pesto Pasta
Original recipe from: Food Network.com
Serves 6

Ingredients:

• 1 cup fresh cilantro leaves (do not include stems)
• 4 tablespoons extra virgin olive oil
• 4 tablespoons water
• 2 tablespoons sliced, toasted almonds
• 4-5 cloves chopped, fresh garlic
• 1 1/2 teaspoon lime juice
• 1 cup shredded asiago, divided
• 1 1/2 teaspoon salt
• 1/4 cup chicken broth
• 4 cups pesto sauce
• 1 cup sun-dried tomato, julienned

 In a food processor mix together cilantro, olive oil, water, almonds, garlic, lime juice, 1/2 cup asiago, salt and chicken broth on low speed for 2 minutes. Set aside. In large saucepan combine your favorite cooked pasta (I used tortellini), pesto sauce, and contents of food processor. Stir. Heat over medium heat for 2 minutes. Pour into serving bowls. Top with remaining asiago and sun-dried tomatoes.

This recipe was good, but it wasn't as saucy as I would've liked.  I did add some extra olive oil and water to the food processor to help lighten the sauce some.  It was a very flavorful side dish though.  I would definitely make it again, but instead of using store-prepared pesto sauce I would rather make my own.  The store stuff is nice if you're in a pinch and don't have time to make any.  Definitely quick and easy!

Grandpa's Goulash

I miss my Grandpa.  He passed away when I was little.  There are 2 things that I remember about my Grandpa though.  He made me sausage and eggs for lunch almost every single day I saw him, and he made the best goulash.  My mom recently brought over her recipe box of family recipes for me to go through and copy the ones I wanted.  Grandpa's Goulash was the first one I hunted down.  One other thing about my Grandpa though-all his recipes are to taste.  No measurements.  So, I will be experimenting until I get them all right.  And I will share the love of my Grandpa with all of you!

Goulash

Serves 8

Ingredients:
2 lb 93% lean Ground Beef
1 lb Shell Macaroni
Sea Salt
Pepper
1 Tbsp Garlic Powder
1/4 cup A-1 Steak Sauce
1/4 cup Heinz 57 Sauce
2-3 Tbsp of your favorite hot sauce
1 Tbsp Worcestershire Sauce
1 28oz can Petite Diced Tomatoes
1 6oz can Tomato Paste


Cook pasta as directed on package in salted water.  While the pasta is cooking, salt and pepper then start browning the meat in a large pot.  When meat is slightly browned, add garlic powder, A-1, Heinz 57, hot sauce, Worcestershire sauce, and the entire can of tomatoes with juices.  Continue cooking until meat is thoroughly cooked then simmer.  Add can of tomato paste and blend completely into the meat mixture.  Drain shells, do not rinse them, then add them to the meat mixture.  Let simmer about 30 minutes to let the flavors blend.

I really needed some comfort food tonight.  It's currently raining outside and it's about to start snowing....yep-almost halfway through May.  I'm ready for summertime!  But until mother nature is too, I will use this rainy day to make some amazing food that warms my heart....and my belly.

Mini Mac n' Cheese Bites

When I heard there was a such a thing as bite size Mac N' Cheese appetizers I knew I had to make them.  I'm a sucker for a good macaroni and cheese recipe so I love new ways to make it.  This original recipe is from Food & Wine magazine.

Mini Mac n' Cheese Bites

Recipe from Food & Wine Magazine-December 2007 publication
Serves 8

Ingredients:
1/2 lb elbow macaroni
1 1/2 Tbsp unsalted butter, extra for brushing
1/4 cup Parmigian-Reggiano cheese, freshly grated
2 Tbsp all purpose flour
3/4 cup milk
3 oz blue cheese
1 cup cheddar cheese, shredded
4 oz deli sliced American cheese, chopped
1 large egg yolk
1/4 tsp smoked paprika


Preheat the oven to 425°. In a large saucepan of boiling salted water, cook the macaroni until al dente, about 5 minutes. Drain, shaking off the excess water.


Brush two 24-cup, nonstick mini muffin tins with butter. Sprinkle with 2 tablespoons of the Parmigiano; tap out the excess.


In a large saucepan, melt the 1 1/2 tablespoons of butter. Whisk in the flour over moderate heat for 2 minutes. Whisk in the milk and cook, whisking, until boiling, about 5 minutes. Add the cheddar, American and blue cheeses and whisk until melted. Off the heat, whisk in the egg yolk and paprika. Fold in the macaroni.


Spoon slightly rounded tablespoons of the macaroni into the prepared muffin cups, packing them gently. Sprinkle the remaining 2 tablespoons of Parmigiano on top.

Bake the mini macs in the upper and middle thirds of the oven for about 10 minutes, until golden and sizzling. Let cool for 5-6 min­utes. Using a small spoon, carefully loosen the mini macs, transfer to a platter and serve.

We made this recipe as an appetizer to our Thanksgiving feast.  Everyone thought they were super tasty.  I think adding the blue cheese really made them a bit more exotic and special.  What a fun way to bring Mac and Cheese to any meal!

Classic Mac n' Cheese

Who doesn't like Mac N' Cheese?  No one I know!  This recipe from Cook's Illustrated is exactly what I think of, when I think of a "Classic" Macaroni and Cheese.

Classic Macaroni & Cheese
Recipe from Cook's Illustrated, slightly adapted


Bread Crumb Topping:
6 Slices White Sandwich Bread (good-quality, about 6oz) torn into rough pieces
3 Tbsp cold unsalted butter, cut into 6 pieces


Pasta and Cheese Ingredients:
1 pound Elbow Macaroni
1 Tbsp Table Salt (I used Sea Salt)
5 Tbsp Unsalted Butter
6 Tbsp All-Purpose Flour
1 1/2 tsp Powdered Mustard
1/4 tsp Cayenne Pepper 
5 cups Milk
8oz Monterey Jack Cheese, shredded
8oz Sharp Cheddar Cheese, shredded
1 tsp Table Salt (I used Sea Salt)


1. For the bread crumb topping: Pulse bread pieces and butter in a food processor until crumbs are no larger than 1/8 inch.  (10-15 one second pulses.)  Set aside.  (I used 3/4 cup Panko bread crumbs mixed with 2 Tbsp melted butter since I didn't have bread in the house.)


2.  Bring 4 quarts water to a boil in a Dutch Oven and add macaroni along with 1 Tbsp salt; cook until pasta is al dente.  Drain pasta and set aside in colander.


3. Adjust oven rack to lower-middle position and heat broiler.


4. Wipe out now empty Dutch Oven, add butter and cook over medium high heat until foaming.  Add the flour, mustard, and cayenne pepper and whisk until mixture becomes fragrant and deepens in color, approx. 1 minute.  Gradually whisk in milk and bring mixture to a boil, whisking constantly.  Make sure mixture reaches full boil to thicken fully.  Reduce heat to medium and simmer, whisking occasionally, until consistency is of heavy cream.  (Approx. 5 minutes)  Off heat, whisk in cheeses and 1 tsp salt until cheeses are fully melted and creamy.  Add pasta and continue to cook over medium-low heat, stirring constantly,  until heated through.


5. Transfer mixture to a broiler safe 9x13" baking dish and sprinkle bread crumb topping evenly on top.  Broil for 4 minutes until bread crumbs are crisp and golden brown.  Cool 5 minutes, then serve.

We had this with our Easter dinner and everyone raved about it.  The bread crumbs really sealed the deal-making this the hit side dish of the evening.  I would make this dish again for any occasion.  The only thing I would have preferred is to add some fresh cracked pepper onto the mixture before adding the bread crumbs on top and possibly increasing the amount of bread crumb topping.  And I think I will stick with the Panko.  It was perfect.

Italian Pasta Salad

I love summertime because it's an excuse to eat pasta salad, after pasta salad, after pasta salad.  So fun, tasty and colorful.  It is the perfect side dish, and can be also be the perfect main course with the right ingredients.  We are going to a birthday party and a bbq tonight and are in charge of bringing a side.  I jumped at the chance to use up some of the leftover ingredients from the 12 layer dip I made a few days ago.    This is what was created:

Italian Pasta Salad
Serves 8


Ingredients:
1 box 12oz Tri Color Rotini Pasta
1/2 cup Fat Free Italian Dressing
1/2 cup Fresh Garlic Caesar Dressing
1 package 12oz Flavorino Tomatos, sliced (or grape tomatoes)
1 Green Bell Pepper, chopped
1 Shallot, finely diced
1/4 cup sliced olives
7 oz Turkey Polka Kielbasa, cut into slivers
Freshly Crushed Black Pepper
Freshly Grated Parmesan 


Cook the rotini pasta to al dente.  While the pasta is boiling, slice the tomatoes,  chop the entire bell pepper, finely dice the shallot, slice the olives, and cut up the kielbasa.  Put all ingredients aside in a medium sized bowl.  When the pasta is done, rinse in cold water and transfer to a large bowl.  Add all the chopped ingredients along with the two salad dressings and mix well.  Refrigerate for at least an hour and serve cold.  Grate some fresh parmesan cheese and crushed black pepper on top right before serving.

I adapted this recipe from the Italian Pasta Salad I at Allrecipes.com.

I changed and added a few more ingredients and also cut down the dressing amounts.  I think it's absolutely delicious this way and you could even change the meat to chicken if you like.  It would be great with some chopped hard boiled eggs even too.

Italian Chicken Pasta Toss

This pasta creation was inspired by the angel hair pasta dish at The Cheesecake Factory that I absolutely love.  I haven't had it in far too long, so this recipe I'm sure doesn't taste much like the actual dish-but it is really yummy anyway!

Italian Chicken Pasta Toss
Serves 4

Ingredients:
3  chicken breasts
3 cloves garlic, chopped
1 box angel hair pasta-cooked to al dente
Italian dressing packet, prepared
3 roma tomatoes, chopped
1 can quartered artichoke hearts in water, drained
2 tsp italian seasoning
1 1/2 tsp freeze dried chives (or fresh-I had dried so that's what I used)
1 1/2 tsp oregano
1 1/2 Tbsp dried basil
fresh parmesan to top off the dish


Cook your chicken in a skillet with ~2 tsp olive oil.  I added the garlic and about 1/2 tsp of the italian seasoning onto the chicken about 3 minutes before it was done cooking.  Heat your water and cook your pasta while the chicken is cooking to save time.


Chop the tomatoes and halve the quartered artichoke hearts and set aside in a bowl.  Prepare the italian dressing as directed.  I used olive oil and apple cider vinegar.  Cut the chicken into nice, bite size pieces and add to the vegetables along with the garlic from your skillet.


Rinse the angel hair pasta in cold water and find a big bowl to put it in.  Add the chicken, artichoke hearts, and the tomatoes to the pasta.  Sprinkle the italian seasoning, chives, oregano, and basil onto the dish-then pour the dressing on and stir it all up!  Cover and refrigerate for about an hour.


When ready to serve, plate the dish into a nice pasta bowl and grate some fresh parmesan cheese on the top!

Letting the pasta sit for that additional hour really lets all the flavors mesh together.  You can serve this dish as soon as you mix it up, since the pasta is already cold from the running water, but I like to let it sit and I also think it tastes better a little colder.

This is a fantastic summer dish.  It is so easy to make and can be completely ready in less than 15 minutes.  You can't beat that!

Beef and Italian Sausage Lasagna

I got this lasagna recipe from my sister who made it for Christmas dinner one year and I absolutely loved it.   It is 'bitchin' as my husband would say.  I couldn't agree more.  This recipe might take a little while to make, but every second is worth it.  The sauce is more delicious the longer it simmers so don't cheat and take it off early.

Beef and Italian Sausage Lasagna
Serves 8


Ingredients
1 lb Italian Sausage
1 lb 93% lean ground beef
1/2 cup minced onion
2 cloves garlic-minced
1 (28oz) can crushed tomatos
2 (6 oz) cans tomato paste
2 (6.5 oz) cans tomato sauce
1/2 cup water
2 Tbsp white sugar
1 1/2 tsp dried basil leaves
1/2 tsp fennel seeds
1 tsp italian seasoning
1 Tbsp sea salt
1/4 tsp freshly ground black pepper
2 Tbsp parsley
12-16 lasagna noodles-cooked to al dente
24 oz ricotta cheese
1 egg
2 Tbsp parsley
1/2 tsp kosher salt
1 lb mozzarella cheese-sliced
3/4 cup grated parmesan cheese



Cook the sausage, beef, onion, and garlic over medium heat until the meat is fully cooked.  (Tip-use a big sauce pan-this makes a LOT of sauce!)  Drain grease.
Add in crushed tomatos, tomato paste, tomato sauce, and water.  Stir.  Season with sugar, basil, fennel, italian seasoning, 1 Tbsp salt, pepper, and 2 Tbsp parsley.  Let simmer 1 1/2 hours.


Combine ricotta cheese, egg, 2 Tbsp parsley, 1/2 tsp salt.


Preheat oven to 375.


Layer your lasagna with 1 1/2 cups meat on the bottom of the pan, noodles, 1/3 ricotta, 1/3 mozzarella, meat sauce, sprinkle parmesan and repeat.


Spray foil with cooking spray to prevent the cheese from sticking and cover.  Bake 25 minutes.  Remove foil and cook an additional 25 minutes.


Taste this sauce as it's simmering.  It is absolutely amazing.  You won't be disappointed.  Trust me.
Serve it up with a delicious salad and you have a meal you could serve to special guests or your favorite person.

Chicken Cordon Bleu Pasta

As soon as I saw this dish here , I couldn't have been more excited to try it!  I absolutely LOVE Chicken Cordon Bleu.  My favorite being served at the Stanley Hotel in Estes Park.  It was so amazing, it melted in your mouth.  I still cannot wait for the day that we can go back and visit that wonderful restaurant.  Ahhh, enough reminiscing-on to the recipe!  

This was such an easy recipe.  The chicken cooks in no time (I seasoned mine with some spices while I cooked it.)  It took less than 30 minutes start to finish and was a good consistency.  I liked the Panko bread crumbs-that was a nice touch to really give the dish a chicken cordon bleu *feeling.*  


Pasta Cordon Bleu
Recipe courtesy of Dunne at With a Cherry on Top
Serves 6

1 lb. Pasta (I used penne-you could use any fun shaped pasta)
1 cup Chicken Breasts, cooked and cubed
1 cup Ham, cooked and cubed
1 1/2 cups Milk
8 oz. Cream Cheese (softened)
2 Tbsp. Dried Minced Onion
2 cups Swiss Cheese, shredded
Salt
Pepper
Cayenne Pepper
1 cup Panko Crumbs
1/2 cup Butter, melted 



Bring a large pot of water to a boil over med-high heat. Salt it and add the pasta; cook until al dente (about 11 minutes-I used whole wheat pasta which takes a bit longer than regular pasta). Drain and return to the pot. Add in the chicken and ham and toss to combine.

Preheat the broiler. In a medium saucepan, combine the milk, cream cheese and minced onion over low-medium heat. Cook, stirring frequently, until it becomes a smooth texture (about 5 minutes). Stir into the pasta mixture. Stir in the Swiss cheese and season with salt and pepper to taste.

Transfer pasta to a baking dish and top with Panko crumbs. Pour melted butter over crumbs and broil until browned (I gave it 4 minutes).


I liked this dish, but thought it lacked flavor.  It had a really nice consistency, it was nice and filling, but I think if I had cubed the ham in bigger, much bigger pieces, it would have tasted better.  I just thought it lacked something-not quite sure what-but it needed just a little something more.  I added some cayenne pepper to my recipe  and that was a hit with the husband and his friend.  Maybe if I would've served it with a nice artisan bread with dipping oil....

Edited to add:  This makes amazing leftovers!!  I thought the leftovers were better than the fresh, right out of the oven dish.