Panera Bread Macaroni and Cheese

As part of my ongoing quest to make homemade macaroni and cheese that my daughter will actually eat, I tried this new one last night. 

I figured this was a sure winner, since she loves Panera Macaroni and Cheese. 

I was wrong about her liking it, but I LOVED it. 

Is it wrong that I'm actually happy she didn't like it, so I can have the rest? Her reasons for not liking it were: The consistency was thicker than the store version.  So, the flavor was a match but because I let it cool down (and it thickened) she wouldn't eat it. This is the story of my life.  Do you feel sorry for me? 

Well, obviously you just have to add a little more milk to get the consistency to thin out but she'd already determined that it wasn't right and therefore nothing would change her mind. 

It's OK, I'll eat it. 

Panera Bread Macaroni and Cheese

Recipe from Food Folks and Fun

Ingredients

• 16 oz rigati pasta
• 1/4 cup unsalted butter
• 1/4 cup all-purpose flour
• 2 1/2 cups milk (2% or whole)
• 6 slices American cheese (white) cut into strips
• 8 oz extra sharp cheddar (white) grated
• 1/2 tsp dijon mustard
• 1 tsp kosher salt
• 1/4 tsp hot sauce

Cooking Directions

1. Boil the pasta according to package directions.
2. Meanwhile, in a medium saucepan melt the butter. Add the flour and whisk constantly for 1 minute. Add the milk and whisk until thick. Add the cheese and stir until melted. Now turn off the heat and add the mustard, salt and hot sauce.
3. Add the cooked, drained pasta and stir well.
4. Serve hot

Quick Gluten Free Lasagna

A chill in the air means I break out the comfort food and lasagna is one of our favorites.  My daughter only recently started liking lasagna, and after 8 years of not eating it she requests it often.  I'm only too happy to oblige of course.  I mean, how could I say no? This recipe is very simple to throw together on a busy week night and tastes amazing.

Everything is already cooked when you throw the layers together so it's just a matter of melting the cheese.  Gluten free is such a big deal right now that it's not problem at all finding Rotini noodles. And most pasta sauce is gluten free but just check the label to make sure.

I have used both sliced mozzarella and shredded for this recipe but the slices to tend to be a bit stringier (which I like) so that's what I use mostly. Feel free to substitute your favorite meat sauce for the jarred sauce and meat, since you're making this you can add whatever your family likes best.  I love this recipe and my family does too.

Quick Gluten Free Lasagna
Recipe from FlippenDelicious

Ingredients

• 1 pound gluten free rotini
• 1 pound hamburger
• 1 (32 oz) jar pasta sauce (gluten free)
• 1 (24 oz) container cottage cheese
• 1/2 cup grated Parmesan cheese
• 1 1/2 tsp Italian seasoning
• 2 1/2 cups shredded mozzarella cheese

Cooking Directions

1. Preheat the oven to 375º
2. Follow the package instructions to cook the pasta. Set aside.
3. Brown the ground beef, drain off the excess fat.
4. In a bowl, combine the cottage cheese, Parmesan cheese and Italian seasoning.
5. Pour just enough pasta sauce on the bottom of a 9x13 inch dish to cover the bottom.
6. Pour the cooked pasta on top of that, followed by the cooked hamburger.
7. Top all that with the remaining pasta sauce.
8. Spoon the cheese mixture over the top of all that and spread around evenly and then sprinkle with mozzarella cheese.
9. Bake for 20 minutes or until the cheese is melted.

Cheesy Stuffed Shells

If you're looking for some hot cheesy deliciousness, look no further.  This dish is the definition of comfort food.  Hot, melty and delicious. It requires a little bit of time to stuff the shells but honestly, it doesn't take that long once you get a system down.

I decided to try this one out when I saw that it was a little unusual in that it doesn't have a red sauce.  Don't get me wrong.  I love me some red sauce, but I wanted different. I wanted cheese! Oh boy did I get it.

I am in love with this recipe and I can't wait to make it again soon.

Cheesy Stuffed Shells

Recipe from Delish

Ingredients

• 15 jumbo pasta shells
• 1 1/2 cup ricotta
• 1 cup + more for sprinkling Italian cheese blend
• 1 whole large egg
• salt
• pepper
• 1 stick butter
• 1 cup heavy cream
• 1/2 cup Parmesan cheese
• fresh basil for topping (optional)

Cooking Directions

1. Preheat the oven to 350 degrees.
2. In a large pot of boiling, salted, water - cook the shells until al dente and then let cool.
3. Meanwhile, in a large bowl, mix together the ricotta, cheese blend, egg, and salt.
4. Stuff the mixture into the shells.
5. In the saucepan over medium low heat, melt the butter. Add the cream and bring to a simmer. Add the Parmesan cheese and whisk until smooth. Season with pepper.
6. Pour 2/3 of the cheese sauce into a baking dish or oven safe pan. Top with the stuffed shells and then pour the remaining sauce over the top of the shells. Sprinkle with some more of the blended shredded cheese.
7. Bake for 15-20 minutes until hot and bubbly.
8. Garnish with basil if desired.

Kids Favorite Stove-top Macaroni and Cheese

As some of you may know, I struggle to find a homemade macaroni and cheese recipe that my daughter actually likes. Well, I finally found one.  It only took 7 years.....

I literally have tried ton's or recipes to come to this moment. I've blogged about the one's I loved even though she hated them.  See the problem was that for the first portion of her life she was in daycare.  They aren't making homemade macaroni and cheese at daycare as you know. So she grew up eating boxed macaroni and cheese and it sort of ruined her for all others.  Eventually we were able to get her to eat and like a frozen variety in a red box.  Then after many trials we found two restaurants that she would eat theirs.  Of course I couldn't find a copy cat recipe for either of those two restaurants.  

So, I began with whittle down her favorite cheese options.  This was actually quite easy considering she seems to have her mom's love for cheese.  So I ended up using two cheeses, mild cheddar and Munster.  I think it's important to use at least half of a soft cheese to achieve that creaminess.

I'm happy to report that she loved this one.  It had the look she loves (she doesn't like melted cheese or bread crumbs on top), it had the creaminess she loves, and it didn't have any strange specks of pepper or herbs in there.  Win Win!  Oh yeah, and she loved the taste obviously.

I hope your picky eaters like it too .

Kids Favorite Stove-Top Macaroni and Cheese

Recipe from The Kitchn

Ingredients

• 1 pound pasta, any shape
• 1 1/2 cups whole or 2% milk
• 2 Tbsp all-purpose flour
• 2 to 3 cups shredded cheese like Colby or Monterrey Jack
• 1/2 tsp salt
• 1/4 tsp ground mustard

Cooking Directions

1. Boil the pasta as directed on the package.
2. While the pasta is boiling, use another medium saucepan to warm 1 cup of the milk.
3. Mix together the remaining 1/2 cup of milk and flour so there are no lumps.
4. When the milk in the pan starts to steam, pour the flour/milk mixture in and whisk until smooth. Cook 3-4 minutes, until thick.
5. Turn the heat to low and start adding the cheese, little by little. Also add the salt and ground mustard and whisk until smooth.
6. Stir half the cheese mixture in with the cooked pasta until fully coated and then add the remaining sauce.
7. Serve immediately.
8. When reheating leftovers, just add a splash of milk to make it creamy again.

Pasta e Fagioli (Olive Garden CopyCat)

It's getting a little warm in our neck of the woods to be making soup but this one is too darn delicious to pass up. Simple and easy ingredients that you probably have most of in your refrigerator already.  You can make this spicy or mild depending on the sausage you use.  I used a sweet sausage so my daughter would eat it, and she did!

So comforting and just like you would get from Olive Garden. This version is fairly quick and can be on your table in less than and hour.

Make sure to get some good ol' crusty bread from your super market or try this recipe if you know you're making this one in advance. So good!

Pasta e Fagioli (Olive Garden Copycat)

Recipe by Damn Delicious

Ingredients

• 1 cup ditalini pasta (or other small pasta)
• 2 Tbsp olive oil, divided
• 1 pound spicy Italian sausage
• 3 cloves garlic, minced
• 1 onion, chopped
• 3 carrots, peeled and diced
• 2 stalks celery, diced
• 3 cups chicken broth
• 1 (16 oz) can tomato sauce
• 1 (15 oz) can diced tomatoes
• 1 tsp dried basil
• 1 tsp dried oregano
• 3/4 tsp dried thyme
• salt and pepper to taste
• 1 (15 ounce) can red kidney beans, drained and rinsed
• 1 (15 ounce) can great northern beans, drained and rinsed

Cooking Directions

1. Cook pasta according to package directions in salted water. Drain and set aside. 
2. Heat 1 Tbsp of olive oil in a large stock pot or a dutch oven. Add the sausage and cook until no longer pink.  Crumble it as  you cook it. Drain off the excess grease and set aside. 
3. Add the remaining oil, onions, garlic, carrots and celery to the pot cook until tender about 3-4 minutes. 
4. Return the meat to the pot with the vegetables. 
5. Whisk in the tomato sauce, diced tomatoes, basil, oregano, thyme, salt and pepper to taste. Bring to a boil and then lower to a simmer and cook until the vegetables are tender.  About 15-20 minutes. 
6. Add both beans and heat through and then serve hot. 

Creamy Spinach and Tomato Tortellini

So, this daylight savings change has really screwed me up this time.  I mean, it's been harder than usual.  Waking up while it's still dark outside just seems so wrong.

On the upside, I made this Tortellini dish on Saturday, before the sleep deprivation kicked in.

There are lots of reasons I love this dish.  It doesn't take long to make, less than 30 minutes.  It tastes fantastic and even though it's main component is cheese tortellini it also has spinach and tomato so I'm still classifying it as healthy-ish.  Just kidding, it's not skinny food, that's for sure. The creamy sauce is so delicious and comforting. Perfect meal to just snack on or to have as a side.  I made it at a cookout I was invited to (yes we had a day nice enough to cook out in) and I thought it was a great accompaniment with burgers.

Creamy Spinach and Tomato Tortellini

Recipe from Bombshell Bling

Ingredients

• 1 (8 oz) bag dried or (16 oz) fresh Tortellini
• 2 tsp minced garlic
• 1 cup fresh spinach, chopped
• 1 (14.5 oz) can petite diced tomatoes
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 1/2 tsp dried basil
• 1 tsp onion flakes
• 2 Tbsp all-purpose flour
• 1 1/2 cups half and half
• 1/4 cup Parmesan, grated or finely shredded

Cooking Directions

1. Follow the instructions on the tortellini to cook the pasta.
2. While the pasta cooks, use a large skillet to briefly warm the minced garlic. About 30 seconds.
3. Add the canned tomatoes, spinach, salt and pepper, dried basil and onion flakes. Cook over medium heat until it bubbles. 
4. In a separate bowl, whisk together the flour and the half and half until mostly smooth. 
5. Add the half and half mixture to the skillet along with the Parmesan cheese and stir until well incorporated.  Heat to a boil and then reduce to medium low heat and let thicken, about 5 minutes. 
6. Add in the drained tortellini and stir well.  Serve. 

Grandma's Goulash

My husband has so many stories about his grandma, he just loved her to pieces.  Every now and then he'll ask me to try to make something that she used to make him, and then it's just a mission of mine to find a recipe that he gives his approval on.

This is just such a recipe.

It's funny because he only recently started talking about his grandmother's Goulash.  I remember having it when I was young but ours had pea's and corn and other stuff in it that he didn't want.  So, Pinterest to the rescue.

I was lucky with this one.  It only took one recipe to find the one he says is most similar to his grandmothers.  Luckily it also just happened to already be named "Grandma's Goulash".  That sure helped the searching process.

I'm definitely a fan. This is a pretty classic version.  I topped mine with a little sour cream and some shredded cheese and it was delicious.  This recipe does make a lot, perfect if you've got a crowd to feed or if you want leftovers.

Grandma's Goulash

Recipe from Spend With Pennies

Ingredients

• 2 pounds lean ground beef
• 2 medium onions, chopped
• 2 cloves garlic, minced
• 3 cups water
• 1 jar tomato based pasta sauce
• 2 (14.5 ounce) cans chopped tomatoes, undrained
• 2 bay leaves
• 2 cups uncooked elbow shaped pasta
• black pepper to taste

Cooking Directions

1. In a large dutch oven or casserole pan, brown the ground beef, onions and garlic until the beef is no longer pink.
2. Drain any fat. Add the water, pasta sauce, cans of tomatoes and bay leaves. Add pepper to taste.  Bring to a boil and then lower to simmer, covered, for 20 minutes.
3. Add the pasta and continue to simmer until the pasta is tender (about 20-25 minutes). 
4. Serve with some shredded cheese or sour cream on top.

Dinner Club - Theme: Cheese

A big thank you to Lynn for hosting this months dinner club!  What a great theme "cheese".  How can you go wring with that? The dishes were beautiful and tasty.  Lynn really knows how to entertain!  Not to mention she also had two dishes for everyone to try.  I instantly fell in love with the truffles you see above and the tart you see below.
The truffles were so delicious, creamy and decadent.  There were several different coatings which completely transformed the flavor of each.  I loved them.

Easy Cream Cheese Truffles

Recipe from MyRecipes

Ingredients

• 1 (8 ounce) package cream cheese, softened
• 4 1/4 cups powdered sugar, divided
• 5 (1 oz) squares unsweetened baking chocolate, melted and cooled
• 1/4 cup cocoa powder
• 1/4 cup almonds, toasted and finely chopped
• 1/4 cup sweetened flaked coconut, toasted

Cooking Directions

1. In the bowl of a stand mixer, beat the cream cheese until fluffy.
2. Slowly add 4 cups of powdered sugar.
3. Beat until smooth.
4. Add the melted chocolate and beat until blended.
5. Chill for approximately 1 hour.
6. Shape chilled mixture into balls and roll in 1/4 cup of powdered sugar, some in cocoa powder, some in nuts and some in coconut.
7. Store in an airtight container in the refrigerator for up to 2 weeks.

Another dish made by our host Lynn.  So tasty.  I am a huge dill fan and this tart had me right from the start because of the fresh dill taste.  So refreshing and cheesy.

Zucchini and Ricotta Tart

Recipe from Rachael Ray 

Ingredients

• 4 zucchini (2 1/2 pounds) thinly sliced crosswise
• salt and pepper
• 1 sheet frozen puff pastry, thawed
• 2 Tbsp butter
• 1/4 cup fresh dill, chopped
• 3 whole eggs, beaten
• 1 cup ricotta cheese
• 1/2 cup grated Parmesan cheese, plus more for sprinkling
• 1/2 cup half and half
• 1 pinch ground nutmeg

Cooking Directions

1. Preheat the oven to 350º
2. Layer the zucchini into a colander with salt sprinkled in between.  Set in your sink and let drip for about 20 minutes. Rinse and pat dry. 
3. While the zucchini is dripping, on a lightly floured surface, roll the puff pastry out and seal up the seams.  Press the pasty into a 9" pie plate and cut off the excess, leaving the top even with the top of the pie plate.  Use a fork to poke the bottom so it won't create bubbles.  Refrigerate. 
4. In a large skillet, melt the butter over medium high heat. Add the zucchini and cook until golden brown on both sides.  About 5 minutes. 
5. Stir in the dill and remove from the heat.  Let cool to room temperature. 
6. In a bowl, whisk the eggs, ricotta, 1/2 cup Parmesan and the half and half.  Season with the salt and pepper to taste and add the nutmeg. 
7. Stir in the zucchini.  Pour the mixture into the chilled pastry crust and sprinkle with more Parmesan. 
8. Bake for about 1 hour and 10 minutes or until a knife inserted into the center comes out clean. 
9. Cool slightly before slicing. 

We have Shannon to thank for this one.  It was one of my favorite's from this night's dinner, mostly because I'm a self admitted Macaroni and Cheese addict.  This was creamy and smooth and delicious.  One of my favorites!  I'm already planning the next time I can have it.

Over The Rainbow Macaroni and Cheese

Recipe from Mangio da sola

Ingredients

• 1 Tbsp vegetable oil
• 1 lb box elbow macaroni, or other small shaped pasta
• 8 Tbsp + 1 Tbsp butter
• 1/2 cup (2 ounces) Muenster cheese, shredded
• 1/2 cup (2 ounces) Mild cheddar cheese, shredded
• 1/2 cup (2 ounces) Sharp cheddar cheese, shredded
• 1/2 cup (2 ounces) Monterey Jack Cheese, shredded
• 2 cups half-and-half
• 1 cup (8 ounces) Velveeta
• 2 large eggs, beaten
• 1/4 tsp seasoned salt
• 1/8 tsp freshly ground black pepper

Cooking Directions

1. Preheat the oven to 350º
2. Lightly grease a 2 1/2 quart casserole dish
3. Bring a large pot of salted water to a boil and add the oil and the pasta. Cook the noodles for about 6-7 minutes but do not overcook.
4. Drain and return to the cooking pot.
5. In small saucepan, melt 8 ounces (1 stick) of butter and combine with the macaroni.
6. In a large bowl still the Muenster, mild and sharp cheddar, and Monterey Jack cheeses together.
7. Add the half-and-half and 1 1/2 cups of the shredded cheeses to the cooked macaroni. Cube the Velveeta and add all of it to the macaroni and also the eggs.
8. Transfer to the buttered casserole dish, salt and pepper and top with the remaining shredded cheese and then dot with 1 Tbsp of butter.
9. Bake for 30-35 minutes or until the sides are bubbly.

This is one of mine, it was already posted about here

Spicy Grilled Cheese with Caramelized Onions and Barbecue Sauce

Recipe modified slightly from Ring Finger Tan Line

Ingredients

• 8 slices bread (your choice but I used sourdough)
•  sharp cheddar cheese, sliced (about 1 slice per sandwich but it depends on bread size)
•  pepper jack cheese, sliced (depends on bread size)
• 1 large red onion, sliced thin
• 1/4 cup or more of your favorite barbecue sauce

Cooking Directions

1. Slice the onion thinly and place into a large skillet with about a Tbsp of oil or butter.
2. Cook on medium low for about 15 minutes or until the onions are soft and turning golden.
3. Remove the onions to a small bowl and top with barbecue sauce, stir together until coated. Add more sauce depending on how saucy you want it.
4. Butter one side of each piece of bread and lay on piece of bread on a hot skillet or griddle.  Lay both the cheeses on top of that slice of bread, top the cheese with the saucy onions and place another piece of bread (butter side up) on top the onions. 
5. Repeat with the remaining bread, cheese and onion mixture.  
6. Watch the sandwiches carefully so they do not get over brown on the bottom, when golden flip them over and cook the other side until golden over medium heat.  Takes about 4-5 minutes on the first side and 2-3 minutes on the second side

This was the other dish that I brought, I've already posted about it here.

Bacon-Wrapped Dates

Recipe from Bread & Wine by Shauna Niequist

Ingredients

• 1 (8 ounce) package pitted dates
• 4 ounces goat cheese
• 1 (16 oz) package bacon

Cooking Directions

1. Slice each date in half length wise.
2. Scoop in a small amount of goat cheese, close the date around the cheese.
3. Cut the bacon in half length wise and wrap one slice around the cheese filled date. Place in a foil lined baking dish or rimmed cookie sheet, seam side down.
4. Bake at 400º for 20-25 minutes.

Pepperoni Pizza pull apart bread made by Wendy, no recipe submitted.

Pizza with Artichokes, chicken and pesto made by Lisa, no recipe submitted

Broccoli and cheese casserole made by Lisette, no recipe submitted

Sesame Peanut Noodles

I guess I'm on some sort of Asian food craving thing huh? This is another vegan recipe in case you're wondering.  I'm getting close to finishing my month of vegan eating and I have begun to stray quite a bit.  So, with that being said, meals like this help me stay on track.  It's delicious and easy and it makes you feel like you're eating a full meal even though there isn't any meat here.

If you're looking for a saucy type of recipe then you might want to double the sauce below because the regular portion size just barely clings to the noodles.  I found it to still be very flavorful and if I do double the recipe next time I'm not sure I would add ALL of it, just keep adding until you get the consistency you desire.

The flavor is awesome.  I happen to love Cilantro but you could omit it if you don't.  The bean sprouts add a yummy crunch and the Cilantro gives it a freshness that I love.  The peanut taste is perfect and not too overpowering.  I served mine at room temperature but it keeps well in the refrigerator as well.

Great meatless meal idea here. 

Sesame Peanut Noodles

Recipe from Nigella Express page 261

Dressing Ingredients

• 1 Tbsp sesame oil
• 1 Tbsp garlic-infused oil
• 1 Tbsp soy sauce
• 2 Tbsp sweet chili sauce
• 2 Tbsp lime juice
• 1/3 cup smooth peanut butter

Salad Ingredients

• 1 1/4 lbs cooked noodles
• 2 cups bean sprouts, rinsed
• 1 1/2 cups snow peas
• 1 medium red pepper, seeded and cut into small strips
• 2 scallions, finely sliced
• 1/4 cup sesame seeds
• 1/4 cup fresh cilantro

Cooking Directions

1. Begin by making the dressing. Use a small bowl or a jar with a lid to add the dressing ingredients. Shake or stir until well combined.
2. Place the noodles, bean sprouts, snow peas, sliced red pepper and sliced scallions into a bowl.
3. Pour the dressing over the noodle mixture and mix until thoroughly covered.
4. Sprinkle with the sesame seeds and cilantro.
5. Store or serve

Puny's Macaroni and Cheese

One of my recent trips to the library was very productive.  I was in the cookbook section (as usual) and stumbled upon this book/cookbook.  The title of the book was confusing because it's called a cookbook and a kitchen reader, having no idea what a kitchen reader was I decided to check it out.  It's a book written with ton's of recipes strewn throughout, it's pretty cool.  I have started to read the story but mainly my focus was on the recipes.

There are many, many very yummy sounding Southern recipes.

I likey.

Obviously I had to try the macaroni and cheese recipe first.  I'm still obsessed with trying to find the one my daughter will gladly eat.  Haven't found that one yet, not even this one.  But my husband and I enjoyed it immensely.

It's very cheesy and melts nice and smooth.  I loved the little bite that the sour cream and the cream cheese contribute along with the sharp cheddar.  I skipped the breadcrumbs because I knew my little girl wouldn't even try it if it had breadcrumbs on top but I'm sure it would add a nice crunch and flavor. I'm very happy with this recipe, glad I tried it!  I can add this to my growing list of recipes that I love and my daughter won't eat.  :)

Puny's Macaroni and Cheese

Recipe from Jan Karon's Mitford Cookbook & Kitchen Reader, page 311

Ingredients

• 1/3 cup unsalted butter + 2 Tbsp for the breadcrumbs
• 1/3 cup all-purpose flour
• 3 cups milk
• 1/2 cup sour cream
• 4 ounces cream cheese
• 2 tsp salt
• 1/4 tsp ground nutmeg
• 1 1/2 tsp dry mustard
• 1/4 tsp cayenne pepper
• 1/2 tsp black pepper (I used white)
• 4 cups grated extra sharp cheddar cheese
• 1/2 cup grated Parmesan cheese
• 1 pound cooked elbow macaroni
• 1 1/2 cups fresh breadcrumbs (optional)

Cooking Directions

1. Preheat the oven to 350º
2. Butter a 3 quart baking dish and set aside.
3. In a large pot of boiling salted water, start cooking the macaroni.
4. In a large saucepan, melt the butter and then add the flour. Stir until smooth, then add the milk. Stir until smooth and thick and then add the sour cream and cream cheese.
5. Stir until smooth and add all the seasonings.
6. Add the cheese and stir until smooth.
7. The macaroni should be done, and when it is just drain it and add it back to the pan it cooked in.
8. When the cheese has melted, add it to the macaroni and stir well.
9. Pour the mixture into the prepared casserole pan.
10. If you're adding bread crumbs, prepare them by adding the additional 2 Tbsp of melted butter and stir until coated. Pour them over the top of the macaroni.
11. Bake for 40 to 45 minutes until bubbling around the edges.

Beef and Cheese Manicotti

Boy I'm late posting this recipe!  It was the dinner that we had for my husbands birthday....in December.  I think Manicotti might be something that you would enjoy any time of the year, at least I would. 

When I asked my husband what he wanted for his birthday dinner he hem'd and haw'd and couldn't really make up his mind.  I started thinking about the kinds of things he orders when we go out for dinner and manicotti was right at the top of the list.  I can almost guarantee you that if we go to an Italian restaurant that he'll order one of two things, manicotti or lasagna.  So I just told him I had it covered and let it be a surprise.  He was happy.  Very very happy. 

If you're looking for an Italian meal you have to go right to a trusted source, for me that is Giada De Laurentiis.  

We loved everything about this meal.  The filling is to die for, the sauce is fantastic, topped with lots of yummy cheese.  There isn't one thing I would change.  

If it's still a little chilly in your neck of the woods you might want to whip this up sometime soon, heck you might want to make it no matter where you live.  You could also make a big pan of it and freeze half of it for later. Just make it up as usual but don't bake it, freeze it and then un-thaw it and bake as usual.

Beef and Cheese Manicotti

Recipe from Giada De Laurentiis

Ingredients

• 4 tsp olive oil
• 1 medium onion, chopped
• 1 pound ground beef
• salt and pepper
• 1 container (15 oz) whole milk ricotta
• 3 cups shredded mozzarella
• 1 cup grated Parmesan
• 2 Tbsp chopped fresh Italian parsley
• 2 cloves garlic, minced
• 3 cups marinara sauce
• 2 Tbsp butter, cut into pieces

Cooking Directions

1. In a large skillet add 1 tsp of olive oil and then add the onion and ground beef. Season with salt and pepper. Cook until the meat has browned and the onions are translucent.
2. Brush a cookie sheet with 1 tsp of olive oil.
3. Cook the manicotti in salted water until slightly soft but still firm. Lay the cooked manicotti on the prepared cookie sheet to cool.
4. In a separate bowl, combine the ricotta, 1 1/2 to 2 cups mozzarella, 1/2 cup of Parmesan and the parsley, salt and pepper to taste. Mix until well combined.
5. Preheat the oven to 350 degrees.
6. Use the remaining 2 tsp of olive oil to brush over a 9x13 inch pan.
7. Spoon 1 1/2 cups of the marinara into the bottom of the pan.
8. Spoon the filling into the manicotti and lay them in a single layer into the prepared dish.
9. Pour the remaining sauce over the top of the manicotti and top with the remaining mozzarella and Parmesan and then dot the butter over the top of the cheese.
10. Let the manicotti cook for 30-35 minutes until the cheese has melted and the sauce is bubbling along the sides of the dish.
11. Let the manicotti sit for about 5 minutes before serving.

Creamiest Macaroni and Cheese

I know this isn't a traditional "holiday" type of dish but if you've got kids as picky as mine you may want to consider putting something on the table that you know they'll eat and love.  I mean after all, it's the biggest eating holiday of the year so we should all be happy right? 

Here's my plan, attempt to get her to try all of the other items on the table and when she does I'll break out the macaroni and cheese as her reward!  Yeah, that's my plan anyway. 

I was thrilled to find this recipe on Pinterest because she loves the boxed type of macaroni and cheese but I don't buy that kind so she's often times disappointed in the versions I make.  This one was perfect and she kept asking for more!  

What I'd like to do next is eliminate the canned cheddar cheese soup, if any of you have a good recipe for that please send it my way!

Can you believe there are only 5 ingredients here? I skipped on the seasoned salt and just seasoned with salt.

I'm attempting this recipe again tonight only I'm using reduced fat cheddar (because that's what I have). I'll let you know how it turns out.

Creamiest Macaroni and Cheese

Recipe from Clever Crafty Cookin Mama

Ingredients

• 12 oz macaroni (any small type)
• 4 Tbsp butter
• 1 can cheddar cheese soup
• 12 oz can evaporated milk
• 1 -2 cups grated macaroni and cheese
• salt and pepper to taste OR seasoned salt

Cooking Directions

1. Cook noodles and drain according to manufacturers instructions. Place the hot noodles back into the pot they were cooked in and add the cheese soup, 1/2 the can of evaporated milk and the butter. Stir to combine.
2. Add at least 1 cup of the shredded cheese or more until the desired cheesiness is achieved.
3. Keep the heat on low to help the melting and add more of the evaporated milk as needed.
4. Season with Salt and Pepper or Seasoned Salt to taste.

NY Times Macaroni and Cheese

I mentioned last week how we had some visitors here and I made some new dishes.....remember that? The first one I posted was the cinnamon rolls we had for breakfast the morning that they left.  Now let me show you one of our dinner items.  It was a hit, even if I do say so myself. Not that I had much to do with the recipe, but I did have to make it so that should count for something.

As you are aware (if you've been following my blog) I have a slight addiction to macaroni and cheese.  I have for as long as I can remember.  I grew up on the Kraft blue box kind and moved onto Stouffer's and now I make my own.

Imagine my shock when I realized that my little girl (who also loves macaroni and cheese) doesn't like my homemade versions.  I shouldn't say she doesn't like all of them.  She's tried every single one but usually doesn't gobble them down like I'm hoping she will.  The simpler the better for her. Anyway, I was happy (and surprised) that she actually ate this one.  Surprised because it has Gruyere cheese in it which I thought for sure would seal the deal.  Happily she ate it and she's had leftovers too.

Here is what I love about this recipe.  The flavors are so well combined that you don't really taste any one thing that stands out and you can identify distinctly.  The Gruyere gives it a nice nuttiness, the cheddar has the wonderful sharpness, the nutmeg and cayenne don't stand out but you know if they weren't in there it would make the sauce completely different.  Best yet is that the sauce is abundant enough that when you pull it out of the oven it's not one solid clump of pasta that holds it's shape.  It oozes nicely.

I should also mention that this link below goes on to describe how they got this recipe from Martha Stewart.....so there you have it.  Enjoy!

NY Times Macaroni and Cheese

Recipe from N.Y. Times

Ingredients

• 6 slices white bread, crusts removed, cut into 1/4 inch pieces
• 8 Tbsp (1 stick) unsalted butter, plus more for the dish
• 5 1/2 cups milk
• 1/2 cup all-purpose flour
• 2 tsp kosher salt
• 1/4 tsp nutmeg
• 1/4 tsp black pepper
• 1/4 tsp cayenne pepper
• 4 1/2 cups (18 ounces) sharp cheddar, grated
• 2 cups (8 ounces) Gruyere cheese, grated
• 1 pound elbow macaroni

Cooking Directions

1. Preheat oven to 375 degrees
2. Butter a 3 quart casserole pan, I used a 9x13 inch pan.
3. In a small bowl, place the cut up bread. In a saucepan or in a microwave, melt 2 Tbsp butter and then pour it over the bread and stir it around until all the pieces are coated. Set aside.
4. In a medium saucepan heat the milk over medium low heat. Do not boil.
5. In a large high sided skillet or a large pot, melt the remaining 6 Tbsp butter over medium heat. When the butter has melted and is bubbly add the flour. Whisk together for a minute. Add the warm milk and whisk to get a smooth consistency. Continue whisking until the mixture is thick and smooth.
6. Remove the pan from the heat and stir in the salt, black pepper, cayenne pepper and nutmeg. Add 3 cups of cheddar and 1 1/2 cups Gruyere and stir until smooth. Set aside.
7. In a large pot heat some water to a boil and add the macaroni. Under cook the pasta by about 3 or 4 minutes so that the outside is soft but the inside still has some bite to it. Rise the macaroni under cold water in a colander. Add the macaroni to the cheese sauce and stir well.
8. Pour the macaroni and cheese mixture into the prepared dish. Use the remaining 1 1/2 cups cheddar and 1/2 cup Gruyere and sprinkle over the top of the macaroni and cheese sauce. Scatter the bread crumbs over the top of the shredded cheeses and bake for about 30 minutes or until the bread crumbs are golden brown.
9. Cool for 5 minutes before serving.

Panera's Macaroni and Cheese

There is one food that is my absolute weakness.  Macaroni and cheese.  I grew up loving the Kraft blue box and progressed to Stouffer's until I was old enough to start making some from scratch.  I love it, and now my daughter loves it.  Whenever we're anywhere and I ask her what she's hungry for she will always say macaroni and cheese.  Every time.  She hasn't been all that receptive to the homemade versions I've tried so far.  I was finally able to figure out that she just wants plain no frills macaroni so I made it as simple as possible and she'll eat it that way.  She'll also eat Panera macaroni and cheese (which is odd considering several of my homemade variations have been similar) so I was thrilled to see that they actually publish their recipe online.  How convenient! 

The first time I made this recipe I was on my way over to a neighbors house for a 4th of July party.  This recipe is easy to make and doesn't require any baking at all, it's all done on the stove top.

You probably have most of these ingredients on hand already.

The thing I love about this version is how creamy it is without baking and not baking it makes it quick. I also like the flavor of the hot sauce and the Dijon mustard even though you can't really identify either flavor, you just know there is something unique.  The amazing thing is that my daughter actually eats it!  If she only knew she was eating hot sauce and Dijon mustard!

My new favorite way to make Macaroni and Cheese! Yum!

Panera Macaroni and Cheese
mypanera.com

1 (16-ounce) package of rigati pasta (or other small pasta shells)
¼ cup butter
½ cup all-purpose flour
2½ cups 2% reduced fat milk (or cream)
6 slices white American cheese, chopped
1 cup (8 ounces) shredded extra-sharp white Vermont cheddar
1 tablespoon Dijon mustard
1 teaspoon kosher salt
¼ teaspoon hot sauce 


Boil the pasta until al dente in a medium saucepan. 


While the pasta is boiling, melt the butter in another larger saucepan.  When melted stir in the flour and cook for about 1 minute. 


Slowly add the milk and stir with a whisk to get the clumps out.  The sauce will begin to thicken.  Once thickened remove from the heat and add the cheese and the rest of the ingredients (except the pasta). Whisk until smooth. 


Add the pasta and stir well and serve while warm. 

Dinner Club - Theme Pasta

Melissa Y hosted last June's Dinner club and the theme was a big hit!  Everyone has at least one pasta dish that their family loves. Melissa said her mom invented this dish and it's a winner for sure.  I'll be adding this to my rotation as well.

Chicken & Bowties

1 package of chicken about a pound or so

onion

zucchini

red pepper

broccoli

garlic and herb marinade

Cut the chicken into chunks and cook in olive oil and sprinkle with garlic & onion powder. In another pan, on high heat cook veggies in olive oil and sprinkle with garlic & onion powder. Once the chicken and veggies are cooked, combine them into one pan and add about half a jar of herb & garlic marinade. Cook bowtie pasta according to package, after draining sprinkle with garlic and olive oil and then combine with chicken and veggie mixture. Top with parmesan cheese.

Shannon made this yummy Pesto Pasta.

1lb. Pasta

1/2 pint cherry tomatoes, halved

1 cup Feta

3/4 cup pesto

Salt and pepper, to taste

Wendy made stuffed shells which I have a weakness for.  They were so delicious that I had seconds and had to hold back from having thirds. Thanks Wendy!

Stuffed Shells

I'll post the recipe as soon as I get it from Wendy.

I know, not pasta related at all but I didn't have time to come up with a pasta related dessert like I had planned on.  I found these Vanilla Cake Truffles on Pinterest.  They were quick and easy which fit the bill on this night.

This recipe can be found here

Lisa W. made yummy brownies from and Aldi's mix she found.  Thanks Lisa!

Pasta and Lentil Soup

It's getting colder and I'm so glad!  I'm ready for soup and chili and sweats, big sweatshirts and fuzzy socks.  Bring it on!

In an effort to add to my soup arsenal I found this recipe and decided to try Lentils for the first time.  I can't believe it either. I mean Lentils are fairly common so what's taken me so long to try them?  I have no idea.  This falls into that "Better late than never" category.

This recipe was super easy to make and I loved it!  My husband and daughter....not so much.  It's a texture thing with my husband (he doesn't like split pea soup either) and my daughter is completely hopeless. :)
This came together pretty quickly and the plus side for dry Lentils is that you don't have to soak them overnight.  You can cook them for 20 minutes and they're nice and tender.  Easy. This recipe calls for canned Lentils but I only had dried so just use what's easiest. I only added the minimum amount of hot pepper flakes because I'm sort of a wuss when it comes to spicy but you could certainly spice this up as much as you can handle.

Start by cooking some onions, garlic and red pepper flakes in some oil.

I pre-cooked my lentils so they'd be ready.  The recipe called for canned however so you can use whatever you have.

You'll want to remove about a tablespoon of the flavored oil before adding the rest of the ingredients.  Next add some tomato paste.

Then add the chicken broth and water.

If you have a block of Parmesan cheese, add some of the rind.  If you don't; don't worry about it.

Add the pasta and cook for 5 minutes. Now add the Lentils and simmer for about 10 - 15 minutes until the pasta is cooked.

In the dish that you've got your flavored oil in, mix in 1 Tbsp water and 1 Tbsp parsley (I used a little less dry parsley - if fresh use 1 Tbsp.)

In the soup add 1/4 cup of Parmesan cheese and the remaining parsley (again, if using dry add a little less).

Remove the cheese rind and salt to taste.

When serving pour a little bit of the reserved oil/water/parsley mixture on top with a little additional Parmesan cheese.

This recipe was found in "Food Network Magazine" October 2011

Ingredients:
5 Tbsp Olive Oil plus more for drizzling
1/2 onion, chopped
4 cloves garlic, smashed
1/4 to 1/2 tsp red pepper flakes
2 Tbsp tomato paste
2 cups low-sodium chicken broth
1/2 cup grated Parmesan cheese plus 1 rind (if using)
8 ounces Orecchiette or other small pasta
2 14-ounce cans of lentils (1 undrained, 1 drained and rinsed) I used dry lentils that I pre-cooked and then guessed at how much liquid to add.
1/3 cup roughly chopped parsley (I used about 1/4 cup dry)
Kosher salt to taste

In a large pan, heat the oil, onions, garlic and red pepper flakes until the onions begin to soften.  About 2 minutes. Remove 1 Tbsp of oil and set aside.
Add the tomato paste and cook for another two minutes. Add the chicken broth and the water and mix well to break up the tomato paste. Bring up to a boil. Add the pasta and cook for about 5 minutes before adding the lentils. Cook on low for 10-15 minutes so the pasta can soften.

Meanwhile, add 1 Tbsp water and 1 Tbsp fresh parsley to the reserved oil.  Set aside for garnishing the soup before serving.

Stir in 1/4 cup Parmesan cheese and the remaining parsley and stir to incorporate. Remove the cheese rind (if using) and salt to taste.

Serve with a drizzle of the reserved flavored oil mixture and some additional cheese. Crusty bread would be delish with this.