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Revolutionary Mac & Cheese

Revolutionary Mac & Cheese
I found this recipe long ago and can’t believe I’m just now making it. The neat thing about this recipe, is you simmer the noodles in the milk instead of using water then adding it at the end. It’s cheesy and the mustard gives it a nice depth of flavor. It still doesn’t top the blue box for me (I know, I know but I just can’t help that I love it so much) but it is a great homemade alternative. Revolutionary Mac & CheeseSource: Cate’s World Kitchen adapted from White on Rice Ingredients: 2 cups dried pasta 2 1/2 cups skim milk** 1 cup loosely packed cheddar cheese, shredded by hand 1 tsp salt 1/4 tsp dijon mustard, can omit and substitute nutmeg instead (for either, start with a little and add more to taste) 1/4 tsp. cayenne pepper (optional) Directions: In a small saucepan, add pasta and milk. Turn heat off, add cheese & salt & and stir to combine. If you would like to bake it at this point, place in a baking dish and top with a generous sprinkling of cheese.

Panera’s Stove Top Mac and Cheese Have you had Panera’s Signature Mac and Cheese yet? It’s insanely amazing! Velvety, creamy, cheesy, and worthy of only a spoon since it’s the closest utensil to a shovel. And here is the recipe for you! What I felt about other versions not tasting like they were cooked enough is not an issue with this version, even though the salt, dijon mustard, and hot sauce (oh yes!) *Recipe Change Note* – After having made this recipe a few times since posting it, I have decreased the amount of flour and increased the time needed to cook the flour. Panera’s Stove Top Mac & Cheese Ingredients 16 oz pipette pasta or other small pasta shapes4 tbsp unsalted butter1/3 cup all-purpose flour2 1/2 cups milk, heavy cream, or half-and-half4 oz white American cheese, chopped or torn into pieces8 oz extra sharp white Vermont cheddar, shredded2 tsp - 1 tbsp Dijon mustard (adjust according to your tastes)1 tsp Kosher salt1/4 tsp hot sauce (like Frank's) Instructions Source Copyright Smells Like Home.

Spicy Sausage Pasta My absolute favorite dinners are the easy weeknight kind. The kind that can be whipped up in thirty minutes or less from start to finish and only mess up one dish. And of course, they need to knock-my-socks-off with flavor as well! I am so in love with this spicy, creamy, cheesy pasta for all of those reasons. It is just packed with so many incredible flavors. This amazing little pasta dish is one of my favorite recipes from one of my favorite cookbooks, The Best Simple Recipes from America’s Test Kitchens. So let me tell you about this pasta dish. First things first — the sausage. So first, add a little olive oil to an oven-safe skillet over medium-high heat until just smoking. Add the sausage. And the onions. Here’s my little secret. Oh my gosh. Next add the dried pasta — this is so easy! Dump in some Ro-Tel, you don’t even have to drain it first. And the chicken broth. This is another brand that I love. Add the cream and 1/2 teaspoon each of salt and pepper. Like this. Dig in! 1. 2. 3.

Tortellini with Artichoke Sauce « Tried and Tasted Recipes Source: Food Network Magazine, March 2011 I changed this recipe around and like what I came out with. The original called for Agnolotti and I used Tortellini. It also called for frozen artichokes, but I find those have zero taste so I used ones packed in oil and drained them. Total Time: 25 min Prep: 15 min Cook: 10 min Yield: 4 servings INGREDIENTS 1 9-oz package frozen artichoke hearts, thawed and coarsely chopped (I used ones packed in oil and drained them) 1 C half-and-half (I used 1C milk w/ 2 Tbsp flour and 2 tsp parmesan stirred in) 1 clove garlic, smashed 1/8 teaspoon red pepper flakes Kosher salt 1 cup frozen peas (do not thaw) 1 teaspoon finely grated lemon zest 2 teaspoons fresh lemon juice 1 pound refrigerated cheese agnolotti (moon-shaped stuffed pasta) or ravioli (I used tortellini) 1/4 cup finely grated parmesan cheese 1/4 cup torn fresh basil leaves (I used 2 Tbsp dry basil) Meanwhile, bring a large pot of salted water to a boil. Like this: Like Loading...

Chicken & Spinach Pasta Bake - Saving Money Living Life It looks like you're new here! You may want to subscribe to our RSS feed , Like Us on Facebook, or Follow Us on Twitter for recipes, DIY crafts, & savings tips and more. Thanks for visiting! If you are here from Pinterest, please follow my boards here –would love to share with you on my latest addiction!! I must tell you, this is one of my favorite dishes to make when we’re having company over. PS Please enter to win our super cute boutique giveaway here ! Chicken & Spinach Pasta Bake 8 oz uncooked rigatoni 1 T olive oil 1 c chopped onion 1 (10 oz) pack frozen spinach, thawed 3 c cubed, cooked chicken breasts 1 (14 oz) can Italian-style diced tomatoes, undrained 1 (8 oz) container Philadelphia chive & onion cream cheese ½ t salt, ½ t pepper 1½ c shredded mozzarella cheese Prepare rigatoni according to pkg directions. Drain chopped spinach well, pressing between paper towels. Find our other favorite recipes here ! Related posts:

CREAMY BACON CARBONARA When I die and go to heaven . . . I sure hope they’re serving this. If you want a fast but ultra delicious meal in just minutes, this is the dish. The sauce is creamy, cheesy and crazy good! You could easily add chicken, ham or any vegetable you would like. It’s soooooo simple, that I figured you didn’t need any pictures to make it. This recipe comes from The Kitchen Bitch Cookbook. “That’s even worse than the name of this blog!” I could easily consider this my favorite meal. Creamy Bacon Carbonara 2 eggs ¼ cup Cream or Heavy Cream (Whipping Cream) ⅓ cup Parmesan Fresh diced Parsley or dried flakes ¼ tsp. Beat the eggs, cream, Parmesan, parsley, salt and the red pepper together in a bowl. Notes: I doubled the sauce recipe and I saved a bit of the pasta water, just in case my sauce got thicker than I liked. 2 eggs 1/4 cup Cream or Heavy Cream (Whipping Cream) 1/3 cup Parmesan Fresh diced Parsley or dried flakes 1/4 tsp. 1/2 tsp Red Pepper flakes *(I doubled the Sauce recipe, and it was perfect)

Summer Salad Recipe: Roasted Garlic, Olive & Tomato Pasta Salad Recipes from The Kitchn I spent last week on the coast of Northern California, splitting the time between Marin County north of San Francisco, and Big Sur to the south. We drove north to south in the middle of the week, through golden hills and irrigated rows of green. Suddenly, with fields all around, I sniffed. Gilroy's special aroma, which can be fully experienced even from a fast-moving car on a highway outside town, is well-documented. I admit that I rather liked the smell of Gilroy, musky and sweet, all-encompassing. It also blooms overnight in the fridge; this is a good pasta salad to make a night ahead. So don't be afraid of the three whole garlic heads; roast away, remember Gilroy, and enjoy garlic in all its many tastes. Roasted Garlic, Olive and Tomato Pasta Salad serves 6 as a side or 4 as a main Heat the oven to 400°F. Cook the pasta according to directions. Pour the ricotta mixture over the pasta and add the tomatoes, olives, and basil. Serve slightly warm or chilled.

Civil War Macaroni and Cheese Recipe Today, as I write this, marks the 150th anniversary of the beginning of America’s Civil War, with the bombardment of Fort Sumter . I recently took my 13-year old nephew to visit our nation’s capitol, including visiting Robert E. Lee’s house at Arlington National Cemetery, and a day wandering the battlefield at Gettysburg. The National Military Park Museum at Gettysburg is not to be missed, by the way. Not only does it give you a clear and thorough understanding of the 3-day battle that took place there, but the photos and relics on display give us a fascinating glimpse into what life must have been like back then. So, what did they eat in the 1860s? along with recipes for okra soup, indian pudding, gumbo and brown bread. According to the Civil War Recipes book, the following “maccaroni cheese” recipe first appeared in Godey’s Lady’s Book magazine in 1861 (circulation 150,000). How much milk? Update 1-27-12 I’ve discovered another recipe from Godey’s published in this blog.

Easy & Healthy Shrimp Scampi « Smoked 'n Grilled My wife came across this recipe a couple of years ago and suggested I try it since I love shrimp so much. It’s a very healthy version of shrimp scampi and it’s amazingly easy to prepare. I tend to go for the surf and turf when we go out to a restaurant for dinner. Most restaurants prepare shrimp scampi in a lot of butter and white wine, where this recipe has no butter and cuts the white wine with low sodium chicken broth. So give this one a try. Modified for a printable and Google friendly recipe format on 12/13/2012. Easy & Healthy Shrimp Scampi Ingredients 4 tsp olive oil 1 1/4 pounds med raw shrimp, peeled and deveined (tails left on) 6-8 garlic cloves, minced 1/2 cup low sodium chicken broth 1/2 cup dry white wine 1/4 cup fresh lemon juice 1/4 cup + 1 T minced parsley 1/4 tsp salt 1/4 tsp freshly ground pepper 4 lemon wedges Preparation In a large nonstick skillet, heat the oil.

Linguine With Fennel Tuna Sauce Recipe Details Homeroom's Classic Macaroni and Cheese Recipe {*style:<i> Adapted from Erin Wade and Allison Arevalo </i>*} Difficulty: Medium | Total Time: | Makes: 6 servings This recipe comes from Homeroom in Oakland, California, a restaurant that specializes in one thing: mac ‘n’ cheese. Owners Erin Wade and Allison Arevalo serve the dish in a multitude of creative combos, but this is their classic version, made with sharp cheddar. Panko is coarse Japanese-style breadcrumbs. Watch Erin and Allison make this macaroni and cheese recipe in this episode of You’re Doing It All Wrong: Macaroni and Cheese. For the béchamel: 4 cups (1 quart) whole milk 8 tablespoons unsalted butter (1 stick) 1/2 cup all-purpose flour 2 tablespoons kosher salt To assemble: 1 pound dried elbow macaroni 8 ounces shredded 2-year aged sharp cheddar cheese (about 3 cups) 3 ounces grated Pecorino Romano cheese (about 1 cup) 2/3 cup panko (optional) Heat the milk in a medium saucepan over medium-high heat until it just comes to a simmer, then turn off the heat and set aside.

Preserve Dried Goods and Store for Up to 20 Years!! A couple of months ago I was reading one of my favorite magazines, Countryside, and came across an awesome article about oven canning. I had personally never heard of it before, but was intrigued. So I followed the directions step by step and am now addicted (just one of my natural addictions) to preserving dried goods. Even though store bought dried goods will last for a couple of years, chances are within a certain length of time weavels and other bugs will get into them and they will begin to taste stale. Oven canning these goodies will preserve them for long periods of time, which is awesome for the emergency prepper, like myself. Here is a rundown for the process of oven canning. What you need: Dried goods (rice, pasta, cereal, dried fruit, dried vegetables, dried herbs, etc) Canning jars of any shape or size Canning lids to fit the canning jars Cookie sheet Paper towel Water Step 1: Preheat oven to 200 degrees. Step 2: Place cookie sheet into preheating oven.

Linguine With Shrimp Scampi Recipe from Ina Garten, Barefoot Contessa Family Style Vegetable Oil Kosher salt 1 1/2 pounds linguine 6 tablespoons (3/4 stick) unsalted butter 5 tablespoons good olive oil 3 tablespoons minced garlic (9 cloves) 2 pounds large shirmp, peeled and deveined (just buy them that way) 1/2 teaspoon freshly ground black pepper 3/4 cup chopped fresh parsley Grated zest of 1 lemon 1/2 cup freshly squeezed lemon juice (4 lemons) 1/2 lemon, thinly sliced in half-rounds 1/4 teaspoon hot red pepper flakes Drizzle some oil in a large pot of boiling salted water, add 1 tablespoon of salt and the linguine, and cook for 7 to 10 minutes, or according to the directions on the package. Meanwhile, in another large, heavy-bottomed pan, melt the butter and olive oil over medium heat. When the pasta is done, drain the cooked linguine and then put it back in the pot. This is so easy, I promise.

Chicken Mac and Cheese Recipe Chicken Mac and Cheese. What is it about it that with just one bite, it immediately feels like you are getting a great big hug from your Grandmother? Or like your snuggling up with the coziest of blankets on the coolest of evenings. Chicken Mac and Cheese is one of those comforting meals that makes you feel better no matter what the situation. It also seems like one of those dishes that I make to take to friends and family on so many occasions. Sick member of the family? New baby? New neighbor? Chicken Mac and Cheese just works, y’all. The wonderful thing about this recipe, in addition to its pure comfort, is it easily makes enough for two 9×13 casserole dishes. Since it’s already fully cooked, you just have to remove it from the freezer the night before and allow to thaw in the refrigerator. You can also shorten the total initial cooking time of this Chicken Mac and Cheese recipe by using store-bought rotisserie chicken for a quicker-cook meal. Chicken Mac and Cheese Recipe Serves: 16

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