Best Homemade Mac and Cheese

 This was a Pinterest find...and probably around the 5th or 6th mac n cheese recipe I've tried. I also like the other recipes I've posted on my blog, but this one stays true to what I think mac n cheese really is and is also very close to Mom's recipe.  I haven't made this one with the cheddar cheese soup like the recipe suggests is good...I find it really good without but maybe I'll try it one day. As always, I get into some things where I have to find the absolute premium recipe, so who knows, I may find a better one after this.

12 oz. dry elbow macaroni (I sometimes use cavatapi)

1/4 c. butter

1/4 c. flour

1 1/2 c. milk

1 c. half n half or light cream

1/2 tsp. dry mustard powder

1 tsp. onion powder

salt and pepper to taste

1 can condensed cheddar cheese soup (optional)

 4 c. sharp cheddar (I like provolone and mozzerella with it)

1/2 c. fresh parmesan cheese

 

Preheat oven to 425 degrees.

Cook macaroni al dente (firm) acccording to package directions.  Drain and run under cold water to stop it from cooking further.  It will cook more in the oven, you just don't want to have mushy pasta.

Melt butter over medium heat in a large saucepan.  Whisk in flour and let cook 2 minutes while stirring.  Slowly whisk in milk, cream, mustard powder, onion powder, salt and pepper to taste. Cook over medium heat while stirring until thickened. 

Remove from heat and stir in parmesan cheeese and 3 c. cheese until melted.  Add soup if using.

Toss cheese sauce & macaroni noodles together.  Pour into a greased 9x13 pan.  Top with remaining cheese.

Bake 18 to 24 minutes or until bubbly. Do not over cook. Cool 10-15 minutes before serving.

Paula Deen Slow-Cooker Lasagna

This was a superfind.  It's a Paula Deen so nuff said.  I've always made my own sauce then put the lasagna together the old fashion way, which is why we never have lasagna - too much work!  Don't think that will ever happen again cause this is so dang easy and so dang delish. Next time I might try using my homemade sauce, but this was sooo good, why mess with it.
serves: 8

1 lb. hamburger (I used Ital. sausage)
1 c. diced onion
2 (24 oz.) jars fire roasted tomato and garlic pasta sauce - divided
     **I used an additional 1/2 jar sauce cause it was too dry when I made it before
1 1/2 tsp. Italian seasoning
1/2 tsp. kosher salt
1/4 tsp crushed red pepper
1 (15-oz.) container whole-milk ricotta cheese
1 1/2 c. hredded mozzarella cheese, divided
1 1/2 c. shredded Monterey Jack cheese, divided
1 c. chopped fresh spinach
2 large eggs, llightly beaten
12 uncooked lasagna noodles (not oven-ready)

In a large skillet, cook beef or sausage and onion over medium-high heat, stirring frequently, until meat is browned and crumbly; drain.  Stir in 3 -4 c. pasta sauce, Italian seasoning, salt, and red pepper; cook, stirring occasionally, for 3 minutes.
In a large bowl, stir together ricotta, 1 c. each mozzarella and Monterey Jack, spinach, and eggs.
Spread 3/4 c. pasta sauce in bottom of a 6-quart slow cooker.  Top with 4 noodles, breaking noodles ad needed to fit.  Spread one-third of meat mixture onto noodles.  Spread half of cheese mixture onto meat mixture.  Starting with noodles, repeat layers once,  Top with remaining 4 noodles and remaining meat mixture.  Spread remaining pasta sauce onto meat sauce.
Cover and cook on low until noodles are tender, 4 - 5 hours.  Sprinkle with remaining 1/2 c. each mozzarella and Monterey Jack.  Cover and cook until cheese is melted, about 10 minutes.  Uncover and let stand for 10 minutes before serving.
* She used Classico Fire Roasted Tomato & Garlic Pasta Sauce
* Also, I used a crockpot liner for easy cleanup

Dump and Start Instapot Creamy Ziti

Oh so fattening, but oh so worth it.  I suppose you could lighten this up, but this is creamy, fast, and delicious.  Just 20 minutes from start to finish.  I think this is a recipe I'll use for a Relief Society class I'm teaching which includes how to use an electric pressure cooker.
4 servings:

1 1/2 c. chicken broth
1 c. heavy cream (I'm going to try half and half next time)
1 tsp. minced garlic
salt and pepper to taste
8 oz. dry ziti pasta
1 c. red pasta sauce
1 c. parmesan cheese, shredded
1/2 c. mozzarella cheese, shredded

Add the broth, cream, garlic, salt, pepper, and noodles to the instapot in that order.  DO NOT STIR,
but make sure all noodles are covered.  If you need to move some noodles around, that's ok.
Set your Instapot to manual for 6 minutes.  Let it naturally release it' pressure for an additional 6 minutes then quick release.
Add the red pasta sauce to the instapot and give it a stir.
SLOWLY add in the cheese while stirring.  The cheese will melt and thicken the sauce.  The sauce will also thicken as it cools.
*This is a very saucy dish- If you like your's with less sauce, vut back on the red pasta sauce at the end.

Lasagna Soup

I had heard of lazagna soup but thought it would be just a soupy, saucy mess. Boy was I wrong.  This soup is absolutely delish and very easy to make.  I used 1 lb. Italian sausage instead of the ground beef. This comes from cookingclassy.com 2013.

2 Tblsp. extra virgin olive oil, divided
1 lb. lean ground beef
1 large yellow onion, diced (2 cups)
3 - 5 garlic cloves, to taste, minced
4 c. low-sodium chicken broth
1 (14.5 oz.) can petite diced tomatoes
1 (14.5 oz.) can crushed tomatoes
2 1/2 Tblsp. tomato paste
1 3/4 tsp. dried basil
3/4 tsp. dried oregano
1/2 tsp. dried rosemary, crushed
1/2 tsp. fennel sees, crushed
1/2 tsp. dried thyme
1 tsp, sugar
1 1/2 Tblsp. chopped fresh parsley, plus more for garnish
Salt and freshly ground black pepper, to taste
8 lasagna noodles broken into bite size pieces (6.5 oz.)
1 1/4 c. shredded mozzarella cheese (5 oz.)
1/2 c. finely shredded parmesan cheese (2 oz.)
8 oz. ricotta cheese

Heat one Tblsp. olive oil in a large pot over medium-high heat.  Once hot, crumble beef, or sausage, into pot, season with salt and pepper to taste and cook, stirring occasionally until browned.  Drain majority of fat from beef and set aside (you can drain it all if you want it to be healthier.  I just like the little bit of flavor a small amount of the fat gives).  Heat remaining 1 Tblsp. olive oil in pot, add chopped yellow onion and saute until it begins to soften, about 3 minutes.  Add in garlic and saute 30 seconds longer.  Add in chicken broth, diced tomatoes, crushed tomatoes, tomato paste, basil oregano, rosemary, fennel seeds, thyme, sugar, parsley, the cooked meat and season withg salt and pepper to taste.  Bring just to a boil, then reduce heat to medium-low, cover and simmer 20 minutes.
Meanwhile, prepare lasagna noodles according to directions listed on package, reserving 1 cup pasgta water before draining pasta.
Add cooked pasta to soup along with 1/2 cup - 1 cup pasta water as desired.  In a mixing bowl, using a fork, stir together mozzarela, parmesan an ricotta.
Ladle soup into bowls, dollop with a large scoop of the  cheese mixture and sprinkle with chopped parsley (you can help the cheese melt better by cooking in the microwave after dolloping over soup for  bit or you could put the soup in oven safe bowl, top with cheese mixture and set under broiler to melt well.  Or just stir into very hot soup and it should melt well).  

Crock Pot Italian Spinach Tortellini

Stephanie Willis found this on facebook so we tried it and it was really bad but this remake was very good and very fast. The original recipe called for diced Italian tomatoes, but I think the San Marzano make a huge difference. It would also be good with meatballs or sausage. I like it just the way it is  This is very delicious and is one of my favorites.

Makes: 6-8

1 bag frozen tortellini (I used 1 part of those 2-piece packages of 5 cheese fresh tortellini at Sam's)

1 small bag fresh spinach (I bet you can use frozen - haven't tried that)                                                     28-oz. San Marzano whole tomatoes

2 c. chicken broth

1 block (cut up) cream cheese (you can use Neufchatel if you want to lighten it a little)

1 tsp. basil

1 tsp. oregano

1 tsp. Italian seasoning

1 tsp. minced garlic

Add all the ingredients to a  crock pot or dutch oven and cook about 2-3 hours in the crock pot on low or for 45min. in a dutch oven till tortellini is done.  If you cook either way too long, the pasta gets kind of mushy.

Easy Slow Cooker Mac & Cheese

Beth said she wasn't so much digging my Paula Deen's recipe of mac n cheese, which I love by the way. I guess to each his own.  I found this as I was going through one of my issues of Taste of Home so I tried it.  I actually baked it in the oven for 1/2 hour on 350, just because I wanted it fast.  It was very good and very creamy and didn't last long.  I still prefer Paula's recipe, but this was two thumbs up from everyone.

2 c. uncooked elbow macaroni, cooked and drained
1 can (10 3/4 oz.) condensed cheddar cheese soup, undiluted
1 c. 2% milk
1/2 c. sour cream
1/4 c. butter, cubed
1/2 tsp. onion powder
1/4 tsp. white pepper
1/8 tsp. salt
1 c. (4 oz.) shredded cheddar cheese
1 c. (4 oz.) shredded fontina cheese
1 c. (4 oz) shredded provolone cheese

While you cook the macaroni, in a large saucepan, combine soup, milk, sour cream, butter and seasonings; cook and stir over medium-low heat until blended.  Stir in cheeses until melted.
Drain pasta; transfer to a greased 3-qt. slow cooker.  Stir in cheese mixture.  Cook, covered, on low 1-2 hours or until heated through..

Easy Italian Slow Cooker Chicken

The actual name of this recipe that I found on facebook was Stupid Easy Chicken, and really that name does fit it because it really is stupidly easy to make.  It's also great because you just throw it in a crockpot and boil up some noodles and voila...dinner. The recipe calls for cubed chicken, but if you need it to cook more like 6 hours, don't cube it and throw it in frozen.
Serves: 6

3/4 cubed chicken breasts
2 (14oz.) cans Ital. diced tomatoes
1 envelope Lipton Savory Herb & Garlic mix (found right next to Lipton Onion Soup)
Bow tie pasta - cooked
parmesan

Mix soup and tomato into crockpot.  Add chicken and stir.  Cook on low 4-5 hours.  Cook bow tie pasta.  Mix together at the end and top with the parmesan.

Tomato Basil Chicken

Tomato Basil Chicken

by Erin Willis

Ingredients (Serves 3)

3 Chicken breasts
Kosher salt and fresh black pepper
2 Tblsp. olive oil
2 c. chopped fresh tomatoes (I use 1 can roasted tomatoes)
2 tsp. minced fresh garlic
4 Tblsp. cold butter
1/2 c. fresh basil, chopped (I use 1 Tblsp. dried basil)
freshly grated Parmigiano reggiano cheese, for garnish
1/2 (16 oz.) box penne

Instructions

Season chicken with kosher salt and fresh cracked black pepper. Add a couple of Tblsp. of olive oil to your

skillet. While waiting for the oil to heat up, start boiling the water for the pasta When the oil is HOT, add the chicken breasts. After about 4-5 minutes the chicken breasts should ready to turn. Cook them on the second side another 4-5 minutes, or until just about done. The thinner the breasts the faster they cook. After the second side has been cooking for about 4 minutes, add the tomatoes, basil, butter, garlic, and add a little more salt and pepper.

When your chicken is "done", turn the sauce down to the lowest setting to keep it warm till the pasta has finished cooking. Remove the chicken and place on a cutting board. Slice the chicken on the bias into strips. Place pasta, sauce, sliced chicken and cheese on a plate.

Baked Bolognese

Ok, this is another recipe mom and I tried on her last visit only this didn't make the first cut.  The original was made with hamburger and not as much of the bechamel sauce so I put it aside to make again later.  Well, I just made it again only I made a half recipe more of the bechamel and instead of hamburger I used Italian sausage....voila! It was perfect.

Margarita Chicken Pasta Salad

very fast (pillsbury bakeoff)
serves 6


Salad
4 c. uncooked rainbow rotini pasta (10 oz.)
l lb. chicken breast strips for stir-frying
1 pkg. (1 oz.) taco seasoning mix
1 Tblsp. olive oil
1 can (11 oz.) Mexicorn whole kernel corn with red and green peppers, drained
1 can (15 oz.) Progresso black beans, drained, rinsed
Dressing:
1/2 c. fresh orange juice
1/4 c. olive oil
1/4 c. sour cream
3 Tblsp. fresh lime juice
1 tsp. sugar
1/4 tsp. cumin
1/8 tsp. salt
1 c. loosely packed fresh cilantro leaves
1 can (4.5 oz.) chopped green chiles
Garnish with lime wedges and cilantro


Cook and drain pasta as directed on package. Rinse with cold water to cool; drain well.
Meanwhile, in resealable food-storage plastic bag, place chicken and taco seasoning mix; shake to coat. In 20-inch nonstick skillet, heat 1 Tblsp. oil over medium heat until hot. Cook chicken in oil 8 to 10 minutes, stirring frequently, until golden brown and no longer pink in center. Remove from heat; set aside.
In blender or food processor, place dressing ingredients. Cover; blend about 30 seconds or until well blended.
In large serving bowl, toss cooked rotini, corn, beans and dressing. Fold in cooked chicken. Serve warm or cold.

Pasta with Sausage, tomatoes and mushrooms

(Erin's recipe - makes at least 8 servings)

2 1/2 lbs. Italian sweet sausages, casings removed - or 2 1/2 rolls of Jimmy Deans sweet Italian sausage

3 Tblsp. olive oil

1 1/2 lb. mushrooms, thickly sliced

3 c. chopped onions

1 1/2 c. chopped fresh basil (or about 3 Tblsp.)

1/4 c. chopped fresh oregano (or about 1 Tblsp.)

6 large garlic cloves, chopped

1 c. dry white wine (I used Chardonnay or white cooking wine or use chicken broth.  Make sure you really reduce the liquid if you're using the wine so the alcohol is cooked out)

1 xtra large can and 1 reg. can crushed tomatoes

2 cans diced tomatoes

2 Tblsp. butter

1 1/4 lb. pappardelle or any wide, flat noodle

1 1/2 c. grated pecorino Romano cheese (about 4 1/2 oz.)

Saute sausage in heavy large pot over medium-high heat until brown, about 12 min. Using slotted spoon, transfer sausage to large bowl. Add oil to drippings in pot. Add mushrooms and onions; saute until tender and brown, about 15 min. Stir in 2 Tblsp. or 1 c. basil, oregano, and garlic; saute min. Add wine or broth; cook until almost absorbed, about 4 min. Add sausage and crushed tomatoes; cover and simmer over medium heat until thickened, about 25 min. Add diced tomatoes and butter; simmer until tomatoes are soft, stirring frequently, about 15 min. Season with salt and pepper (Can be made 1 day ahead. Cool slightly. Chill uncovered until cold, then cover and refrigerate. Bring to simmer before continuing)

Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain well; return to pot. Pour sauce over pasta; toss to coat. Add 1/2 c. cheese and 1 Tblsp. basil, toss to combine. Season with salt and pepper.

Beef and Cheese Manicotti

4 t olive oil

1 medium onion, coarsely chopped

1 pound ground beef

14 (8-oz package) manicotti

1 (15-oz) container whole-milk ricotta

3 c shredded mozarella

1 c grated Parmesan

2 T chopped fresh Italian parsley leaves

2 garlic cloves, minced

3 c marinara sauce

2 T butter, cut into pieces

Heat a heavy medium skillet over medium heat. Add 1 teaspoon of the oil, onion and ground beek. Season with salt and pepper. Saute until the meat browns and the onion is translucent, about 5 minutes. Remove from the heat, and cool.

Brush 1 teaspoon of oil over a large baking sheet. Cook the manicotti in a large pot of boiling salted water until slightly softened, but still very firm to the bite, about 4-6 minutes. Using a slotted spoon, transfer the manicotti from the pot to the oiled baking sheet and cool.

Meanwhile, combine the ricotta, 1 1/2 to 2 cups mozzarella cheese, 1/2 cup Parmesan, and parsley. Add the garlic, salt, and pepper to taste, and mis. Stir the cooled meat mixture into the cheese mixture.

Preheat the oven to 350 degrees.

Brush the remaining 2 teaspoons of oil over a 13x9 glass baking dish. Spoon 1 1/2 cups of the marinara sauce over the bottom of the prepared dish. Fill the manicotti with the cheese-meat mixture. Arrange the stuffed pasta in a single layer in the prepared dish and spoon the remaining sauce over.

Sprinkle the remaining cheeses over the stuffed pasta. Dot entire dish with the butter pieces. Bake the manicotti uncovered until heated through and the sauce bubbles on the sides of the dish, about 30-35 minutes. Let the manicotti stand 5 minutes and serve.

The Lady's Cheesy Mac

4 c cooked elbow macaroni, drained

2 c grated cheddar cheese

3 eggs, beaten

1/2 c sour cream

4 T butter, cut into pieces

1/2 t salt

1 c milk

Preheat oven toe 350 degrees.

Once you have the macaroni cooked and drained, place in a large bowl and while still hot add the cheese. In a separate bowl, combine the remaining ingredients and add the to macaroni mixture. Pour macaroni into a casserole dish and bake for 30-40 minutes. Top with additional cheese if desired.