Revolutionary Mac & Cheese -- the pasta is cooked in the milk, which forms the base for the sauce. No water, no draining... I've been looking for this recipe for years!!! 2 cup pasta, 2 cup milk, 1 cup cheese
Roasted Red Pepper and Basil Pesto Penne 3 cloves garlic 1/3 cup pine nuts 1/3 cup grated Parmesan cheese 1 cup roasted red bell pepper (fresh or jarred) 1 cup basil leaves ½ tsp. salt ¼ tsp. pepper 1/3 cup extra virgin olive oil 1 lb. penne pasta ¼ cup heavy cream, optional Directions: Place garlic and pine nuts in a food processor. Pulse until finely chopped. Add Parmesan, red pepper, basil leaves, salt and pepper. Pulse until well combined. With…
THE Mac and Cheese 1 lb. pasta 1/2 c. butter 1/2 c. flour 4 c. milk 6 c. sharp or white Cheddar (substitute in some Gouda or whatever trips your trigger. 1 T. Kosher or sea salt 1 T. pepper 2. T. butter 1/2 c. panko bread crumbs
CREAMY BACON CARBONARA 2 eggs 1/4 cup Cream 1/3 cup Parmesan Fresh diced Parsley or dried flakes 1/4 tsp. Salt 1/2 tsp Red Pepper flakes *(I doubled the Sauce recipe, and it was perfect) 1/2 lb. bacon 1 small onion, chopped (opt) 3 mushrooms sliced (opt) 1/2 lb. Pasta
HOLY MOLY it was good! Crockpot Italian Chicken: 4 chicken breasts, 1 packet Zesty Italian dressing seasoning, 1 8 oz. cream cheese (softened), 2 cans cream of chicken soup; Cook on low for 4 hours. If sauce is too thick, add a little milk. Serve over pasta. Wowzers!
Good for a sick day! These are so yummy!!! Amish Noodles: 2 tablespoons butter 1 chicken bouillon cube 2 (14 ounce) cans chicken broth 12 ounces egg noodles Directions: In a large pan, brown the butter. Add broth and boullion cube, bring to a boil. Add noodles, bring to a second boil, cover and turn off heat. (leave pot on the same burner). Let stand 30 minutes, stirring 2 or 3 times.
2 cups cooked pasta 2 cups shredded cheese of choice 1/2 cup Greek yogurt 2 cups fresh spinach (I'd use frozen) 1/4 tsp onion powder 1/4 tsp garlic powder salt and pepper to taste Reserve about 1/2 cup of pasta water to make sauce.