BAKED MACARONI AND CHEESE

BAKED MACARONI AND CHEESE

PORTIONS: 12

INGREDIENTS

20 oz. elbow macaroni

5 tbsp. butter

1 onion, diced

1 minced garlic clove

5 tbsp. flour

5 cups milk

2 cups shredded cheddar cheese

1 cup shredded Monterey Jack cheese

2 tsp. salt

¼ cup Panko bread crumbs.

1 tsp. paprika

METHOD

In a medium size pot, melt butter at moderate temperature and lightly brown onions and garlic.

Stir in flour and cook for about 2 minutes.

Add milk and bring to a boil, mixing constantly so the flour does not stick to bottom of the pot. The sauce will thick.

Add salt, 1 cup cheddar cheese and Monterey Jack cheese. Mix well.

In a deep pot boil water with a bit of salt and cook elbow macaroni al dente.

Strain the pasta and in a large bowl mix with the sauce. Reserve 1 cup of sauce.

Spray a baking pan with a bit of oil. Place the macaroni mixture in it. Top it with the 1 cup reserved sauce. Spread the cheddar cheese mixture on top.

Mix bread crumbs with paprika and sprinkle over the cheese.

Bake at 425° F. until top browns a bit.

In a medium size pot, melt butter at moderate temperature and lightly brown onions and garlic.

Stir in flour and cook for about 2 minutes.

 

Add milk and bring to a boil, mixing constantly so the flour does not stick to bottom of the pot. The sauce will thick.

Add salt, 1 cup cheddar cheese and Monterey Jack cheese. Mix well.

In a deep pot boil water with a bit of salt and cook elbow macaroni al dente.

Strain the pasta and in a large bowl mix with the sauce. Reserve 1 cup of sauce.

Spray a baking pan with a bit of oil. Place the macaroni mixture in it. Top it with the 1 cup reserved sauce. Spread the cheddar cheese mixture on top.

Mix bread crumbs with paprika and sprinkle over the cheese.

Bake at 425° F. until top browns a bit.

The picture shown, is the baked macaroni not baked yet.

MACARONI SALAD

MACARONI SALAD

PORTIONS: 3

INGREDIENTS

2 cups cooked elbow macaroni

1/3 cup Julianne red peppers

1/3 cup julienne yellow peppers

1/3 cup sliced scallions

½ cup Julianne onions

1 tbsp. chopped parsley

2/3 cup mayonnaise

2 tbsp. sour cream

1 tbsp. Dijon mustard

2 tbsp. red wine vinegar

Salt and pepper to taste

Grape tomatoes (optional)

METHOD

Cook, measure and cut ingredients necessary for the recipe.

In a bowl mix mayonnaise with sour cream, mustard and red wine vinegar.

Add pasta, red peppers, yellow peppers, scallions, onions and parsley. Mix and season it with salt and pepper to taste.

WHOLE GRAIN SPAGHETTI WITH ROASTED PEPERONATA

PORTIONS: 4

INGREDIENTS

8 oz. whole grain spaghetti

ROASTED PEPERONATA SAUCE

1 tbsp. olive oil

2 chopped garlic cloves

1 small diced onion

¼ cup balsamic vinegar

1½ cup chopped plum tomatoes

1 tsp. salt

¼ tsp. red pepper flakes

1 red pepper

1 yellow pepper

1 orange pepper

1 green pepper

1 tbsp. chopped fresh basil leaves

METHOD

On top of the kitchen stove burn the peppers skin. Peel them and remove seeds. Cut them in long strips.

Heat up a pot with the olive oil and sauté garlic and onions together.

Add balsamic vinegar and reduce to half.

Stir in the tomatoes, salt and red pepper flakes. Let the sauce to thicken.

Add the strips of peppers and fresh basil and heat it up for a couple minutes.

In boiling water with salt cook spaghetti al dente or the way you like it. Drain and mix.

Mix some peperonata sauce with the pasta and pour some of it when serving.

SPAGHETTIES AND CHICKEN MEATBALLS

PORTIONS: 3          YIELDS: 15 SMALL MEATBALLS.

PORTIONS

INGREDIENTS

1 lb. ground chicken

1½ tbsp. olive oil

½ diced small onion

2 minced garlic cloves

1 tbsp. chopped parsley

¼ tsp. ground black pepper

¾ tsp. salt

6 tbsp. breadcrumbs

3 cups chunky tomato sauce

½ lb. spaghetti

METHOD

Weight, measure and cut ingredients necessary for the recipe.

In a bowl mix well ground chicken, onions, garlic, chopped parsley, pepper, salt and breadcrumbs.

It does not need eggs.

Make 15 meatballs. Heat up a frying pan with the oil and brown the meatballs.

Add the tomato sauce. Bring it slowly to a boil and let it simmer for 15 minutes

Cook spaghettis in boiling water with salt for about 10 minutes or according to package instructions.

Serve spaghettis with the meatball on top. Serve with Parmesan cheese .

PORK AND CHICKEN MANICOTTI

PORK AND CHICKEN MANICOTTI

PORTIONS: 3 (6 MANICOTTIS)

INGREDIENTS

6 manicottis. Cooked according to manufacturer instructions

1½ tbsp. oil

½ lb. ground pork

½ lb. ground chicken

1 finely chopped small onion.

3 minced garlic cloves

1 tbsp. chopped parsley

1½ tsp. salt

¼ tsp. ground pepper

1 tsp. ground fennel

¾ cups tomato sauce
Shredded mozzarella cheese
Grated Parmesan cheese

METHOD

Heat the oil in a frying pan and cook the onions with the garlic, until the onions are translucent.

Add and brown pork and chicken together. Season it with parsley, salt, pepper and fennel. Keep cooking for 2 more minutes.

Add the tomato sauce and mix. Let it cool off.

Fill up the manicottis. Arrange the manicottis in a baking dish with tomato sauce covering the bottom.

Cover the manicottis with tomato sauce. Sprinkle with mozzarella and parmesan cheese

Cover the dish with plastic wrap and also with aluminum foil.

Bake it in a preheated oven at 350 ° F until is hot. Uncover and let brown the cheese a bit.