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A creamy macaroni and cheese recipe that will satisfy both young and old made with Kerrygold cheese and butter from grass-fed cows. This mac and cheese reheats beautifully the next day with just a bit of milk or cream stirred in. Ole pointed out a few weeks ago that our children were growing up with a different food experience than either one of us had. Things like peanut butter and jelly sandwiches, mac and cheese lunches and daily desserts are not the norm over here. Rather than growing up on lunches made from blue boxes and smeared on sandwich bread, our kids are generally dining on leftover fried rice , sandwiches made from leftover meat and a variety of soups and pastas , which do, in fact, include macaroni and cheese every so often. So, when our Costco recently started stocking their shelves with Kerrygold products, I felt inclined to share one of my favorite macaroni and cheese recipes with you.
Ingredients 2 cups dried elbow macaroni (4 cups cooked) 1/3 cup grated Cheddar 1/3 cup grated Swiss 1/3 cup grated Jack 1/3 cup grated colby 1/3 cup grated Muenster 1/3 cup grated Gouda 1/2 cup sour cream 4 tablespoons butter, cut into pieces 3 eggs 1/2 teaspoon salt 1/2 teaspoon pepper 1 cup milk Nonstick spray Directions Preheat oven to 350 degrees F. In a large pot, bring water to boil. Season water with salt and cook macaroni until al dente, about 10 minutes.
Ingredients Tomato sauce: 1 tablespoon olive oil 1 small yellow onion, chopped (1/2 cup) 2 to 3 cloves garlic, minced 1 (28-ounce) can crushed tomatoes, preferably organic 1 tablespoon balsamic vinegar Salt to taste 1/4 teaspoon red pepper flakes 1/4 cup chopped fresh basil leaves Chicken: Cooking spray 4 thin chicken cutlets (about 1 1/4 pounds total) Salt to taste 2 large egg whites 6 tablespoons dry Italian bread crumbs 2 tablespoons grated Parmesan 3 tablespoons all-purpose flour 4 to 5 teaspoons olive oil 1/2 cup part-skim shredded mozzarella cheese Directions
Ingredients 1 large egg 1 12-ounce can evaporated whole milk Pinch of cayenne pepper Pinch of freshly grated nutmeg Kosher salt and freshly ground black pepper 1 1/3 cups grated muenster cheese (4 ounces), plus 4 deli-thin slices (1 ounce) 1/2 cup grated sharp cheddar cheese (2 ounces) 1/4 cup grated parmesan cheese (1 ounce) 1/2 head cauliflower, cut into small florets (4 cups) 4 cups medium pasta shells (9 ounces) Directions Whisk the egg, evaporated milk , cayenne, nutmeg, and salt and black pepper to taste in a bowl. Toss the grated cheeses in a separate bowl.
We are carb lovers at our house, so when I saw the Braided Spaghetti Bread recipe in the Rhodes Home Baked Family Favorites with frozen dough cookbook I knew we would love it. This is a really simple recipe; it just takes a little planning for thawing the dough. It will take 2-3 hours for the bread loaf to thaw to room temperature or 1-2 hours for the rolls to thaw to room temperature. You will need: 1 Loaf Rhodes Bread Dough or 12 Rhodes Dinner Rolls, thawed to room temperature 6 oz spaghetti, cooked 1 cup thick spaghetti sauce 8 oz mozzarella cheese, cut into 1/2 –inch cubes 1 egg white Parmesan cheese Parsley flakes
Tonight's dinner happened to be made in a springform pan and does have cake in the title, but let me assure you it is far from dessert! Even though this wasn't a sweet treat, I'd still label this Baked Rigatoni Cake as a show stopper and makes for one dramatic presentation! You'll need a pound of ground meat to get the sauce started - be it beef, pork, chicken or turkey... even a mix of those would be good. Because this is going to be fairly heavy with the pasta and cheeses, I went the lighter route by using turkey, but I decided on a combo of ground turkey and hot Italian turkey sausage to juice up the mix. Browned in a slick of oil, we tossed in a couple cloves of garlic and a mess of fire-roasted crushed tomatoes. Brought up to boil to get the process started, the heat was then lowered to a bare simmer and we let the pot bubble away until the sauce had thickened.
Ingredients 1 pound dried ziti pasta Kosher salt 3 1/2 cups QUICK MARINARA SAUCE, recipe follows 1/2 cup freshly grated Parmesan, divided 1/4 cup grated pecorino romano 1 pound fresh mozzarella, half cut into 1/2-inch cubes and half thinly sliced Freshly ground black pepper Pinch of crushed red pepper or to taste Directions Preheat the oven to 400 degrees F. Bring a large pot of water to a boil, salt generously, and boil the pasta until al dente, tender but still slightly firm. Drain.
Forget the boxes, the mixes, and don’t even think of waiting an hour for macaroni and cheese on a week night. I have the super-fast solution for homemade macaroni and cheese, and it is SO good. I have something of an addiction to macaroni and cheese. When I was a child I ate mac & cheese from the blue box at least once a week. My mom just did not always feel up to making homemade side dishes every night, and I never complained!