Baked Parmesan Spaghetti. Beneath the peanut butter cups, bacon cupcakes and jelly beans, I found the desire to make this baked spaghetti.
It was a miracle really. But I wanted to make you dinner. Yes, you over there… on the other side of that screen. See, I don’t really love spaghetti, but most people do. It’s the whole tomato sauce thing that I’m not so keen on. If you don’t, you’re gonna have to do some pretending. I’ll make sure to have other delicious things on the table too. Like toasty garlic bread that is glistening with melted butter and freshly grated parmesan cheese. And wine. And maybe even rum. I like to mix it up. And salad. See? I really like you. Baked Parmesan Spaghetti serves 4-6 3/4 pound whole wheat spaghetti 1/2 onion, chopped 3 cloves garlic, minced 1 tablespoon olive oil 1 1/4 pounds ground beef (I used 93% lean) 1 teaspoon salt 1 teaspoon pepper 10-12 fresh basil leaves, chopped 2 cups of your favorite pasta sauce 1 cup shredded mozzarella cheese 1/2 cup freshly grated parmesan cheese. Elephantine: the baked mac and cheese.
My favorite thing to eat, hands down, is noodles.
Italian, Chinese, Japanese, Thai... whatever way you make it, I like it. But mac and cheese is high up there on the list, especially baked mac and cheese. Is there anything more comforting? First things first: cook the pasta. I always sneak a few into my mouth after draining it. Next up: the béchamel sauce. ...and milk. So, back to the butter. Whisk. Gradually pour in the milk and continue to whisk. Reduce the heat, add the cheese, and keep mixing that melty-yummy-goodness. Did someone say garlic? Your macaroni is probably growing impatient. I've been playing this trick on myself recently: substitute a portion of the pasta with veggies. I like using individual ramekins instead of one larger casserole dish, because it allows you to add in whatever veggies and spices you like without offending anyone else.
The last (and most important) step: breadcrumbs. Pop the ramekins in the oven. The first bite. (Nothing more to say. Turkey Day Troubles - Installment #2. I just finished reading a book (Cooking for Mr.
Latte) written by Amanda Hesser, a food writer for the New York Times. In one of her chapters she writes, "I have a few favorite dishes, I rarely make them. " She goes on further to describe those old tried and true recipes, "You know, ones that I'll want to return to for years and years. You make it again and again, altering it to your liking, it becomes an expression of you aesthetic, of your palate, of who you are. And when you serve that dish to guests, they come to understand you a little better. " I couldn't help but connect with her words. Growing up I was a very picky eater.
Golden Macaroni and CheeseAdapted from Southern Living 2004 Annual Recipes Ingredients COOK macaroni according to package directions; drain well. PLACE milk, flour, and onion salt in a quart jar; cover tightly, and shake vigorously 1 minute. STIR together flour mixture, 3 1/2 cups cheese, and macaroni. BAKE at 350 degrees for 45 minutes or until golden brown.