background preloader

Revolutionary Mac & Cheese

Revolutionary Mac & Cheese
I found this recipe long ago and can’t believe I’m just now making it. The neat thing about this recipe, is you simmer the noodles in the milk instead of using water then adding it at the end. It’s cheesy and the mustard gives it a nice depth of flavor. It still doesn’t top the blue box for me (I know, I know but I just can’t help that I love it so much) but it is a great homemade alternative. Revolutionary Mac & CheeseSource: Cate’s World Kitchen adapted from White on Rice Ingredients: 2 cups dried pasta 2 1/2 cups skim milk** 1 cup loosely packed cheddar cheese, shredded by hand 1 tsp salt 1/4 tsp dijon mustard, can omit and substitute nutmeg instead (for either, start with a little and add more to taste) 1/4 tsp. cayenne pepper (optional) Directions: In a small saucepan, add pasta and milk. Turn heat off, add cheese & salt & and stir to combine. If you would like to bake it at this point, place in a baking dish and top with a generous sprinkling of cheese. Related:  casserolePetites pâtes

Panera’s Stove Top Mac and Cheese Have you had Panera’s Signature Mac and Cheese yet? It’s insanely amazing! Velvety, creamy, cheesy, and worthy of only a spoon since it’s the closest utensil to a shovel. And here is the recipe for you! What I felt about other versions not tasting like they were cooked enough is not an issue with this version, even though the salt, dijon mustard, and hot sauce (oh yes!) *Recipe Change Note* – After having made this recipe a few times since posting it, I have decreased the amount of flour and increased the time needed to cook the flour. Panera’s Stove Top Mac & Cheese Ingredients 16 oz pipette pasta or other small pasta shapes4 tbsp unsalted butter1/3 cup all-purpose flour2 1/2 cups milk, heavy cream, or half-and-half4 oz white American cheese, chopped or torn into pieces8 oz extra sharp white Vermont cheddar, shredded2 tsp - 1 tbsp Dijon mustard (adjust according to your tastes)1 tsp Kosher salt1/4 tsp hot sauce (like Frank's) Instructions Source Copyright Smells Like Home.

ricette di fine estate: orecchiette al pesto di pistacchi e maggiorana Buongiorno! Ce l'abbiamo fatta, a superare quasi indenni la prima settimana di settembre, i rientri, i ritorni? Da queste parti l'umore è alto, i ritmi sono buoni, si cucina si fotografa e si regge ancora abbastanza bene botta! ;) E se il collegamento mentale, di fine estate si intende ;-P, tra la ricetta di lunedì e quella di mercoledì erano i frutti di bosco, quello tra mercoledì e oggi, seguendo quel filo rosso vivace e a volte fin troppo spensierato tra un piatto e l'altro, è, diciamo in questo caso, la speditezza di esecuzione? La leggerezza? La seconda è invece un po' il desiderio di prolungarla, la vacanza, nel tempo ma anche nello spazio, e quindi usare gli ingredienti di cui abbiamo fatto razzia nelle nostre vacanze, o gli ingredienti che in qualche modo possono restituircele. La pasta è semplice-semplice, posso dirvela chiacchierando? Un bacio, buon appetito, e buonissimo finesettimana a tutti!

Chicken & Spinach Pasta Bake - Saving Money Living Life It looks like you're new here! You may want to subscribe to our RSS feed , Like Us on Facebook, or Follow Us on Twitter for recipes, DIY crafts, & savings tips and more. Thanks for visiting! If you are here from Pinterest, please follow my boards here –would love to share with you on my latest addiction!! I must tell you, this is one of my favorite dishes to make when we’re having company over. PS Please enter to win our super cute boutique giveaway here ! Chicken & Spinach Pasta Bake 8 oz uncooked rigatoni 1 T olive oil 1 c chopped onion 1 (10 oz) pack frozen spinach, thawed 3 c cubed, cooked chicken breasts 1 (14 oz) can Italian-style diced tomatoes, undrained 1 (8 oz) container Philadelphia chive & onion cream cheese ½ t salt, ½ t pepper 1½ c shredded mozzarella cheese Prepare rigatoni according to pkg directions. Drain chopped spinach well, pressing between paper towels. Find our other favorite recipes here ! Related posts:

Orecchiette "alla pulitura" et piments doux - L'Italie dans ma cuisine On reste dans les Pouilles pour cette nouvelle recette italienne, et nous sommes plus particulièrement chez moi, à Brindisi. Avec cette recette, nous rendons hommage à nonno Luigi, dit nonno Nino, poète et grand-père paternel de mon italien, parti bien trop tôt. Nonno Luigi, cultivateur, était de ceux qui travaillent dur, ne comptant pas les heures de dur labeur, du matin au soir à semer, bêcher, récolter tout ce que la nature des Pouilles peut offrir à ses habitants: fruits, légumes, épices, huile d'olive... Et parfois il se retrouvait en cuisine également, quand la nonna n'était pas là, il fallait bien cuisiner pour ses 7 enfants. Pour 4 personnes: - 400 grammes d'orecchiette - 8/10 tomates (selon leur taille) - une dizaine de piments doux - 7/8 câpres - ricotta salée ou parmesan - ricotta forte piquante, si vous pouvez vous en procurer, - basilic frais haché - 1 gousse d'ail pelée et hachée finement - sel - huile d'olive extra-vierge Buon appetito!

Civil War Macaroni and Cheese Recipe Today, as I write this, marks the 150th anniversary of the beginning of America’s Civil War, with the bombardment of Fort Sumter . I recently took my 13-year old nephew to visit our nation’s capitol, including visiting Robert E. Lee’s house at Arlington National Cemetery, and a day wandering the battlefield at Gettysburg. The National Military Park Museum at Gettysburg is not to be missed, by the way. Not only does it give you a clear and thorough understanding of the 3-day battle that took place there, but the photos and relics on display give us a fascinating glimpse into what life must have been like back then. So, what did they eat in the 1860s? along with recipes for okra soup, indian pudding, gumbo and brown bread. According to the Civil War Recipes book, the following “maccaroni cheese” recipe first appeared in Godey’s Lady’s Book magazine in 1861 (circulation 150,000). How much milk? Update 1-27-12 I’ve discovered another recipe from Godey’s published in this blog.

Pâtes aux courgettes grillées et ricotta - pistaches and co I n g r é d i e n t s pour 6 personnes : 150 g de pâtes "papillon" crues 2 courgettes 1 c à café d'huile d'olive herbes de Provence 100 g de ricotta 30 g de parmesan râpé 100 g de petits pois surgelés basilic sel poivre Commencer par les courgettes. Faire cuire les pâtes dans un grand volume d'eau salée (selon les indications du paquet). Disposer la ricotta dans un saladier. Servir. Homeroom's Classic Macaroni and Cheese Recipe {*style:<i> Adapted from Erin Wade and Allison Arevalo </i>*} Difficulty: Medium | Total Time: | Makes: 6 servings This recipe comes from Homeroom in Oakland, California, a restaurant that specializes in one thing: mac ‘n’ cheese. Owners Erin Wade and Allison Arevalo serve the dish in a multitude of creative combos, but this is their classic version, made with sharp cheddar. Panko is coarse Japanese-style breadcrumbs. Watch Erin and Allison make this macaroni and cheese recipe in this episode of You’re Doing It All Wrong: Macaroni and Cheese. For the béchamel: 4 cups (1 quart) whole milk 8 tablespoons unsalted butter (1 stick) 1/2 cup all-purpose flour 2 tablespoons kosher salt To assemble: 1 pound dried elbow macaroni 8 ounces shredded 2-year aged sharp cheddar cheese (about 3 cups) 3 ounces grated Pecorino Romano cheese (about 1 cup) 2/3 cup panko (optional) Heat the milk in a medium saucepan over medium-high heat until it just comes to a simmer, then turn off the heat and set aside.

Spätzle alsaciens au lard et roquefort L’hiver n’est pas fini avec cette vague de froid qui s’abat en France, c’est l’occasion rêvée de goûter à des petits spätzle tout mignons ! Encore une recette alsacienne me direz-vous. Oui, mais avec du roquefort et du lard, comment y résister ? Spätzle alsaciens au lard et roquefort Ingrédients Pour les spätzle : 300 g de farine 3 œufs 15 cL de lait Sel, poivre Muscade Cumin Pour la garniture : 150 g de tranches de poitrine ou des lardons Une demi-botte de persil plat Une grosse noisette de beurre 100 g de roquefort Instructions Tamiser la farine, ajouter les oeufs, le lait et les épices. Détailler les tranches de poitrine, ciseler le persil plat. Pour le pochage de la pâte à spätzle dans l’eau bouillante salée, j’ai utilisé une grille à spätzle que vous voyez sur la photo. Une recette de spätzle simplissime et rapide que l’on peut agrémenter de toutes les garnitures et sauces imaginables. Miss Spätzle

Chicken Mac and Cheese Recipe Chicken Mac and Cheese. What is it about it that with just one bite, it immediately feels like you are getting a great big hug from your Grandmother? Or like your snuggling up with the coziest of blankets on the coolest of evenings. Chicken Mac and Cheese is one of those comforting meals that makes you feel better no matter what the situation. It also seems like one of those dishes that I make to take to friends and family on so many occasions. Sick member of the family? New baby? New neighbor? Chicken Mac and Cheese just works, y’all. The wonderful thing about this recipe, in addition to its pure comfort, is it easily makes enough for two 9×13 casserole dishes. Since it’s already fully cooked, you just have to remove it from the freezer the night before and allow to thaw in the refrigerator. You can also shorten the total initial cooking time of this Chicken Mac and Cheese recipe by using store-bought rotisserie chicken for a quicker-cook meal. Chicken Mac and Cheese Recipe Serves: 16

Paillasson de vermicelles | Artichaut et cerise noire Des placards à vider avant de partir en vacances? Un repas vite fait en rentrant de weekend? Un plat chaud car dehors il pleut et il fait froid alors que le soleil devrait briller de mille éclats? Les ingrédients étant issus de l’agriculture biologique ou d’une production locale et raisonnée. 2 gousses d’ail400 g de vermicelles blanc ou semi-complet ou un mélange des 24 c. à soupe d’huile d’olive500 ml de bouillon de légumes Préchauffer le four à 180 °.

CooKen-Casseroles | Recipes Presented by Ken Christopherson Salade de pâtes à la feta et aux pignons - Emilie and Lea's Secrets Je vous l’annonce toute de suite, cette recette de Salade de pâtes à la feta et aux pignons est vraiment super facile à réaliser. Je dirais qu’il s’agit plutôt d’assemblage… Mais c’est toujours bon d’avoir quelques petites recettes de ce type sous le coude pour les moments où on n’a soit pas trop de le temps, soit pas franchement l’envie de se lancer dans des plats cuisinés et sophistiqués… Je fais souvent ce type de petits plats rapide et simple quand je suis toute seule à la maison et que je n’ai pas envie de ma lancer dans de longues recettes. Comme ça, je me régale quand même et il me reste plus de temps pour faire pleins d’autres choses… Ingrédients (pour 2) 100 g de pâtes Orzo50 g de feta1 oignon frais2 poignées de pignons de pinhuile d’olivesel et poivre Description Faites cuire vos pâtes orzo comme indiqué sur le paquet et pendant ce temps, faites légèrement griller vos pignons dans une poêle, sans matière grasse puis réservez dans un petit bol. Léa

Loving Food in RI & Beyond......: Cheesy Quinoa Mac & Cheese I have discovered my new favorite dish. I am a huge fan of Quinoa as you have seen in some of my latest posts, but this recipe has put this super grain over the top. I love mac and cheese from every angle. The cheese, the crunchy topping, the richness. Gosh, it tugs at my heart strings. This recipe makes it at least healthy for you. This dish touched on every reason as to why I love Mac & Cheese in the first place. Serving Size: 8 Ingredients 1 1/2 cups quinoa, rinsed and drainedVeggies of your choice (optional)good pinch of salta few grinds of seasoning salt2 cloves garlic, minced2 large eggs1 cup soy milk or non-fat milk1 1/2 cups grated Cheddar cheese, more for sprinklingOptional- Crushed Red Pepper, Panko Bread crumbs for toppingToppings (optional)- salsa, hot sauce, sour cream, scallions Lightly saute any veggies you would like in this dish.

Related: