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.
Tortellini with Artichoke Sauce « Tried and Tasted Recipes Source: Food Network Magazine, March 2011 I changed this recipe around and like what I came out with. The original called for Agnolotti and I used Tortellini. It also called for frozen artichokes, but I find those have zero taste so I used ones packed in oil and drained them. Total Time: 25 min Prep: 15 min Cook: 10 min Yield: 4 servings INGREDIENTS 1 9-oz package frozen artichoke hearts, thawed and coarsely chopped (I used ones packed in oil and drained them) 1 C half-and-half (I used 1C milk w/ 2 Tbsp flour and 2 tsp parmesan stirred in) 1 clove garlic, smashed 1/8 teaspoon red pepper flakes Kosher salt 1 cup frozen peas (do not thaw) 1 teaspoon finely grated lemon zest 2 teaspoons fresh lemon juice 1 pound refrigerated cheese agnolotti (moon-shaped stuffed pasta) or ravioli (I used tortellini) 1/4 cup finely grated parmesan cheese 1/4 cup torn fresh basil leaves (I used 2 Tbsp dry basil) Meanwhile, bring a large pot of salted water to a boil. Like this: Like Loading...
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:
Summer Salad Recipe: Roasted Garlic, Olive & Tomato Pasta Salad Recipes from The Kitchn I spent last week on the coast of Northern California, splitting the time between Marin County north of San Francisco, and Big Sur to the south. We drove north to south in the middle of the week, through golden hills and irrigated rows of green. Suddenly, with fields all around, I sniffed. Gilroy's special aroma, which can be fully experienced even from a fast-moving car on a highway outside town, is well-documented. I admit that I rather liked the smell of Gilroy, musky and sweet, all-encompassing. It also blooms overnight in the fridge; this is a good pasta salad to make a night ahead. So don't be afraid of the three whole garlic heads; roast away, remember Gilroy, and enjoy garlic in all its many tastes. Roasted Garlic, Olive and Tomato Pasta Salad serves 6 as a side or 4 as a main Heat the oven to 400°F. Cook the pasta according to directions. Pour the ricotta mixture over the pasta and add the tomatoes, olives, and basil. Serve slightly warm or chilled.
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.
Linguine With Fennel Tuna Sauce Recipe Details 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.
Linguine With Shrimp Scampi Recipe from Ina Garten, Barefoot Contessa Family Style Vegetable Oil Kosher salt 1 1/2 pounds linguine 6 tablespoons (3/4 stick) unsalted butter 5 tablespoons good olive oil 3 tablespoons minced garlic (9 cloves) 2 pounds large shirmp, peeled and deveined (just buy them that way) 1/2 teaspoon freshly ground black pepper 3/4 cup chopped fresh parsley Grated zest of 1 lemon 1/2 cup freshly squeezed lemon juice (4 lemons) 1/2 lemon, thinly sliced in half-rounds 1/4 teaspoon hot red pepper flakes Drizzle some oil in a large pot of boiling salted water, add 1 tablespoon of salt and the linguine, and cook for 7 to 10 minutes, or according to the directions on the package. Meanwhile, in another large, heavy-bottomed pan, melt the butter and olive oil over medium heat. When the pasta is done, drain the cooked linguine and then put it back in the pot. This is so easy, I promise.
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
cutesy jingles This meatless Monday thing, I’m getting the hang of it. Don doesn’t like the idea of meatless Mondays (Boys. They like meat). Even worse for him is that Tuesdays end up being meatless, or at least pescatarian, because we do Taco Tuesdays at Rubio’s and eat nothing but fried fish tacos (Tuesdays are also Teatime Tuesdays, and I lay off on the coffee). But! This is a tweak on the lemon garlic gnocchi that I posted a long time ago. Everything is eyeballed because this is one of those lazy day recipes, but you get the gist of it. Lemon Garlic Spaghetti – serves 2 4 oz dry spaghetti 1/4 cup grated parmesan 2 tsp olive oil 1 clove garlic 1/2 lemon 2 tbsp pine nuts 5-6 basil leaves, chiffonaded First, start your garlic oil. Chiffonade some basil leaves. Then you take some cheese… Some pine nuts… And dump it into a large bowl, with the garlic oil, garlic chunks and all. We paired it with some South African wine, which are always sulfuric and headache inducing (at least to me)*.
CooKen-Casseroles | Recipes Presented by Ken Christopherson 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.
Avocado Mac and Cheese Recipe | Stovetop Mac and Cheese My avocado obsession continues, this time with Stovetop Avocado Mac and Cheese! If you like our Creamy Avocado Pasta, you will love this decadent macaroni and cheese. It is basically the same delicious pasta, but kicked up a notch. Josh thought I was a little looney when I told him what we were having for dinner, but after one bite, he was in mac and cheese heaven. If you are an avocado lover, you will go crazy for this macaroni and cheese! This avocado macaroni and cheese is so easy to make. The creamy avocado sauce coats the pasta nicely with a hint of garlic, cilantro, and lime. This Stovetop Avocado Mac and Cheese is all kinds of awesome! Creamy, cheesy, and easy Avocado Mac and Cheese! Yield: Serves 4-6 Prep Time: 10 minutes Cook Time: 15 minutes Total Time: 25 minutes Ingredients: Directions: 1. 2. 3. 4. Note-the lime juice keeps the avocado from browning. Follow twopeasandpod on Instagram and show us what recipes you are making from our blog!