Blair's Baked Macaroni & Cheese

[photo to come]

I once heard my friend, Blair tell another friend how she makes her favorite baked macaroni and cheese. Blair has a way with words, but I knew once she described it that I must have the recipe. I knew it would be delicious. And it was - BOTH times I made it within the week she gave me the recipe. I made it for company one night. The group included small children, teenagers, and adults -- and everyone loved it. I'm a fan.

8 oz macaroni elbox noodles (whole wheat)
8 oz sharp cheddar, shredded
1 1/2 c. cottage cheese
1 c. sour cream
1/4 c. (or more) parmesan cheese
salt & pepper, to taste
1 c. milk
Ham, cubed - optional (deli-sliced or baked)
Broccoli bits or peas - optional 

1 c. bread crumbs (or crushed crackers, cornflakes)
1/4 c. butter, melted

Boil noodles according to package directions. Drain noodles and combine with all other ingredients (except for bread crumbs and butter) in 9x9 baking dish and stir it well. Sprinkle bread crumbs over macaroni mixture then drizzle butter over it. Bake at 350 degrees for 35 minutes to warm.

Pepperoni Pasta Bake

When I was in college (and pretty clueless in the kitchen), I started making a pasta dish similar to this one. I wanted the taste of a lasagna, but easier. I would boil some mini pasta shells, dump them in a bowl with pasta sauce and cottage cheese then microwave it. Ta-da! I tweaked it over time to something my roommates and I called "Pasta Surprise" or "Pasta Creation". I started adding corn, diced tomatoes, and other little treasures. I didn't use a recipe so sometimes it was good and other times it wasn't. With a little more practice and adapting a few similar recipes online, I've come up with something a little more consistent: a meal that we all really like.

Recipe adapted from Family Fun

1/2 to 3/4 lb. rotini pasta (or shells, penne, etc.)
1 12-oz. pkg. sliced pepperoni (or as much or little as you like)
Your favorite spaghetti sauce (I use about 3/4 of a jar)
1/2 - 3/4 cup grated mozzarella cheese
1/2 - 1 cup cottage cheese
Fresh spinach, chopped
Tomatoes, diced

Optional Add-ins:
Corn
Zucchini, diced
Broccoli florets, cut into small pieces
Ground meat
Mushrooms

Preheat oven to 375 degrees. Cook pasta according to package directions. Drain pasta, and spread it evenly in the bottom of an oven-safe casserole dish (I use an 8 x 8). Pour sauce, cottage cheese, and veggies over noodles and combine. Top with mozzarella cheese. Bake for 17 to 22 minutes or until cheese is bubbly.

Lasagna

You know that good, ol' getting-to-know-you question: "So, what's your favorite type of food?" Mine is absolutely ITALIAN. I am especially a fan of stuffed, cheesy, baked pasta dishes. I haven't made lasagna for several months (possibly even a year??). But I whipped out the ingredients for Valentines Day this week. For the first time ever I made it with meat and ricotta cheese (usually I do a veggie lasagna with cottage cheese -- it's cheaper).

I was certainly pleased with the results. So here it is, my new favorite (and very simple!) lasagna recipe.

Recipe adapted from "The Essential Mormon Cookbook" by Julie Badger Jensen

1/2 pound lasagna noodles (I used whole wheat)

1-1/2 pounds ground beef or turkey

3 cloves garlic, minced

1/2 onion, diced

1/4 teaspoon pepper

1 (1 lb, 12 oz) can crushed tomatoes

1 (8 oz) can tomato sauce

1 (3 oz) package spaghetti sauce mix (I only used a 1.5 oz pkg)

Splash of Worcestershire sauce

Dash of allspice

Italian Seasonings, to taste

Dried Parsley, to taste

2 cups ricotta cheese (I used part-skim) or cottage cheese

2 cups Mozzarella cheese

Parmesan cheese

Cook lasagna noodles according to package directions. Pour off water and place each noodle on a dish towel or wax paper. Brown meat; add garlic, onions, and pepper and cook for about 3-5 minutes, until meat is cooked through. Stir in crushed tomatoes, tomato sauce, spaghetti mix, spices and Worcestershire sauce. Simmer for about 15 minutes. Remove from heat.

Lightly grease a 9x13 baking dish. Layer one cup meat sauce on bottom of pan. Layer 3 noodles over sauce. Spread 1/2 cup ricotta (or cottage) cheese over noodles, followed by 1/2 cup grated mozzarella cheese. Repeat layers three times, ending with 1 cup of meat sauce sprinkled with 1/2 cup mozzarella cheese. Sprinkle top lightly with Parmesan cheese.

Bake in a preheated 350 degree oven for about 30 minutes. Remove from oven and let stand for 10 minutes before serving. Makes about 10-12 servings.

Pasta Primavera

I tried to create my own version of a Pasta Primavera by morphing together this recipe with this one. In the end, we really loved the light, lemony flavor but I think I'll do less pasta and more vegetables next time. I just used what vegetables we had on-hand and whatever was on sale that week.

I don't remember measurements because I mostly just threw things together, but I think it went something like this:

1 package pasta (I recommend bowtie)

1 yellow squash, chopped in matchsticks
1 zucchini, chopped in matchsticks
1 carrot, julienned
2 tomatoes, diced
1/4 cup olive oil, divided
1/2 - 1 teaspoon salt
1/4 teaspoon coarsely ground black pepper
1 tablespoon lemon juice, or to taste
1 tablespoon Italian seasoning
1/4 large red onion, thinly sliced
2 cloves garlic, thinly sliced
2 teaspoons lemon zest, or to taste

Fresh basil and parsley, chopped (I didn't have any so I used more Italian seasoning and dried parsley -- but I bet using the real thing would add a lot to the flavor)
1/2 cup grated Parmesan cheese (I didn't have any so I used mozzarella)

Preheat oven to 450 degrees. Line a baking dish with aluminum foil. Toss chopped vegetables (including garlic and onion) in the baking dish with 2 Tablespoons olive oil, salt, pepper, lemon juice and Italian seasoning. Roast in oven for 15 minutes, until tender.

Meanwhile, cook pasta according to package directions. Drain. Add 2 Tablespoons olive oil, lemon zest, basil, and parsley. Squeeze in more lemon juice, to taste. Toss until heated through. Combine pasta mixture with roasted vegetables. Sprinkle with parmesan cheese to serve.

Bruschetta Pasta

Recipe and Photo from DiscoveryHealth's Sam Zien

Ingredients
1/2 pound pasta, fettuccine works nicely
2 medium sized ripe tomatoes, seeds removed and roughly chopped
3 cloves garlic, chopped fine
6 to 8 large basil leaves, cut into thin ribbons
2 tablespoons olive oil
Kosher salt and fresh ground pepper to taste
Parmesan cheese, shredded

Cook pasta according to package directions.

Put tomatoes in a bowl with the garlic, basil and olive oil. Season with salt and pepper. Drain pasta, add to bowl and toss well with tomato mixture.

Top with shredded Parmesan cheese and another few grinds of pepper.

Fresh Tomato Sauce

Recipe from RootStock Magazine.

Makes 4 servings.

3 lbs ripe tomatoes

4 Tbsp butter or olive oil

2 Tbsp finely chopped shallots OR 1/2 c. chopped onions

2 tsp minced garlic

salt and pepper, to taste

Core and dice tomatoes. (For more elegant sauce, boil a few at a time for 10-20 seconds. Run under cold water, pull off skins, cut crosswise and gently dig out seeds with fingers.)

Heat butter/olive oil in a large skillet over medium-low. As melting, add shallots/onions, stirring often for 3-5 minutes. Add garlic and cook another 2-3 minutes. Add tomatoes, a large pinch of salt and small pinch of pepper and raise heat to medium-high. Let mixture cook till a good bubble, stirring occasionally for 10-15 minutes. Turn off heat. Using an immersion blender to puree the sauce (or not). Return sauce to low heat to keep warm until ready to serve.

Just before serving, stir in additions as desired along with salt and pepper to taste. Toss the sauce with hot pasta or ladle over soft polenta, rice or whole wheat couscous. Finish with a topping and serve immediately.

ADDITIONS:

-sauteed diced zucchini and pepperoni TOPPED with fresh parmesan cheese.

-cilantro, chopped green onions, and minced jalapeno TOPPED with mexican blend or pepper jack cheese

Creamy Spinach Ravioli

Kraftfoods.com

2 pkg refrigerated cheese ravioli

1/2 c. (1/2 tub) Chive & onion cream cheese spread

1 c. milk

3 c. spinach leaves, chopped

1/4 c. + 2 Tbsp. Parmesan cheese

2 Tbsp. chopped fresh dill

Grated peel from 1 lemon

6 cherry tomatoes, quartered

Cook pasta. Meanwhile, place cream cheese spread in large skillet. Add milk; cook on med heat 1-2 min or until cream cheese is melted and well blended, stirring frequently. Add 1/4 c. Parmesan cheese, spinach, dill, and lemon peel; mix well.

Drain pasta. Add to cream cheese sauce; toss to coat. Serve topped with tomatoes and remaining Parmesan cheese. 

Three Cheese Chicken Penne Pasta Bake

1 1/2 c. multigrain penne pasta, uncooked

Fresh spinach leaves

1 lb. chicken, cubed

1 tsp. dried basil leaves

1 jar (14.5 oz) spaghetti sauce

1 can corn

1 can (14.5 oz) diced tomatoes

2 oz. (1/4 of pkg) cream cheese, cubed

1 c. shredded mozzarella cheese

2 Tbsp parmesan cheese

Heat oven to 375 degrees. Cook pasta, adding spinach to boiling water for last 1 min. Cook and stir chicken and basil in large skillet on medium-high heat for 3 min. Add sauce and tomatoes; bring to boil. Simmer 3 min. or until chicken is done. Stir in cream cheese.

Drain pasta mixture; return to pan, Stir in chicken mixture and 1/2 c. mozzarella. Spoon into 2 qt baking dish. Bake 20 minutes. Sprinkle with remaining cheeses. Bake 3 min.

Crazy Mac & Cheese

Wendy Dillman Crofts

Mac & Cheese (prepared as box instructs)
Cooked, ground beef
Cheese
Corn
Stewed tomatoes
Salsa

Fiesta Mac

Kraft Food & Family

1 pkg Mac & Cheese Dinner (prepared as box instructs)
1 lb. lean Gr. Beef or Chicken
1 lg. Green Pepper, chopped
1 can Corn
1 c. Salsa

Prepare mac and cheese in large saucepan. Meanwhile, brown meat with green pepper in skillet; drain. Add meat mixture, corn, and salsa to prepared mac & cheese. Mix well. Cook until heated through, stirring occasionally.

Crock Pot Chicken Alfredo

Frisco 1st Ward

1/2 c. Butter

1 pkg Italian Seasoning

4-6 Boneless, Skinless Chicken Breasts

1 can Cream of Chicken Soup

1 (8 0z) Cream Cheese

Place butter, italian seasoning, and chicken in crock pot for 3 hours on LOW-MEDIUM. Remove chicken, cut up, and put back in pot with soup and cream cheese. Mix, warm, and pour over noodles. Serve 4-6 people. 

Manicotti

Frisco 1st Ward

Sauce:

6 Tbsp. Olive Oil

1 large Garlic clove, minced

1 Medium onion, 2 Tbsp. Parsley

1 qt. Tomatoes

1 (16 oz) can Tomato Sauce

Dash of pepper

1/2 tsp. Basil

1 tsp. Salt

Cheese Filling:

1 (15 oz) container Ricotta Cheese

1/4 lb. Mozzarella Cheese, grated

1 Tbsp. Parsley

3 Tbsp. Parmesan Cheese

2 tsp. Sugar

1 Egg, slightly beaten

Heat oil in heavy pan and saute onion, garlic, and parsley until garlic is golden and onion transparent. Add the tomatoes, tomato sauce, pepper, basil, and salt; simmer, uncovered, stirring occasionally until thickened (about 20-30 minutes).

Boil manicotti noodles for 5 to 10 minutes. Drain well and fill with Cheese Filling. Cover bottom of 9x13 pan with sauce. Place filled noodles side by side in pan. Cover with sauce. Seal pan tightly with foil. Bake at 400 for 40 minutes. Uncover and sprinkle with Parmesan Cheese and bake for 5 more minutes. Yield: 10-12 stuffed noodles. 

Bolognese Sauce

Ben Johansen

1 bottle Banilla (marinara or tomato & basil) sauce

1 can Diced Tomatoes, Italian Style (basil and olive oil)

1/4 c.- 1 c. finely chopped Carrots

1/4 c. - 1 c. finely chopped Celery

1/4 c. finely chopped Onion

1-2 cloves finely chopped Garlic

1/4 c. Balsamic Vinegar

1/2 lb-1 lb. Ground Beef

Brown the beef in a pan. Once beef starts to break up add vegetables. Cook until beef is brown and vegetables are tender. Add tomatoes and tomato sauce. Add balsamic vinegar. Let sauce simmer for at least one hour, stirring ocassionally. Let it go longer if you have time; the longer it sits, the better. 

Pasta Salad

I learned how to make this salad from observing my college roommate, Linda. She'd either make a big bowl to last herself a few days or we'd make it to take to potlucks with friends. It's SO easy, fast, and the perfect Summer side dish.

Recipe inspired by Linda Yamamoto

1 pkg [rainbow] Pasta Spirals, cooked according to package instructions
1-2 Bell Peppers, diced

2-3 Tomatoes, diced (or pint of cherry tomatoes, cut in half)
2-3 c. fresh chopped vegetables (carrots, cucumber, broccoli, celery, olives, green or red onions)
1 cup mozzarella cheese, cut into cubes (use string cheese -- it's faster)
1 small bottle Italian dressing

Homemade Macaroni & Cheese

Everyday Food

Salt & Pepper
1 lb Elbow Pasta, cooked and drained
4 Tbsp Butter
1 Small Onion, chopped
¼ c. all-purpose Flour (spooned and leveled)
4 c. Milk
1/8 tsp Cayenne Pepper (optional)
1 ¼ c. (5 oz) Shredded Yellow Cheddar Cheese
1 ¼ c.(5 oz) Shredded White Cheddar Cheese
2 slices White Sandwich Bread

If you like, use just one type of cheddar or mix with another melting cheese, such as pepper Jack, Muenster, Swiss, or mozzarella.

Preheat oven to 375°. Cook pasta, and drain; reserve. Meanwhile, in a 5-quart heavy pot, melt butter over medium heat. Add onion; cook, stirring occasionally, until softened, 3 to 5 minutes. Whisk in flour to coat onion. In a slow steady stream, whisk in milk until there are no lumps.

Cook, whisking often, until mixture is thick and bubbly and coats the back of a wooden spoon, 6 to 8 minutes. Stir in cayenne, if using, and 1 cup each yellow and white cheddar cheese. Season with 1 teaspoon salt and ¼ teaspoon pepper.
Toss pasta with cheese mixture; fold in ham. Transfer to a 9-by-13-inch baking dish or individual dishes. Set aside.
In a food processor, pulse bread until large crumbs form. Toss together with remaining ¼ cup each white and yellow cheddar, and ¼ teaspoon salt. Top pasta with breadcrumb mixture. Bake until top is golden, about 30 minutes.

Spaghetti Sauce

1-2 Tbsp. Olive Oil
1 large Onion, chopped
1 clove Garlic, minced
1 lb Ground Beef
2-8 oz. cans Tomato Sauce
1-6 oz. can Tomato Paste
1 ½ c. Water
1 tsp Salt
¼ tsp Pepper
1 Tbsp Dried Parsley
¼ tsp Oregano
dash of Allspice
Splash of Worcestershire Sauce

Saute onion and garlic in olive oil. Brown ground beef. Add tomato sauce, tomato paste, water, salt, pepper, parsley, oregano, all spice and Worcestershire sauce. Simmer for 45 minutes over low heat. Stir occasionally.

[Variation: I omitted the meat and diced some zucchini and carrots instead. Steam the vegetables before adding to sauce so that they are soft. MMMMmmm!]