Roasted Garlic Mac and Cheese

Original Photo and Recipe

Annie's Eats is a great blog.  I don't think I have ever made something from Annie that wasn't just awesome, and this is no exception.  Holy moly is this good.  I did miscalculate and didn't realize that I had to have time to roast the garlic, so I had to just use my prepared garlic from a bottle (shhh) but it was still great.

Roasted Garlic Mac and Cheese
Serves: 6
Approx. 350 calories per serving

• 1 head garlic
• 1 tsp. olive oil
• 12 oz. dry pasta
• 3 tbsp. unsalted butter
• 3 tbsp. all-purpose flour
• 3 cups milk
• ¼ tsp. dried parsley
• ¼ tsp. cayenne pepper
• 8 oz. garlic cheddar or white cheddar cheese, shredded
• 4 oz. crumbled garlic and herb boursin cheese, divided
• Salt and pepper
• Snipped chives, for garnish (optional)

To roast the garlic, preheat the oven to 350˚ F. Remove most of the outer paper skins from the head of garlic, leaving it intact. Slice off the top portion of the head so that all of the cloves are exposed at the top, but the head is still intact. Rub with a bit of olive oil. Place the head of garlic on a piece of foil and loosely fold the foil up around the head of garlic to create a foil packet. Bake for 45-60 minutes, or until the cloves are easily squeezed from the skins (be sure to let cool before handling!) Squeeze all of the garlic out of the skins and smash with a fork to make a paste.

Increase the oven temperature to 400˚ F. Bring a large pot of water to boil. Cook the pasta until about 2 minutes shy of al dente according to the package directions. Drain in a colander. Return the pasta to the pot and set aside. Meanwhile in a medium saucepan, melt the butter over medium-high heat. Whisk in the flour and the roasted garlic paste and cook, stirring constantly, until light golden, about 2 minutes. Whisk in the milk, dried parsley, and cayenne. Cook, stirring occasionally, until the sauce comes to a low boil and thickens noticeably. Remove the pan from the heat and stir in the cheddar and about 3 ounces of the boursin. Whisk until the cheese is completely melted. Season with salt and pepper to taste.

Pour the sauce over the drained pasta and toss to coat well. Transfer to a lightly greased 2 quart baking dish and top with the remaining boursin. Bake for 15-20 minutes or until the top is browned and the cheese is bubbling. Let cool at least 5-10 minutes before serving. Top with snipped chives for garnish, if desired.

Orzo with Parmesan and Basil

Original Photo and Recipe

Yummmmmmmyyyyyy.  And barely more effort than a rice-a-roni box.  Totally will make again.

Orzo with Parmesan and Basil
Serves:  4
Approx. 420 calories in 1/4 recipe

• 3 Tablespoons Butter
• 1-½ cup Orzo
• 3 cups Chicken Or Vegetable Stock
• 6 Tablespoons Fresh Chopped Basil
• 1 cup Parmesan Cheese
• ½ teaspoons Salt
• ¼ teaspoons Pepper

Melt the butter over medium heat. Add the orzo and saute for a few minutes, until the orzo starts to get golden brown. Add the broth and cover and simmer for 20 minutes, until all the broth has been absorbed. Remove from the heat, add the basil and Parmesan and salt and pepper to taste. 

Bacon, Ranch, and Chicken Mac and Cheese

Original Photo and Recipe

This was much easier than most homemade mac and cheese recipes, which is a nice change.  Sometimes I just don't have the time to wait for other recipes to bake.  Was pretty tasty, I would make it again.

 

Bacon, Ranch, and Chicken Mac and Cheese

Serves:  I don't remember, 3-4?
Approx. 500 calories in 1/4 recipe

• 8  ounces  uncooked elbow macaroni
• 1  slice applewood-smoked bacon (yeah right, more like 3)
• 8  ounces  skinless, boneless chicken breast, cut into 1/2-inch pieces
• 1  tablespoon  butter
• 1  tablespoon  all-purpose flour
• 1 1/2  cups  fat-free milk
• 1/3  cup  condensed 45% reduced-sodium 98% fat-free cream of mushroom soup, undiluted
• 3/4  cup  (3 ounces) shredded six-cheese Italian blend (such as Sargento)
• 1/2  teaspoon  onion powder
• 1/2  teaspoon  garlic powder
• 1/2  teaspoon  chopped fresh dill
• 1/2  teaspoon  salt
• Cooking spray
• 1/2  cup  (2 ounces) shredded colby-Jack cheese

Cook pasta according to package directions, omitting salt and fat; drain.

Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan, reserving drippings in pan. Finely chop bacon; set aside. Increase heat to medium-high. Add chicken to drippings in pan; sauté 6 minutes or until done.

Melt butter in a large saucepan over medium heat; sprinkle flour evenly into pan. Cook 2 minutes, stirring constantly with a whisk. Combine milk and soup, stirring with a whisk; gradually add milk mixture to saucepan, stirring with a whisk. Bring to a boil; cook 2 minutes or until thick. Remove from heat; let stand 4 minutes or until sauce cools to 155°. Add Italian cheese blend, onion powder, garlic powder, dill, and salt, stirring until cheese melts. Stir in pasta and chicken.

Preheat broiler.

Spoon mixture into an 8-inch square baking dish coated with cooking spray. Sprinkle evenly with reserved bacon and colby-Jack cheese. Broil 3 minutes or until cheese melts.

Sausage and Pepper Rigatoni

Not an actual picture of the recipe, I didn't take one, but it basically looks like this haha.

I didn't have a recipe, I just worked with what I had.  It was tasty and easy, and definitely a good twist on just using plain ol' chuck.

Sausage and Pepper Rigatoni
Serves: 6-8
Calories: About 485 in 1/8

12 oz frozen onion and 3 pepper mix from Kroger
16 oz rigatoni
16 oz hot breakfast sausage roll
48 oz (2 jars) of pasta sauce, I used Classico's Italian Sausage flavor
8 slices of provolone cheese

Preheat oven to 375.

Bring a large pot of water to boil and cook pasta according to package.  Drain and return to the pot.

In a large skillet, break up and brown the sausage and the frozen onions and peppers (takes about as long as the pasta to cook).  Drain, add to drained pasta pot.  Add both jars of sauce, stir all together.

Pour into 9x13 casserole dish.  Cover with slices of cheese.  Bake for about 20 minutes until golden brown.

Stovetop Chili Mac

Original photo and recipe

This was pretty good, way better than say a hamburger helper type meal.  It needed to grow a pair and spice it up (apparently Martha Stewart like bland food)... so here is my modified version below.


Stovetop Chili Mac
Serves:  4
Calories:  About 600 per serving

Coarse salt and ground pepper
8 oz rigatoni or other tube-shaped pasta
1 teaspoon extra-virgin olive oil
3 garlic cloves, roughly chopped
1 small yellow onion, diced small
12 oz ground beef chuck (85 percent lean)
2 teaspoons ground cumin
1 1/2 teaspoons chili powder
pinch of red pepper flakes (optional)
1 cup corn kernels, thawed if frozen
1 small zucchini, diced medium
1 can (14 ounces) diced tomatoes
1/2 tablespoon sugar
2+ ounces cheddar, grated (3/4 cup)

 

In a large pot of boiling salted water, cook pasta according to package instructions. Drain and return to pot. Meanwhile, in a large skillet heat oil over medium. Add garlic and onion and cook until onion is translucent, 3 minutes.

 

Increase heat to medium-high, add beef, and cook, breaking up meat with a wooden spoon, until no longer pink, about 5 minutes. Add spices and cook until fragrant, 1 minute. Season with salt and pepper. Add corn and zucchini and cook until zucchini is crisp-tender, 2 minutes. Add tomatoes and juice and sugar, bring to a simmer, and cook until mixture is heated through, about 3 minutes. Season to taste with salt and pepper. Divide pasta among four bowls, top with meat sauce, and sprinkle with cheese.

Spicy Mac and Cheese

Original photo and recipe

We loved this, and the leftovers were good too!  I made a couple substitutions but this was another winner from Annie.

Spicy Mac and Cheese
Serves:  4 piggies, 6 is more realistic
Calories:  About 3600 in the recipe, my way

4 cups pasta shapes (I used 2.5 cups of mini penne and it was perfect) 1/3 cup onion, finely chopped
1/3 cup roasted red pepper (jarred or home roasted), finely chopped (I used like 1/2 cup+)
1-2 jalapeno peppers, seeded and finely minced  (I used jarred sliced)
6½ tbsp. butter, divided
4 tbsp. all-purpose flour
2½ cups milk
¼ tsp. cayenne pepper
¼ tsp. onion powder
¼ tsp. garlic powder
½ tsp. salt
¼ tsp. ground black pepper
8 oz. colby jack cheese, shredded
4 oz. pepper jack cheese, shredded
4 oz. sharp cheddar cheese, shredded
4 oz. baguette or crusty Italian bread, torn into large chunks  (I used about 2 cups of dry corn flakes, smashed)

Bring a large pot of water to boil.  When the water boils, cook the pasta according to the package directions.  In the meantime, melt ½ tablespoon of butter in a small skillet over medium-high heat.  Add the onion, red pepper and jalapeno to the skillet and cook, stirring occasionally until fragrant and tender, about 5-7 minutes.  Remove from heat and set aside.

In a medium saucepan, melt 4 tablespoons of butter over medium-high heat.  Once the butter is completely melted, whisk in the flour.  Cook the mixture, whisking constantly, until it turns a light golden brown color and begins to foam, about 2 minutes.  (Be careful not to burn!)  Whisk in the milk until well blended.  Cook the mixture, whisking or stirring frequently, until it begins to bubble and thicken, about 5 minutes.  Reduce the heat to medium-low.  Whisk in the spices.  Add the cheeses to the mixture and whisk until completely melted and well incorporated.  Remove the mixture from the heat.

Preheat the oven to 375° F.  Grease a 2-quart casserole dish. (I used a 2.5 quart)  Return the drained pasta to the large pot.  Add in the cooked vegetables and the cheese sauce, and mix until well blended.  Transfer the mixture to the prepared casserole dish.

Use a food processor to pulse the bread into coarse crumbs.  Transfer the crumbs to a small bowl.  Melt the remaining 2 tablespoons of butter and toss with the bread crumbs.  Sprinkle the crumb mixture in an even layer on top of the pasta.  Bake for 25 minutes, or until the mixture is heated through and the topping is golden brown.  Let stand 5-10 minutes before serving.

Jalapeno Popper Buffalo Chicken Macaroni and Cheese

 Original Recipe and Photo

Make this immediately.  I totally did a huge happy food dance when I ate this.  I will say that the name is a little misleading.  It isn't like it really tastes like the poppers or the chicken, just the ingredients from those items make a ridiculously awesome mac.  This might be my favorite Pinterest find yet.  I would make a couple small changes (listed below, see link for original recipe) just to make it easier, but overall it was fantastic!  I don't know how she fit a full recipe in a 9x9 pan, mine was full with a half. 

Jalapeno Popper Buffalo Chicken Macaroni and Cheese
Serves:  4 (or 1 of me)
Calories:  About 3200 in full recipe (no chicken, my way)

Ingredients:
4 slices of bacon
1 tablespoon bacon grease {reserved from said bacon}
1/4 large onion, diced {about 1/2+ cup}
1 jalapenos, sliced {ribs and seeds removed} (I might go with a bit more next time)
1/2 pound elbow macaroni

for the sauce-
2 tablespoons butter
2.5 tablespoons all purpose flour
1 cup milk {whole or 2% please}
1/4 cup heavy cream
salt & pepper, to taste
1 pinch nutmeg
2 ounces cream cheese
1 tablespoon hot sauce {such as Frank’s Red Hot} (I use 2-3 Tb Frank's Buffalo Sauce)

1 1/4 cups grated cheddar cheese  (I use Kraft's Shredded Triple Cheddar with Philadelphia)
1/2 cup grated mozzarella cheese  (I use Kraft's Shredded Mozzarella with Philadelphia)
1/8 cup grated provolone  (I just diced up a slice or two of deli provolone I had)
1/8 cup blue cheese crumbles  (It needs like 1/4 cup)
1/2 cup precooked and shredded chicken {optional}  (I included it, but won't again)

for the topping-
1 cup corn flakes, crushed  (Throw in a baggie and smash with a can or mallet)
1/3 cup blue cheese crumbles
{4 slices cooked bacon, as listed above}

parsley, for garnish

Directions:
In a large skillet, cook bacon until crispy. Remove from pan, drain on paper towels and crumble. Pour off excess bacon drippings, keeping 2 tablespoons in the pan. Place skillet back on heat and saute onion and jalapenos until soft, about 6 minutes over medium heat. Set aside.

Bring large pot of water to boil. Salt water generously and cook pasta 2 minutes short of package directions. You want the macaroni to be very al dente, but not still crunchy. Drain and set aside.

Preheat oven to 350 degrees.

In the same pot, melt butter over medium heat. whisk in flour and cook 1-2 minutes. Whisk in milk, cream, salt, pepper and nutmeg. Increase heat to medium high and continue mixing until sauce thickens. Remove from heat. Stir in cream cheese and hot sauce until melted smoothly into the sauce. Pour cooked pasta and sauteed onions and jalapenos into the sauce. Stir to coat. Stir in cheeses and chicken. Pour into a buttered baking dish {9×9, 9×13, or somewhere in between should be good} and spread out evenly. Top with blue cheese, corn flakes and crumbled bacon. Bake 20-30 minutes until top of macaroni has browned. Remove from oven, top with parsley and serve hot.

Spicy Chicken Rigatoni

Original Recipe and Photo

This is supposed to be a Buca di Beppo recipe.  Matt loves the combination of white and red sauces... I am not a huge fan personally, but we both liked this dish and will make it again.  I think the proportions in the original recipe are really off.  I have altered the recipe below with my changes and for 2 servings.  Oh, and this isn't really a healthy one, you are warned.

Spicy Chicken Rigatoni
Serves:  2-3
Calories: About 1200 in 1/2 recipe

Ingredients
2 Tbs olive oil
1/2 Tbs crushed red pepper
1/8 tsp salt
1/8 tsp ground black pepper
1 Tbs chopped garlic
8 oz chicken, sliced
1 jar Bertolli Four Cheese Rosa sauce
1/4 cup milk
1 tsp butter
1/4 cup peas (We skipped)
10 oz Rigatoni pasta, cooked according to package directions
additional sprinkle crushed red pepper and parsley (for garnish)

Directions
In a sauté pan, heat oil over medium heat. Add crushed red pepper, salt, black pepper and garlic and sauté just long enough for garlic to caramelize and red pepper to release flavor into the oil. Add sliced chicken and sauté briefly to coat in spices and garlic.

Add sauce and milk, bring to a simmer. Cook until sauce thickens slightly and chicken has reached an internal temperature of 165°. Turn off flame, add butter and peas and incorporate into sauce.

Serve chicken and sauce over pasta. Garnish with crushed red pepper and parsley and serve.

Country Club Chicken

 Original Recipe and Photo

This was wasn't the most amazing meal ever, but it is a classic casserole comfort food that I almost always have all the ingredients for.  We might make it again, but kick up the flavor a little more.  I cut this in half and it was plenty for us for dinner with some leftover.

Country Club Chicken

Serves:  4-6
Calories:  About 875 in 1/4 recipe

Ingredients:
1 pound spaghetti
4 chicken breasts
1 large onion
7 oz mushrooms

2 cans Campbell's concentrated cream of mushroom soup
4 or 5 slices bacon
1/4 cup dry white wine
2/3 cup sharp cheddar
1 golden delicious apple
butter or oil
salt & pepper


Directions:
Mince the onion. Clean and slice the mushrooms.  Peel and mince the apple (or wash it well).   Season the chicken breasts with a generous amount of salt and pepper.

Cook the bacon and don’t clean out the pan.  Drain the bacon on a paper napkin.  Add a bit of butter and quickly brown the chicken breasts on both sides. Transfer them to a casserole.

Cook the onion for a minute or three.  And add the mushrooms.  After a minute or three you add the minced apple and cook it all for another 3 to 4 minutes.

Season with a pinch of salt and pepper and crumble the bacon in there. Pour in the white wine (or water or broth).  Add the soup.  Add Sharp Cheddar.  Stir it into the sauce.

And pour it all over the chicken breasts.

Put the casserole in a preheated oven at 350F (175C) for 25 to 30 minutes. Until the chicken is super tender and the sauce is all hot and bubbly.

Gives you 25 minutes to cook the spaghetti according to the directions on your package.

Serve over spaghetti.  Live a little and garnish with more bacon… and some parsley, just for the heck of it.

Revolutionary Mac & Cheese

Original recipe and photo

This one was circulating around Pinterest and I wanted to try it.  I don't know about revolutionary, but it is good and way simpler than the 12 step baked counterparts.  Matt wasn't a huge fan, but I liked it.  I definitely had to add more milk than it called for, possibly because I used small shell shaped pasta?  I definitely added a healthy pinch of black pepper and cayenne.  I served this with roasted veggies.

Revolutionary Mac & Cheese
Serves:  three 1 cup servings
Calories:  Approx. 375-400 per serving

2 cups dried pasta  (I used small shells)
2+ cups 2% or skim milk  (I used 1%)
1 cup loosely packed shredded cheddar cheese  (I used Kraft's triple cheddar with philly)
1 tsp salt
1 tsp dijon mustard
(I added about 1 tsp each of black pepper and cayenne)

In a small saucepan, add pasta and milk.  Bring to simmer, then reduce heat to low and cook for 20 minutes, until pasta is soft, stirring frequently and ensuring milk does not boil.

Turn heat off, add cheese & salt & and stir to combine.  Stir in the mustard a little at a time to taste. Cover and let stand for about 5 minutes, then stir again and serve. If not creamy enough, add milk a little at a time, and gently stir.

If you would like to bake it at this point, place in a baking dish and top with a generous sprinkling of cheese. Bake at 375 degrees for approximately 10 minutes until cheese has melted.

As a side dish this makes enough for 4 people with no leftovers (can easily be doubled).

Laughing Cow Alfredo Sauce

Generic photo of alfredo since I was too lazy to take a picture myself

I thought this was good... I may have added a little more parm and an extra wedge of cheese... and a crap ton of black pepper.  Matt wasn't a huge fan.  But this was easy.  I will say the serving size is small in our house and it really doesn't save that many calories over a jarred sauce and it is more expensive.... hmmm, I am not selling you on this recipe am I... oh well.

Laughing Cow Alfredo Sauce 
Serves: 2
Calories:  About 185

3 wedges Laughing Cow Light Creamy Garlic & Herb
1/2 cup Skim Milk
1 Tbsp reduced fat Parmesan Cheese
1/2 Tbsp Molly McButter (I used 2 Tb real butter)
1/2 tsp Garlic Powder

In medium sized saucepan, combine all ingredients over a low heat, until everything is melted and is velvety smooth (approximately 20 minutes). Serve immediately over hot cooked pasta of your choice .

Grown Up Hamburger Helper - Revisited

I found this recipe in my Rachel Ray cookbook and adapted it. I cut the recipe in half because apparently RR cooks for an army in her house. This was pretty good and much better than that boxed crap. And it really didn't take much more time or effort.

Edited 1/24/12

Grown up Hamburger Helper
Serves: 3-4
Calories:  Approx 625 per 1/4 recipe


Ingredients:
-2 cups pasta (I used elbow macaroni. Cavatappi or penne would work too)  Mini Penne
-1/2 pound ground beef
-2 big tablespoons of grated onion
-2 teaspoons worcestershire sauce

-2 tablespoons butter
-1 1/2 tablespoons flour  2 Tb
-1/2 cup chicken stock  1 cup
-1 cup of half and half
-1/2 tablespoon dijon mustard  2 Tb
-1 1/4 cup shredded colby jack cheese  1.5 cups Kraft Triple Cheddar

Garnish:
-chopped dill pickles
-diced tomatoes or salsa

1. Boil a pot of water and add the pasta, cook per the box. Don't drain until the rest is ready.

2. In a large skillet brown the meat. Add the onion and worcestershire then some salt and pepper. When fully cooked, remove to a paper plate and get rid of the grease.

3. In the same skillet, over medium heat, melt the butter. Whisk in the flour and cook for a minute. Whisk in the half and half and the chicken stock. Bring to a bubble and cook for a few minutes until it thickens up. Stir in the dijon. Add the cheese and keep stirring until all melted into gooey goodness. More salt and pepper.

4. Drain the pasta and add to the sauce skillet along with the meat. Serve with the dill pickles and tomatoes/salsa if you wish.

Matt wants to add that he sprinkled on his most favorite ingredient in the world and it made the dish unbelievable. What is this secret ingredient that makes everything better? A Little Caesars spice pak of course!

Shrimp Fra Diavolo

Original photo and recipe

I had every intention of making this recipe exactly as it was written, complete with the flambee... really, I did.  Well, that didn't happen.  And I didn't have any other dinners planned.... so I made this the lazy way.  If you want the original recipe to do it right, click the link above.  If you are lazy like me... see my way below.  I am sure the original is super tasty.

Also, this was delicious.  We had it on Friday and Matt asked for it again on Sunday.  That never happens.  We like things spicy so you will have to adjust the red pepper flakes to your liking.


Shrimp Fra Diavolo with Linguine (the lazy way)
Serves: 3
Approx. 560 calories

1/2 lb. frozen shrimp (I had the 50 ct/lb size on hand)
1 tsp. red pepper flakes, divided
4 tbsp. extra-virgin olive oil, divided
1 tsp. salt
6 cloves garlic, minced (about 1/8 cup)... I have the pre-minced stuff that squeezes out of a bottle
½ tsp. sugar
1 (14.5 oz.) can diced tomatoes, undrained (I had basil/oregano seasoned ones)
1/2 cup medium-dry white wine, such as Sauvignon Blanc
handful of minced fresh parsley
1/2 lb. linguine

Directions:
Bring a large pot of salted water to boil.

Meanwhile, heat a little oil in a pan and drop in a pinch of red pepper flakes.  Throw in the frozen shrimp and cook a little on each side until you see them start to curl up a little.  Remove them to a plate and rip off their tails.  Take the pan off the heat and reduce heat to low.  I also dumped out the contents because I didn't want all the shrimpy water.

Return the pan to the low heat and add the rest of the oil.  Once heated, drop in all the garlic and more red pepper flakes, frequently.  Watch for the garlic to turn golden and get foamy and sticky.  Turn up the heat to medium and add the wine.  Let it cook for a couple minutes.  Then add the salt, sugar, and tomatoes.  Let simmer until thickened, about 7-10 minutes.  Squish the tomatoes with the spoon every couple minutes to break them up.


While the sauce is simmering, add the linguine to the boiling water and cook according to the package directions until al dente.  Drain, reserving 1/3 cup of the pasta water in the pot.

Stir the reserved shrimp and the parsley into the sauce.  Simmer until the shrimp are heated through, about 1 minute.  Add the pasta and pasta water to the pan and toss to coat.  Sprinkle on some parm if you want.  Serve immediately.

Bacon Lover’s Mac and Cheese

Original recipe and photo

 My craptastic I'm too hungry to care photo... see why I use the originals? haha

This is a love-hate recipe.  It tasted delicious, Matt even said it was the best mac and cheese recipe I have made.  However, this recipe is a lot of *bleeping* work and it dirties a million dishes.  I will make it again, but only for a special event or something... this is not a 'make it when I get home from working all day' kinda meal.  I served this with the whiskey glazed carrots (sure, add on some more work)... recipe to follow.  Here is my take:

Bacon Lover’s Mac and Cheese
Serves: 4
Approx. 525 calories per serving

Ingredients:
6 oz. pasta shapes (I used mini penne)
4 oz. bacon, chopped (or more!)
4 oz. baby bella mushrooms, sliced
1 tbsp. unsalted butter
1/8 cup flour
2 cloves garlic, minced
1 1/2 cups milk (I used 1%)
¼ tsp. salt
¼ tsp. red pepper flakes
¼ tsp. Freshly ground black pepper, to taste
¼ tsp. cayenne pepper
2 oz. Fontina cheese, grated  (I used Fontinella)
2 oz. white cheddar cheese, grated  (The label said 'Holiday Cheddar' lol, it was white.  Close enough)
1 cup fresh baby spinach leaves, chopped

Directions:
Preheat the oven to 400˚ F.  Bring a large pot of water to boil.  Once boiling, cook the pasta according to package directions until just shy of al dente.  Drain well and set aside.

Meanwhile, cook the bacon in a large skillet or sauté pan over medium heat until crispy.  Transfer to a paper-towel lined plate with a slotted spoon.  (If desired, set aside 2 or 3 tablespoons of the cooked bacon for topping the baked mac and cheese.)  Reserve 1 tablespoons of the bacon grease.  Return the pan to the heat and add the mushrooms.  Cook, stirring occasionally, until tender and most of the liquid has evaporated, about 5-7 minutes.  Remove from the heat.

To make the cheese sauce, add the reserved bacon grease to a medium saucepan with the butter.  (If there was not enough bacon grease to make 1 tablespoon, replace the missing amount by adding an equal amount of butter.)  Heat over medium-high heat until the butter is completely melted. 

Whisk in the flour and garlic and cook, stirring constantly, until the mixture is golden and fragrant but not burned, 1-2 minutes.  Whisk in the milk.  Cook the mixture, stirring frequently, until it begins to bubble and thicken.  Whisk in the salt, red pepper flakes, pepper, and cayenne pepper.  Remove the pan from the heat and whisk in the Fontina and white cheddar until completely melted and smooth.  (If necessary, you can return the pan to low heat to melt the cheeses.) 

Return the drained pasta to the pot.  Mix in the cooked bacon and mushrooms, the cheese sauce and the chopped spinach.  Stir everything together gently until well combined.  Spread the mixture into a lightly greased 1.5-quart casserole dish.  Bake for 15-20 minutes or until the top is light golden and the cheese is bubbling.  Serve warm and top with reserved cooked bacon pieces, if desired.

**I thought the cheese sauce was mega thick, so I ended up adding a little more milk at the end before baking.  I also topped with a handful of Panko bread crumbs before baking for a little color and crunch.

Penne a la Betsy

Original recipe and photo.

The Pioneer Woman blog is a good one if you are looking for some yummy recipes with step by step instructions, fyi.

This is a pretty good pasta and it isn't difficult to make.  I personally think it needs a nice pinch of red pepper flakes.... but I think I say that about everything!  Since the original recipe feeds more people than we have in my house, I cut it down.  Plus I swapped the heavy cream for half and half.  I served this with some green beans.  Here it is my way:

Penne a la Betsy
Serves: 4
Calories:  Approx 525 per serving

1/2 pound Penne Pasta  (I used mini penne and ended up not stirring in all of the cooked pasta
3/4 pound Shrimp  (I used frozen, 26-30/pound size I think)
2.25 Tablespoons Butter
2.25 Tablespoons Olive Oil
3/4 whole Onion (small)
2 cloves Garlic1/2 cup White Wine, Or To Taste
1 can Tomato Sauce (8 Oz)
3/4 cup Half and Half
Fresh Parsley, to taste
Fresh Basil - To Taste
Salt To Taste
Pepper To Taste

Cook the penne pasta until tender-firm, also known as al dente.

Heat about 1 tbsp. butter and olive oil in a skillet. Add the shrimp and cook for a couple minutes until just opaque. Do not overcook them. Remove from heat and let cool for a few minutes. Now, put the cooked shrimp on the cutting board and pull off the tails. Chop the shrimp into bite –sized pieces and set aside.

Finely dice the onion. Mince two cloves of garlic.
In a large skillet heat 1.25 tablespoons of butter and 1.25 tablespoons olive oil. Add the garlic and onion and sauté, stirring occasionally. After the garlic and onions have cooked a bit add your white wine. Let the wine evaporate for a few minutes, stirring occasionally. If you would rather not use wine, you can use low-sodium chicken broth instead (about ½ cup).

Now add an 8-ounce can of plain tomato sauce. Stir well until combined. Then add 3/4 cup of half and half. Continue stirring. Turn heat down to low and let simmer.

Now chop your herbs, about a tablespoon of chopped parsley and about the same amount of chopped basil, or if you’re feeling very proper, chiffonaded.

Now add your chopped shrimp back into the tomato cream sauce. Give it a stir and add salt and pepper to taste. Throw in your herbs and stir until combined. Finally add your cooked penne pasta and give it a good stir.

Turkey Bolognese

This was adapted from the Family Circle cookbook.  Excuse the camera phone picture.  This recipe was originally served over polenta... we discovered we don't like polenta.  So this time, pasta it is!
Note:  Matt says this is gross leftover and microwaved despite being very tasty fresh.

Turkey Bolognese over Pasta
Serves: 4-6
Calories: about 333 for 1/6 of recipe

1 package ground turkey (20 oz)
4 oz restaurant blend fresh mushrooms
1 jar Marinara (I used Newman's Own)
1/3 cup heavy cream
1 teaspoon dried basil
1 teaspoon dried oregano
salt and pepper to taste
2.5 cups dry penne pasta

In a pot, start the water boiling and cook the pasta per the directions.

Meanwhile in a 10" or larger pan, saute the mushrooms in a little oil for 3-5 minutes.  Crumble in the turkey, basil, oregano, salt & pepper and cook for another 5 minutes until turkey is cooked thru.  Add the marinara and reduce heat, cook for 5 minutes.  Stir in the cream until heated thru.  Serve over pasta.  This is light on the pasta, heavy on the sauce, which is thick and chunky.

Manicotti

This was borrowed from here.  So was the picture.  I of course made modifications... and I agree, this is definitely a keeper!  Matt actually said he wouldn't change anything (well, to my version).  I think next time I would add some red pepper flakes to the sauce =)  And magically figure out how to cut the calories in half haha.

Chicken Manicotti with Roasted Red Pepper Sauce
Serves:  3-4
Calories:  640 calories in 2 pieces (ouch)


Cannelloni
9 manicotti shells
2 cups chicken, cooked and finely chopped
1 (8 ounce) container chive and onion cream cheese
3-4 ounces frozen chopped spinach, thawed and well drained
1 cup frozen tri color pepper and onion mix from Kroger
1/2 cup mozzerella cheese, shredded
1/4 cup seasoned breadcrumbs
3/4 tsp garlic powder
1 tsp pepper

Roasted Red Pepper Sauce
Combine all:
7 ounce jar roasted red peppers, drained, I pulsed them in my mini food processor
1 (16 ounce) jar creamy Alfredo sauce
1.5 ounces of grated parmesan cheese
1 tsp pepper
 
Cook pasta according to package directions; drain and set aside.

Stir together chicken and next seven ingredients.  (I cooked the spinach and peppers/onions in the pasta pot for a couple minutes to heat them thru and drain the liquid easier).

Put all the filling into a large plastic baggie and snip the tip.  Squeeze filling into the manicotti.  If you put some pressure on the pasta, the filling shoots right thru and doesn't split the pasta.  Place in a 8x11  baking dish.  Pour roasted red pepper sauce evenly over cannelloni.

Bake at 350 degrees for 25-30 minutes or until heated through.

Mexican Baked Penne

You should definitely make this.  I am also "borrowing" her photo because I am too lazy to take my own photos.  Click the link for the original recipe, my modifications are below (like cutting the recipe in half because I am not cooking for an army).



Mexican Baked Penne
Serves:  6
Approx 410 calories per serving

1/4 pound Garden Delight Radiatore Pasta from Ronzoni
12 oz ground beef
1 TBSP olive oil
2 cloves garlic, minced
12 oz frozen veggies (onion and 3 pepper blend from Kroger)
1 tsp cumin
1 tsp chili powder
1 jars salsa - 16 oz of Chi Chis Thick and Chunky Hot Salsa
1/2 can black beans, drained and rinsed
salt and pepper
1.5 cups shredded cheese, I used 'casserole' blend and pepper jack

Preheat oven to 350*.  Boil pasta according to package instructions.

Meanwhile, saute garlic, onions, and peppers in the olive oil over medium~high heat in a large non~stick skillet.  Season ground beef with salt and pepper and add to pan.  Add spices and additional salt and pepper to taste.  Cook ground beef until browned.  Drain and add to a large bowl.  Add the beans, salsa and pasta. Stir to combine.

Spray a 9×13″ (I think mine is a little smaller than this) baking dish with non~stick cooking spray.  Pour half the pasta mixture into the pan.  Top with 1/2 of the cheese cheese.  Cover with remaining pasta.  Then top with remaining cheese.  Bake for 25-30 minutes or until bubbly and the cheese is golden.

I topped with some green onions and sour cream... I think it definitely made the dish.

Cajun Pasta and Shrimp

(sorry no pictures) This was pretty darn tasty and we will definitely make it again.  Matt rejected my idea of Jambalaya for dinner last week so I snuck the flavors into our standard shrimp pasta we make sometimes.  Evil delicious genius.

Cajun Pasta and Shrimp
Serves: 2

-2/3 box linguine
-about 18 shrimp (the 36-40/lb size), tails removed
-1 tablespoon butter
-1 garlic clove minced
-2 tablespoons butter
-2 tablespoons flour
-3/4 cup diced green pepper (I used frozen)
-3/4 cup diced onion (again, frozen)
-1/2-3/4 can petite diced tomatoes, drained
-2 cups half and half
-1.5 tablespoons cajun seasoning (I used 1 T but it wasn't enough)

1.  Add 1 tablespoon butter to a 10" skillet and melt, add the garlic and the shrimp.  Cook just until done and remove to a plate and dump out any liquid.
2.  Start boiling a pot of water and cook the pasta according to the box.
3.  Add the other 2 tablespoons to the skillet and melt, add the flour and cook over medium until it thickens.  Add the onions and green peppers.  Cook until done.  Add the tomatoes.  Add the half and half and the seasoning.  Bring to a bubble and simmer over medium until thickened (about 10 minutes).
4.  Throw the shrimp back into the sauce to warm up.  Serve over pasta.

If you want to spice it up (because it is actually pretty mild) add some cayenne pepper or Franks Red Hot Sauce.  Yum.

Crockpot Mac and Cheese

I had a bunch of stuff to make macaroni and cheese but Matt has been pretty annoyed with all the baked mac I have been making. He wanted something a little different so I hopped on Allrecipes.com and found this one. It was pretty tasty and Matt is really into it. I miss the crunchy crust from the baked mac, but I will be making this one again.

Crockpot Mac and Cheese
Serves: 4 dinner portions

1/2 package spiral pasta (8 oz of whatever shape... I used shells)
1 cup half-and-half cream
1/2 (10.75 ounce) can condensed Cheddar cheese soup
1/4 cup butter, melted
2 cups shredded Cheddar cheese (I used colby jack, but I don't think it was strong enough so cheddar jack might be tasty)

Cook pasta according to package directions; drain. In a 4-qt. slow cooker, combine the cream, soup and butter until smooth; stir in the cheese and pasta. Cover and cook on low for 2-1/2 hours or until cheese is melted.

I added an extra handful of cheese on top to make it all pretty and melty just before serving. I really only cooked it for about and hour and a half and it was ready. This is good for a potluck, just double everything =) I also threw in a teaspoon of black pepper.