Showing posts with label macaroni and cheese. Show all posts
Showing posts with label macaroni and cheese. Show all posts

Friday, December 19, 2014

Spinach and Artichoke Macaroni and Cheese

Since my daughter loves macaroni and cheese, she elected for me to make this dish. Now, I like spinach and artichokes. I just didn't know how I would like this dish. Well, my husband even liked this dish. My husband doesn't eat artichokes. It is creamy. It is delicious and the kids ate the leftovers for lunch the next day.
Spinach and Artichoke Macaroni and Cheese
8 oz. elbow noodles
1 Tbsp olive oil
1 Tbsp butter
2 shallots, minced
3 garlic cloves, minced
3 Tbsp all purpose flour
1/3 cup milk
1/3 cup sour cream
1 cup mozzarella, shredded
1 cup Swiss cheese, shredded
1/2 cup Italian cheese blend, shredded
1 cup baby spinach leaves, chopped
1 (9 oz.) artichoke hearts, chopped
salt and pepper, to taste

  1. Preheat broiler.
  2. Cook the elbow noodles per package to al dente. 
  3. While the noodles are cooking, heat a medium pot over medium heat.
  4.  In the pot, heat the olive oil and butter.
  5. Add the shallot and cook for 2 minutes.
  6. Add the garlic and cook for 2 minutes.
  7. Sprinkle the flour over the shallot and garlic. Stir to combine. Heat for 1 minute.
  8. Whisk in 3/4 cups of the pasta water to the pot with the milk. Whisk for a couple of minutes. 
  9. Stir in the sour cream, 3/4 cups mozzarella cheese, the Swiss cheese, and the Italian cheese blend.
  10. Add the spinach, artichoke hearts, and cooked pasta. Stir until incorporated.
  11. Transfer the macaroni and cheese into a baking dish.
  12. Sprinkle the remaining cheese on top. 
  13. Broil for about 2 minutes or until golden.
Recipe adapted from Food Network Kitchen.

One year ago.................................I made Gingerbread Cinnamon Rolls.
Two years ago...............................I made Sables.
Three years ago............................I made White Chocolate Covered Oreos.
Did you already know.....................
-Artichokes are the flower buds before they bloom into a purple flower.
-One artichoke plant can produce 20 artichokes a year. 
-In 1947, Norma Jean (Marilyn Monroe) was crowned the first official California Artichoke Queen.

Friday, November 14, 2014

Spicy Macaroni and Cheese Soup

My family is obsessed with macaroni and cheese. Since my homemade macaroni and cheese takes awhile to make, I like to try quicker versions. When I saw this recipe, I figured this was something my family would like. My husband had to bowls then he put the leftovers away. He also informed everyone that he was claiming the rest for later. My daughter told me that it wasn't what she expected since I hadn't warned her that I made it a little spicy. If you don't want it spicy, then sharp cheddar cheese should be used. I like a little kick. I added more milk to make it more like a soup.
Spicy Macaroni and Cheese Soup
2 tsp olive oil
3 shallots, minced
2 carrots, chopped small
2 stalks of celery, chopped small
1/4 cup flour
4 cups chicken broth
2 cups elbow macaroni pasta
4 oz. pepper jack cheese
4 oz. sharp cheddar cheese
2 1/2 cups milk
salt and pepper, to taste

  1. In a large pot, heat the olive oil over medium heat.
  2. Add the shallots, carrots, and celery. Cook for 5 minutes or until softened.
  3. Sprinkle the flour over the vegetables and stir.
  4. Whisk in the chicken broth. Stir until no lumps of flour show.
  5. Add the macaroni pasta and cook for 8 minutes or until al dente.
  6. Stir in the pepper jack cheese and the cheddar cheese. Allow to melt for 30 seconds.
  7. Stir in the milk. Remove from heat. 
  8. Season with salt and pepper to taste.
Recipe adapted from Food Network Kitchen.

Two years ago..........................I made Steak Fajita.
Three years ago........................I made Butternut Squash Risotto.
Did you already know..............
-In the 13th century, the Pope set pasta standards.
-Al dente means to the tooth since it should give a little resistance when bitten.
-Americans consume about 20 lbs. of pasta a year.

Monday, March 4, 2013

Macaroni and Cheese

To save time and hassle, I pick out my children's clothes for the week. I line them up on top of their dresser. Then they just have to put it on and head to school. My youngest daughter doesn't always like my combination so she will switch it. My son just doesn't think about it. Well, I hadn't realized but I had inadvertently placed his sister's pants in his pile. He wore her pants all day to school. When I arrived home from work, I noticed the hearts on the jean's pocket. So I asked, "Why are you wearing your sisters pants?" He took them off looked at them and put them back on. Then he replied, "Because you gave them to me to wear." True it was my fault. However,  I had to ask him, "After knowing that you are wearing your sister's pants, why are you continuing to wear them?" "Because they look good on me," my son replied. He looked like a male country singer in tight jeans. I will admit that his shirt did cover up the hearts on the pockets. Every since, I have been careful on sorting the kids clothes. 
Macaroni and Cheese
12 oz. package of macaroni noodels
1 1/2 cups heavy cream
2 cups milk (I used skim.)
1 Tbsp all purpose flour
1/2 tsp salt
1/4 tsp black pepper
2 cups Fontina, grated
1 cup Parmesan, grated
1 cup mozzarella cheese, grated

Preheat the oven to 450 degrees F.
Grease a 13x9 glass baking dish with butter. Set aside.
In a large bowl, combine the Fontina, Parmesan, and mozzarella cheese. Set aside. 
In a large pot, bring salted water to a boil before adding the noodles. Cook the noodles for about 5 minutes so it is still al dente. 
In a large bowl, whisk the heavy cream, milk, flour, salt, and pepper.
Stir in half of the cheese mixture to the milk mixture.
Drain the noodles and add the hot noodles to the milk mixture. Toss to coat.
Transfer the noodles to the baking dish. 
Sprinkle the remaining cheese over the noodles.
Bake the macaroni and cheese for about 20 to 25 minutes. The cheese should be melted and browned on top.
Remove from the oven and allow to cool for 10 minutes before serving.

Recipe adapted from Giada De Laurentiis.

One year ago........................I made Tiramisu with homemade Ladyfingers.
Did you already know..........
-Giada De Laurentiis was born in Rome, Italy.
-She is the granddaughter of film producer Dino De Laurentiis.
-After receiving her anthropology degree at UCLA, Giada De Laurentiis attended Le Cordon Bleu in Paris.

Friday, February 24, 2012

Southern Charm

Did you know Southern charm is an inheritable trait? My son must have received this trait from his Southern Grandfather. Now, I will admit honey works better than vinegar with me. My son knows this so he continues to call me, his sweet, sweet Momma. "Sweet, sweet Momma, can you make this for dinner?" "Sweet, sweet Momma, can I play the DS?" He even tries for extra points with, "I want to hold sweet, sweet Momma's hand." I will admit I try to be strong and not fold but wouldn't you if someone is calling you sweet? I guess I could change the blog's name to Sweet, sweet Momma but then I would feel old.
In celebration of my son's birthday, I wanted to make him one of his favorite dishes. He loves macaroni and cheese in the blue box. I refuse to make it. I will buy it since it is a dish my oldest daughter likes to cook. She adds tuna fish when she makes it.
I have made this dish several times before and it taste a lot better than the blue box. It is perfect for a weeknight. I know all the ingredients and there is no unknown orange powder going into the meal. The original recipe calls for elbow macaroni but I used Campanelle pasta to be fancy. You didn't realize macaroni and cheese could be fancy, huh? Also, I doubled the original recipe to feed six people as a meal.

Stove Top Mac-n-Cheese

1 lb  Campanelle pasta
7 Tbsp of butter, unsalted
4 eggs
12 oz evaporated milk, 2%
1 tsp hot sauce
2 tsp salt
1/2 tsp black pepper
12 oz. sharp cheddar cheese, shredded

  1. In a large pot, cook the pasta according to the package directions to al dente.
  2. Drain the pasta and add it back to the pot.
  3. Add the butter and allow the butter to melt. Toss to coat the pasta. 
  4. In a small bowl, whisk the eggs, milk, hot sauce, salt, and pepper.
  5. Stir the egg mixture into the pasta.
  6. Add the cheese and stir.
  7. Over low heat, stir the pasta for about 3 minutes or until the mixture is creamy.
Recipe adapted from Alton Brown.
Did you already know........
-The Italian word campanelle means bells.
-Campanelle pasta is a fluted, hollow pasta with a ruffled edge.
-Other substitutes for campanelle are gigli, riccioli, fusilli, ziti, etc.
-Check out the National Pasta Association link for even more unusual shapes of pasta.