Baked Mac and Cheese

This is a simple recipe.  Probably most everyone has a recipe for mac and cheese that they love.  This is mine.  Well, it's the one my mom used to make when I was growing up and it's the one I still make to this day.  I've tried jazzing it up different ways but honestly, I love it simple.  The only thing that I have changed is that I have added some gruyere cheese.  It gives the mac and cheese such a great kick!
My kids beg me to make this every week and one pan is barely enough for our growing family!  The other night was our only night last week that did not include baseball practice or baseball games, so I cooked for my family and enjoyed our night at home together.

Baked Mac and Cheese {family recipe}

INGREDIENTS: {serves 4-6 as main dish, 6-8 as side dish}

• 1-lb. box small pasta {I used shells, but I've used everything from elbow to penne}
• 2 Tbsp. butter
• 2 Tbsp. flour
• 2 Cups milk, warmed
• 3 1/2 Cups sharp cheddar, shredded {try not to use pre-shredded cheese}
• 1/2 Cup gruyere cheese, shredded
• salt and pepper to taste

DIRECTIONS:

 Grease a 9 by 13 baking dish and set aside.  Heat oven to 350 degrees.

 Heat a large pot of water to boiling.  Once the water has come to a boil, season with salt and add pasta. Be sure to under-cook the pasta by 1-2 minutes because it will continue to cook when it's baking.  When pasta is cooked, drain and lightly rinse.  Pour pasta into greased baking dish and set aside.  

To make the sauce, heat butter in a medium saucepan over medium heat.  When butter has melted and become bubbly, add the flour and whisk constantly for 1 minute.  Slowly pour in a little milk and continue to whisk, breaking up the flour mixture.  Keep pouring the milk slowly and whisking constantly until there are no more lumps.  Heat this mixture for about 5 minutes, or until sauce begins to thicken and coats the back of a wooden spoon.  Do not let it come to a boil!  Turn heat to low and add about 3 1/2 cups of cheese.  Stir with a spoon until the cheese has melted.  Taste, then season with salt and pepper to taste.  

Pour the sauce over the pasta and stir completely.  Now at this point you can cover with foil and put in the refrigerator to bake at a later time.  Or if you'd like to bake immediately, sprinkle with the remaining half cup of cheese and bake for 30 minutes, or until golden and bubbly.  

Enjoy!!

cheese, milk, and butter...what more do you need?

shredded cheddar and some shredded gruyere

this is the part where I have to resist taking a big bite...

Fettuccine Alfredo

This pasta has got to be one of my favorites, although it's also one that I try to stay away from.  It's usually loaded with cream and butter...a full-fat kind of meal.  Sometimes though, nothing else will satisfy but a big bowl of creamy pasta!  I tried to tweak things a little to make it somewhat of a "lighter" version.  From start to finish, it's probably a 15 minute meal.

Fettuccine Alfredo {my version}


INGREDIENTS: {Serves 4}

• 1 lb. dried fettuccine noodles {I used linguine, because it's what I had on hand}
• 3/4 cup heavy cream {you could also use milk, it just won't be as thick}
• 6 Tbsp. unsalted butter
• 1 1/2 cup freshly grated parmigiano reggiano cheese
• salt and pepper to taste
• 1 tsp. lemon zest
• fresh parsley, chopped

DIRECTIONS:

  Bring water to boil in a large pot.  Add salt and noodles and cook according to package directions.  While noodles are cooking, melt butter in a large saucepan over medium-low heat.  Add cream and stir until sauce begins to thicken {about 3-5 minutes}.  You may need to lower heat so the sauce doesn't burn.  Add 1 cup of the parmigiano reggiano cheese and stir to incorporate.  Turn heat to low and add salt and pepper to taste.  

Once noodles are done, use tongs and lift noodles from the pot directly into the pan with the sauce.  The pasta water will actually help the sauce come together in the end, so don't worry about the noodles being too wet.  Stir noodles to combine and turn off heat.  Add lemon zest and the 1/2 cup of cheese.  Stir to combine.  Heap the pasta into a bowl and sprinkle with the fresh parsley.  Mange!

fresh cream, cheese, and butter

first the butter goes in...try not to burn it like I did!

Next the cream

Once the cream has thickened, add the cheese

This is when I start dipping the spoon in for a taste

Add the hot pasta straight from the pot

Linguine with Lemon, Garlic and Mushrooms

 I'm really trying to stick some quick and simple dinners into my weekly meals as my time at home has been super minimal.  My kids started tennis a while back, so we've been spending a lot of time out at the courts, which has been really fun!  I love watching them pick up a new sport that they actually look forward to every week!!!  They're love for it is even causing me to want to take it up...now that would be interesting!

Anyway, I made this pasta for me and my husband last week and it seriously took no more than 15 minutes.  I could eat a big bowl of this every week, it was that good!  There aren't many ingredients, so it's a quick dish!  I just made extra pasta and gave my kids a big bowl of their favorite...noodles, butter, and lot's of fresh parmesan cheese.

Linguine with Lemon, Garlic and Mushrooms {adapted from Nigella Lawson}

INGREDIENTS: {serves 4}

• 1 pkg. white or cremini mushrooms, sliced
• 1/3 cup extra virgin olive oil
• 1 1/2 tsp. sea salt or table salt
• 1 clove garlic, minced
• 1 lemon, zested and juiced
• 1 tsp. fresh thyme leaves, chopped
• 1 pound linguine
• 1/2 cup fresh parsley, chopped
• freshly grated parmesan cheese
• freshly ground black pepper

DIRECTIONS:

Bring a large pot of water to boil, season with salt and cook linguine according to package directions.  (Be sure to save at least 1 cup of pasta water once the linguine has been cooked.)  Slice mushrooms, chop thyme and parsley.  In a large skillet heat olive oil to medium heat.  Add mushrooms and let cook for 5 minutes.  Add the minced garlic, lemon juice and zest, thyme, parsley and salt to the mushrooms.  Cook for another 5 minutes or until mushrooms are soft.  Add cooked linguine to the mushroom mixture and enough pasta water to make the dish come together.  Season with freshly ground black pepper and once served, top with lot's of freshly grated parmesan cheese.  Enjoy!

Just a few simple ingredients

Butternut Squash Lasagne

To me butternut squash is all about Fall.  I really love this kind of squash in so many different ways.  It's one of those vegetables that can be made so many different ways.  I've put it in soups, made it as a side dish, and put it in pastas.  Last night I made this lasagne and it was by far, one of my favorite ways of eating butternut squash.  The sage and thyme really give it those Fall flavors when it bakes in the oven.  I'd be happy with this kind of lasagne any day!  

Butternut Squash Lasagne {adapted from Cooking Light}

INGREDIENTS FOR SAUCE:

• 2 Tbsp. butter
• 1/4 cup flour
• 2 1/2 cups milk
• 1 tsp. salt
• 1/2 tsp. freshly ground black pepper

INGREDIENTS FOR FILLING:

• 8 cups butternut squash, peeled and cut into 1 inch cubes
• 1-2 Tbsp. extra virgin olive oil
• 1/2 tsp. sea salt
• 1/4 tsp. freshly ground pepper
• 1 1/2 tsp. fresh thyme, chopped
• 2 tsp. fresh sage, chopped {save 1/2 tsp. to sprinkle on top before baking}
• 8 sheets cooked lasagne noodles
• 1 cup grated fresh parmesan cheese
• 2 cups mozzarella cheese, shredded
• Extra virgin olive oil 

DIRECTIONS:

 1.  In a medium saucepan, melt butter over medium heat.   Slowly whisk in flour and let cook for 1 minute.  Add milk a little at a time, whisking constantly until all the flour mixture has absorbed.  Bring to a slight boil and let cook about 2-4 minutes or until thickened, whisking occasionally.  Add salt and pepper.  Set aside.

2.   Heat oven to 425 degrees.  Peel and chop butternut squash and add to a large bowl.  Add the olive oil, salt, pepper, thyme, and sage to the bowl. Stir to combine.  Arrange the cubed squash on a large baking sheet.  Bake for 30 minutes, stirring after 15 minutes.  

3.  While squash is cooking, cook noodles and let cool slightly on parchment paper.  

4.  Grease a 9 inch square inch baking sheet.  Spread 1/2 cup sauce on bottom of dish.  Arrange 4 noodles on top of sauce {cut noodles to fit if you want}.  Scoop half of the squash cubes on top of noodles, pour 1/2 cup sauce on top, then sprinkle with 1/2 cup parmesan and 1 cup mozzarella.    Layer the next 4 noodles, squash, 1/2 cup sauce, 1/2 cup parmesan, 1 cup mozzarella.  Sprinkle with remaining chopped sage and drizzle with a little extra virgin olive oil.  

5.  Bake at 350 degrees for 30-40 minutes or until bubbly.

here's the squash after it's been roasted...I could eat it just like this!

all layered up

just out of the oven...YUM!

Italian herbed shrimp pasta

I'm making up for lost time by adding 2 recipes today! This original recipe comes from Cooking Light July 2008 edition and is titled "Italian Herbed Shrimp Kebabs". Well, I was in the mood for pasta, so I took all of the "kebab" ingredients and threw them into some spaghetti. I already had a bag of large frozen, cooked shrimp, but I would not use them again for this recipe. If your going to make this, then get the uncooked jumbo shrimp...which will make for a more tender, flavorful shrimp. I didn't make them as kebabs because I grilled them on my stovetop grill pan, but when I make this recipe a second time, I will definitely kebab them to save on time, then throw them in the pasta along with the grilled asparagus. Go to your local farmers market to find some awesome zucchini right now...the yellow squash is one of my favorites!! Oh, and while your there, pick up the fresh herbs that's called for in this recipe!

INGREDIENTS (serves 4-5):

• 1/2 cup packed fresh basil leaves
• 1/2 cup fresh cilantro leaves
• 1/4 cup fresh parsley
• 2 Tbsp. fresh lemon juice
• 2 Tbsp. water
• 1 garlic clove
• 4 tsp. extra virgin olive oil, divided
• 24 peeled and deveined jumbo shrimp (about 1 1/2 lbs.)
• 1 medium zucchini, cut into 1/2 inch thick slices
• 1 medium yellow squash, cut into 1/2 inch thick slices
• 1 bundle asparagus
• sea salt & fresh ground pepper
• 12-16 oz. cooked spaghetti

DIRECTIONS:

1. Prepare grill to medium-high heat

2. Place first 6 ingredients in a blender or small food processor; add 2 teaspoons oil. Process until smooth. Transfer mixture to a medium bowl. Add shrimp to bowl; toss well to coast. Let stand at room temp. 15 minutes.

3. Thread shrimp and zucchini slices alternately onto each skewer and reserve the marinade for pasta. Drizzle kebabs evenly with remaining 2 tsp. of oil. Place kebabs on grill rack coated with cooking spray; grill 3 minutes on each side or until done. Sprinkle evenly with salt and pepper. While kebabs are grilling, drizzle asparagus with some olive oil, salt & pepper and place on grill for about the same amount of time as the kebabs. After asparagus is cooked, cut into 3 inch pieces. Cook the spaghetti, drain; then in a large pan heat the reserved marinade along with 2 Tbsp. olive oil. Add the spaghetti, shrimp, zucchini and asparagus. Season with salt and pepper to taste and add additional olive oil as needed. Heat through then serve.

Simple ingredients...

Ok, so I just HAD to throw in a couple pictures of my nephew & niece. I had them over yesterday and it was definitely the highlight of mine & Ella's day!!

Ella & Kai having a tea party...Kai was addicted to the tea!!

Mini Lasagnas with Sweet Corn and Mascarpone

When I saw these cute little lasagnas being made, I was determined to try them! They look delicious & I just love that they are made individually. I think the kids liked that too! My oldest, Jaden had so much fun making these with me and he really enjoyed the fruits of his labor! This is yet another Giada De Laurentiis recipe and she uses a couple of stronger/sharper cheeses in this recipe, so I will give you some adjustments if you prefer to have a more mild flavor. I rounded out the meal with some broccolini (my kids favorite veggie) and some good bread! Click on the title above to be sent to Giada's recipe.

INGREDIENTS:

• Butter for ramekins
• 12 lasagne sheet
• 3 cups frozen corn kernels, thawed
• 1/2 cup whipping cream, at room temp.
• 3 garlic cloves, minced
• 1 cup (8 oz) mascarpone cheese, at room temp.
• 1 cup (4 oz.) finely grated Pecorino Romano, plus 1/2 cup (Or you can use Parmesan for a more mild flavor)
• 1 large lemon, zested
• 1/4 tsp. kosher salt
• 1/4 tsp. freshly ground pepper
• 3/4 cup packed chopped fresh basil leaves
• 1 1/2 cups (6 oz) shredded sharp Provolone (OR I used Mozzarella)
• Extra Virgin Olive Oil, for drizzling
• 6 (10 oz) ramekins

DIRECTIONS:

Arrange rack in the center of oven. Preheat oven to 375 degrees. Butter ramekins and set aside. Boil lasagna noodles according to package, drain and lay out on wax or parchment paper. I like to do this because it makes them so much easier to handle. Lay out 2 cooked noodles into the ramekins making an "X". Push noodles down gently, allowing excess pasta to hang over edges (I have a picture below).

In a food processor, blend the corn, cream and garlic until chunky. Add the mascarpone, 1 cup of Romano cheese, lemon zest, salt and pepper. Blend until smooth. Add the basil and pulse until just combined. Spoon 1/4 cup filling into the bottom of each ramekin and sprinkle with 2 Tbsp. of the Provolone (or Mozzarella). Fold overhanging 2 pieces of pasta over the filling (trim end of pasta with scissors if necessary). Add another 1/4 cup filling to each ramekin and top with another 2 Tbsp. Provolone. Fold over the 2 remaining pieces of pasta.

Spoon any remaining filling on top of pasta. Sprinkle the tops with the remaining 1/2 cup Romano and drizzle with olive oil. Place ramekins on large baking sheet and bake until tops are golden brown and the filling is bubbling, about 25-30 minutes. Cool for 10 minutes.

To serve, run a knife around the edge of the ramekins to loosen the lasagna. Unmold onto serving plates.

Ingredients

Jaden was so excited to help me make these

Lay the noodles in an "X" shape

Ravioli with Arugula, Tomatoes and Pancetta

Here's another Giada De Laurentiis recipe...because I think she's awesome! When I watch her show, I drool over her beautiful refrigerator! I know, sounds crazy, but it's pretty cool!

Made this easy dish last night and it was good!! I just happened to have bacon (I always have bacon), but Trader Joe's has great already chopped pancetta that would be perfect for this recipe! The arugula is super tasty, but you could substitute baby spinach. Make sure you top off this dish with lot's of freshly grated Parmesan cheese...

Ravioli with Arugula, Tomatoes and Pancetta

Ingredients:

• 1 lb Cheese Ravioli
• 6 oz. cubed Pancetta (or this time I used bacon)
• 1 15 oz. Can diced tomatoes, drained
• 3 Tbsp. Olive Oil
• 1 tsp. Kosher salt, plus extra for seasoning
• 1/4 tsp. freshly ground pepper
• 3 cups arugula or baby spinach
• 1/2 cup thinly sliced basil leaves, divided
• 2 Tbsp. butter, room temp
• freshly grated parmesan cheese

Directions:

Boil Ravioli according to directions on the pkg. Drain. In a large non-stick skillet over med-high heat, cook pancetta (or bacon) until crispy. Drain on paper towels and set aside. Add olive oil, tomatoes, 1/2 tsp. salt and 1/4 tsp. pepper. Cook for 2 minutes. Add arugula and 1/4 cup basil and cook until wilted. Stir in butter, add ravioli and toss together. Season with salt and pepper to taste. Garnish with remaining basil and lot's of freshly grated Parmesan cheese! All you need to complete this meal is a nice crispy loaf of sourdough bread!