1/2 pound elbow macaroni
3 tablespoons butter
3 tablespoons flour
2 cups milk
1 bay leaf
1 tablespoon powdered mustard
1/2 teaspoon paprika
Dash of Hot sauce
2 cups sharp cheddar, shredded
1/4 cup Pepperjack cheese, shredded
1/2 teaspoon kosher salt
Fresh black pepper
Preheat oven to 350 degrees F.
In a large pot of boiling, salted water cook the pasta to al dente.
While the pasta is cooking, in a separate pot, melt the butter. Whisk in the flour and keep it moving for about five minutes. Make sure it’s free of lumps. Stir in the milk, bay leaf, mustard and paprika. Simmer for ten minutes or until thick then remove the bay leaf.
Stir in the cheese and stir till the cheese is melted. Season with Hot sauce, salt and pepper. Fold the macaroni into the mix and pour into a baking dish.
Bake for 35-40 minutes. Remove from oven and rest for five minutes before serving.
1 pound lean ground beef
1 medium onion, chopped
2 cloves garlic, minced
2 tablespoons olive oil
1 carton (33.5 ounce) or equivalent canned tomato sauce, with 3/4 to 1 cup water to rinse the container and add to the pot
2 cups mini shells
1 1/2 tablespoons chopped fresh parsley
1/2 tablespoon dried Italian seasoning
salt and pepper to taste
2 cups shredded mozzarella cheese
1/4 cup grated Parmesan cheese
Heat oil in a large skillet, and brown the ground beef with the onion. Drain excess fat, add the minced garlic, tomato sauce, water, parsley, Italian seasoning, and salt and pepper. Stir in the mini shells, cover and simmer over medium-low heat for 15-20 minutes, stirring often, until the shells are tender.
Stir in the shredded mozzarella and Parmesan cheese, and serve immediately.
Never really make it the same way twice, but here is the basics.
2 lbs meat (ground beef and Italian sausage or just ground beef)
1/2 pound pepperoni
2 boxes of noodles
2 2 lb bags of mozzarella and cheddar cheese
2 to 3 garlic cloves, minced
2 4 lbs jars Prego Sauce ( I get it from BJ’s)
I also toss in some oregano, parsley and basil.
Even some hot sauce.
Brown the ground beef/sausage and then dump everything in to a big pot. I let it cook on med low for about 30 to 40 minutes.
In 2 9×13 pans. Ladle some sauce on to the bottom, then a layer of noodles. Add more sauce, a layer of cheese and then pepperoni (15 or so slices). Then repeat noodles, sauce, cheese and pepperoni. I push down on the noodles before adding the sauce. I get 3 to 4 layers. Save some of the cheese for the top after is cooks. On the last layer just do sauce and if you want pepperoni. After making the 2 pans pour in the rest of the sauce. Extra sauce is good.
If you can make it the day before you don’t have to cook the noodles. Cover with plastic wrap and refrigerate over night. Don’t cover with tinfoil because the acid in the sauce will eat the tinfoil. The next day remove plastic wrap and cover with tin foil and cook for 2 hours at 350. Uncover for the 15 to 20 minutes. Turn off the oven and spread the rest of the cheese and let is set in the over till the cheese is nice and melted.
400g (14oz) short pasta
2 bunches broccoli, cut into florettes
1/2 cup pouring cream
2 handfuls pinenuts, toasted
2 large handfuls grated parmesan cheese
Bring a large saucepan of salted water to the boil. Check the cooking time for your pasta on the pack. Set your timer to go off three minutes before the pasta will be done.
Cook pasta and when the timer buzzes, pop in the broccoli and continue to cook for the remaining three minutes or until the pasta is al dente and the broccoli bright green and cooked through. Reserve a cup of the cooking water then drain.
Place the saucepan back on a low heat and add the cream, pasta and broccoli. Toss to combine then add the pinenuts and cheese. Stir until the cheese has melted. If it looks a little dry, add some reserved pasta water.
Taste and season.
Prep time: 10 minutesCook time: 20 minutes
1 Tbsp olive oil or unsalted butter
1/2 pound pancetta or thick cut bacon, diced
2 garlic cloves, minced
3-4 whole eggs
1 cup grated parmesan or pecorino cheese
1 pound spaghetti pasta (or bucatini or fettuccine)
Salt and black pepper to taste
1 Put a large pot of salted water on to boil (1 Tbsp salt for every 2 quarts of water.)
2 While the water is coming to a boil, heat the olive oil in a large sauté pan over medium heat. Add the bacon or pancetta and cook slowly until crispy. Add the garlic and cook another minute, then turn off the heat and put the pancetta and garlic into a large bowl.
3 In a small bowl, beat the eggs and mix in about half of the cheese.
4 Once the water has reached a rolling boil, add the pasta, and cook, uncovered, at a rolling boil. When the pasta is al dente (still a little firm, not mushy), use tongs to move it to the bowl with the bacon and garlic. Move the pasta from the pot to the bowl quickly, as you want the pasta to be hot. It’s the heat of the pasta that will heat the eggs sufficiently to create a creamy sauce. Toss everything to combine, then add the beaten eggs with cheese and toss quickly to combine once more. Add salt to taste.
Serve at once with the rest of the parmesan and freshly ground black pepper.
If you want, sprinkle with a little fresh chopped parsley.
Yield: Serves 4-6.
via Spaghetti alla Carbonara, Pasta Carbonara Recipe | Simply Recipes.