Homemade Mac and Cheese

I must admit that I did not make this recipe, my husband did...but it was so good that I had to add the recipe to my blog for the next time my family wanted Mac and Cheese. I have a hard time serving the boxed Mac and Cheese to my family with all its processed and impossible to understand ingredients (Who really knows what's in that mystery "cheese" powder unless you are chemist and can clearly read each ingredient after "dehydrated processed cheese food". And what is cheese food anyway?!) I must give my husband kudos for trying this recipe and telling me where he got the idea, from the back of an elbow macaroni box. Thanks dear husband for the great meal! Next time, I may double the recipe, because it was just enough to feed our whole family of five. The youngest son, who is only two, had three helpings! He loved it so!

Ingredients:
1 12 oz package elbow macaroni (whole wheat, rice, or other pasta of your choice)
3 TBSP butter
3 TBSP flour (all-purpose or whole wheat)
2 1/2 cups milk
1/2 tsp salt
1/8 tsp pepper
1/4 cup minced onion
2 cups shredded cheddar cheese
1/4 cup panko breadcrumbs
1/4 cup italian seasoning breadcrumbs

Cook the pasta according to package directions. Preheat oven to 350 degrees Fahrenheit. In a medium saucepan, melt butter. Stir in flour. Gradually stir in milk. Cook, stirring constantly over medium heat, until sauce thickens. Stir in salt and pepper. Add onion and cheese; stir until cheese melts. Stir cheese sauce into elbows. Spoon into a greased 2 quart baking dish. Top with bread crumbs. Bake 30 minutes.

Ronzoni Smart Taste Pasta www.ronzonismarttaste.com

Roasted Red Pepper and Basil Pasta with Chicken

I have tried this recipe once before as a vegetarian option, but this time decided to add some protein in the form of chicken...I am surprised at how much my kids like this meal even though it has red peppers in it (they are not fans except my youngest dear son who eats anything). I also thought I would try roasting my own peppers since I have a few in stock in the fridge. Check out this section of my blog to find out how I roasted the red peppers I had on hand...


INGREDIENTS:

• 3 cloves garlic (sometimes I add more, my family loves garlic!)
• 1/3 to 1/2 cup walnuts
• 1 to 2 inch square block of Parmesan cheese
• 1 cup roasted red bell pepper (fresh or jarred)
• 3 TBSP dried basil
• ½ tsp. salt
• ¼ tsp. pepper
• 1/8 cup extra virgin olive oil
• 1 lb. pasta of your choice (I choose 100% whole wheat pasta, usually spaghetti) cooked according to directions
• 1 cup reserved pasta water after cooking
• 1/4 to 1/2 cup heavy cream or half and half (I was out of heavy cream and half and half so I replaced with a can of evaporated milk 1/2 cup, could probably use skim milk, too)
• 1/2 cup ricotta cheese (I was also out of ricotta cheese so I replaced with a 1/2 cup of mozzarella cheese shredded)
• 1 cup cooked diced chicken breast (I always have some frozen diced chicken breast or you could use rotisserie or leftovers from another chicken meal)

Place garlic, walnuts, and Parmesan cheese in a food processor.  Pulse until finely chopped. 

Cook pasta according to package directions.  Before draining, remove 1 cup of the starchy cooking water from the pot with a coffee cup or measuring cup. A little trick I learned from Rachael Ray, by saving the starchy cooking water, it helps bring the sauce together to make it creamier. 

While the pasta is cooking, dice your cooked chicken breast and red roasted peppers.

Drain the pasta and return to the pot.  Add the garlic-parmesan-walnut pesto mix to the pasta and stir to combine.  Add the roasted red pepper and diced chicken, basil, salt and pepper.  Add olive oil and mix well. Stir in heavy cream and ricotta cheese for a creamier sauce. Add small amounts of the starchy cooking water to the creamy pasta until you feel you have a good sauce and moves easily. Heat until warmed through.  

Serve immediately with a side salad and garlic bread. Today, I served it with apple slices for the kids.

Everyone loved it, except Dear Daughter and she is NOT my pickiest eater...Even my pickiest eater ate every last bite!

Roasted Red Pepper and Basil Pasta

A new recipe I tried tonight and it turned out great. I think next time I will add a cooked diced chicken breast to add more protein. It was delicious and even the kids ate it.


INGREDIENTS:

3 cloves garlic

1/3 to 1/2 cup walnuts

1/3 cup grated Parmesan cheese

1 cup roasted red bell pepper (fresh or jarred)

3 TBSP dried basil

½ tsp. salt

¼ tsp. pepper

1/8 cup extra virgin olive oil

1 lb. pasta of your choice

1 cup reserved pasta water after cooking

¼ to 1/2 cup heavy cream or half and half

1/2 cup ricotta cheese

Place garlic, walnuts, and Parmesan cheese in a food processor.  Pulse until finely chopped.  Add red pepper, basil leaves, salt and pepper.  Pulse until well combined.  With the motor running, add olive oil through the feed tube and process until incorporated.  Set aside.

Cook pasta according to package directions.  Before draining remove 1 cup of the starchy cooking water from the pot.  Drain the pasta and return to the pot.  Add the pesto to the pasta and stir to combine.  Stir in heavy cream and ricotta cheese for a creamier sauce. Add small amounts of the starchy cooking water to the creamy pasta until you feel you have a good sauce and moves easily. Heat until warmed through.  Serve immediately with a side salad and garlic bread.