Tag Archives: pasta

Mushroom, Caramelized Onion Macaroni and Cheese

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This isn’t something that I get many chances to make, so as soon as I saw it I sent a text to my vegetarian food-loving friend. As expected, she was all in for this fancy mac and cheese! It was so good – full of savory flavors from the caramelized onions and meaty mushrooms. Don’t substitute any of the cheeses; they’re worth every penny – besides, when I make her lunch I get a date night 🙂 Thanks for reading, enjoy!

Mushroom, Onion Macaroni and Cheese – adapted from Joy the Baker

  • 2 tablespoons olive oil and 2 tablespoons unsalted butter, divided, for cooking the onions and mushrooms
  • 1 large yellow onion, sliced in semi-circles
  • half a pound of button or cremini mushrooms, cleaned and quartered
  • salt and pepper to taste
  • 1 teaspoon chopped fresh thyme, divided
  • 4 tablespoons unsalted butter, divided
  • 1/4 cup all-purpose flour
  • 2 1/2 cups whole milk
  • 1 large egg
  • 1 scant teaspoon salt
  • freshly ground black pepper, to taste
  • 4 ounces goat cheese
  • 1/2 cup shredded Gruyère
  • 1 1/2 cups shredded sharp cheddar cheese
  • 1 pound pasta shells, boiled until just undercooked
  • 1/3 cup panko crumbs

Directions –

In a medium skillet over medium heat, add 1 tablespoon olive oil and 1 tablespoon of butter.  When heated, add the sliced onions and saute until translucent, stirring occasionally.  Add a pinch of salt, a pinch of black pepper, and 1/4 teaspoon fresh thyme, and reduce the heat to low.  Continue to cook until the onions are completely browned and thoroughly cooked, about 10-15 minutes. Spoon caramelized onions into a small bowl and set aside.

In the same skillet, heat the remaining 1 tablespoon of oil and 1 tablespoon of butter over medium heat. Add the quartered mushrooms and stir to coat in fat. Allow the mushrooms to soften and brown, about 2 minutes. Add a pinch of salt, a pinch of black pepper , and remaining thyme and reduce the heat to low. Cook until mushrooms are browned on all sides, about 5 minutes. Remove from heat and set aside.

In a large saucepan, melt 4 tablespoons of butter over medium heat. Add the flour and stir until mixture is combined. Add the milk and whisk together until mixture has thickened, about 5-7 minutes. Add scant teaspoon of salt and black pepper. Stir to combine.

In a small bowl, beat the egg. Add a few tablespoons of the warm cream sauce to the egg and whisk together. Once the egg is warmed, add it back to the cream sauce and whisk well to combine. Reduce heat to low and stir in cheeses. Stir until melted and combined. Add the cooked pasta, onions and mushrooms and stir until all is coated in cheese sauce.

Preheat oven to 350 degrees F. Lightly grease a  a 9×13-inch pan, and scoop the pasta mixture into the greased pan then top with panko crumbs. Bake for 25-30 minutes until the bread crumbs are browned and the pasta is sizzling. Remove from the oven and serve warm.
**Pasta can be made a day ahead and left in the fridge unbaked. Just add the bread crumbs just before baking.

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Turkey Tetrazzini

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This was a great use for the leftover turkey breast  from Thanksgiving and it was so good! I might have to roast another turkey to make this again soon 🙂 This recipe makes at least 8 to 10 servings, but it reheats really well. Thanks for reading, enjoy! 🙂

Turkey Tetrazzini – adapted from Brown Eyed Baker

  • 12 ounces mushrooms, sliced
  • 11 tablespoons (5½ ounces) unsalted butter, divided
  • Âź cup all-purpose flour
  • 12 ounces egg noodles
  • 1½ cups whole milk
  • Âź cup heavy cream
  • 2 cups turkey stock (can substitute chicken stock/broth)
  • Âź cup white wine (can substitute stock or broth)
  • 3 cups chopped cooked turkey
  • 1 cup frozen peas
  • 6 ounces Gruyère cheese, shredded (about ž cup shredded), divided
  • 3 ounces grated Parmesan cheese (about ⅔ cup), divided
  • Salt and pepper, to taste
  • 1 cup panko bread crumbs

DIRECTIONS:

1. Preheat oven to 375 degrees F. Butter a 9×13-inch baking dish; set aside. Fill a large pot with water and put it over high heat to boil.

2. In a large, 12-inch skillet with sides, melt 3 tablespoons of the butter over medium heat. Add the mushrooms and cook, stirring occasionally, until all of the liquid has evaporated, about 10 minutes. Transfer the mushrooms to a bowl and set aside.

3. In the same skillet, melt 4 tablespoons of the butter over medium heat. Whisk in the flour and cook, whisking occasionally, until the flour is browned and has a nutty aroma, about 3 minutes.

4. While the flour cooks, add the noodles to the boiling water and cook to al dente. While the noodles are cooking, continue on with the recipe.

5. Slowly whisk the milk, cream, turkey stock and wine into the butter/flour mixture. Bring to a simmer, then reduce the heat to medium-low and cook, stirring constantly, until the sauce is thickened, 6 to 8 minutes.

6. Drain the pasta when it is finished, then add the cooked pasta, mushrooms, turkey and peas to the sauce in the skillet, tossing everything together until it is evenly coated. Add half of the Gruyere and half of the Parmesan cheese, stirring until the cheese is melted. Add salt and pepper to taste. Pour the mixture into the prepared baking dish.

7. Melt the remaining 4 tablespoons unsalted butter. In a small bowl, toss together the bread crumbs, remaining Gruyere, remaining Parmesan and the melted butter. Toss with a fork until the bread crumbs and Parmesan are evenly moistened. Sprinkle the mixture evenly over the top of the tetrazzini.

8. Bake for 30 to 40 minutes, or until the filling is bubbling and the top is golden brown. Let sit for 10 minutes before serving.

Creamy Garlic Shells

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Quick Post: This pasta dish is full of garlic flavor and a great substitute for any boxed pasta mix. I served it alongside this roast chicken and this roasted broccoli – thanks for reading, enjoy!

Creamy Garlic Shells – adapted from Iowa Girl Eats

  • 8oz mini shells pasta
  • 1 Tablespoon extra virgin olive oil
  • 1 Tablespoon butter
  • 2 garlic cloves, minced
  • 2 Tablespoons flour
  • 3/4 cup chicken broth
  • 3/4 cup milk (I used skim)
  • salt & pepper
  • 1/4 cup grated parmesan cheese
  • 1/2 teaspoon garlic powder (not garlic salt)
  • 2 teaspoons parsley flakes

Directions: 

  1. Cook pasta in a pot of salted, boiling water until al dente. Drain then set aside. Let pot cool off the heat for several minutes.
  2. Return pot to stove over medium heat then melt butter in olive oil. Add garlic then saute until golden brown, about 30 seconds, being very careful not to burn. Sprinkle in flour then whisk and cook for 1 minute. Slowly pour in chicken broth and milk while whisking until mixture is smooth. Season with salt & pepper then switch to a wooden spoon and stir constantly until mixture is thick and bubbly, about 4-5 minutes.
  3. Take pot off the heat then stir in parmesan cheese, garlic powder, and parsley flakes until smooth then add cooked pasta and stir to combine. Taste then adjust salt & pepper if necessary

Bacon Mac and Cheese

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I didn’t have to try this before I knew it would have to be good because it has three ingredients that create pure awesomeness: bacon + three cheeses + pasta = amazing!
I decided not to make this in a skillet because I don’t have one large enough, and I poured it all in my trusty 13×9 inch baking dish instead.

Verdict: Wow! This was every bit as good as I hoped it would be. Even my picky daughter ate two servings and was more than happy to eat leftovers in her lunch 😉 The blend of cheeses, especially the nutty Gruyère works so well along with the smoky and salty bacon. I made a few changes and I have added those modifications to the recipe below – nothing major though. Thanks for reading, enjoy! 🙂

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Bacon Mac and Cheese – adapted from Kelsey’s Essentials via Cooking Channel TV

  • 1 pound dry pasta (recommended: elbow macaroni, shells, penne, etc.)
  • 1 1/2 teaspoon dry mustard, or to taste
  • 1/4 teaspoon ground cayenne pepper
  • 2 cups grated sharp Cheddar cheese
  • 1 cup grated Gruyere cheese
  • 1 cup, plus 1/2 cup grated Parmesan cheese
  • 1/2 cup milk
  • 1 1/2 cups panko (Japanese) bread crumbs
  • 2 tablespoons chopped fresh flat-leaf parsley
  • 6 slices bacon, cooked – reserve about 3 TBSP of bacon fat (*I skipped this step*)

For the Bechamel Sauce:

  • 1/4 cup unsalted butter
  • 1/4 cup flour
  • 3 cups warm milk
  • 1/4 teaspoon nutmeg
  • 1 tsp kosher salt, or to taste
  • 1/2 freshly ground pepper, or to taste

Directions –

Bring a pot of salted water to a boil and cook the pasta until nearing al dente, but not fully cooked; drain. Preheat the oven to 350 degrees F.

Melt the butter in a heavy-bottomed saucepan. Whisk in the flour and cook, stirring constantly, until the paste cooks and bubbles a bit, avoid browning, about 2 minutes. Add the milk, continuing to stir as the sauce thickens. Bring the sauce to a boil. Add the nutmeg, salt, and pepper, to taste. Reduce the heat, and cook, stirring for 2 to 3 minutes more.

Reduce heat to low and stir the dry mustard and cayenne pepper into the bechamel sauce. Gradually add the Cheddar, Gruyere, and 1 cup Parmesan cheese, stirring constantly until all of the cheese has melted. Add an additional milk. Taste and adjust the seasonings, if needed.

Add the cooked pasta to the bechamel and stir to coat evenly with the sauce. Pour the pasta in to a buttered 13×9  baking dish. In a small bowl, combine the bread crumbs, chopped parsley, and reserved bacon fat. Coat the bread crumbs and chopped parsley with bacon fat and sprinkle the mixture over the top of the macaroni; and then top with 1/2 cup Parmesan cheese.

Bake until the top is browned and the sauce is bubbling, 20 to 25 minutes. Top with crumbled cooked bacon. Let sit 5 minutes before serving.

Pasta with Mushroom, White Wine and Cream

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I love cremini mushroom,s and this dish is a new vegetarian fave of mine!  Out of all the produce that I have ever prepared, mushrooms are by far the most rich, meaty and flavorful. Of course, it helps to season and cook them properly; and I have my two favorite methods down! I love sautĂŠing them in olive oil, butter and garlic; and a close second is roasting them with olive oil, salt and pepper. I had to fudge the amounts of ingredients in this recipe because the metric system and standard measurements don’t play well together 😉 When I make it again, I try adding some fresh thyme to cut through some of the richness of the sauce. This recipe yields about four servings, but if you served it as a side dish you could get at least six smaller servings. Thanks for reading, enjoy!

Pasta with Mushroom, White Wine and Cream – adapted from Real Italian Foodies

  • 10 ounces dried pasta – pappardelle, fettucine, tagliatelle.
  • 1 TBSP unsalted butter
  • 2 tbsp olive oil
  • 12 ounces cremini mushrooms, cleaned and sliced
  • 3 garlic cloves, minced
  • 1/4 – 1/3 cup dry white wine
  • 1 cup heavy cream
  • grated Parmesan
  • sea salt and black pepper to taste

Directions –

Bring a large pot of water to boil, add salt and pasta – cook until al dente.

In a large, heavy-bottomed saute pan over medium heat, add the butter and olive oil. Once the butter has melted, add your cleaned and sliced mushrooms along with the minced garlic. Cook until the mushrooms begin to turn brown – don’t salt the veg until this happens, about 5-7 minutes. Season the veg with salt and pepper to taste, then pour the white wine into the pan to deglaze. Continue cooking until the wine has evaporated, add your cream and Parmesan cheese, turn the heat to low and simmer until the sauce has thickened.

Drain the pasta and add it to your sauce, mix together and serve with extra Parmesan cheese.

Re-Post: Italian Mac and Cheese

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I haven’t made this in nearly three years, but it tasted better than I remembered it. The leftovers didn’t last long in our house and  we happily ate them for lunch two days in a row – yeah, it’s that good! 🙂 Thanks for reading, enjoy!

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Italian Mac and Cheese Ingredients – adapted from The Food Network

  • 1 pound penne, ziti or rigatoni pasta
  • 1 pound bulk Italian sausage
  • 2 TBSP olive oil
  • 1 TBSP butter
  • 12 ounces baby portobello mushrooms, cleaned and sliced
  • 3 – 4 garlic cloves, chopped
  • 2 TBSP all-purpose flour
  • 1 cup chicken stock
  • 1 cup whole milk
  • 2 cups shredded cheese blend ( I used Fontina, mozzarella, Pecorino Romano and Asiago)
  • 1 – 14 ounce can diced tomatoes, drained
  • 1 tsp hot sauce, optional *I used chili flake*
  • 1/2 cup Parmesan
  • salt and pepper to taste

Directions –

Bring a large pot of water to a boil. Salt water and cook pasta to a chewy al dente, about 8 minutes.  In a large skillet, brown and crumble the sausage. Drain cooked crumbles on a paper towel lined plate. Return pan to heat and add extra-virgin olive oil, butter, mushrooms and garlic.  Season with salt and pepper, to taste. Saute about 5 minutes, until garlic is fragrant and mushrooms become lightly browned.  Preheat oven to 350 degrees.  Add flour to skillet and stir, cooking 2 minutes. Whisk in stock, then stir in milk. Bring to a bubble, then stir in 2 cups of Italian cheese blend. When cheese has melted into sauce, add tomatoes. When sauce comes to a bubble, remove from heat and adjust seasonings, adding hot sauce if desired.  Combine cheese sauce with sausage and pasta and transfer to a large baking dish.  Sprinkle with the grated Parmesan.  Bake for 15-20 minutes or until cheese is browned and bubbly.

Spaghetti with Shrimp and Vodka Cream Sauce

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I posted this recipe over a year ago, but I wanted to share it with you all again cause it’s just that good! I made it exactly as the recipe calls for – 1 cup of heavy cream and 1/2 cup of vodka and everything 😉 No worries – I didn’t have two drunk minors stumbling around after they ate this. Thanks for reading, enjoy!

Penne and Shrimp with Vodka Cream Sauce – adapted from The Pioneer Woman

  • 3/4 pounds Penne pasta (I used a pound of spaghetti)
  • 1 pound shrimp (I used 1.5 pounds, we love shrimp)
  • 2 Tablespoons Butter
  • 2 Tablespoons olive oil
  • 1 whole onion (small), diced fine
  • 2 cloves garlic, minced
  • 1/2 cup vodka (or white wine)
  • 1 – 8 ounce can tomato sauce
  • 1 cup heavy cream
  • salt To Taste
  • pepper To Taste
  • Parmesan cheese

Directions –

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

Peel, devein and rinse (under cool water) 1 pound of extra large shrimp. Heat about 1 tbsp. butter and olive oil in a skillet. Add the shrimp and cook for a couple of 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.

In a large skillet heat 2 tablespoons of butter and 2 tablespoons olive oil. Add the garlic and onion and sautÊ, stirring occasionally. After the garlic and onions have cooked a bit add your vodka or white wine. Let the vodka or wine evaporate for a few minutes, stirring occasionally. If you would rather not use alcohol, 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 1 cup of heavy cream. Continue stirring. Turn heat down to low and let simmer.

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

PW’s Baked Ziti

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I don’t normally make a meal for someone when I haven’t made it before, but PW has yet to steer me wrong; so I went for it. I also don’t get many chances to make meals like this, (the hubbs doesn’t like baked pasta dishes!), so when a friend from home group was scheduled for surgery, I thought that this would be a comforting meal for her and her family. This pasta is rich and filling and what you see in the picture is only half of what the recipe makes! I don’t think a 13 x 9 baking dish could have contained it all – so if you have a lasagna pan, you might want to use it!  Thanks for reading, enjoy!

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Baked Pasta – adapted from The Pioneer Woman

  • 2 Tablespoons Olive Oil
  • 3 cloves Garlic, Minced
  • 1 whole Large Onion, Diced
  • 1 pound Italian Sausage
  • 1 pound Ground Beef
  • 1 can (28 Ounce Can) Whole Tomatoes, With Juice
  • 2 cans (14.5 Ounce) Tomato Sauce Or Marinara Sauce
  • 2 teaspoons Italian Seasoning
  • 1/2 teaspoon Red Pepper Flakes
  •  Salt And Pepper, to taste
  • 16 ounces, weight Ziti Or Mostaciolli, Cooked Until Not Quite Al Dente
  • 1 tub (15 Ounce) Whole Milk Ricotta Cheese
  • 1-1/2 pound Mozzarella Cheese, Grated
  • 1/2 cup Grated Parmesan Cheese
  • 1 whole Egg
  • Fresh Minced Parsley

Directions –

Heat olive oil in a pot over medium heat. Add onions and garlic and saute for several minutes, or until starting to soften. Add Italian sausage and ground beef and cook until browned. Drain off fat, leaving a bit behind for flavor and moisture.

Add tomatoes, tomato juice, salt, pepper, Italian seasoning, and red pepper flakes. Stir and simmer for 25 to 30 minutes. After that time, remove 3 to 4 cups of the sauce to a different bowl to cool down.

Preheat oven to 375 degrees.

In a separate bowl, mix together the ricotta cheese, 2 cups of the grated mozzarella, Parmesan, egg, and salt and pepper. Stir together just a couple of times (do not mix completely).

Drain the pasta and rinse under cool water to stop the cooking and cool it down. Pour it into the bowl with the cheese mixture and toss to slightly combine (there should still be large lumps.) Add the cooled meat sauce and toss to combine.

Add half the coated pasta to a large casserole dish or lasagna dish. Spoon half of the remaining sauce over the top, then top with half the remaining mozzarella cheese. Repeat with another layer of the coated pasta, the sauce, and the mozzarella.

Bake for 20 minutes, or until bubbling. Remove from oven and let stand 5 minutes before serving.

 

Lobster Macaroni and Cheese

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Just in case you didn’t think that macaroni and cheese could get any more decadent…you come across this gut busting concoction! Seriously though – it calls for four cups of cheese and four cups of heavy cream…in order to redeem this a tad, this Momma is going to use half and half instead of all cream. That’s how I roll, folks! 😉 I can’t justify it, even if it is a rare dish in this house. I learned something about myself while making this: handling lobster tails gives me the willies! This was my first time handling raw lobster and the shell grossed me out. My daughter thought the spots on the shell were its eyes! That was kind of funny, but she is always wary of trying new things. I told her lobster is like a huge shrimp, but tastes even better. She ended up eating her entire serving and proceeded to ask if she can take some leftovers to school 😉

Verdict: This came out good, but it could use some more spice. Make sure to season well and taste the sauce as you go. Thanks for reading, enjoy!

Lobster Macaroni and Cheese – adapted from The Neely’s

  • 4 tablespoons butter, plus 1 tablespoon for greasing dish
  • Kosher salt
  • 1 pound penne pasta
  • 2 small shallots, finely chopped
  • 2 cloves garlic, chopped
  • Freshly ground black pepper
  • 2 tablespoons tomato paste
  • 5 tablespoons all-purpose flour
  • 1/4 cup white wine
  • 4 cups heavy cream
  • 1/2 teaspoon sweet paprika
  • 1/4 teaspoon cayenne pepper
  • 1 bay leaf
  • 2 cups shredded sharp white Cheddar
  • 2 cups shredded Gruyere
  • 2 (8-ounce) raw lobster tails, defrosted if frozen, meat removed from shell, chopped
  • 1/4 cup panko bread crumbs
  • 1/4 cup freshly chopped parsley leaves

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Directions –
Preheat the oven to 350 degrees F and adjust racks to the middle. Grease a 13 by 9-inch baking dish with butter.

In a large pot of boiling salted water over medium heat, add the pasta and cook until al dente. Drain the pasta and reserve.

Add 4 tablespoons butter to a large pot over medium heat. Once the butter shimmers, add the shallots and garlic and saute until translucent. Season with salt and pepper, to taste. Add the tomato paste and flour and stir to toast, about 3 to 4 minutes. Add the white wine and reduce, by half, about 2 minutes. Slowly add the cream, whisking well to remove any lumps. Add the paprika, cayenne, and bay leaf. Bring the cream up to a simmer and turn the heat to low. Let reduce until the cream is thick and can coat a spoon, about 5 to 10 minutes. When thickened, remove the bay leaves.

Stir in the grated cheeses, a handful at a time, combining well after each addition. Add the chopped lobster meat to the sauce and stir well. Add the pasta and stir. Add to the greased baking dish and sprinkle with the panko crumbs and parsley. Bake for 25 minutes. Remove from the oven and let rest for 10 minutes before serving. Sprinkle individual servings with parsley.

Spinach Artichoke Pasta

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Every once in a while I make something that isn’t worth making again, and this is a good example. It was bland and I forgot that I really don’t like the texture of wilted spinach – it grosses me out! I bet the hot spinach artichoke dip on the previous post would be amazing poured over pasta. I meant to try it; but when I make the dip, it’s meant for an appetizer and not an experiment 😉 If I ever do I’ll be sure to post about how it turned out. Thanks for reading!

Spinach Artichoke Pasta – adapted from The Pioneer Woman

  • 6 Tablespoons Butter
  • 4 cloves Garlic, Finely Minced
  • 2 bags Baby Spinach
  • 2 cans Artichoke Hearts, Drained And Halved
  • 3 Tablespoons Flour
  • 3 cups Whole Milk
  • 1/4 teaspoon Cayenne Pepper
  • Salt And Pepper, to taste
  • 1/2 cup Grated Parmesan Cheese
  • 1-1/2 cup Mozzarella Or Monterey Jack Cheese, Grated
  • 1/2 cup Low Sodium Chicken Broth (less Or More)
  • 12 ounces, weight Penne, Cooked Until Al Dente
  • 1/2 cup Seasoned Panko Breadcrumbs
  • Crushed Red Pepper, To Taste

Directions –

Melt 2 tablespoons butter in a large pot or skillet. Add garlic and throw in the spinach. Stir it around until it’s wilted, about 1 minute. Remove spinach from heat and set aside.

Add 2 tablespoons butter to the same pot and raise the heat to high. Throw in the halved artichokes and stir it around until they get a little color, 1 to 2 minutes. Remove the artichokes from the pot and set them aside.

Reduce the heat to low. Add 2 tablespoons butter to the pot. When melted, sprinkle in flour and whisk until it’s combined. Pour in milk and whisk to combine. Let it cook for 3 to 4 minutes, or until starting to thicken. Add Parmesan, Mozzarella/Monterey Jack, salt and pepper, and cayenne pepper. Stir to melt, and if it’s overly thick, splash in chicken broth.

Add artichokes and pasta, tossing gently to combine. Gently fold in spinach, then pour the pasta into a serving bowl. Sprinkle the top with crushed red pepper flakes and plenty of Panko breadcrumbs for crunch.