Baked Macaroni and Cheese

See the Recipe Below

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Ingredients:

1 (8 ounce) package macaroni

4 tablespoons butter

4 tablespoons flour

1 cup milk

1 cup cream

1/2 teaspoon salt

fresh ground black pepper, to taste

2 cups cheddar cheese, shredded good quality

1/2 cup breadcrumbs, buttered

Directions:

Preheat oven to 400°F.

Cook and drain macaroni according to package directions; set aside.

In a large saucepan melt butter.

Add flour mixed with salt and pepper, using a whisk to stir until well blended.

Pour milk and cream in gradually; stirring constantly.

Bring to boiling point and boil 2 minutes (stirring constantly).

Reduce heat and cook (stirring constantly) 10 minutes.

Add shredded cheddar little by little and simmer an additional 5 minutes, or until cheese melts.

Turn off flame.

Add macaroni to the saucepan and toss to coat with the cheese sauce.

Transfer macaroni to a buttered baking dish.

Sprinkle with breadcrumbs.

Bake 20 minutes until the top is golden brown.

Adapted From http://www.food.com/recipe/fannie-farmers-classic-baked-macaroni-cheese-135350

Simple Marinara Sauce

See the Recipe Below



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Ingredients:
• 1 (28 oz.) can crushed tomatoes
• 1 (15 oz.) can diced tomatoes
• 1 tsp dried parsley
• 1 tsp dried basil
• 1 tsp dried oregano
• 1 tsp salt
• 1/2 tsp garlic powder (or use 2-3 cloves fresh)
• 1/2 tsp onion powder (or use 1/2 a fresh onion, minced)
• Pinch red pepper flakes 
• Pinch black pepper, to taste




Directions:
1. Combine all ingredients in a saucepan and heat over medium heat until boiling, then reduce heat and simmer for at least 20 minutes, up to an hour.


Adapted From http://cleangreensimple.com/2011/05/super-easy-marinara-sauce

Baked Chicken Penne

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Ingredients
• 6 tablespoons butter, plus more for baking dishes
• kosher salt and black pepper
• 1 pound penne rigate
• 1 teaspoon olive oil
• 2 boneless, skinless chicken breast halves (about 8 ounces each), halved horizontally
• 1/2 cup plus 2 tablespoons flour
• 6 garlic cloves, finely minced
• 6 cups whole milk
• 10 ounces white or cremini mushrooms, trimmed and thinly sliced
• 1 cup sliced oil-packed sun-dried tomatoes, drained 
• 1 1/2 cups shredded provolone (6 ounces) 
• 1 1/2 cup freshly grated Parmesan (about 6 ounces)
 
Directions
 
1. Preheat oven to 400. Butter two shallow 2-quart baking dishes. If you’re going to freeze one, use a disposable foil pan.  In a large pot of boiling salted water, cook pasta 3 minutes short of al dente; drain pasta and set aside.
 
2. While pasta is boiling, heat oil over medium-high heat in a large skillet. Season chicken with salt and pepper; cook until opaque throughout, 3 to 5 minutes per side. Halve each piece lengthwise, then thinly slice crosswise.  While chicken pan is still hot, toss the mushrooms in and saute until golden brown (3-4 minutes).  Use a little extra olive oil if needed.(Since I used left over chicken, I just cooked the mushrooms in the olive oil)
 
3. In a 5-quart Dutch oven or heavy pot , melt butter over medium. Add flour and garlic; cook, whisking, 1 minute. While whisking constantly, gradually add milk; bring to a simmer.  Keep whisking frequently as sauce thickens, about 1 minute more. Add mushrooms and tomatoes; cook 1 minute. Take the pan off the heat and and gradually stir in provolone and 1/2 cup Parmesan.
 
4. Add chicken and pasta to pot; season with salt and pepper to taste. Divide pasta mixture between baking dishes.  If freezing, place remaining parmesan cheese in a zip-top baggie.  If cooking, sprinkle on top.
 
5. Bake, uncovered, until top is golden and bubbling, about 25 minutes. Let stand 5 minutes before serving.
 
Adapted From http://realmomkitchen.com/1505/baked-cheesy-chicken-penne

Four Cheese Baked Rigatoni

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Ingredients

1 pound mini rigatoni pasta

1 shallot, sliced

2 garlic cloves, minced or pressde

1/2 teaspoon olive oil

5 tablespoons unsalted butter

1/4 cup flour

2 cups milk

1/3 cup mascarpone cheese

8 ounces freshly grated gruyere cheese

8 ounces freshly grated sharp cheddar cheese

8 ounces freshly grated fontina cheese

1/4 teaspoon salt

1/2 teaspoon pepper

1/4 teaspoon nutmeg

1/3 cup panko bread crumbs

 

Directions

Preheat oven to 375 degrees F. Grate cheeses, placing them together in a large bowl. Boil water and prepare pasta according to directions, cooking for 3-4 minutes less than called-for time.

Heat a large oven-safe skillet over medium heat. Once hot, add in olive oil and butter, then throw in shallots with a pinch of salt. Stir to coat and cook for 2-3 minutes, until soft. Add in garlic and cook for 30 seconds. Add flour to the skillet then whisk constantly to create a roux. Let cook for 2-3 minutes until golden brown.

Pour in milk, stirring continuously for another 1-2 minutes. Add in mascarpone and almost all of the grated cheeses, reserving about 1/2 cup of the grated cheese. Stir continuously until mixture thickens, about 3-4 minutes. Season with salt, pepper and nutmeg, then tasted and season more if desired. Add pasta to the skillet and toss thoroughly to coat.

Sprinkle the top of the mixture with remaining cheeses and breadcrumbs. Bake for 30-35 minutes, or until top is golden brown and bubbly. Serve immediately.

 

Adapted From http://www.howsweeteats.com/2012/03/four-cheese-baked-skillet-rigatoni

Tortellini Bake

See the Recipe Below

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Ingredients:

-1 bag of frozen cheese filled tortellini (19 or 20 oz)

-1 jar of alfredo sauce (15 oz)

-1/2 jar of marinara sauce 

-1/2 cup shredded mozzarella

-1/2 cup grated Parmesan cheese

 

Preheat the oven to 350.

 

Directions

Cook the tortellini according to package directions.

 

Mix with the alfredo and marinara sauce in an 8x8 baking dish.

 

Top with mozzarella and parmesean.

 

Bake for fifteen minutes.

 

Then broil for five minutes to get a nice bubbly and golden topping. 

 

Serve immediately. 

 

Adapted From http://benczean.blogspot.com/2013/05/tortellini-bake.html