It’s comfort food personified. I love the stuff, but often find it very bland and gummy the next day. This recipe seems to solve that problem. This mac and cheese reheats better than any I’ve tried. Without too much effort you can split this recipe.
- 1 pound elbow macaroni
- Kosher salt
- One 12-ounce can evaporated milk
- 2 large eggs
- 1 teaspoon Sriracha or other hot sauce
- 1 teaspoon ground mustard
- 1 pound extra-sharp cheddar, grated
- 8 ounces American cheese, cut into 1/2-inch cubes
- 1 tablespoon cornstarch
- 8 tablespoons (1 stick) unsalted butter, cut into 4 chunks
- Place the macaroni in a large saucepan and cover it with salted water by 2 inches. Bring to a boil over high heat, stir- ring occasionally to keep the pasta from sticking. Cover the pan, remove from the heat, and let stand until the pasta is barely al dente, about 8 minutes.
- Meanwhile, whisk together the evaporated milk, eggs, hot sauce, and mustard in a bowl until homogeneous. Toss the cheeses with the cornstarch in a large bowl until thoroughly combined.
- When the pasta is cooked, drain it and return it to the saucepan. Place over low heat, add the butter, and stir until melted. Add the milk mixture and cheese mixture and cook, stirring constantly, until the cheese is completely melted and the mixture is hot and creamy. Season to taste with salt and more hot sauce. Serve immediately, topping with toasted bread crumbs if desired.
NOTES: You can of course add cooked bacon, sausage, jalapeños, green onions, or whatever else you might like to make this a more complete meal.
SOURCE: Serious Eats
Mention pasta and you have my attention. This is a spicy and rich sauce and the pasta is perfect, thick and perfectly married to the cream sauce that accompanies it.
2 Tablespoons Olive Oil
3/4 Cup Finely Chopped Onion
3 Garlic Cloves, Minced
1 Pound Italian Sausage Links (Mild or Spicy), Casings Removed
1 Cup Dry White Wine
1 (14 Ounce) Can Chopped Tomatoes
1 Tablespoon Tomato Paste
1 Teaspoon Dried Oregano
Salt & Pepper
1 Finely Chopped Hot Chili Pepper (Optional – See Notes Above)
3/4 to 1 Cup Heavy Cream
6 Tablespoons Chopped Parsley Leaves
Pasta of Choice
Heat oil in heavy skillet over medium-high heat.
Add onion and garlic and sauté until golden brown and tender, about 5 minutes.
Add the sausage and sauté until golden brown and cooked through, breaking up with two forks as it cooks, about 7 minutes.
Drain any excess drippings from skillet, the add wine and boil over high heat until almost all liquid evaporates, about 2 minutes.
Add tomatoes and tomato paste and mix well.
Season with oregano, salt, pepper and hot pepper if using.
Simmer 5 minutes, then add the cream and parsley, and simmer until sauce thickens slightly, about 5 minutes.
Use to top hot cooked pasta.
NOTES: Use Italian sausage, hot or mild, or use any pork sausage that you like. Could easily be used with andouille sausage.
SOURCE: Italian Food Forever
This is purely comfort food. Great for a winter meal, or any time you just want to get into your jammies and chow down on food that makes you warm and happy.
There are a lot of these recipes and I borrowed freely from about three coming up with my own twists.
- 1 box of pasta of your choice. I like linguine for this but you could use shells or rotini, or bowties for instance.
- 3 cloves of garlic, microplaned
- 1/4 c EVOO
- 1/2 c finely minced onion
- 1 28 oz can of crushed tomatoes
- 1/2 c good red wine
- 1 tbsp fresh oregano
- 1 tsp red pepper flakes
- 1 c Parmesan cheese (best quality if you can)
- 1 c cream
- 6 oz prosciutto diced, or bacon
- 1 c peas (frozen is fine)
- Cook the pasta al dente. (You can do this early and place in a bowl and refrigerate until dinner time. Add a tablespoon of EVOO which will keep it from sticking. Take it from the fridge an hour before dinner or bring it to room temperature before you complete the dish before serving.
- Heat the olive oil in a saute pan and add the garlic, keeping it cornered with the pan tipped so the garlic stays in the oil and doesn’t burn. Remove from burner entirely when the garlic smells fragrant.
- Add the onions and turn much lower and saute until softened and translucent.
- Pour in the wine and raise the temp a bit until it bubbles. Continue for a couple of minutes.
- Pour in the tomatoes, oregano and pepper flakes, stirring it all together, and reducing to a simmer. Let this go for about 30 minutes to an hour.
- When you are about ready to serve, add the prosciutto and cheese along with the peas and stir in. Then add the cream.
- When the mixture is well stirred, add the pasta and turn with tongs until the pasta is well coated.
- Place all in a serving bowl with tongs to serve.
- Serve with additional cheese.
NOTES: You can use regular tomatoes in which case you should blanch them and remove the seeds and the skins. I’d say about 8 Romas would do. You need not use the prosciutto at all if you want to be meatless. Other vegetables than peas can also be used. Asparagus would work as would broccoli or green beans.
SOURCE: Sherry Peyton
Nothing better than this. Orzo is pasta that looks an awful lot like rice, but it’s sturdier.
It’s a wonderful side for a pork roast or a roasted chicken.
Nice fragrant flavor.
Just good eats.
- 3/4 cup uncooked orzo
- 2 teaspoons olive oil
- 2 teaspoons grated lemon rind
- 2 garlic cloves, minced
- 1/4 cup chopped fresh basil
- 2 tablespoons (1/2 ounce) grated Parmigiano-Reggiano cheese
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- Basil sprigs (optional)
- Cook the orzo according to package directions, omitting the salt and fat. Drain
- While orzo cooks, heat oil in a medium nonstick skillet over medium-high heat. Add lemon rind and garlic; sauté 1 minute. Remove from heat.
- Add orzo, basil, and remaining ingredients; toss well. Garnish with basil, if desired.
- Serve immediately.
NOTES: You can easily adapt this as desired to other herbs and even other cheeses.
SOURCE: My Recipes
Comfort food today. Who doesn’t love mac and cheese? How about lightening up that carb total a bit, and spicin’ it up at the same time?
A winner for sure.
So get up and get busy in that kitchen.
- About 1/3-1/2 of a large head of cauliflower, broken up into fairly small flowerets.
- 1 c elbow macaroni (or other such as small shells)
- 1 1/2 c of milk
- either a roux of butter and flour (1:1 ratio) generally 2 tbsp of each, or 1 tsp xantham gum.
- 3 tbsp cream cheese
- 1 tsp dried mustard
- 1 large Poblano or other chile of your choice, charred, seeded, peeled and chopped.
- salt and pepper
- 1-3 tbsp hot sauce of your choice
- 2 cups shredded cheese (sharp cheddar is great)
- Salt a large saucepan of water and either place pasta in cold or bring to a boil first. It really doesn’t make any difference. Cook until about half way done and then add the cauliflower and continue cooking until macaroni is al dente and cauliflower is firm but pierceable with a knife fairly easily. Drain.
- Add the roux and milk, or add the milk to the empty saucepan, sprinkle the xantham gum on the surface and whisk, while heating until it gets bubbly and thickens.
- Cut up the cream cheese into bits and drop in and continue whisking until it has melted in.
- Add the mustard and salt and pepper and hot sauce.
- Add 2 c of cheese, cheddar.
- Add the pasta and cauliflower back in and stir until fully coated.
NOTES: you can add whatever chiles you wish and also vary the cheeses as you desire
SOURCE: Sherry Peyton
Nothing new here, just an old standard. Most recipes are pretty much the same. So don’t get all measury. Eyeballing is more than sufficient here.
- 1/2 c of whole almonds, roasted just until browning.
- 2-3 cloves of garlic, minced or microplaned.
- 1 regular 15 0z can of chopped tomatoes (the best brand please) or an equivalent of fresh tomatoes, peeled and seeded.
- 2/3 or so C of sun-dried tomatoes. These can be dried, or stored in olive oil. Chopped.
- 1/4- 1/3 c EVOO depending on how your sun-dried tomatoes are stored.
- a tsp or so of hot pepper flakes
- salt and pepper
- 1/2 c of excellent quality Parmigiano Reggiano grated.
- 1/2 c fresh basil
- pasta of your choice, about a pound
- Dump your almonds in a food processor.
- Add the garlic, and tomatoes.
- Whirr and slowly drizzle in the olive oil as it whirrs.
- Add hot pepper flakes, salt and pepper and cheese, and just pulse a couple of times to mix.
- Cook the pasta.
- Pour the sauce over the pasta and gently toss.
- Add a handful of chopped fresh basil on top.
- Serve with more grated cheese.
NOTES: This dish depends in large part on using the best ingredients. Roasting whole almonds makes a big difference. The better pastas are those with nooks and crannies to catch and hold the sauce. Make sure your almonds are chopped well enough that they aren’t chunky. The basil must be fresh…Dried is a waste of time.
SOURCE: Sherry Peyton
I made this some weeks ago as one of those “don’t have a lot of time, throw it together” kinda recipes, and was rather surprised at just how good it was.
We really enjoyed it.
It’s quick and easy and yet perfectly elegant if you need it for a company dish.
Do try it.
- 12 ounces linguine
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 onion, diced
- 1/2 cup milk
- 1/2 cup heavy cream
- 4 ounces crumbled goat cheese
- 1/2 cup grated Parmesan, plus more for garnish
- 1 (12-ounce) jar roasted red peppers, chopped
- Kosher salt and freshly ground black pepper, to taste
- In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
- Heat olive oil in a saucepan over medium heat. Add garlic and onion, and cook, stirring frequently, until onions have become translucent, about 2-3 minutes. Stir in milk, heavy cream, goat cheese and Parmesan until cheeses has melted, about 1-2 minutes. Add red peppers and puree with an immersion blender. Stir in pasta and gently toss to combine; season with salt and pepper, to taste.
- Serve immediately, garnished with Parmesan, if desired.
NOTES: You can vary the pasta as you desire of course. You could of course roast your own red peppers, two I would guess would be enough.
SOURCE: Damn Delicious