Amazing Mac and Cheese with Sausage

I first discovered Mac and Cheese in all its glory in college, you might be shocked but it is true.  I'll admit I was a late bloomer. Our mom never had it as a staple in our house growing up. She cooked a rotation of 10-12 meals but Kraft ( or homemade ) never made her cut.  As I began teaching myself to cook I played around with making homemade mac and cheese and have perfected it over the past six years.  I would say even BIG KIDS love Mac and Cheese.  This has been is my go to meal for a long time and it's easy to modify to your taste of what you have in the fridge. It's even a good meal if your expecting big eaters. I also use this recipe to bring to friends houses for parties or potlucks and we often enjoy it as a side. Enjoy!

I serve this with a LARGE green salad I say (large) to hopefully counterbalance the calories with the healthy salad.   

Amazing Mac and Cheese with Sausage 

Serves 10 ( trust me it does) 

leftovers keep well for 2 days

prep time - 30 mins

cook time: 40 mins 

Ingredient list: 

1 stick butter
1/2 loaf french bread cubed with crust on
1 tsp garlic powder
6 cups warm milk ( I use 2% but whole works well too )
1/2 cup all-purpose flour
1 - 2 tsps salt depending on preference
1/2 tsp nutmeg
1 tsp cayenne pepper ( less or optional for less spice)
1/2 tsp fresh ground pepper
4 cups white cheddar cheese - I use the large black package Tillamook Aged White Cheddar
1 cups Gruyere ( Trader Joe's is where i go) I have left this out if the store does not have Gruyere or its too expensive
1 package grated Pecorino Romano cheese - or Parmesan cheese works too
1 package/box elbow macaroni or spiral pasta
1 lb package pork sausage- cooked and drained ( spice or mild both work )
1 chopped yellow onion
Pam


Directions:
1. Preheat oven to 375 degrees.  Set large pasta pot with water and cook pasta to package directions.

2. Pam  your baking dishes, I usually do the following to make smaller dinners for 2-4 people vs 10 as the recipe makes.
Option 1 - 3 - 8x8 or 9x9 dishes
Option 2 - 1 9x13 baking dish and 1 ( 8x8 or 9x9)

3. Melt 2 tbls butter in a microwaveable bowl,  add cubed bread and toss with butter and the 1 tsp of garlic powder .

toss and set aside.

3. Melt the remaining butter in a large dutch oven. When the butter starts to bubble and is fully melted wisk the flour, cook and stir 2-5 mins until the flour forms a thick paste.  In the mean time put your milk ( I use a 4 cup glass mixing cup) and warm in the microwave.


4. While whisking start adding the warm milk about 1/2 cup at a time and whisk until smooth. The mixture should be thick and creamy after about 10 mins of cooking.  After it is thick add in your salt, pepper, nutmeg , cayenne and keep on warm.

 4.  As your sauce rests start cooking your pork sausage - cook and drain off all fat and allow to set on a paper towel to drain.

5. Keeping your pan dirty from the sausage add your chopped yellow onion and cook until translucent

6. By this time your  pasta should be finished, drain and distribute the cooked pasta to buttered pans allowing about 1/4- 1/3 in from the top of the pan.  

7.  Turn your cream sauce off and remove from heat, add in sausage and onion mix. Then add all 4 cups of your grated cheddar cheese and about the Gruyere cheese. Pour cheese/sausage mixture evenly over the prepared dishes with the cooked pasta in them. allow to rest and lightly tap on the country to get the bubbles out and allow mixture to distribute into pasta.

8. You're almost done!!! Revisit your bread topping and place on top of your pasta then finish with your Parmesan or Pecorino Romano.  Put your finished dish into the preheated oven or freeze depending on what  you're doing with each dish.

Cook for 40 mins


Here your finished cooked product is:

**Modified from Martha Stewart: Mac and Cheese ** 

Mexican Stuffed Jumbo Pasta Shells

Happy Sunday everyone, I hope you're rested and ready for a short work week.  I am also looking forward to Thanksgiving and seeing our family.  I'm making appetizers for this Thanksgiving and have been creating some great appetizer boards on Pinterest. Here is what Bill and I had for dinner tonight..I didn't feel like going to the store and had a lot of things on hand so here is what I came up with.  I had bought the pasta shells awhile back to make an Italian dish but I had more of the ingredients for a Mexican theme. We loved them and you will too with the countless variations you can create. They are a repeat meal! (And a freezer meal)

Mexican Stuffed Jumbo Pasta Shells 

Mexican Stuffed Jumbo Pasta Shells

Source: The Girl Who Ate Everything

preheat oven to 375
boil 1 large pot of water
Serves 8 

Ingredients:
1 Box Jumbo Pasta Shells
1 lb cooked lean ground beef or turkey
1 package taco seasoning
4 oz cream cheese
1 1/2 cups red salsa
1 cup taco sauce (or enchilada sauce works too)
1 chopped chipotle pepper in sauce (optional)
2 cups shredded Mexican cheese
9X13 greased baking dish

Garnish:
Woodall's Secret Sauce ( 1/2 c salsa, 1/2 c mayo, 1/2 sour cream)
Chopped Cilantro
Chopped Avocado
Limes


Directions: 
1.  Boil a large pot of water and cook jumbo shells according to package directions.

2. Drain pasta and place on a non-stick surface so shells wont stick together. 

3. While pasta is cooking start cooking your ground meat, drain fat, add taco seasoning and cook according 

to instructions on package, then add cream cheese and blend into meat. Add chipotle pepper if using at this time too.   

4. Pam your baking dish, Dump 1-2 cups of salsa into the bottom of the dish and begin to stuff 1-2 tablespoons mixture into each shell arranging standing up in the dish.

**Total 30 pasta shells  20 fit in the baking dish. I used an extra baking dish 8X8 for the extra 10 shells and froze them**

5. Finally add cheese:

6. Bake for 30-40 mins until cheese is melted and browning

7. Garnish on individual plate and enjoy!

 

Steak Gorgonzola Alfredo - Olive Garden Copy Cat Recipe

Once again here I am working to copy cat a Steak Gorgonzola Alfredo pasta recipe from the Olive Garden.  I have a always loved to re-create dishes and the chain restaurants always do a good job of putting uncommon elements together.  I find it challenging and fun with no recipe just trail and error. Then I can share it with you!   I was inspired to make this after I entered the giveaway from The Girl Who Ate Everything's blog for $100 to Olive Garden.   I entered last week and I keep thinking about how I'd love the $100 - There is only today left so click on the link and enter! 


Steak Gorgonzola Alfredo- Olive Garden Copy Cat Recipe 

Here is my Recipe and my Tutorial 


Servings:4  Prep time:45 mins. 


Ingredients:


1 package fettuccine pasta 
1 hanger steak (about 1.5lbs) or any kind of steak
1 cup chopped fresh spinach
1/2 cup Gorgonzola
1/3 cup chopped sun dried tomatoes in oil  


Balsamic Glaze:
1/2 cup Balsamic Vinegar  
1 Tbls sugar
1 Tbls balsamic vinegar 


Alfredo Sauce:
1 pint half and half 
1 cup Kraft processed parmesan cheese
4 Tbls butter
3 oz cream cheese 
1 Tbls garlic powder
salt and pepper to taste


Tutorial:
Balsamic Glaze (can be made up to 1 week in advance) 
1. Warm saucepan to high heat add 1/2 cup balsamic vinegar and reduce to 2 tablspoons this will take about 15 mins on high heat - stir and watch.  If you're not watching the vinegar will evaporate into nothing.  

Add in 1 Tbls sugar (this is optional because the balsamic becomes sweet as it cooks) 

Transfer to a container with a pour spout ant add 1 Tbls vinegar to thin. 

 Should Stick to spoon (maple syrup consistency) 

Set aside 

2.  Alfredo Sauce- Mix half&half, butter, cream cheese and garlic powder  in a saucepan together on medium heat until mixtures blends together and bubbles.  Add in cheese and simmer for 15 mins stirring occasionally. Should be smooth and creamy. Salt and pepper to taste.  

  

3. Prepare Steaks (Start water to boil pasta here) 
I used my inside Cuisinart grill press but you can pan fry the steaks or gill them on a outdoor grill.  used a 1 1/2 lb hanger stake and cut into 1 in wide pieces. 

 cut with salt and pepper on them (bring to room temperature) 

Pound steaks until all are about 1/2 thick and drizzle with olive oil.  

Grill:About 10 mins for medium rare and let rest 

4.  Assemble:


Mix 1 cup chopped spinach into your Alfredo sauce and turn heat off. Drain pasta and toss with 2 tablespoons olive oil.  

Plate with pasta first, then spinach Alfredo sauce,  sprinkle with sun dried tomatoes. Finish with your steak ( sliced or whole) 2 pieces per pate, add Gorgonzola and balsamic glaze and enjoy! 


*If you're Alfredo is too thick add a little olive oil and or more 1/2 and 1/2*

Enjoy!  (Let me know how it compares to the Olive Garden)

Asiago Sun-Dried Tomato Pasta with Chicken and Bacon

I love allrecipes.com and I look forward to their daily e-mail of someone else making suggestions of  what I should make for dinner. I even have a folder in my e-mail that is for allrecipes.com.    I got this recipe e-mailed to me a few weeks back and gave it a try the other night. Here is how it turned out.   Worthy of a repeat! Just what I had hoped it would taste like and look like.  Modified from : Asiago Sun-Dried Tomato Pasta

Asiago Sun-Dried Tomato Pasta

pre time: 30-40 mins  4 servings 
Recipe 

1cups heavy cream
1 cup chicken broth
½ cup Asiago Cheese ( plus more for garnish)
1 tablespoon cornstarch, mixed with equal parts water
1/2 cup chopped sun-dried tomatoes
1/2 (16 ounce) package bow tie pasta ( or what you have on hand) 
3/4 cup bacon
1 cup sliced mushrooms ( optional) 
2 cloves garlic, chopped
1/2 cup chopped green onion or shallots
1 ½ cups grilled chicken breast, diced ( I used rotisserie chicken)
Fresh Spinach

1 

1.       in a large saucepan over medium heat cook bacon until crisp and remove bacon and let cool on paper towel and excess fat drain. At this point you should also heat a large pot of salted water to boil your pasta in.

       

2.      add in chopped garlic and shallot to bacon fat and sweat the vegetables 3-4 minutes until it is translucent drain off any excess fat and add in sundried tomatoes, mushrooms, broth and heavy cream bring to a boil.  Add the chicken  and back, heat thoroughly. Then add corn starch to thicken. Turn off heat once thickened.

           

3.       once your  large pot of lightly salted water boils…Add pasta and cook for 8 to 10 minutes or until al dente; drain.. Stir in spinach and Asiago cheese into your cream sun dried tomato sauce   

4.       Plate and serve – garnish with Asigao cheese.

Enjoy!