Spicy Smoked Sausage Alfredo Bake

• 16 ounces dry pasta
• 3 tablespoons butter
• 2-3 cloves garlic, minced
• 3 tablespoons flour
• 1 cup chicken broth
• 2 cups half and half
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon red pepper flakes
• 1/2 cup grated Parmesan cheese
• 2 cups mozzarella cheese, divided
• 1-2 tablespoons chopped fresh parsley
• 1 (12 oz) fully cooked smoked sausage, any variety

Directions

1. Cook pasta according to package directions until just al dente; drain.
2. While pasta cooks, melt butter in a large skillet over medium heat. Add garlic and cook until fragrant, 1-2 minutes. Stir in flour.
3. Whisk in chicken broth until smooth, then stir in half and half.
4. Add salt, pepper, cayenne, and red pepper flakes and simmer until sauce is thickened, about 5 minutes.
5. Stir in Parmesan cheese and 1 cup of mozzarella until cheeses are melted and smooth.
6. Slice sausage into 1/4 inch pieces and add to the sauce, along with the chopped parsley and cooked pasta. Season with additional salt and pepper if needed.
7. Preheat broiler. Pour the pasta mixture into a lightly greased, 9x13 inch baking dish. Top with remaining mozzarella cheese.
8. Broil for 2-3 minutes, or until cheese is bubbly and golden.

https://www.letsdishrecipes.com/2014/10/spicy-smoked-sausage-alfredo-bake.html

Garlic Parmesan Macaroni & Cheese

Garlic Parmesan Macaroni and Cheese

Creamy garlic and parmesan cheese flavored macaroni and cheese.

Ingredients:

• 8 oz cellentani or pasta of your choice
• 2 tbsp butter
• 2 tbsp all-purpose flour
• 1/2 cup + 2 tbsp low fat milk
• 3 large garlic cloves
• 1 cup heavy cream
• 1 cup shredded Parmesan cheese
• 1/2 cup shredded mozzarella cheese
• 1/2 tsp garlic powder
• 1/2 tsp dry mustard
• finely chopped parsley (optional)
• ground black pepper (optional)

Directions:

1. Boil pasta until al dente. Drain and set aside.
2. In a small saucepan, add milk and garlic cloves. Simmer for a few minutes until garlic softens and flavor infuses into the milk. Set aside.
3. In a medium saucepan, add butter. Bring saucepan to low heat until butter is melted. Add in flour and whisk until smooth roux forms. Remove and discard garlic cloves from milk and then add milk into roux.  Also add in heavy cream, parmesan cheese, mozzarella cheese, garlic powder and mustard. Bring saucepan to medium heat. Whisk and stir until cheese is completely melted and sauce is thick and smooth.
4. Add cooked pasta to cheese sauce, stirring until pasta is evenly coated. Garnish with parsley and fresh ground pepper if desired before serving.

All images and content are © Kirbie's Cravings.

Hard Rock Cafe Twisted Mac N Cheese

Ingredients

• 2
  cups cavatappi pasta
  
• ⅓
  cup whole milk
  
• 4
  ounces velveeta
  
• ½
  cup cheddar cheese, shredded
  
• ½
  cup monterey jack cheese, shredded
  
• ⅛
  teaspoon cayenne pepper, ground
  
• ⅛
  teaspoon ground black pepper
  
• ¼
  cup red bell pepper, diced and roasted
  
• 2
  teaspoons seasoned breadcrumbs
  
• 2
  teaspoons Parmesan cheese, grated
  
• ¼
  teaspoon parsley, minced
  

Directions

Use a large saucepan to cook pasta following the directions on the package, then drain Combine milk, velveeta, cheddar cheese, jack cheese, cayenne pepper, and black pepper in the same saucepan, and heat over low heat for about 10 minutes until cheese is melted and sauce is smooth. Add pasta and roasted pepper to the pan, and then toss to coat pasta. Combine the breadcrumbs, parmesan and parsley in small bowl. Pour pasta into a serving bowl and then sprinkle parmesan breadcrumbs over the top.

Chicken Pad Thai

Ingredients

• 10 oz Thai rice noodles
• 1 lb boneless skinless chicken breasts, sliced into small strips
• 2 Tbsp vegetable oil
• 1/4 cup packed dark-brown sugar
• 1/4 cup soy sauce
• 2 Tbsp rice vinegar
• 1 Tbsp lime juice
• 1 Tbsp fish sauce
• 1 red bell pepper, sliced into thin strips and strips halved
• 1 1/2 cups matchstick carrots
• 2 cloves garlic
• 4 green onions, whites minced, greens sliced into 1-inch pieces
  Coupons
• 2 cups bean sprouts
• 3 large eggs
• 1/2 cup unsalted peanuts, roughly chopped
• 1/3 cup cilantro, chopped
• Red pepper flakes and sesame seeds (optional)

Directions

• Prepare rice noodles according to directions listed on package. In a mixing bowl, whisk together brown sugar, soy sauce, rice vinegar, lime juice and fish sauce, set aside.
• While noodles are cooking, heat oil in a wok or large and deep non-stick skillet over medium-high heat. Once hot add chicken and saute until cooked through, about 4 - 6 minutes. Transfer to a plate, leaving oil in pan. Add bell pepper and carrots and saute 1 - 2 minutes then add garlic, green onions and bean sprouts saute 1 minute longer. Push veggies to edges of pan and crack eggs into center. Cook and scramble until eggs have cooked through. Add in chicken, noodles and sauce and toss everything together and cook 1 - 2 minutes.
• Serve warm topped with cilantro, peanuts and optional red pepper flakes and sesame seeds.
• Recipe source: Cooking Classy

One Pan Spicy Lemon Chicken Pasta

From:yellowblissroad.com

 

Ingredients

• 1 pound chicken breasts
• 2 Tbsp olive oil
• ½ cup diced yellow onion
• 1 Tbsp minced garlic
• 8 oz (about 2½ cups) small, dry pasta
• 1 cup grape tomatoes, halved
• 2 cups chicken broth
• Juice from one large or two small lemons
• 1 cup water
• 1 tsp dried basil
• 1 tsp salt
  Coupons
• ¼ tsp red pepper flakes
• ½ tsp pepper
• 1 cup shredded Mozzerella

Instructions

1. Heat olive oil in a large skillet over medium-high heat.
2. Add onion and stir, cooking until soft and nearly translucent.
3. Stir in garlic and cook for 30 seconds.
4. Add chicken and cook until just browned.
5. Stir in the pasta, tomatoes, chicken broth, lemon juice, water, basil, red pepper flakes, salt and pepper.
6. Bring to a boil and continue to stir often, uncovered, for about nine minutes, or until most of the liquid has evaporated.
7. Remove from heat, sprinkle cheese on top, and cover for ten minutes or until cheese is melted and remaining liquid is absorbed.

Chicken Parmesan Casserole

http://thrivinghomeblog.com/2013/07/chicken-parmesan-casserole-recipe-an-easy-freezer-meal/

I served mine over a bed of noodles

Chicken Parmesan Casserole Recipe

 

Save Print

An easy and delicious way to use up leftover chicken.

Serves: Makes: one 8x8 casserole dish

Ingredients

• 4 cups fully-cooked chicken, shredded or cubed
• 1 jar (28 ounces) of marinara sauce
• ½ cup shredded or grated Parmesan cheese
• 1½ cups shredded mozzarella cheese
• 1 cup panko or whole wheat bread crumbs (Here is how to make your own)
• 1-2 tablespoons olive oil
• fresh, chopped herbs (parsley, basil, oregano, etc), to taste
• salt and pepper, to taste

Instructions

1. 1) Preheat oven to 350 degrees.
2. 2) Grease an 8x8 casserole dish with cooking spray.
3. 3) Layer the chicken in the bottom. Dump in the marinara sauce and mix with the chicken. Next, top with both cheeses until all the chicken is covered.
4. 4) In a small bowl, mix the breadcrumbs, olive oil, fresh herbs and a dash of salt and pepper together.
5. 5) Sprinkle the seasoned breadcrumbs over the top.
6. 6) Bake for about 20-25 minutes or until golden on top and bubbling on the sides.

Freezer Meal Directions:

1. Put casserole together and freeze it before baking. When you're ready to cook it, let it thaw in the fridge over night. If it's still slightly frozen in the middle, you'll just have to cook it longer than the recipe calls for or defrost a bit in the microwave before baking. Cover it with foil if the top gets too brown in the oven.

- See more at: http://thrivinghomeblog.com/2013/07/chicken-parmesan-casserole-recipe-an-easy-freezer-meal/#sthash.qVKvCS0i.dpuf

Chicken Parmesan Casserole Recipe

 

Save Print

An easy and delicious way to use up leftover chicken.

Serves: Makes: one 8x8 casserole dish

Ingredients

• 4 cups fully-cooked chicken, shredded or cubed
• 1 jar (28 ounces) of marinara sauce
• ½ cup shredded or grated Parmesan cheese
• 1½ cups shredded mozzarella cheese
• 1 cup panko or whole wheat bread crumbs (Here is how to make your own)
• 1-2 tablespoons olive oil
• fresh, chopped herbs (parsley, basil, oregano, etc), to taste
• salt and pepper, to taste

Instructions

1. 1) Preheat oven to 350 degrees.
2. 2) Grease an 8x8 casserole dish with cooking spray.
3. 3) Layer the chicken in the bottom. Dump in the marinara sauce and mix with the chicken. Next, top with both cheeses until all the chicken is covered.
4. 4) In a small bowl, mix the breadcrumbs, olive oil, fresh herbs and a dash of salt and pepper together.
5. 5) Sprinkle the seasoned breadcrumbs over the top.
6. 6) Bake for about 20-25 minutes or until golden on top and bubbling on the sides.

Freezer Meal Directions:

1. Put casserole together and freeze it before baking. When you're ready to cook it, let it thaw in the fridge over night. If it's still slightly frozen in the middle, you'll just have to cook it longer than the recipe calls for or defrost a bit in the microwave before baking. Cover it with foil if the top gets too brown in the oven.

- See more at: http://thrivinghomeblog.com/2013/07/chicken-parmesan-casserole-recipe-an-easy-freezer-meal/#sthash.qVKvCS0i.dpuf

Chicken Parmesan Casserole Recipe

 

Save Print

An easy and delicious way to use up leftover chicken.

Serves: Makes: one 8x8 casserole dish

Ingredients

• 4 cups fully-cooked chicken, shredded or cubed
• 1 jar (28 ounces) of marinara sauce
• ½ cup shredded or grated Parmesan cheese
• 1½ cups shredded mozzarella cheese
• 1 cup panko or whole wheat bread crumbs (Here is how to make your own)
• 1-2 tablespoons olive oil
• fresh, chopped herbs (parsley, basil, oregano, etc), to taste
• salt and pepper, to taste

Instructions

1. 1) Preheat oven to 350 degrees.
2. 2) Grease an 8x8 casserole dish with cooking spray.
3. 3) Layer the chicken in the bottom. Dump in the marinara sauce and mix with the chicken. Next, top with both cheeses until all the chicken is covered.
4. 4) In a small bowl, mix the breadcrumbs, olive oil, fresh herbs and a dash of salt and pepper together.
5. 5) Sprinkle the seasoned breadcrumbs over the top.
6. 6) Bake for about 20-25 minutes or until golden on top and bubbling on the sides.

Freezer Meal Directions:

1. Put casserole together and freeze it before baking. When you're ready to cook it, let it thaw in the fridge over night. If it's still slightly frozen in the middle, you'll just have to cook it longer than the recipe calls for or defrost a bit in the microwave before baking. Cover it with foil if the top gets too brown in the oven.

- See more at: http://thrivinghomeblog.com/2013/07/chicken-parmesan-casserole-recipe-an-easy-freezer-meal/#sthash.qVKvCS0i.dpuf

Chicken Parmesan Casserole Recipe

 

Save Print

An easy and delicious way to use up leftover chicken.

Serves: Makes: one 8x8 casserole dish

Ingredients

• 4 cups fully-cooked chicken, shredded or cubed
• 1 jar (28 ounces) of marinara sauce
• ½ cup shredded or grated Parmesan cheese
• 1½ cups shredded mozzarella cheese
• 1 cup panko or whole wheat bread crumbs (Here is how to make your own)
• 1-2 tablespoons olive oil
• fresh, chopped herbs (parsley, basil, oregano, etc), to taste
• salt and pepper, to taste

Instructions

1. 1) Preheat oven to 350 degrees.
2. 2) Grease an 8x8 casserole dish with cooking spray.
3. 3) Layer the chicken in the bottom. Dump in the marinara sauce and mix with the chicken. Next, top with both cheeses until all the chicken is covered.
4. 4) In a small bowl, mix the breadcrumbs, olive oil, fresh herbs and a dash of salt and pepper together.
5. 5) Sprinkle the seasoned breadcrumbs over the top.
6. 6) Bake for about 20-25 minutes or until golden on top and bubbling on the sides.

Freezer Meal Directions:

1. Put casserole together and freeze it before baking. When you're ready to cook it, let it thaw in the fridge over night. If it's still slightly frozen in the middle, you'll just have to cook it longer than the recipe calls for or defrost a bit in the microwave before baking. Cover it with foil if the top gets too brown in the oven.

- See more at: http://thrivinghomeblog.com/2013/07/chicken-parmesan-casserole-recipe-an-easy-freezer-meal/#sthash.qVKvCS0i.dpuf

Roasted Red Pepper Fettucini w/ Creamy Feta Sauce

Ingredients

• 8 oz fettuccini pasta
• 3 tablespoons butter
• 3 large cloves garlic, minced
• 1 12 oz jar of Roasted Red Peppers - drained and patted dry with paper towel
• 1 cup heavy cream
• 4 oz crumbled Feta cheese
• ¼ cup grated parmesan plus more for garnish
• handful of fresh basil, chopped plus more for garnish

Instructions

1. Cook fettuccini according to package directions.
2. While pasta cooks:
3. Melt butter in large skillet. Saute garlic until fragrant. About 2 minutes.
4. Add, red peppers, cream, feta and ¼ cup parmesan.
5. Saute for about 4-5 minutes until flavors meld.
6. Using an immersion blender or regular blender - puree until almost smooth. A few chunks of red pepper is kinda nice.
7. Add chopped basil - salt and pepper to taste.
8. Drain pasta. Add pasta to sauce in skillet.
9. Toss and top with additional fresh basil and grated parmesan.

Homemade Gnocchi

These were way easier than I ever thought.

2 med potatoes, peeled
2 c. flour
1 egg, slightly beaten
pinch of salt

Cook potatoes and drain. Mash them up.
Mix 1 c. mashed potatoes with flour, egg, and salt. Knead until a ball forms. Divide into 4 portions. Roll into snakes. Cut into 1/2 in. pieces.

To cook: Bring a pot of salted water to boil. Add gnocchi and boil 3-5 min or until they float.

To freeze: Place on pan, be sure to keep the separated, and place in freezer until frozen. Once frozen put them in a ziploc bag and freeze til you want them. To cook frozen gnocchi, pour directly into boiling water. Do not thaw them.

Homemade Four Cheese Ravioli

Ingredients: Ravioli Dough: 2 cups all-purpose flour 1 pinch salt 1 teaspoon olive oil 2 eggs 1 1/2 tablespoons water   Ravioli Filling: 1 (8 ounce) container ricotta cheese 1 (4 ounce) package cream cheese, softened 1/2 cup shredded mozzarella cheese 1/2 cup provolone cheese, shredded 1 egg 1 1/2 teaspoons dried parsley   Pesto-Alfredo Cream Sauce: 2 tablespoons olive oil 2 cloves garlic, crushed 3 tablespoons prepared basil pesto sauce 2 cups heavy cream 1/4 cup grated Parmesan cheese 1 (24 ounce) jar marinara sauce   Egg Wash: 1 egg 1 tablespoon water Directions: 1. Mound the flour and salt together on a work surface and form a well. Beat the teaspoon of olive oil, 2 eggs, and water in a bowl. Pour half the egg mixture into the well. Begin mixing the egg with the flour with one hand; use your other hand to keep the flour mound steady. Add the remaining egg mixture and knead to form a dough. 2. Knead the dough until smooth, 8 to 10 minutes; add more flour if the dough is too sticky. Form the dough into a ball and wrap tightly with plastic. Refrigerate for 1 hour. 3. While the dough is resting, prepare the ravioli filling. Combine the ricotta cheese, cream cheese, mozzarella cheese, provolone cheese, egg, and parsley and mix well. Set the filling aside. 4. Heat 2 tablespoons of olive oil in a skillet over medium heat. Add the crushed garlic and pesto sauce and cook for one minute. Pour in the heavy cream, raise the heat

Homemade Four Cheese Ravioli (continued)

2 of 2

Directions: (continued)

	to high, and bring the sauce to a boil. Reduce the heat and simmer for 5 minutes. Add the Parmesan cheese and stir until the cheese melts. Remove the pan from the heat and keep warm.
5.	Meanwhile, in a separate saucepan, warm the marinara sauce over medium-low heat.
6.	Preheat an oven to 375 degrees F (190 degrees C). Beat the egg with the tablespoon of water to make the egg wash.
7.	Roll out the pasta dough into thin sheets no thicker than a nickel. To assemble the ravioli, brush the egg wash over a sheet of pasta. Drop the filling mixture on the dough by teaspoonfuls about one inch apart. Cover the filling with the top sheet of pasta, pressing out the air from around each portion of filling. Press firmly around the filling to seal. Cut into individual ravioli with a knife or pizza cutter. Seal the edges.
8.	Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Stir in the ravioli, and return to a boil. Cook uncovered, stirring occasionally, until the ravioli float to the top and the filling is hot, 4 to 8 minutes. Drain well.
9.	Grease a baking sheet. Place the cooked ravioli on the sheet pan and bake in the preheated oven until brown, about 4 minutes.
10.	To serve the ravioli, divide them among four warmed serving bowls. Drizzle the marinara sauce over the ravioli and then top with the cream sauce.

Gnocchi Quattro Formaggio

We liked this but we would have preferred to not bake it.

1 16 oz. Package of fresh or frozen gnocchi (If you want a challenge and have the time, then try making your own gnocchi.)

2 tbsp extra virgin olive oil

1/2 medium onion, grated

2 garlic cloves, grated

1 tbsp flour

2 cups cream or milk, heated

1/2 cup dry white wine

1/2 cup Parmigiano Reggiano (freshly grated)

1/2 cup Asiago cheese (freshly grated)

1/2 cup shredded Mozzarella

1/2 cup shredded Fontina cheese

Directions:

Preheat the oven to 425 degrees.

In a large oven-safe saucepan, heat up the extra virgin olive oil over medium to high heat. With a micro plane or grater, grate 1/2 of a medium onion into the oil. Turn the heat down and sauté the onion for about 2 minutes. Add a dash of sea salt and freshly ground black pepper. Grate in the garlic cloves and sauté for another minute. Next sprinkle in the flour and

incorporate well with the oil and onion with a whisk or wooden spoon. Let the flour cook for about 2-3 minutes before adding the warm milk or cream. Use 1% or 2% milk if you want to lighten it up otherwise go all the way with whole milk or cream. Whisk the milk into the flour over medium heat until it thickens slightly and all the flour bits are dissolved. Continue whisking and add the white wine. Simmer the mixture for about 10 minutes, stirring

often.

In a large pot, bring salted water to a boil. Add the gnocchi, which will take no more than 3 minutes to cook. You will know the gnocchi are done when they float to the top of the pot. Drain well and set aside when done.

Make sure the heat under the milk mixture is on super low. Add all the cheeses into the milk incorporating well with a wooden spoon. The cheeses will melt nice and slow as you stir gently. Once the mixture is smooth and the cheese is melted, then add the gnocchi. Mix well into the sauce and transfer to the oven. Bake the gnocchi in the oven for 20 minutes, or until the top is bubbly and golden brown.

Gnocchi

When I first had gnocchi I fell in love. I have always wanted to make it but it just seemed like a daunting task. I wish I would have caved and done it along time ago. It was so dang easy.

2 medium potatoes, peeled
2 c. flour
1 egg, slightly beaten
pinch of salt

Cook potatoes. Drain and mash.

Take 1 c. of potatoes  in a bowl. Add flour, eggs, and salt. Knead until a ball forms. Divide into 4 portions. Roll into long snakes. Cut in 1/2 in. pieces. Cook for 3-5 min in boiling water. Serve with your favorite sauce on top.

Creamy Spinach Tomato Tortellini

This is from bombshellbling.com. This was good but it was more like a soup. You may want to cut down on the liquids?

Ingredients

• 1 bag regular sized Barilla three cheese tortellini (8 oz) or 16 oz fresh tortellini in the refrigerated section of your grocery store
• 2 teaspoon minced garlic
• 1 cup chopped fresh spinach
• 1 (14.5 ounce) can petite diced tomatoes
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 1/2 teaspoons dried basil
• 1 teaspoon onion flakes
• 2 tablespoons all-purpose flour
• 1 1/2 cups half-and-half
• 1/4 cup grated Parmesan cheese

Instructions

1. Begin by boiling your tortellini noodles until they are al dente (aka ready). Follow the directions on the bag for boiling time.
2. While the tortellini is boiling, chop the spinach roughly.
3. Heat a large skillet using medium heat and put the two teaspoons of minced garlic into it. Sautee it briefly until fragrant, about thirty seconds or so.
4. Add into the skillet the petite diced tomatoes (undrained), spinach, salt, pepper, dried basil, and onion flakes.
5. Cook and stir over medium high heat until the mixture begins to bubble.
6. In another bowl, combine the flour and half-and-half. Whisk until fairly smooth.
7. Add the creamy mixture into the the skillet along with the parmesan cheese.
8. Heat through and reduce the heat to medium low and continue to stir and cook until it thickens, about 5 minutes.
9. Add the drained tortellini and mix together gently.
10. Serve and enjoy!

Tex-Mex velveeta shells & cheese

This is one of those no brainer type recipes. Not overly healthy but super easy and quick.

2 boxes velveeta shells and cheese
1 lb. hamburger
2 cans ro-tel

Cook velveeta according to box directions. Brown hamburger. Drain liquid from ro-tel.
Once hamburger is cooked add ro-tel and mix til combined. Add velveeta shells to the hamburger mix. Combine and serve.

*Note* This can be a bit spicy for little ones. I only did 1 can of ro-tel for my kiddos.

Cheesy Crockpot Chicken Spaghetti

This is another recipe I found on Pintrest. My kiddos loved this one!

1 lb. velveeta
3-4 chicken breasts, cooked
1 can cream of chicken soup
1 can cream of mushroom soup
1 can tomatoes w/ green chilies
mushrooms (I didn't do these)
1/2 c. water
1 small onion, diced
1 med. green pepper, diced
1/2 tsp each salt & pepper
14 1/2 oz spaghetti cooked

Spray your crockpot with cooking spray. Mix everything together and cook on low for 2-3 hours.

The recipe says to add your cooked spaghetti in at the beginning. I cooked everything but the pasta in the crockpot and then just served that sauce over the noodles.

*This makes lots of sauce. I split my sauce up and froze the extra.

Mexican Stuffed Shells

This is another pintrest one. My family loved these way more than I did. They were still good and I will make them again.

Ingredients

• 1 pound ground beef
• 1/2 cup yellow onion, diced
• 2 TBS taco seasoning
• 4 oz cream cheese
• about 8 oz jumbo pasta shells (some may break - I used 21 shells total but cooked 25)
• 10 oz enchilada sauce
• 1 cup salsa
• 1 1/4 cup cheddar cheese
• 1/2 cup mozzarella cheese

Directions

1. Bring a large pot of water to boil.
2. Boil your pasta shells for about 10 minutes until cooked al dente. Rinse shells when done cooking.
3. Preheat your oven to 350 degrees.
4. Meanwhile, cook up your ground beef and onions over medium high heat until cooked thoroughly.
5. Drain the excess grease from the pan.
6. Add in taco seasoning and stir to mix.
7. Add in cream cheese and cook over medium heat until cheese is mixed in and melty throughout. Set aside.
8. Combine your enchilada sauce and salsa in a small bowl.
9. Pour about half of your enchilada sauce salsa mixture into the bottom of a 9x13 pan and spread around.
10. Fill each jumbo shell with a heaping 1 TBS of meat mixture and place into pan with sauce.
11. Repeat until all shells or meat mixture is gone.
12. Pour the remaining enchilada sauce salsa mixture over the tops of the shells.
13. Wrap pan in aluminum foil.
14. Bake for 30 minutes.
15. Remove foil and top with cheeses.
16. Return to oven and bake for an additional 15 minutes until cheese is melted and bubbly.

Stove Top Bacon Mac & Cheese

1 Lb penne pasta
1 package bacon, diced
2 cups heavy cream
3 cup sharp cheddar
3 cup jack cheese
1/2 cup parmesan cheese
1 onion, diced
2 Tbsp butter
2 Tbsp flour
2 tsp each creole seasoning, black pepper
1 tsp each garlic powder, onion powder
olive oil
salt for pasta water

Cook pasta according to package minus 1 minute. Drain pasta. Toss in olive oil and set aside.
In medium skillet cook bacon until crispy. Drain and reserve 2 Tbsp grease. Add butter and cook onion about 5 min. Add flour and cook a few min. Add seasonings (I halved them) and mix well. Reduce heat. Add heavy cream and cheese by the cup full mixing after each addition. Taste and adjust seasoning if needed. Add in pasta.

Crockpot Mac & Cheese

This was good but we liked the skillet creamy mac much better.


16 oz  each:
macaroni,
monterey jack cheese, cubed
colby cheese, cubed
velveeta, cubed

1 stick butter, cut into slices
16 oz milk
salt & pepper to taste

Spray crockpot lightly with cooking spray. Layer 1/3 of macaroni in bottom. Layer half of cheese, butter, and salt & pepper. Repeat, ending with last 1/3 of macaroni on top. Pout milk over mixture.

Cook on low for about 4 hours and stir about mid-way.

*This was good but watch the liquid. You may need to add more so the noodles aren't dry.

Classis Baked Ziti

• This is another one from Mel.   

• 1 pound 1% cottage cheese
• 2 large eggs, lightly beaten
• 3 ounces grated parmesan cheese (about 1 1/2 cups)
• 1 pound ziti or other similar pasta (like penne)
• 2 tablespoons olive oil
• 5 medium garlic cloves, finely minced (about 5 teaspoons)
• 1 (28-ounce) can tomato sauce
• 1 (14.5 ounce) can diced tomatoes
• 1 teaspoon dried oregano
• 1 tablespoon dried basil (use 1/2 cup fresh basil if you have it but add it to the sauce after it has simmered and you take it off the heat)
• 1 teaspoon sugar
• Black pepper
• 3/4 teaspoon cornstarch
• 1 cup heavy cream (or substitute whole milk but increase the amount of cornstarch to 2 teaspoons and the cooking time in step 3 by 1 to 2 minutes)
• 8 ounces mozzarella cheese, cut into 1/4-inch cubes

Directions

1. Adjust an oven rack to the middle position and heat the oven to 350 degrees. Whisk the cottage cheese, eggs and 1 cup of the paremsan cheese together in a medium bowl; set aside. Bring 4 quarts of water to boil in a large pot over high heat. Stir in 1 tablespoon salt and pasta; cook, stirring occasionally, until pasta begins to soften but is not yet cooked through, about 7 minutes (the pasta will finish cooking in the oven). Drain pasta and leave in colander. Do not wash the large pot.
2. While the pasta is cooking, heat oil and garlic in a large skillet over medium heat until the garlic is fragrant but not browned, about 2 minutes. Stir in the tomato sauce, diced tomatoes, sugar, basil and oregano; simmer until thickened, about 10 minutes. Take off heat and season with salt and pepper to taste.
3. Stir cornstarch into heavy cream and transfer mixture to the now-empty large pot the pasta cooked in. Set the pot over medium heat. Bring to a simmer and cook until thickened, 3 to 4 minutes. Remove pot from heat and add cottage cheese mixture, 1 cup of the simmered tomato sauce, and half of the mozzarella cubes, then stir to combine. Add pasta and stir to coat thoroughly with sauce.
4. Transfer mixture to a 9X13-inch baking dish and spread remaining tomato sauce evenly over pasta. Sprinkle remaining mozzarella cubes and remaining 1/2 cup parmesan cheese over the top. Cover the baking dish with foil that has been lightly sprayed with cooking spray and bake for 30 minutes.
5. Remove foil and continue to cook until the cheese is bubbling and beginning to brown, about 30 minutes longer. Cool for 10 minutes. Serve.

Parmesan Orzo Primavera

This was beyond easy and quick

1 can chicken broth
1 cup uncooked orzo pasta
1/3 cup water
2 1/2 cups vegetables (I did broccoli, cauliflower, carrots, and asparagus)
1/3 c. parmesan cheese

Combine broth, pasta, and water in saucepan. Bring to a boil. Reduce heat to med-low. Cover and cook 7 min. Cook your veggies until tender(cook however you like). Add veggies to pasta (don't drain). Stir in parmesan cheese.

Creamy Tomato Tortellini Soup

 This was yummy! I hate canned tomato soup but this was delicious. We didn't have any left overs and it was a sad thing. Super easy to make too! I found the recipe here.

2	whole large Cloves Of Garlic Minced
2	Tbl Olive Oil
2	10¾ oz Cans of Condensed Tomato Soup
¼	cup Sun Dried Tomatoes, chopped or 2 Tbl Of Sun Dried Tomato Paste
2	cups Half-and-half
2	cups Chicken Stock
1	tsp Onion Powder
1	Tbl Italian Seasoning
½	tsp Salt
½	tsp Pepper
1	whole 9 Oz Package Of Cheese Filled Tortellini
½	cup Shredded Parmesan Cheese, for garnish

Directions

Saute garlic with the olive oil in a large stock pot over medium heat until golden brown. Be sure to keep an eye on it so it doesn’t get too brown or burnt. When the garlic is done, add tomato soup, tomatoes, half and half, chicken stock and spices. Bring to a simmer. Once simmering, drop tortellini into the soup. Cook according to the package directions. After tortellini are cooked, ladle soup into bowls and top with parmesan cheese