Pasta: Baked Macaroni & Cheese

Macaroni pie anyone?  That is what the folks ‘across the pond’ (the British) call Macaroni & Cheese.  Well, I don’t know that I ever associate this food with the UK- because I feel that there are few things more American (and growing up as a child in America) than macaroni & cheese.

I am all about comfort food.  Who isn’t… right?  Well Macaroni & Cheese is exactly that!  Some may think that you can’t do a month of recipes about pasta if you don’t include a recipe for good old fashioned mac & cheese.  I would agree.

While I would say that a VAST MAJORITY of the macaroni & cheese that is consumed in this country is from a box, with powdered, canned, or processes cheese sauce- I am here to tell you that making some homemade macaroni & cheese is very simple… and not too expensive either.  (cheese can get pricy- but you can make substitutions for whatever is on sale!)

Print your own copy of this recipe: CLICK HERE!

Ingredients

3 c. large elbow macaroni

6 T. butter

1 t. salt

2  t. pepper

4 T. flour

1 c. milk

1 c. heavy cream

2 c. shredded cheddar cheese  **use regular or mild cheese if you are making this for kids who may not like the full flavor of sharp cheddar**

1 c. shredded Colby or Monterey Jack cheese (I use a blend)

Jarlsberg Cheese

Panko Bread Crumbs

Instructions

Preheat oven to 400.

Bring a pot of water to a boil.

Cook macaroni to desired texture.

In a saucepan melt butter on medium heat. Add milk and crème.

Stir in flour, pepper, and salt - whisk until blended.  Thicken slightly, but don’t let the mixture thicken too much.  (approximately 3-5 minutes… until the consistency is like a thin gravy)

In a large saucepan mix macaroni, 2 c. Cheddar Cheese, 1 c. Colby/Monterey Jack Cheese and milk/cream mixture.

Heavily butter or spray a large baking dish.

Pour macaroni mixture into the baking dish.

Grate approximately 1 c. fresh Jarlsberg Cheese to top the macaroni mixture.

Place approximately 1 c. (or more depending on how much you need to place a ¼ inch top layer) of Panko Bread Crumbs.  Cover.

Bake at 400 for 20 minutes.

This recipe is GREAT on its own, or as a compliment to any other dish.  It is great with chicken… especially fried chicken.  (You could use a roasted chicken recipe too if you were wanting to be more healthy.)  Have you ever had macaroni & cheese with ham?  Try it!

Note; this recipe accepts alterations and substitutions VERY well.  Do you like a dish with a bite?  Substitute pepper jack for the cheddar.  Do you like it more creamy?  Add more milk. It is hard to mess up this recipe.

Pasta: Rigatoni

I love Pasta, but even more I love a restaurant that serves a GREAT pasta dish.  While I had the pleasure of living in the Portland area, my friends and I discovered this fantastic little pasta restaurant called Pastini’s.  If you are ever going to be in Oregon- be sure to check it out!  In true “small world” fashion, while working in Minnesota, one of my colleagues Malia happened to be from Oregon and also knew (and shared my affection) for this restaurant!  Well… through Malia (and her Mom) I got passed one of the recipes from Pastini’s and had to try it out.

That Malia!

One note about the recipe; one of the ingredients in this recipe is butternut squash.  Squash of any variety is not something that everyone likes… and I have to admit that I am not a huge fan of squash… but prepared this way, in this recipe… it’s GREAT!  I would suggest that anyone who loves pasta should at least give it a shot.

I hope you all enjoy!

J

Print a copy of the recipe: CLICK HERE

Rigatoni Zuccati

(inspired from the restaurant Pastini Pastaria in Tualatin, OR)

Ingredients:
2 T. olive oil (for pasta)

¼ c. olive oil (for squash)
2 tablespoons fresh chopped garlic (I used minced garlic- it works great)

1 cup sliced wild mushrooms (You can use portabellas, shitakes or chanterelles… I used portabellas)
2 cups cubed roasted butternut squash (directions below)
1 1/2 teaspoons chopped fresh rosemary
1 ½ cups heavy cream
20 oz rigatoni pasta, cooked according to package directions in salted water
Fresh spinach
Corse Sea Salt
Garnish with grated fresh parmesan cheese

Instructions:

Step 1: Roast Your Butternut Squash:

Cut your butternut squash in half and de-seed.  Then cut outer rind off.  The rind of a butternut squash is thin so a potato peeler could be used.

Cut squash in ½ inch cubes and toss in a large bowl with olive oil and coarse sea salt.

Place on baking dish in a 350-degree oven for 30 minutes. You want the squash to be tender but firm.

Remove from oven and let cool until ready to use.

Step 2: Cook Your Pasta:

While your squash is cooking, bring a pot of boiling water to a boil.  Cook your rigatoni according to directions or desired taste.  When pasta is done, remove from heat and set aside.

Step 2: Assemble Your Entree

Heat a large pot on medium-high heat with the olive oil until just before it smokes; add garlic to pan.  The garlic will start to toast right away;  add wild mushrooms immediately and cook for 2 minutes; add butternut squash to pan and cook for another 2 minutes, until the squash is heated.  Add cream and cook for about 3 minutes until the sauce reduces and thickens.   Reduce heat to medium and add the rosemary and a large handful of spinach and let the spinach wilt.  Mix in the cooked pasta and let it get hot, about 2 minutes.  Place in serving dish and garnish with grated fresh parmesan.

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I like to spice up a dish like this with a little black pepper for sure.  Feel free to add any other spices as well.  This is a dish that will customize well.  I think next time I may actually make a warm salsa-like topping with diced onion and tomato to go on top of the pasta as well.

I also add a bit more protein as well, and with any pasta dish a fresh ground chicken breast is a perfect compliment.