- 1 pound pasta, any shape
- 1 1/2 cups milk
- 2 tablespoons all-purpose flour
- 3-4 cups shredded cheese
- 1/2 teaspoon salt
- ½ teaspoon black pepper
- 1/4 teaspoon mustard
- Optional extras (cook before adding): bacon, onions, peas, mushrooms, jalapeno peppers, broccoli, cauliflower
- Pasta pot
- Sauce pan
- Boil the Pasta: Bring about 4 quarts of water to a boil over high heat in the pasta pot. Add the pasta and a tablespoon of salt. Cook until the pasta is al dente, about 8 minutes. Drain and set aside.
- Warm the Milk: When the pasta has finished cooking, prepare the cheese sauce. Begin warming 1 cup of the milk in the saucepan over medium heat. Whisk together the remaining 1/2 cup of milk and the flour until there are no lumps. When you just start to see tendrils of steam rising from the warming milk, whisk in the milk-and-flour mixture. Continue whisking gently until the milk thickens slightly to the consistency of heavy cream, 3-4 minutes.
- Make the Cheese Sauce: Turn the heat to low and begin mixing handfuls of cheese into the milk. Stir in the salt and mustard. Stir until all the cheese has melted and the sauce is creamy. Taste and adjust the seasonings as desired. Remove the sauce from heat.
- Combine the Pasta and Cheese Sauce: In a large serving bowl, combine the pasta and 1/2 of the cheese sauce. Stir to coat the pasta evenly. Add the second half of the sauce and any extra add-ins.
- Serving and Storing Leftovers: Serve the mac and cheese immediately while still warm. Leftovers will keep for up to a week and can be reheated in the microwave. If the sauce is a little dry after re-heating, mix in a splash of milk to make it creamy again.
- Baked Mac and Cheese: If you have a little extra time, you can bake the macaroni and cheese to give it a golden crust. Pour the prepared mac and cheese into a casserole dish, cover with a lid or foil, and bake at 350°F for 1/2 hour. Remove the covering, sprinkle with breadcrumbs and a few pats of butter, and bake uncovered for another 15-20 minutes until the top is golden and the interior is bubbly.
- 1kg shoulder of lamb
- 2 onions, sliced
- 1 tbsp chopped oregano, or 1 tsp dried
- ½ tsp ground cinnamon
- 2 cinnamon sticks, broken in half
- 2 tbsp olive oil
- 400g can chopped tomatoes
- 1.2l hot chicken or vegetable stock
- 400g orzo (see know-how below)
- freshly grated parmesan, to serve
Heat oven to 180C/fan 160C/gas 4.
Cut the lamb into 4cm chunks, then spread over the base of a large, wide casserole dish. Add the onions, oregano, cinnamon sticks, ground cinnamon and olive oil, then stir well.
Bake, uncovered, for 45 mins, stirring halfway.
Pour over the chopped tomatoes and stock, cover tightly, then return to the oven for 1½ hrs, until the lamb is very tender.
Remove the cinnamon sticks, then stir in the orzo. Cover again, then cook for a further 20 mins, stirring halfway through. The orzo should be cooked and the sauce thickened. Sprinkle with grated Parmesan and serve with crusty bread.
Recipe from Good Food magazine, April 2008
- Coarse salt and ground pepper
- 1/4 cup finely grated Parmesan, plus more for serving
- 1/4 cup chopped fresh parsley
- 2 garlic cloves, minced
- 1 large egg
- 1 pound ground beef
- 1/4 cup plain dried breadcrumbs
- 1 tablespoon olive oil
- 1 can (28 ounces) crushed tomatoes in puree
- 3/4 pound spaghetti
- STEP 1
Set a large pot of salted water to boil. In a bowl, combine Parmesan, parsley, garlic, egg, 1 teaspoon salt, and 1 teaspoon pepper. Add beef and breadcrumbs; mix gently. Form into 16 balls.
- STEP 2
In a 5-quart Dutch oven or heavy pot, heat oil over medium. Add meatballs, and cook, turning occasionally, until browned, 8 to 10 minutes. Add tomatoes; bring to a boil. Reduce to a simmer; cover partially, and cook, stirring occasionally, until meatballs are cooked through, 10 to 12 minutes.
- STEP 3
Meanwhile, cook pasta until al dente. Drain, and return to pot; add meatballs and sauce, and toss gently. Serve with Parmesan.
- 8 ounces wide egg noodles
- 2 tablespoons olive oil
- 1/2 cup chopped onion
- 1/3 cup chopped carrot
- 2 tablespoons all-purpose flour
- 2 3/4 cups milk @ Massy Stores get 100% Cow’s milk, Buy Cuisine 1L Milk: $9.49
- 1/2 cup (4 ounces) cream cheese, softened
- 2 tablespoons Dijon mustard
- 1/4 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 cup frozen peas, thawed
- 1/2 cup (2 ounces) grated Parmigiano-Reggiano cheese, divided
- 2 (5-ounce) cans tuna in water, drained and flaked @ Massy Stores get Cuisine Tuna in Water: $7.99, Save $1.00
- Cooking spray
- Preheat broiler.
- Cook noodles according to package directions. Drain.
- Heat a large skillet over medium heat. Add oil to pan; swirl to coat.
- Add onion and carrot; cook 6 minutes or until carrot is almost tender, stirring occasionally.
- Sprinkle with flour; cook 1 minute, stirring constantly.
- Gradually stir in milk; cook 5 minutes, stirring constantly with a whisk until slightly thick.
- Stir in cream cheese, mustard, salt, and pepper; cook 2 minutes, stirring constantly.
- Remove pan from heat. Stir in noodles, peas, 1/4 cup Parmigiano-Reggiano cheese, and tuna.
- Spoon mixture into a shallow broiler-safe 2-quart baking dish coated with cooking spray; top with remaining 1/4 cup Parmigiano-Reggiano cheese. Broil 3 minutes or until golden and bubbly.
- Let stand 5 minutes before serving. Enjoy!
- 1 (15 oz) container ricotta cheese
- 2 eggs
- 2 cups Cheddar cheese
- 1 cup mozzarella cheese
- 1 cup grated Parmesan cheese
- 1 medium onion, minced
- 1 tablespoon minced garlic
- 2 tablespoons chopped fresh parsley
- 1 teaspoon freshly ground black pepper
- 32oz Alfredo pasta sauce
- 16 lasagna noodles
- 2 lbs cooked and cubed lobster meat
- 1 (10 oz) package baby spinach
- Preheat the oven to 375 degrees F (190 degrees C). Grease a 9×13 inch baking dish.
- In a large bowl, stir together the ricotta cheese, eggs, half of the Cheddar, half of the mozzarella cheese and half of the Parmesan cheese. Mix in the onion, garlic, parsley and pepper.
- Spread 1 1/2 cups of Alfredo sauce in the bottom of the prepared baking dish. Top with a layer of boiled lasagna noodles.
- Arrange 1/3 of the lobster meat over the noodles, cover with 1/3 of the ricotta cheese mixture, then 1/3 of the spinach and then another layer of Alfredo sauce. Repeat this process two more times ending with sauce on top.
- Sprinkle the remainder of the Cheddar, mozzarella and Parmesan cheeses over the top. Give the whole pan a gentle shake to get everything settled in.
- Bake, covered loosely with aluminum foil, for 45 minutes in the preheated oven. Remove the foil and continue baking for an additional 10 minutes or until the top is browned. Let stand for 10 minutes before serving.
- 3 tablespoons olive oil
- 1/4 lb sea scallops
- 1/4 lb shrimp
- 1/2 cup salmon, sliced into 1/2 inch strips
- 1/2 cup white wine
- 1 cup heavy cream
- 1 onion, peeled and sliced into rings
- 1/2 tablespoon garlic, minced
- 1 tablespoon basil, thinly sliced
- 3 tomatoes, seeded & diced
- 1/3 cup parmesan cheese, shredded
- 4 cups linguini pasta, already cooked
- Salt and pepper to taste
- In a large skillet add in your Olive Oil and bring it to a medium high heat.
- Add in the onions and cook for 1-2 minutes.
- Add in the shrimp and scallops and lightly brown on both sides for about a minute on each side.
- Add in garlic and stir it around to incorporate it into the pan.
- Add the wine and reduce for 2-3 minutes.
- Then add in the heavy cream and salmon reduce for 1-2 minutes.
- Season with Salt and Pepper to taste.
- Finish by adding Tomatoes, Basil, and pasta.
- Turn off heat and fold all ingredients together, let sit for 2-3 minutes. Top with Parmesan and Parsley then serve.