My Mac and Cheese
1 stick butter
1 t garlic
½ onion, diced finely
3 T flour
2 c milk
12 oz sharp cheddar, shredded
8 oz havarti, shredded
1 lb pasta, cooked and drained
Melt butter and sauté onions. Then add garlic. Stir a bit more. Add flour to make a roux. Add milk. Continue stirring. When milk bubbles, add cheese.
Pour sauce over pasta. Serve hot and garnished with green onions.
I start the pasta shortly before the sauce.
This is a good side dish for potlucks because it can be made the night prior and reheated in a crockpot.
1 pkg (16 oz) spaghetti, broken in thirds, cooked with salt and drained well
2 lbs shrimp or other meat (above is with beef)
4 roma tomatoes, deseeded and chopped
1 bunch green onions, chopped
2 cups cilantro, chopped
¼ cup toasted sesame seeds
¼ cup peanut or sesame oil
2 tsp red pepper flakes (to taste)
1/3 cup honey
2 tbsp light or low sodium soy sauce (to taste)
½ – 1 tsp kosher salt
Extra chopped cilantro and toasted sesame seeds for garnish
In microwaveable bowl, mix oil, red pepper and garlic. Microwave oil until hot. Add honey, soy sauce and salt to oil and mix well.
Mix spaghetti and remaining ingredients (except garnish) in bowl, and pour oil mixture over them. Toss until mixed evenly. Cover and refrigerate overnight. Toss pasta 1-2 times w/in 24 hrs. Toss before serving and garnish with extra cilantro and toasted sesame seeds.
This is excellent for potlucks or picnics as it is delicious served cold.
1 jar of tomato pasta sauce
1 -2 lbs of ground beef or turkey
15 oz ricotta cheese
1/2 c milk
Italian Herb Seasoning (Mccormick)
12 oz shredded mozarella or Italian blend cheese
1 lb cooked ziti (pasta)
green onions for garnish
Brown meat and add sauce. Cook for a few minutes.
Combine ricotta with milk and spices. Combine this mixture with ziti in a bowl.
Spread 1/3 of meat sauce in crockpot or baking pan.
Layer half of pasta, 1/3 sauce and half of cheese.
Repeat pasta, sauce, and cheese.
Garnish with green onions.
Bake covered for 30 minutes in 375 degree oven, or in crockpot for 1 1/2-2 hr on high or three hours on low. It is ready when piping hot.
Serve with salad and breadsticks/garlic french bread.
** I add extra sauce because I use 2 pounds of meat, and brown the meat with onions.
I use Bertoli pasta sauce (fire roasted). I also add additional panela cheese.