Stove Top Mac and Cheese

 

I am always on the look out for a good mac and cheese recipe. Back in December I had posted my grandmother’s mac and cheese, but I do like trying different ones. A few weeks back I bought a 2 quart cast iron dutch oven as a birthday gift for myself. That got me thinking, why couldn’t I make some of that cheesey goodness in this little cast iron pot. So this was my own stove top version.

 

You will need:

some elbow noodles of course ( shells might be pretty nifty as well), milk, evaporated milk, mustard, an egg, paprika, salt and shredded cheese. I used a blend of cheddar and colby/monterray jack cheese.

In a bowl pour in 1 cup of the evaporated milk and 1/2 C. of milk.

Add in an egg…..

some mustard…..

and paprika.

Whisk it all together.

In a large bowl add the cheese.

Pour the milk mixture over the cheese, add salt to taste and mix well.

Boil noodles until halfway done. This will ensure that the noodles do not become too over cooked later.

Drain noodles and add to the bowl with the milk and cheese mixture; gently stir to mix.

Coat dutch oven with a thin layer of butter.

Pour the macaroni mixture in to the dutch oven.

Turn the heat to high just until mixture starts to bubble, then cover and reduce the heat to medium low. Cook about 30 minutes.

Enjoy!

 

Stove Top Mac and Cheese

Ingredients:

8 oz. box of elbow macaroni
1 C. evaporated milk
1/2 C. milk
1 egg
1 tsp. mustard
1 tsp. paprika
2 C. of shredded cheddar and colby/monterray jack cheese blend
salt to taste
butter to grease the dutch oven

Directions:

In a bowl whisk together evaporated milk, milk, egg, mustard and paprika.

In a larger bowl add the cheese. Pour the milk mixture over the cheese, add salt to taste and mix well.

Boil noodles until halfway done. This will ensure that the noodles do not become too over cooked later. Drain noodles and add to the bowl with the milk and cheese mixture; gently stir to mix.

Coat dutch oven with a thin layer of butter. Pour the macaroni mixture in to the dutch oven. Turn the heat to high just until mixture starts to bubble, then cover and reduce the heat to medium low. Cook about 30 minutes.

Rigatoni with a Sausage, Beef and Parmesan Sauce

I had some left over sausage and ground beef in the freezer that I needed to use, so I came up with this sauce to serve over Rigatoni.  You don’t have to use Rigatoni, you can use Penne or any other pasta that you prefer. This sauce was eaten pretty quickly so I’d say it was a hit with the family.

Here’s what you need:

a package of Rigatoni noodles, ground sausage, ground beef, chopped onion, minced garlic, two jars of your favorite spaghetti sauce ( I wont tell it’s not from scratch), white wine, dried cracked Rosemary ( you can use the whole Rosemary leaves if you prefer, I just don’t like biting down on what feels like pine needles), dried Thyme, sage, shredded Parmesan cheese and half and half.

Start by browning the ground sausage and beef on medium high heat  in a large pot or skillet.

Drain if needed, but make sure you have about 1 to 2 Tbs of oil left in the pan.

Take out the beef mixture, set aside for later.

Throw in the onions……

and then the garlic.

Cook on medium heat until onions start to soften. Stir often so you don’t burn the garlic.

Carefully pour in the wine.

Since my hubby doesn’t like wine, and I only drink it occasionally, a whole bottle would probably go to waste…well ok maybe not if it’s been one of those really bad days where a bottle might seem like a great idea. I like to keep these little single serving bottles on hand for cooking…and for when I do want that one glass of wine. I usually keep a variety of reds and whites.

Now back to the recipe……

Turn up the heat to medium high until the wine comes to a boil. Cook for about 2 minutes to reduce the liquid.

Reduce heat to medium. Add the beef mixture back to the pot.

Sprinkle in the Rosemary, Thyme and Sage.

Stir it all together. My this does smell good.

When no one is looking, pour the jars of sauce into the beef mixture.

Stir and continue cooking for another minute.

Add shredded parm…..

and stir to blend.

Next add the half and half.

Stir one more time. Cover and simmer for 20 minutes.

Cook Rigatoni according to package directions.

Serve sauce over Rigatoni.

Enjoy!

Rigatoni with a Sausage and Beef Sauce

Ingredients:

1/2 Ib. ground beef
1/2 Ib. ground sausage
2 jars of spaghetti sauce
1 small onion, chopped
2 garlic cloves, minced
1/2 C. White Wine
1 Tbs. dried Thyme
1 Tbs. dried cracked Rosemary
2 tsp. sage
1 C. half and half
3/4C. Shredded parmesan cheese
1 pkg of Rigatoni noodles

Directions:

Brown the ground sausage and ground beef on medium high heat in a large pot or skillet. Drain if needed, but reserve 1 to 2 Tbs of oil left in the pan. Remove beef and sausage; set aside. Reduce heat to medium and add onions and garlic, cook stirring often until onions soften. Carefully pour in the wine. Turn up the heat to medium high until the wine comes to a boil. Cook for about 2 minutes to reduce the liquid.

Reduce heat to medium. Add the beef mixture back to the pot then add Rosemary, Thyme and sage. Pour in both jars of sauce, stir and continue cooking another minute.

Add in shredded Parmesan and half and half. Stir to mix well. Cover and simmer for 20 minutes.

Cook Rigatoni according to package directions. Serve and enjoy.

Nina’s Baked Mac and Cheese

For me, Mac and cheese is the ultimate comfort food. I admit (yes I make a lot of confessions here) when I get that craving for some of that cheesy goodness, but I don’t feel like making it from scratch, I keep a stash of the famous blue box in my cabinet. Yes, Kraft mac and cheese. But when I do want some homemade, I always turn to my grandmothers recipe. Her Macaroni and cheese was something she was always asked to bring to our family gatherings. She would set it down right in front of everyone and declare ” I’m sure I missed something and it may not be any good.” Of course by the time she finished that sentence the dish would be half gone. I think deep down she knew she had us right when she came walking in with her casserole dish and the scent of cheese wafting through the air. So for me, it’s a comfort food that always reminds me of my grandmother.

To make your own macaroni and cheese you will need:

1 box of elbow macaroni, 3 Cups shredded cheddar cheese, 12oz can evaporated milk, butter, 1 egg

Boil the noodles in salted water until al dente.

 

Pour evaporated milk into a measuring cup or bowl.

Add the egg.

Wisk to combine.

Cube some butter and set aside.

Spray a baking dish with no stick spray. Add some of the noodles, enough to cover the bottom.

Add a few pieces of the butter over the noodles.

Then pile on the cheese. Repeat with another layer, add salt if needed. Sprinkle another healthy dose of cheese on top.

Pour evaporated milk over the top.

Bake at 375 degrees covered for 20 minutes. Uncover and continue baking 10 minutes more until cheese is bubbly.

I’ll try and save some for hubby.

I’ll try and save some for hubby.

Enjoy!

Nina’s baked Mac and Cheese

Nina’s Mac and Cheese

Ingredients:

1 box elbow macaroni
3 Cups shredded cheddar cheese
12oz can evapotated milk
2 to 3 Tbs. butter, cubed
1 egg
salt to taste

Directions:

Boil the noodles in salted water until al dente.

Pour evaporated milk into a measuring cup or bowl. Add the egg and wisk to combine; set aside.

Spray a baking dish with no stick spray. Add a layer of the noodles, enough to cover the bottom.

Add a few pieces of the butter over the noodles, then add a layer of the cheese.

Repeat with another layer, add salt if needed. Sprinkle cheese ontop. Pour evaporated milk over the noodles and the cheese.

Bake at 375 degrees covered for 20 minutes. Uncover and continue baking 10 minutes more until cheese is bubbly.

Lasagna Rolls

Lately I have been seeing recipes for lasagna rolls..or as some call them lasagna bundles. I thought I’d try my hand at them, so I basically took my lasagna recipe and…well turned them into rolls. I did make a few changes from my regular recipe. Instead of making my homemade sauce, I cheated and used a good jar sauce. What can I say, I was feeling lazy and this was much faster. I also substituted ricotta instead of cottage cheese, though I love cottage cheese in my lasagna, I found that in the rolls, it turned a bit too watery and squished….yes I said squished…out the sides.

These really are also great if you are having family or friends over for dinner. They are much easier to serve and everyone gets an equal portion. I also found that these freeze really well.

Here’s what you need:

1 large jar of spaghetti sauce ( you can make your own with meat or a marinara sauce instead if you prefer), lasagna noodles, 1 container of ricotta cheese, Parmesan cheese, dried basil, 1 egg and shredded mozzarella cheese.

First. boil the noodles and drain. I found that the oven ready (not non boil) noodles took less time to boil than the regular ones. You can still use the regular ones as well.

In a bowl add ricotta, basil, Parmesan cheese and mozzarella cheese. Taste mixture to see if you need to add more seasoning or cheese.

Crack in one egg and mix well.

Spread a thin layer of sauce on the bottom of a large casserole dish.

Lay the noodles flat.

One one end, spread a spoonful of the ricotta mixture.

Carefully roll up the noodle. I wonder how many times I get to type in the word noodle before this is done.

Place seam side down into the casserole dish.

Repeat with the remaining noodles, leaving a small space in between each roll.

Spoon sauce over the rolls.

Sprinkle on the mozzarella then the Parmesan.

Bake at 450 degrees for 20 minutes covered. Uncover and continue baking for 10 minutes more or until cheese is bubble and slightly golden.

Serve with crusty bread and a nice salad.

Enjoy!

Lasagna Rolls

Ingredients:

1 large jar of spaghetti or marinara sauce
1 container of ricotta cheese
1 Tbs of dried basil or more to taste
1/4 C Parmesan cheese  + more for on top o
1/4 C shredded  Mozzarella cheese+ more for on top
1 egg
lasagna noodles

Directions:
Boil the lasagna noodles; drain. In a bowl, combine ricotta cheese, Parmesan cheese, mozzarella cheese, basil and egg. Spread a thin layer of sauce on the bottom of a large casserole dish.
Lay each noodle flat, working with one at a time, spread a spoonful of ricotta mixture on one end. Carefully roll up the noodle and place into the casserole dish, seam side down. Repeat with the remaining noodles, leaving a small space in between each one. Spoon sauce over the rolls.Sprinkle on the mozzarella then the Parmesan.

Bake at 450 degrees for 20 minutes covered. Uncover and continue baking for 10 minutes more or until cheese is bubble and slightly golden.

Serve with crusty bread and a nice salad.

Lasagna with Meat Sauce

Lasagna. It is comfort food with all it’s cheesy, saucy goodness. Throw in some nice crusty garlic bread, a salad on the side and you have a great go-to meal when company is coming over for dinner.  Everyone I know that makes their own, has their own special recipe. Some make it with beef and sausage, some with the grated Parmesan that comes in the little green canister and others make it with a spicy ground chicken instead of beef. To me, I think it’s up to your own style of taste…. a little of your own flair. For me, the more cheese and sauce, the better.

To begin, I start out making a meat sauce. You can make this the day before. Don’t want to make a meat sauce from scratch? No problem. Just take two jars of your favorite spaghetti sauce, add ground beef and any spices to your taste and there ya go. Hide the jars in the bottom of your trash can and no one will know you didn’t stand over a stove all day making sauce. You’re secret is safe with me.

There are times that I just make a simple marinara sauce and use that in place of the meat sauce.

Grab a large container of cottage cheese and place in a bowl. I prefer cottage cheese in my lasagna than ricotta. To me, it’s not as dry as ricotta and I prefer the flavor.

Next add 1 tbs. of dried basil or more to taste.

Sprinkle in 1/4 C. shredded Parmesan cheese.

Somehow my cat always knows when I break out the cheese. I think she’s hoping I knock over the whole bag her way.

Stir to combine then taste to see if you need more basil or cheese.

Crack in one egg then mix well.

Spray a large casserole dish with non stick spray.

Spoon in a small amount of sauce, enough to cover the bottom.

Place 4 uncooked lasagna noodles in a layer, slightly overlapping one another over the sauce.
I like for the noodles to cook with the sauce, if you prefer to boil your noodles before hand, go right head.

Add another layer of sauce on top of the noodles. (I wonder how many times I have the word noodles in this recipe.)

Spread a layer of the cottage cheese mixture onto of the sauce…..

then add a layer of shredded cheese. I use a mix of mozzarella and Colby cheddar jack. I like mine cheesy.

Then, you guessed it, add more noodles. Then add more sauce, then once again layer cottage cheese mixture, shredded cheese,then the noodles then sauce.

Lastly sprinkle on 1/2 cup of Parmesan cheese and 1 1/2 C. or more of the mozzarella, colby jack cheese mixture.

Cover the baking dish with foil and bake at 375 degrees for 1 hour. Uncover and continue to bake 15 to 20 minutes more or until noodles are done.

Let stand 15 minutes before cutting and serving.

If you are using noodles that have already been boiled, then bake 45 minutes covered, uncover and continue baking another 15 minutes.

Enjoy!

Lasagna with Meat Sauce

For the Meat Sauce:

Ingredients:

2 cans crushed tomatoes
1 small can tomato paste
1 onion, chopped
2 garlic cloves, minced
1 1/2 ground beef
1Tbs. basil
1 Tbs. Thyme
2 tsp. oregano
2 tsp. paprika
2 tsp. onion powder
2 tsp, garlic powder
2 tsp. chili powder
1/2 can tomato paste
1 tsp salt
1 tsp. sugar
1 bay leaf

Directions:

In a large pot add about 2 to 3 Tbs of olive oil. Heat to medium heat. Add onions and garlic. Cook about 5 minutes or until onions become tender. Remove onions and garlic; set aside. In same pot, add beef and cook over medium high heat until meat is brown. Drain if needed.
Add onions and garlic back to the pot. Sprinkle in 1Tbs. basil, 1 Tbs. Thyme, 2 tsp. oregano, 2 tsp. paprika, 2 tsp. onion powder, 2 tsp, garlic powder, 2 tsp. chili powder, 1/2 can tomato paste and 1 tsp salt. Stir well with beef mixture and cook about 1 minute more.

Pour in 2 cans of crushed tomatoes and add 1 tsp. sugar. Stir well. If sauce is too thick, add a little water. Taste and add any more spices or salt if you prefer. Add in bay leaf. Cover and simmer for 45 minutes to an hour.

For the Lasagna:

Ingredients:

1 box of Lasagna noodles
1 large container of cottage cheese
1 Tbs. dried basil or more to taste
1/4 C shredded parmesan cheese plus 1/2 C. reserved
1 egg
3 C. equal parts Mozzeralla, colby jack and cheddar cheese

Directions:

Mix together cottage cheese, basil, 1/4 C. Parmesan cheese and the egg.

Spray a large casserole dish with non stick spray. Spoon in a small amount of sauce, enough to cover the bottom. Place 4 uncooked lasagna noodles in a layer, slightly overlapping one another over the sauce. Add another layer of sauce on top of the noodles. Spread a layer of the cottage cheese mixture onto of the sauce, then sprinkle mozzarella cheese mixture over cottage cheese mixture. Place another 4 noodles, then add more sauce, then once again layer cottage cheese mixture, shredded cheese,then the noodles then more sauce.

Lastly sprinkle on 1/2 cup of parmesan cheese and 1 1/2 C. or more of the mozzeralla, colby jack cheese mixture.

Cover the baking dish with foil and bake at 375 degrees for 1 hour. Uncover and continue to bake 15 to 20 minutes more or until noodles are done. Let stand 15 minutes before cutting and serving.

If you are using noodles that have already been boiled, then bake 45 minutes covered, uncover and contiue baking another 15 minutes.

Spaghetti and Meatballs in Marinara Sauce

I like to use this sauce when I’m having meatballs with the spaghetti. The meatballs are pretty flavorful so I wanted a simple sauce to go with it. I like making a large batch of sauce so I can freeze half for a later time. You can also use frozen meatballs, just cook according to package directions.

Here’s what you need for the sauce:

2 cans of crushed tomatoes, 1 TBS. tomato paste,1 onion, 2tsp. sugar, 2 garlic cloves, coarse salt, dried basil, dried thyme, bay leaf

Start by chopping up the onion…

then mince the garlic cloves.

In a large pot, add a few Tbs. of olive oil, heat to medium heat. Add the onions and garlic. Cook until onions are tender.

Pour in both cans of tomatoes.

Next stir in the tomato paste.

Throw in the sugar.

Add basil and thyme….

then salt to taste.

Stir well.

Add 1 bay leaf.

Cover and  simmer for 45 minutes to an hour.

I know some like to add the meatballs to the sauce while the sauce is simmering. I like to keep mine separate until I add them on top of the spaghetti. But if you prefer, you can add them to the sauce the last 20 minutes of cooking.

Cook spaghetti according to package directions.

Top with shredded Parmesan cheese.

Enjoy!

Spaghetti and Meatballs in Marinara Sauce

Ingredients for the Marinara Sauce:

2 cans of crushed tomatoes
1 TBS. tomato paste
1 onion, chopped
2 garlic cloves,minced
2tsp. sugar
coarse salt to taste
1 Tbs.dried basil
2 tsp. dried thyme
1 bay leaf

Directions:

In a large pot, add a few Tbs. of olive oil, heat to medium heat. Add the onions and garlic. Cook until onions are tender. Pour in both cans of tomato sauce and stir in tomato paste. Add rest of ingredients and stir well. Simmer covered for 45 minutes to an hour. While sauce is simmering prepare meatballs (recipe follows below). If using frozen, cook according to package directions.

Recipe for Meatballs:

1 1/2 lbs. of ground beef
1/2 onion. chopped
1 tsp. dried sage
1 Tbs. dried basil
1 tsp. thyme
1 tsp. salt or more to taste
1 1/2 tsp. garlic powder
1 1/2 tsp. onion powder
1 egg
1/2 C. shredded parmesan cheese
1/4 C. dried bread crumbs
1/4 C. milk

Directions:

Preheat oven to 375 degrees.

In a small sauce pan, add a few drizzles of olive oil. Add the onions and cook on medium low for about 15 minutes or until onions are translucent. Add a pinch of salt and the sage. Stir and cook about 1 minute more. Remove pan from heat and let the onions cool.

In a large bowl add ground beef, and rest of ingredients. Mix just until ingredients are combined then form into balls. In a cast iron skillet or another oven proof pan,add a drizzle of olive oil and heat on medium high heat. Add meatballs and cook about 5 minutes. Turn each one over and continue cooking another 5 minutes. Place skillet into the oven and cook about 5 minutes or until meatballs are done. If you do not have an oven proof pan, place meatballs onto a baking sheet.

Cook spaghetti according to package instructions. Add meatballs and marinara sauce. Top with shredded parmesan cheese.