Cheesy, Macaroni and Cheese!

When it comes to comfort food anything cheesy gets my vote!  If you love macaroni and cheese [and who doesn't?] you should definitely give this recipe a try.  Once I learned of this macaroni and cheese recipe I could not wait to get the ingredients to make it myself.

I'll admit that I took a bit of a risk in making this for the first time to serve for a little gathering with my family, with the hope that it would be every bit as good as it sounded and appeared to be.  I'm pleased to say that it did not disappoint, and was in fact a huge hit!  I'll certainly have this recipe on the list for future gatherings, especially since my family loved it and so did I.  It was a shining star at that -little family gathering- our Thanksgiving dinner!

I will confess to having loved a certain famous store-bought brand of frozen macaroni and cheese.  It has typically been my go-to mac and cheese since my family and I have always enjoyed it so much, it has a homemade taste, and it's so easy to prepare by simply putting it in the oven or microwave.

Well, now this macaroni and cheese has become the new favorite, topping that store-bought one for me, and my family too.  Yep, I'm ditching our former favorite for this delicious macaroni and cheese ...it's that good!  And, I can feel even better about it being homemade.  Plus it's very simple to make.

I baked my macaroni and cheese in the oven, although the recipe stated that it can be cooked in a slow cooker.  I had other foods cooking in the oven anyway that day, so I prepared it using a 9x13 pan, and it was perfect.

This Macaroni and Cheese is some serious cheesy goodness.  Plenty of cheese in it, and a layer of cheese on top too, all golden-brown and bubbly.  C H E E S Y!  It's the perfect special occasion or holiday dish.  Make this at least once and see for yourself.  My bet is you'll love it too!

Macaroni and Cheese

Serves: 8-10
Ingredients

8 ounces cooked elbow macaroni (I only cooked it for half the time on the box)
1 (12-ounce) can evaporated milk
1-1/2 cups whole milk
1/4 cup (1/2 stick) butter, melted
1 teaspoon salt
Dash of pepper
2 large eggs, beaten
2 (8-ounce) bricks sharp Cheddar cheese, grated (about 5 cups)
Dash of paprika

Directions

Grease a 9 x 13 baking dish and add macaroni, evaporated milk, whole milk, butter, salt, pepper, and beaten eggs.
Stir in all but ½ cup of the cheese.  Spread mixture evenly in pan.
Sprinkle the remaining cheese on top and then sprinkle with paprika.  Bake in 350 degree oven for 50 minutes.

Notes:
This recipe can also be cooked in a slow cooker - Spray a 4-quart slow cooker with cooking spray, add the mixture per instructions above, then cover and cook on LOW heat for 3 hours 15 minutes.

It may also work well adding in uncooked macaroni in instead of the partially-cooked macaroni.  Although, I have not tried this method, yet.

Enjoy!...

Recipe adapted from: food network recipes

Italian Pasta Salad

It's Summer and the heat is on.  Perfect for lots of time cooking outdoors on our grills, having picnics and just spending less time in the kitchen. With all of the grilling going on it's nice to have something on the ready, a make ahead dish that is quick to get to the table and enjoy along side those grilled goodies.  

It's a good time for foods that are cool and refreshing too.  Here's a pasta salad that is easy to make and easy to love!  I enjoy many different types of pasta, and there are certainly many to choose from.  This pasta salad brings two pastas together, penne and cheese tortellini for a nice blend. 

You can make this salad ahead of time, it can be served right away or served later after chilling in the refrigerator.  A great take along dish to parties and picnics too.  I like to enjoy it over the next couple of days after I make it for a quick lunch or an afternoon snack as well.    

Italian Pasta Salad 

Ingredients:
1- 1lb box penne pasta
1 - 8oz pkg tri-color tortellini
1 med can pitted black olives, drained, cut olives in half
1 1/2 cups grape tomatoes, cut in half
1/2 cup red onion, chopped (optional)
1 cup fresh parmigiano-reggiano cheese, grated


For the Dressing:
1/2 cup extra virgin olive oil
1 tbsp italian seasoning or 1/2 tbsp each- dried basil, oregano
1 tbsp Mrs Dash Tomato Basil and Garlic seasoning
1 clove fresh garlic minced or 1 tsp garlic powder
1/2 tsp onion powder
salt and pepper, to taste
balsamic vinegar can be added for addition flavor, to taste


Directions:
Cook the penne and tortellini according to the package directions. Drain the penne and tortellini and rinse with cold water.  Drain well.
Place both pastas in a large bowl.  Add tomatoes, olives, red onion, and cheese.
In small bowl ,whisk together olive oil, seasonings, garlic, salt and pepper.  Pour over the salad and stir until well coated.  Serve immediately or refrigerate until ready to serve.

Enjoy...

Tortellini Soup

Soup's on!

As the cooler weather is upon us, it's a great time for thinking about cooking up some soups.  Soup to me is one of those true comfort foods.  It warms you from the inside like a big warm hug.  I enjoy all of the traditional soups, stews and also chili-(I love my chili, the recipe can be found here), but I was wanting something a little different.  Something out of the ordinary.  I made my tortellini soup with three cheese tortellini, and I really enjoyed it, and it got the approval of the Hubster too!(he's really not a soup dude!)  This soup is definitely something different and it's quick, easy, and oh so satisfying.  Perfect for serving up with a big hunk of fresh bread, or some toasty garlic bread.  Yum!  It even looks festive and fits in nicely at the holidays with the beautiful colors. 

Tortellini Soup

Ingredients:

9 oz. cheese tortellini (fresh or frozen, any variety)

2  14 oz. cans chicken broth or vegetable broth (low sodium) approx-4 cups

2 cups fresh spinach leaves or kale leaves-ribs cut off

1 14 oz. can white beans, cannellini/white kidney beans, drained

1 15 oz. can diced tomatoes (plus the juice)

1/2 cup diced onion, or 1 tsp onion powder

2 garlic cloves, minced

1/4 cup olive oil

1 tbsp italian seasoning or 1/2 tbsp basil, and 1/2 tbsp oregano

salt and pepper

red pepper flakes (optional) 

1/2 cup fresh grated parmesan cheese

Directions:

Heat olive oil in a large pot over medium heat.  Add onions and cook/stir for a few minutes until softened slightly and transparent, not browned.  Add the garlic and stir for about another minute, next add the italian seasoning, broth, tomatoes and beans to the pot.  Stir gently to combine.  Bring mixture to a boil.  Add the tortellini and cook according to the package directions, then add the spinach or kale at the last minute of cooking.  Gently stir in about 1/4 cup of the parmesan cheese at the end.  Remove from heat.  Serve with fresh grated parmesan garnish, also salt, pepper, and red pepper flakes can be added to individual servings to their taste.  

A nice hearty soup, with loads of cheese tortellini, along with cannellini beans, spinach and tomato goodness!

A nice finish with the addition of fresh grated parmesan cheese stirred in at the end too!

 Serve it up with a garnish of fresh grated parmesan cheese, and I like to add red pepper flakes to mine for an added punch of heat!

I think the next time I make this, I'm going to make it using mushroom tortellini and maybe even throw in a few fresh sliced mushrooms too!

Soup is on!...

Patsy's Sauce

One of our favorite home-cooked meals is pasta, topped with sauce.  I usually serve it along with grilled chicken breast and a salad, and that wouldn't be complete without a nice bottle of wine to enjoy with it.  A while back we discovered a delicious sauce for our pasta that has become a staple in our cupboard ever since we tried it for the first time.

~ Patsy's Sauce ~

Patsy's sauce is delicious!  There are several different flavors of their sauce to choose from, our favorite is Patsy's Fra Diavolo sauce, with ingredients of tomatoes, fresh garlic, parsley, onions, crushed red pepper and fresh basil, it has a bit of heat to it, which we really like.  The Tomato Basil is a second favorite and is rich in flavor without the heat of the Fra Diavolo.  

These sauces are from the famous Patsy's of Patsy's Italian Restaurant in New York, a family owned and operated business, founded in 1944 by Pasquale "Patsy" Scognamillo.  True you get what you pay for, and although Patsy's sauce costs a little more than the other popular brands on the self, I find it better than any other sauces out there!  We often get two nights worth of dinners, for the two of us, from one jar, so in the long run it doesn't seem to be over priced.  Plus with all natural ingredients, I don't mind paying a little extra, especially because it is so delicious!  

We found Patsy's for the first time at our local grocery store, and it has been, like I said, "a staple in our cupboard ever since!"  We love Patsy's, and usually have it at least once a week!  It's a quick and easy meal to prepare, can be a simple dinner or special evening for two, or it's even worthy of a 'wow' from your guests! 

My recipe for a perfect meal using Patsy's Sauce

Pasta with Patsy's Sauce

Ingredients: - Serving for Two

1/2 jar of Patsy's Sauce (of choice)

4 to 6 oz. Pasta (of choice), cooked (will be divided for two)

Parmigiano Reggiano Cheese - grated, for garnish

Directions:

Fill a large pan 3/4 full with water and bring to a boil, add pasta and cook until 'al dente' according to package directions.  Heat Patsy's Sauce in a small saucepan over medium heat, until thoroughly heated.  Drain cooked pasta and place in serving dishes, pour heated pasta sauce over pasta.  Garnish with parmigiano reggiano cheese and serve.
*Serve with Grilled Chicken Breast or top with cooked Shrimp. And a Salad.

It's what's for dinner at our place!

More about Patsy's

Patsy's website - Patsys.com has much to see and learn about Patsy's, and also offers products sales of their Sauces, Pasta, Oils and Vinegars, Patsy's Cookbook and there are many Recipes there too.  Many photos of famous people and celebrities who have dined at Patsy's are shared there also, and Patsy's is known as Frank Sinatra's favorite restaurant, and his family members dine there often.  An interesting fact from the 'Our Story' link: "In over 65 years of existence, Patsy's Restaurant has had only three chefs- the late Patsy himself, his son Joe Scognamillo, who has been at the establishment since the tender age of seven, and Joe's son Sal Scognamillo, who has been manning the kitchen for the past twenty five years."  Maybe one day I'll get to dine at Patsy's Restaurant and also meet Joe and Sal Scognamillo, oh and get a photo too!  Until then I shall continue to enjoy some delicious Patsy's right here in my own home!

Guess what's for dinner tonight?...

~Tammy~

Cheesy Macaroni Shells Pasta Salad

Summer time is a great time for salads, and salad side dishes.  This is one salad I like a lot that I just kind of threw together, and turned out it was also liked by those I served it to.  I'd tried other recipes for macaroni salads before, but was wanting something different.  This became thee macaroni salad of choice there after.  

Traditionally I now make this macaroni salad as one of the sides for our Thanksgiving dinner.    There are some ingredients in it that everyone loves, and some that others don't.  I found a happy medium with making it slightly different in batches as to please everyone.  Hey, I aim to please, or keep the peace, which ever!  All is well when everyone is happy!  

I prefer using the small shell-macaroni because of the size, and with the other ingredients being similar in size, this is more of an everything all-in-one-spoonful kind of bite!

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Cheesy Macaroni Shells Pasta Salad

Ingredients:

1  pkg. (1lb.) of small macaroni shells pasta, cooked, drained, and cooled 

4-5 boiled eggs, chopped well

1  cup mayonnaise (I use Hellman's) or enough to moisten well

1  cup frozen sweet peas, thawed (optional)

1  8oz. pkg. sharp cheddar cheese block - chopped into pea sized squares

1  8oz. pkg. white cheddar cheese block, (or colby/jack blend, medium cheddar or jack cheese) - chopped into small squares.  (One mild cheese and one sharp cheese works well.)

1/4 cup red onion or green onions diced finely (optional)

1/4 tsp. seasoning salt

1/2 tsp. paprika

salt & black pepper to taste

Directions:

Prepare macaroni to al denta according to package directions.  After macaroni is cooked, drain and rinse in cold water.  Once macaroni has cooled down, drain well.  In a large mixing bowl combine macaroni shells, chopped eggs and mayo, fold gently to mix.  Add the cheeses, seasoning, paprika, salt & black pepper and onions, fold gently again.  Add thawed peas and fold gently.  Cover. Keep Refrigerated. Serve cold.  Sprinkle with paprika on top to garnish before serving.

-This is even better if made a day ahead.  If the salad seems a little dry after sitting overnight, moisten it by gently adding in a little extra mayo, garnish with paprika.

Enjoy!...