Only the BEST EVER Mac & Cheese

I have searched high and low for the best Mac & Cheese recipe. I thought I had found it when I made a Giada De Laurentiis recipe. It was really yummy, but my execution was off, and it made for a soupy Mac & Cheese with amazing flavor. I think with some more modifications it could be really great so I would still recommend it, but this recipe from The Pioneer Woman takes the cake! Her website is very user friendly. I personally love that she has pictures that take you step by step through the recipe. I promise you won't be disappointed if you try one of her dishes!

Ingredients:
4 cups dried macaroni
1/4 cup (1/2 stick, 4 tablespoons) butter
1/4 cup all-purpose flour
2 1/2 cups whole milk
2 heaping teaspoons dry mustard (more if desired)
1 egg, beaten
1 pound cheese, grated
1/2 teaspoon salt (more to taste)
1/2 teaspoon seasoned salt (more to taste)
1 teaspoon ground black pepper
*Optional spices: cayenne pepper, paprika, thyme

The How to:
1. Cook macaroni until very firm. Macaroni should be too firm to eat right out of the pot. Drain.
2. In a small bowl, beat egg.
3. In a large pot, melt butter and sprinkle in flour. Whisk together over medium-low heat. Cook mixture for five minutes, whisking constantly. Don’t let it burn.
4. Pour in milk, add mustard, and whisk until smooth. Cook for five minutes until very thick. Reduce heat to low.
5. Take 1/4 cup of the sauce and slowly pour it into beaten egg, whisking constantly to avoid cooking eggs. Whisk together till smooth.
6. Pour egg mixture into sauce, whisking constantly. Stir until smooth.
7. Add in cheese and stir to melt. Add salts and pepper. Taste sauce and add more salt and seasoned salt as needed! DO NOT UNDERSALT.
8. Pour in drained, cooked macaroni and stir to combine.
9. Serve immediately (very creamy) or pour into a buttered baking dish, top with extra cheese, and bake for 20 to 25 minutes or until bubbly and golden on top.

The Verdict:
Only the BEST Mac & Cheese ever. The Doc, who is not that big on Mac & Cheese said this was the best one I have made. I agree and so did the boys! Being the lazy cook, I bought pre-shredded cheese. I used an Italian Blend (Fontina, Asiago, Mozzarella, Provolone, Romano & Parmesan) and Mild Cheddar. I used in the sauce a cup from each bag and then 1/4 cup of each to sprinkle on top. I want to go get some more right now and eat it for dessert, that is how good it was!

Pasta e Fagioli

Every once in a while on my Mommy board there will be "What's For Dinner" thread. This was something one of the mom's made and I asked her for the recipe. I am so glad I did because it was awesome!

Ingredients:
1 tablespoon extra-virgin olive oil
extra-virgin olive oil for drizzling
3 ounces pancetta or bacon, chopped fine
1 medium onion , chopped fine (about 1 cup)
1 medium rib celery , chopped fine (about 2/3 cup)
4 medium cloves garlic , minced or pressed through garlic press (about 1 heaping tablespoon)
1 teaspoon dried oregano
1/4 teaspoon red pepper flakes
3 anchovy fillets , minced to paste (about 1 teaspoon)
1 (28-ounce) can diced tomatoes with liquid
1 piece Parmesan cheese rind , about 5 inches by 2 inches
2 cans (15 ounces each) cannellini beans , drained and rinsed
3 1/2 cups low-sodium chicken broth
8 ounces small pasta (ditalini, tubetini, conchigliette) [I use tubetini]
1/4 cup chopped fresh parsley leaves
2 ounces grated Parmesan cheese (about 1 cup)

The How To:
This soup does not hold well because the pasta absorbs the liquid, becomes mushy, and leaves the soup dry. The soup can, however, be made in two stages. Once the beans are simmered with the tomatoes, before the broth and water are added, the mixture can be cooled and refrigerated for up to 3 days. When ready to complete the soup, discard the Parmesan rind (otherwise it will become stringy), add the liquid, bring the soup to a boil, and proceed with the recipe.

1. Heat oil in large Dutch oven over medium-high heat until shimmering but not smoking, about 2 minutes. Add pancetta and cook, stirring occasionally, until beginning to brown, 3 to 5 minutes.

Add onion and celery; cook, stirring occasionally, until vegetables are softened, 5 to 7 minutes. Add garlic, oregano, red pepper flakes, and anchovies; cook, stirring constantly, until fragrant, about 1 minute.

Add tomatoes, scraping up any browned bits from bottom of pan. Add cheese rind and beans; bring to boil, then reduce heat to low and simmer to blend flavors, 10 minutes.
Add chicken broth, 2 1/2 cups water, and 1 teaspoon salt; increase heat to high and bring to boil. Add pasta and cook until tender, about 10 minutes (refer to package instructions to better estimate pasta cooking time).

2. Discard cheese rind. Off heat, stir in 3 tablespoons parsley; adjust seasoning with salt and pepper. Ladle soup into individual bowls; drizzle each serving with olive oil and sprinkle with a portion of remaining parsley. Serve immediately, with grated Parmesan.

The Verdict:
The flavor of this dish was amazing! I have never been a big fan of Pasta e Fagioli but the Doc is so I made this with him in mind and ended up loving it myself! Next time I think I am going to make the pasta separate and add it to the bowl then serve the broth on top. It makes a ton and as it states in the directions the pasta ends up soaking up all the liquid. That way you can save the leftovers without the pasta getting all mushy.

Shrimp with Roasted Garlic Pesto Pasta

If you are a garlic lover, like myself, then you are going to love this dish. This dish, Shrimp with Roasted Garlic Pesto Pasta, is a Sunny Anderson recipe. I have seen her show a couple times on the food network but do not watch her on a regular basis. I have been wanting to make a pesto since I got my food processor, and this one jumped out at me during a search on the Food Network site.

Ingredients
15 garlic cloves, peeled (about 1 head)
1 cup olive oil, plus extra for tomatoes
1 pound cherry tomatoes
Salt and freshly ground black pepper
1/4 cup grated Parmesan
1 cup packed basil leaves
1 pound linguine
1 1/4 pounds large shrimp, shelled and deveined
1/4 cup pine nuts, toasted

The How To:
Preheat oven to 375 degrees F.

Place garlic cloves in a single layer in a small baking dish. Add 1/2 cup olive oil to cover cloves, cover with foil, and bake 45 minutes, until golden brown and fork-tender. Meanwhile, in another baking dish, toss tomatoes with enough oil to coat. Lightly season with salt and pepper and roast at same temperature until tomatoes blister, about 25 minutes.

Strain garlic cloves and set aside in a small bowl, reserving infused oil separately. In a blender, add the roasted tomatoes, roasted garlic, Parmesan, and basil. Pulse until combined. While machine is running, drizzle in 1/2 cup olive oil until pesto comes together. Season with 1 1/2 teaspoons of salt. Remove to a bowl, cover with plastic wrap and reserve.


Bring a large pot of salted water to a boil over medium heat. Add the linguine and cook until al dente. Drain.

Meanwhile, heat a saute pan over medium-high heat. Add 2 tablespoons of the garlic oil. Season the shrimp with salt and pepper and saute until the shrimp turn pink and is cooked through.


In a large bowl add the linguine and some of the pesto. Toss to coat and top with the shrimp. Garnish with toasted pine nuts and serve.


Note: There will be leftover pesto.

The Verdict:
For my first pesto, I have to say I was impressed. I am a huge fan of garlic and live by the motto in cooking that you can never have too much so this was a winner in my book! The Doc even enjoyed it. For those who don't like (or can't eat) shrimp, I am sure it would be just as good with some diced chicken.

Double-Stuffed Chicken Breasts

Since finding out that baby #3 was on the way I have been too tired to even think about cooking. I am talking about the kind of tired where you can barely keep your eyes open. Unfortunately for my waistline and our budget that has meant a lot of ordering take-out and no new dishes to post on the blog.

Enough was enough! I got my new Every Day with Rachael Ray magazine in the mail along with my Food Network magazine and told myself that I needed to start cooking again! Not only are we saving money but I also dropped 2 pounds!

This dish, Double Stuffed Chicken Breasts, from the October issue of Every Day with Rachael Ray, says "you'll never have to choose between chicken parm and stuffed shells again!"

Ingredients:
1/2 cup small shell pasta
1/2 cup shredded mozzarella cheese
1/2 cup ricotta cheese
1/2 cup grated parmesan cheese
1/2 cup coarsely chopped flat-leaf parsley
Salt
2 large eggs
2/3 cup breadcrumbs
Four 8- to 10-ounce chicken breasts
3 cups store-bought marinara sauce (or if you're feeling ambitious you could always make your own sauce!)

The How To:
1. Preheat the oven to 350°. Line a baking sheet with parchment paper. In a pot of boiling, salted water, cook the pasta for 4 minutes; drain and rinse with cold water. Transfer to a bowl and add the mozzarella, ricotta, parmesan and 1/4 cup parsley; season with salt.

2. In a shallow bowl, beat the eggs. Place the breadcrumbs in another shallow bowl.

3. Stuff the pasta-cheese mixture under the skin of each chicken breast. Dip the stuffed chicken breasts in the eggs, roll in the breadcrumbs, then place skin side up on the prepared pan. Bake until an instant-read thermometer inserted in the breast registers 165°, about 50 minutes.

4. Meanwhile, in a saucepan, heat the marinara sauce. Serve each breast on a bed of sauce, topped with 1 tablespoon parsley.

The Verdict: I meant to take pictures of the cooking process, however the whole tired thing got in the way, and I was just happy to have a home cooked meal on the table! The Doc, thought that while it tasted great, he would prefer to just have his pasta on the outside! I thought it was delicious and I loved having the pasta in the chicken! The kids even loved it.

I used garlic and herb flavored bread crumbs and used 1 cup of pasta instead of the 1/2 cup because, well we all love our carbs in this house. I placed the extra pasta/cheese mixture so that it surrounded the chicken in the baking dish.

The only downside to this dish is that it's not a 30 minute meal, this dish is going to take at least an hour to prepare/bake. So make sure you give yourself enough time or you'll end up eating at a much later dinner, like we did!

Ham and Cheese "Magic Bread"

If I ever had a cooking show it would probably have something to do with skipping going to the grocery store every time you want to make something new and using what you can find in your fridge and pantry. As Phil says, we could probably eat for a week off of everything we have stocked in the cabinets, freezer and fridge, but most people don't know how to combine it all together. So here's what I came up with one evening.

Ingredients:
*3/4 package of Hormel All Natural Deli Ham
*1c shredded mozzerella
*4 wedges of Laughing Cow Light Swiss Garlic and Herb cheese
*1 small package crescent roll dough

The Making:
Preheat the oven to 375 degrees.

Stack the ham into one big pile and cut into 1/2 inch pieces. In a bowl combine the ham, mozzarella, and the Swiss (broken apart and crumbled). Mix until all of the ingredients are thoroughly combined.

Open the crescent package and separate the triangles. Place so the the long straight side is to the right, and the short straight side is towards you. Put a heaping tablespoon (or more) of the ham mixture on the bottom of the dough. Fold the bottom corners up and start rolling towards the point. Place on a pizza stone (or a baking sheet lined with parchment). Bake according to the crescent package directions. Serve warm.

Tips and Talk:
Miles named this, and it will forever be known as "Magic Bread" so I think he liked it. I made this with Whole Steamed Artichokes and salad and it made a really nice weeknight meal. I'm sure you could substitute the ham for pepperoni, broccoli, spinach, anything you have. These could also make great appetizers for a party if you cut the dough in half before rolling.

Shepherd's Pie

We pregnant women get cravings, and those craving don't always like to wait to be satisfied. Tonight I was craving Shepherd's Pie, and I needed to make it fast! This recipe took me about 30 minutes (though it is not a Rachel Ray recipe) and was very delicious!

Ingredients:
- 4 medium red potatoes, cubed (peeled if you want)
- 2 tbsp sour cream
- 1 egg (separate yolk and white and reserve both)
- 1/2c half & half
- 4 tbsp butter (divided into 1 tbsp, 1tbsp, and 2 tbsp measurements)
- 1lb ground beef
- 1 yellow onion chopped
- 2 tbsp all-purpose flour
- 1c beef stock
- 2 tsp Worcestershire Sauce
- 1tsp garlic powder
- salt and pepper to taste
- 1c frozen corn, thawed

The Making:
Boil potatoes in salted water till tender, about 12 minutes

Meanwhile, beat the egg white until stiff. Transfer to a mug and set aside.

In a small bowl combine the half & half, egg yolk, and sour cream and set aside.

In a large high-sided skillet melt 1 tbsp butter over medium heat. Add onions and saute until they begin to soften. Add ground beef and crumble and brown.

Lower heat to medium-low and pushing the meat to one side of the pan get the juices on the other side. Add the butter to the juices and let melt. Add the flour and mix until there are no lumps.

Add the broth, Worcestershire Sauce, garlic powder, salt and pepper and combine with the meat mixture. Let the gravy begin to thicken and take off heat.

Drain potatoes and add to mixer bowl with 2 tbsp butter. Start mixing and slowly add the sour cream mixture. When potatoes are smooth season with salt and pepper to taste and gently fold int he beaten egg whites.

Preheat the oven to broil on high.


Spoon meat mix into individual ramekins or a casserole dish. Top with corn and potatoes and place under broiler until browned. Serve warm.

Tips and Talk:
The potato topping on this comes out so light and fluffy from the beaten egg white and it really just kind of melts in to the corn and meat mixture. The only thing I can say is that it maybe could have used a bit more butter, but come on, I may be allowed to splurge and gain all this weight now, but at some point I'm going to have to lose it. I think the same flavor could be achieved if I had cut the garlic powder and used 2 tbsp minced jarred garlic in the beginning with the onion.

Phil had a meeting tonight and was unable to try this dish. He tells me that he really doesn't like Shepherd's pie, but will try it since I made it. Miles loved the potato topping, but wasn't thrilled with the meat (he doesn't usually like ground beef anyways, but I figured I'd try). For me, it definitely satisfied my craving in a timely manner.

As you can see from this one and the Chicken Pot Pie recipe, I like to use ramekins. That's because I'm not a huge fan of casseroles and dishes where you make this huge thing and as you serve it it falls over and nobody ever gets the same amount of the good stuff. Also, the ramekins make it so easy to wrap leftovers and heat them the next night, or transport them to work the next day for lunch.

Orecchiette with Mini Chicken Meatballs

This is the famous dish that you will find pictured in the blog title. It is a Giada De Laurentiis dish and has become a favorite of ours.

Ingredients:
1 pound orecchiette pasta
1/4 cup plain bread crumbs
1/4 cup chopped fresh flat-leaf parsley
2 large eggs, lightly beaten
1 tablespoon whole milk
1 tablespoon ketchup
3/4 cup grated Romano
3/4 teaspoon salt
3/4 teaspoon freshly ground black pepper
1 pound ground chicken
1/4 cup olive oil
1 1/2 cups low-sodium chicken stock, hot
4 cups cherry tomatoes, halved
1/2 cup freshly grated Parmesan
8 ounces bocconcini mozzarella (cherry sized), halved
1/2 cup chopped fresh basil leaves

The How to:
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes.

In a medium bowl, stir together the bread crumbs, parsley, eggs, milk, ketchup, Romano cheese, and the salt and pepper. Add the chicken and gently stir to combine.

Using a melon baller (or a teaspoon measure), form the chicken mixture into 3/4-inch pieces. With damp hands, roll the chicken pieces into mini meatballs.

In a large (14-inch) skillet, heat the oil over medium-high heat. Working in batches, add the meatballs and cook without moving until brown on the bottom, about 2 minutes. Turn the meatballs over and brown the other side, about 2 minutes longer.


Add the chicken stock and tomatoes. Bring to a boil. Using a wooden spoon, scrape up the brown bits that cling to the bottom of the pan. Reduce heat to low and simmer until tomatoes are soft and meatballs are cooked through, about 5 minutes.


Drain the pasta, reserving about 1 cup of the pasta water. Transfer pasta to a large serving bowl and add the Parmesan. Toss to lightly coat orecchiette, adding reserved pasta water, if needed, to loosen the pasta. Add the meatball mixture, mozzarella cheese, and 1/2 cup of the basil. Gently toss to combine. Garnish with the chopped basil.

The Verdict:
This dish is always a crowd pleaser! I like to make this when I know I have a big group of people to cook for because it's so easy and relatively inexpensive to prepare. The flavor of the meatballs and the fresh basil and mozzarella make this dish! The best part (thanks to the broth like sauce) is that you don't get that heavy feeling you sometimes do when you eat hearty Italian food like alfredo or lasagna!

A deviation from the original recipe is that I add cut up broccoli florets. Just toss the broccoli to the boiling pasta water when there there is 5 minutes left on the timer. I also make my meatballs slightly bigger than a melon baller size, so you would want to adjust the cooking time in the browning process.