Baked Macaroni Cheese with Bread Crumbs

There's nothing's as comforting "Baked Macaroni Cheese with Bread Crumbs" tender pasta with creamy cheese topped with Mom's buttery Italian Garlic and Parmesan Cheese Bread Crumbs! 

Ingredients

1/2 pound elbow macaroni
3 Tablespoons butter
3 Tablespoons flour
1 Tablespoon powdered mustard

1/4 tablespoon powdered garlic
3 cups milk
1/2 cup yellow onion; minced
1 bay leaf
1/2 teaspoon paprika
1 large egg
12 ounces sharp cheddar, shredded
1 teaspoon Sea Salt
Fresh black pepper

Topping

1/4 cup I Can't Believe It's Not Butter
1 cup bread Italian crumbs

3 Tablespoons grated Parmesan Cheese

1 teaspoon garlic powder

Directions

Preheat oven to 350 degrees F.

In a large pot of boiling, salted water cook the pasta to al dente.

While the pasta is cooking, in a separate pot, melt the butter.

Whisk in the flour and mustard and keep it moving for about five minutes.

Make sure it's free of lumps.

Stir in the milk, onion, bay leaf, and paprika.

Simmer for ten minutes and remove the bay leaf.

Temper in the egg.

Stir in 3/4 of the cheese.

Season with sea salt and pepper.

Fold the macaroni into the mix and pour into a 2-quart casserole dish.

Top with remaining cheese.

Topping

Melt the butter in a saute pan and remove from heat.

Add the bread crumbs, cheese, and garlic,

Mix until evenly coated.

Top the macaroni with the bread crumbs.

Bake for 30 minutes.

Remove from oven and rest for 5- 8 minutes before serving.

Creamy Spinach and Mushroom Lasagna

Spinach and fresh mushrooms fill this meat-free lasagna. Cottage cheese and ricotta cheese add a rich and creamy texture... Delicious! This is extremely rich lasagna. It offers a suitable way to get a dose of spinach and mushrooms. All the flavors melt together as they bake with a blend of cheeses.

Ingredients

Vegetable oil spray
8 curly-edged lasagna noodles (7 ounces), broken in half
Sea Salt and pepper to taste
1 Tablespoon extra-virgin oil
1 1/2 lbs. white mushrooms, trimmed and sliced thin
2 garlic cloves, minced
20 ounces frozen spinach, thawed, squeezed dry, and chopped coarse
1 (15-oz) jar Alfredo sauce
2 cups ricotta cheese (15 ounces)

2 cups cottage cheese (15 ounces)
1 3/4 cups grated Parmesan cheese (2½ ounces)
1/2 cup minced fresh basil
1 large egg
4 cups shredded mozzarella cheese (1 pound)

Directions

Bring 4 quarts water to boil in large pot. 

Add broken lasagna noodles and 1 tablespoon salt and cook, stirring often, until al dente. 

Drain noodles, rinse under cold water until cook, then spread out in single layer over clean kitchen towels and let dry. (Do not use paper towels; they will stick to noodles.)

Heat oil in pot over medium-high heat until shimmering. 

Add mushrooms, garlic, and ¼ teaspoon salt, cover and cook until mushrooms are softened, about 5 minutes. Uncover and continue to cook until mushrooms are dry and browned, 5 to 10 minutes longer. 

Stir in spinach and Alfredo sauce, scraping up any browned bits, and season with sea salt and pepper to taste.

In bowl, mix ricotta, cottage cheese, 1 cup Parmesan, basil, egg, ½ teaspoon salt, and ½ teaspoon pepper together. 

Spread ½ cup mushroom spinach sauce into prepared slow cooker.

Arrange 4 lasagna noodle pieces in crock pot (they may overlap), then dollop 9 rounded tablespoons of ricotta mixture over noodles. Sprinkle with 1 cup mozzarella, then spoon 1 cup more mushroom-spinach sauce over top. 

Repeat layering of lasagna noodles, ricotta mixture, mozzarella, and mushroom-spinach sauce twice more.

For final layer, arrange remaining 4 noodles in slow cooker, then top with remaining mushroom-spinach sauce and sprinkle with remaining mozzarella and remaining Parmesan. 

Cover and cook until lasagna is heated through, about 4 hours on low.

Let lasagna cool for 20 minutes.

Serve.

Chive Dumplings

Chive Dumplings is a delicious way to spruce up a soup or stew.

Ingredients

3 Tablespoons butter
1 1/2 cups flour
2 teaspoons baking powder
3/4 teaspoon salt
3 Tablespoons fresh, chopped chives, or 2 Tablespoons dried chives
3/4 cup skim milk

Directions

Before serving, prepare chive dumplings by mixing dry ingredients and butter.

Add chives and milk, combine well. 

Drop by teaspoonfuls onto hot soup or gravy. 

Cover and cook on high for an additional 20 to 30 minutes.

Cheesy Ravioli with Vodka Sauce

There is nothing more comforting than a warm bowl of Cheesy Ravioli with Vodka Sauce. This is absolutely delicious!! Creamy and full of flavor this is why it's a great option for an Italian inspired meal. 

Ingredients

2 packages (9 ounces each) cheese filled ravioli

1 quart store-bought Ragu marinara sauce, blended until smooth

1 6 oz can of Hunt's diced tomato

1 tablespoon sugar
1 1/2 cup vodka
1 1/4 cup heavy cream, at room temperature
1/2 cup freshly grated Parmesan

Sea salt and freshly ground black pepper to taste

Directions

Cook and drain ravioli as directed on package, keep warm.

Spray same saucepan with cooking spray, heat over medium heat.

Stir in marinara sauce and half-and-half. Heat to boiling, reduce heat.

Stir in ravioli, cheese and parsley. 

Top with freshly chopped parsley.

Serve with slices of  toasted Italian bread with garlic.

Cheesy Ravioli with Alfredo Sauce

There is nothing more comforting than a warm bowl of Cheesy Ravioli with Alfredo Sauce. These ravioli's are so creamy and full of body that it is a great option for an Italian inspired meal. 

Ingredients

2 packages (9 ounces each) cheese filled ravioli
1 jar (28 ounces) Alfredo sauce
3/4 cup half-and-half
1/4 cup grated Parmesan cheese
1/4 cup chopped fresh parsley

Directions

Cook and drain ravioli as directed on package, keep warm.

Spray same saucepan with cooking spray, heat over medium heat.

Stir in spaghetti sauce and half-and-half. Heat to boiling, reduce heat.

Stir in ravioli, cheese and parsley. Serve with warm buttered Italian bread.

Top with freshly chopped parsley and serve with slices of  toasted Italian bread with garlic.

Beefy Asian Noodle Bowl

"Beefy Asian Noodle Bowl" a excellent comfort food and it is fast, easy and oh, so good!

Ingredients

1-2 lbs. sirloin stake; thinly sliced

8 ounce dry buckwheat soba, udon, vermicelli, or egg noodles 
2 cups Pacific Organic Beef Broth
1/2 cup bottled peanut sauce
1 cup snowpeas

2 cup broccoli florets

1/2 cup dry roasted peanuts; chopped

1 Tablespoon olive oil

1/4 green onion; bias-sliced 

Directions

I a large pot add oil and brown the steak strips.

Add beef broth and peanut sauce and bring to a boil over medium heat.

Stir in the noodles.

Reduce heat and let simmer 4 minutes occasionally stir to keep the noodles from sticking.

Add broccoli florets and snowpeas.

Cover and simmer until noodles are done.

Divide noodles and broth among 4 bowls.

Sprinkle with peanuts.

Serve.

Easy Pasta Recipes

Easy Pasta Recipes

Beefy Asian Noodle Bowl
Creamy Pasta with Chicken and Peas
Cheesy Ravioli with Vodka Sauce
Chicken and Dumplings

Three-Cheese Macaroni with Bacon

Olive Oil Garlic Chicken

Chunky Vegetables and Beef Italian Spaghetti Sauce

Easy Pierogies

Creamy Pasta with Leftover Turkey and Peas
Cheesy Ravioli with Alfredo Sauce

Chive Dumplings
Baked Macaroni Cheese with Bread Crumbs