Baked Macaroni and Cheese

This is our all time favorite Mac 'n' Cheese recipe. For years we ate either boxed stuff, or a velveeta base Macaroni, but when we started changing the way we cooked and ate, we started looking for a real cheese recipe. The problem was, every single recipe we tried was gritty... real cheese just didn't work nearly as well as processed for a nice smooth sauce. We were over at a friends house one day and they made a delicious baked mac and cheese that was creamy but not overly rich, no hint of grittiness and all around yummy. We've made this A LOT since then and I've made quite a few alterations, so here's my version! I've added a few notes below on the ingredients I use... do tell me if you try the recipe, and what alterations you make!
We try to eat meat with our Macaroni and Cheese, especially when I make it for dinner, add cooked (it can be cold) meat in as you stir the pasta and sauce together. Bacon Sprinkled over the top is my favorite, but my family prefers hamburger or smoked sausage.

Enjoy!

The Cheese listed is just a guideline, you can use any combination you like (Last night I used sharp and colby jack, and I often use medium and colby). But after much testing of different cheese combinations, we found that Sharp and Monterey is by far the most flavorful combination. Also, feel free to use all purpose flour. I love the flavor the whole wheat gives the sauce, but it's completely optional.

A note on the pasta - Elbow Macaroni is obviously the most traditional choice, but I like to experiment with different types of pasta, and how they change the texture of the dish.
We have found the Bowtie (or Farfalle) is the best choice for this dish, simply because the sauce clings to the pasta better than traditional macaroni. Cellentani is also a fun pasta to try, it's a larger twistier version of elbow macaroni, and great fun for kids. Two of my other favorites to use are shells and Rotini

Baked Macaroni and Cheese

3 ½ cups uncooked pasta of choice

½ cup butter

¾ whole wheat pastry flour

2 cups whole milk

1 ½ cups sour cream

1-2 tablespoons heavy cream (optional)

Garlic Salt, Onion Salt, Salt and Pepper

1 cup Sharp Cheddar

½ cup Monterey Jack

Cook pasta according to directions on package. Drain and rinse.

In a medium sauce pan melt butter an stir in flour. Gradually add milk, sour cream, cream, cheese and seasonings. Stir over low heat until mixture is thick and bubbly.

Place pasta in a 9 x 13 baking dish. Pour cheese sauce over the pasta, and stir. Bake at 350* for 30 minutes Add an extra handful of cheese over the top about 10 minutes before you serve.

~Elissa

Momma's Homestyle Goulash

Last night we had one of my favorite comfort foods. Mom's goulash. Of course I'm the cook now, but it will always remain Mom's goulash. We usually make enough to feed an army, so if you have a big family, you're good to go. ;) As you will see this is one of those, "a little bit of this, and a dash of that" recipes, but I've done my best to put it into a coherent recipe. Do tell me if you try it and how you like it!



Goulash

1 lb. of hamburger
Minced Onions
Onion Powder
Garlic Salt
1 large (29 oz?) can of Tomato sauce
Frozen corn to taste (I believe I put around 1 cup)
1-2 teaspoons Italian seasoning
Half a box elbow noodles



Brown Hamburger with a generous sprinkling of Minced Onions, Onion Powder and Garlic Salt.
After the hamburger is browned, add tomato sauce, corn, Italian seasoning, and another generous sprinkling of Onion Powder and Garlic Salt. Stir thoroughly and reduce heat. Simmer for 30 minutes or so. Meanwhile boil up about 2-3 cups elbow macaroni and have it drained and ready to put in the meat/tomato mixture. Right before you serve, add the noodles to the sauce and mix thoroughly.

Serve with garlic bread and salad. Yummy!

~Elissa

Ham & Pea Alfredo

This sounds like an odd dish but it has quickly become a family favorite! We all LOVE this pasta! Mom saw something similar in a magazine once, with asparagus instead of peas, so she tried her hand at her own version, and struck upon an amazing recipe! Do give it a try, you'll love it!

Alfredo Sauce
Approx. 2 cups ham (modify it for your tastes and family!)
Approx. 1 1/2 cups peas.
One package Angel hair or Fettuccine Pasta, cooked.


Prepare Alfredo Sauce. Add chopped, cooked ham. Stir in frozen or fresh peas. Cook over medium heat until Peas are cooked and ham is warmed through. Serve with angel hair, or Fettuccine.

Pictures coming soon!!

Enjoy!
~Elissa

Creamy Cheesy Butter Pasta Sauce

My mom made this recipe up the other night, and I wanted to make it for lunch today, so I had her walk me through how she made it, so I could write down an actual recipe :).

This would be scrumptious with grilled chicken cut up in it! YUMMO!

I hope y'all enjoy!

~Elissa

Creamy Cheesy Butter Pasta Sauce

Melt 1 stick of butter in sauce pan. Whisk in 1/2 cup of flour, add salt, pepper and garlic salt to taste. Stir until thickened. Pour in 3 cups milk and stir until smooth. Add about 1 cup and 1/2 grated Parmesan cheese. Stir. Add dried parsley for a bit of color, if desired. Stir occasionally until all the cheese is melted, and the sauce is smooth and thick.
Pour over your favorite pasta, and enjoy!

Chicken Tetrazzini

Chicken Tetrazzini

1 large frying chicken
4 cups spaghetti (broke into pieces)
1 large chopped onion
1 large chopped green pepper
1 can cream of mushroom soup
1 can cream of chicken soup
1 small jar of mushrooms
1 stick of butter
1 pound Velveeta cheese, cubed
1 package shredded mozzarella cheese
Salt, pepper, garlic powder, and oregano

Boil chicken, seasoned with salt, pepper, 1 teaspoon oregano, and a touch of garlic powder, in a large pot.
Cook until tender. Remove chicken and boil spaghetti in broth. Debone chicken and cut into small bits. Saute onions and green peppers in butter. Add mushrooms. Mix sautéed stuff, Velveeta cheese and chicken. Add soup. Pour into greased casserole dish. ( I use 11x15) Top with shredded mozzarella. Bake for 30 to 45 minutes at 350°.

Tomato basil feta pasta

I recently found this recipe on the internet and after making it once, it became our family's favorite pasta. It goes excellently with steak!


Ingredients:
Half a box of Penne, cooked and drained or approx. 4-6 handfulls
1 can of diced organic tomatoes, drained
5 tablespoons Organic Extra Virgin Olive Oil
One clove garlic, diced
1 1/2 - 2 tablespoons basil preferably fresh,
1/4 cup crumbled feta

Directions:
Cook Pasta as directed on box.
In a large saucepan, mix the drained pasta, tomatoes, olive oil, and garlic
cook over medium heart for approximately 4-5 minutes, mixing well.
Add basil to taste
Mix in feta at the end


Feel free to email me if you have any questions!
Enjoy!
~Elissa