Italian Mac N Cheese

1 pound ziti rigate, penne rigate or cavatappi
1 pound Italian bulk sweet sausage (choose level of spiciness - mild, hot)
2 tablespoons extra-virgin olive oil
1 tablespoon butter
3 or 4 cloves garlic, chopped
12 crimini mushrooms, sliced
Salt and pepper
2 tablespoons all-purpose flour
1 cup chicken stock
1 cup heavy cream
1 (10-ounce) sack, 2 1/2 cups, shredded Italian 4 cheese blend
1 can diced tomatoes, drained well (if using RoTel, choose spiciness)
1 teaspoon hot sauce (recommended: Tabasco), optional
1/2 cup Parmesan, a couple of handfuls


Bring a large pot of water to a boil. Salt water and cook pasta to a chewy al dente, about 8 minutes.

In a nonstick skillet, brown and crumble the sausage. Drain cooked crumbles on paper towel lined plate. Return pan to heat and add extra-virgin olive oil, butter, garlic and mushrooms. Season liberally with salt and pepper. Saute 3 to 5 minutes, until mushrooms are lightly golden.

Preheat broiler to high.

To mushrooms, add flour and stir, cooking 2 minutes. Whisk in stock, then stir in cream. Bring cream to a bubble, then stir in 2 cups of 4 cheese blend. When cheese has melted into sauce, add tomatoes. When sauce comes to a bubble, remove from heat and adjust seasonings, adding hot sauce if desired.

Combine cheese sauce with sausage and pasta, transfer to baking dish, casserole or oven safe serving platter. Sprinkle remaining 1/2 cup of 4 cheese blend and the grated Parmesan over the top and brown under hot broiler.



Recipe from Erica

"Mommy Worked Last Night" Baked Pasta

1 to 1 1/2 lb ground beef and/or Italian sausage
1 26oz can or jar of spaghetti sauce
1 can condensed cheddar cheese soup
1 box (1 lb) penne, mostacolli, or ziti pasta
1 small onion (optional)
minced garlic (optional)
Parmesan cheese (optional)
1/2 cup-ish sour cream (optional)
2 cups shredded mozzarella cheese

Brown meat with onion and garlic. Drain. Mix together sauce, cheese soup, Parmesan, and sour cream. Cook and drain pasta. Mix all ingredients together. Put in greased casserole dish. Top with mozzarella cheese. Bake covered for melty cheese, uncovered for bubbly cheese, at 350 for 25-30 minutes (until cheese is melted). Serve.

Basic, original recipe from Dawn, with some modifications by me.

Creamy Pesto Sauce

2 Tbsp butter
2 Tbsp flour
1/2 tsp salt
1/8 tsp pepper
1 to 1 1/2 cup milk or half and half
2/3 cup pesto

Melt butter over medium heaet. Add dry ingredients. Heat until bubbly and smooth, stirring constantly. Carefully add milk. Stir constantly while heating to boiling. Boil 1 minute. Remove from heat. Stir in pesto. Serve over pasta or chicken.

Recipe by Meredith

Alfredo Sauce

1/4 cup butter
1 cup heavy cream
1 clove garlic, crushed
1 1 2/ cups grated Parmesan
1/4 cup chopped fresh parsley

Melt butter. Add cream and simmer 5 minutes. Then add garlic and cheese. Whisk quickly, heating through. Stir in parsley and serve.

Recipe from Allrecipes.com

Turkey (or chicken) Tetrazzini

1/4 cup margerine melted
1/4 cup flour
1 tsp chicken boullion
1/4 tsp salt
1/4 tsp pepper
1/2 cup hot water
1 1/2 cups whipping cream
3 cups spaghetti, cooked and drained
2 cups cut up turkey or chicken
handful mushrooms
1 Tbsp parsley
2 Tbsp sherry
2 Tbsp Parmesan
2 Tbsp shredded cheddar

Blend flour, boullion, salt, and pepper in microwavable casserole dish. Add margerine, water, and whipping cream. Microwave for 6-9 minutes until thickend. Stir 1 or 2 times while microwaving. Stir spaghetti, turkey, mushrooms, parsley, and sherry into mixture. Sprinkle cheeses on top. Microwave 8-10 minutes until heated.

Recipe from Mary

Pasta con Broccoli

1 box shell, large macaroni, or mostacolli pasta
1/2 lb provel/mozerella/provelone cheese
1/2 lb velveeta
1 pint half and half
1 stick margerine
sliced musrooms
broccoli flowerettes
garlic

Steam vegetables. Heat together margerine, half and half, and cheeses until cheeses are melted. Add garlic to taste. Pour over noodles. Toss in cooked vegetables.

Recipe from Mary

Mac-N-Cheese

1 1/2 cups uncooked elbow macaroni
5 Tbsp butter or margerine, divided
3 Tbsp flour
1 1/2 cups milk
1 cup (4oz) shredded cheddar
2 oz Velveeta cheese
1/2 tsp salt
1/4 tsp pepper
2 Tbsp dry bread crumbs

Cook macaroni. Place in greased 1 1/2 quart baking dish. Melt 4 Tbsp of butter. Stir in flour. Gradually add milk. Bring to a boil. Cook and stir for 2 minutes, then reduce heat. Stir in cheeses, salt, and pepper until cheese is melted. Pour over macaroni. Melt remaining butter and add to bread crumbs. Sprinkle over pasta. Bake uncovered at 375 for 30 minutes.

Recipe from Mary