Category: Pasta

Homemade Mac and Cheese: A Guide to Creative Cheesy Goodness

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Yes, you can make your own mac and cheese and it’s vastly better than store bought. Be creative with your choices of cheese. I’ve used smoked Gouda, Gruyere and even Blue Cheese. There are no solid rules here.

Just make sure it’s good cheese, and make sure it’s shredded or cubed. For shredding, I find the food processor with the shredding disk is very helpful.

It is easy to make this vegan, so if you want a vegan mac and cheese, go for it. Just sub out the butter with vegan butter, the milk with soy milk and cheese with non dairy options. Nutritional yeast is a helper here to give that cheesy flavor. I’ve made it both ways, and both are very good.

Note: I try to include vegan options whenever possible as I know some people are lactose intolerant.

Tip to have a more creamy Mac and Cheese

Always use block cheese and grate it yourself. The food processor is fine too. The issue is that pe garter cheese has things added to keep it for clumping up and that reduces its ability to melt and become creamy. Trust me on this.

Ingredients: 

3 Tbsp Butter or Earth Balance

3 Tbsp Flour

2 cups Milk, or non dairy option, warmed.

3 cups Shredded Cheese, I try to use at least three different kinds.

1/2 cup grated Parmesan Cheese, for topping

Salt and Pepper

1 lb Pasta, Shells, Farfalle or Fusilli are perfect.

Preparation:

Preheat your oven to 400F. Start the water for your pasta. When boiling, add salt and then add your pasta.

Then melt butter in a saucepan and add the flour. Stir for 2-3 minutes to create a light roux. Add the warmed milk and keep stirring until it thickens. Add the cheese, black pepper, reduce the heat and gently allow it to melt.

When your pasta is cooked slightly more al dente than normal, drain and add it to the cheese sauce. Stir and coat the pasta and then transfer to a baking dish and top with Parmesan cheese, cover and into the oven for 20 minutes.

Then remove and allow to rest covered for 5 minutes. Serve in bowls with extra Parmesan cheese.

Homemade Mac and Cheese: A Guide to Creative Cheesy Goodness

Yes, you can make your own mac and cheese and it’s vastly better than store bought. Be creative with your choices of cheese. I’ve used smoked Gouda, Gruyere and even Blue Cheese. There are no solid rules here.
Just make sure it’s good cheese, and make sure it’s shredded or cubed. For shredding, I find the food processor with the shredding disk is very helpful.
It is easy to make this vegan, so if you want a vegan mac and cheese, go for it. Just sub out the butter with vegan butter, the milk with soy milk and cheese with non dairy options. Nutritional yeast is a helper here to give that cheesy flavor. I’ve made it both ways, and both are very good.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Servings: 6
Course: Side Dish
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 3 Tbsp Butter or Earth Balance
  • 3 Tbsp Flour
  • 2 cups Milk or non dairy milk warmed.
  • 3 cups Shredded Cheese
  • 1/2 cup grated Parmesan Cheese for topping
  • Salt and Pepper
  • 1 lb Pasta Shells, Farfalle or Fusilli are perfect.

Equipment

  • Large Pot
  • Baking Dish or Pyrex Dish

Method
 

  1. Preheat your oven to 400F. Start the water for your pasta. When boiling, add salt and then add your pasta.
  2. Then melt butter in a saucepan and add the flour. Stir for 2-3 minutes to create a light roux. Add the warmed milk and keep stirring until it thickens. Add the cheese, black pepper, reduce the heat and gently allow it to melt.
  3. When your pasta is cooked slightly more al dente than normal, drain and add it to the cheese sauce. Stir and coat the pasta and then transfer to a baking dish and top with Parmesan cheese, cover and into the oven for 20 minutes.
  4. Then remove and allow to rest covered for 5 minutes. Serve in bowls with extra Parmesan cheese.

Notes

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How to Make Spaghetti alla Puttanesca

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Italian food has a wonderful variety of different regions and styles. I have learned to appreciate the uniquness of the various regional cuisines. This is one of those recipes that reflects true home style cooking of Rome.

The loose translation of this dish is, “spaghetti in the style of a prostitute”. I don’t know exactly why it has this name, but I have heard that it was a quick dish to throw together, and as such it was popular with the “ladies of the evening”.

Ready to up your authentic pasta game, give this a try How to Make the Perfect Amatrice-Style Pasta Sauce

Why don’t you add salt to this recipe

When you look at the ingredients, anchovy, capers and olives, they have a lot of salt already. So, it’s best not to add any while cooking. If you feel it needs salt, you can always add it at the end, but you can’t take it out once it’s in there. I don’t think I’ve ever needed to add salt.

Ingredients:

1 large finely chopped Onion

4 cloves of Garlic, finely chopped

2- 28 oz. cans of crushed Tomatoes, or whole tomatoes that are lightly chopped in the processor, or crushed by hand. San Marzano’s are the best.

4 Tbsp Olive Oil

3 tsp. Red Pepper flakes or a few whole red peppers

4 to 6 Anchovy filets

¼ cup of Capers, (Try to get the salted capers and prepare them by rinsing and then soaking for 30 minutes. it’s worth the extra effort, as the flavor is vastly superior to the brined capers).

½ cup pitted Kalamata Olives, sliced.

Freshly ground Black Pepper

Parmesan Cheese

Note: You will notice that there is no salt in this recipe. When you consider the olives, anchovies and capers, you really don’t need additional salt. If you omit the anchovies, you might need a pinch of salt.

Preparation:

Add the olive oil to a saucepan on medium heat, then add the onion, garlic, and cook until translucent.

Add the anchovy filets and saute until they melt, then the red pepper flakes and the black pepper. Let the mixture sauté for about 5 to 10 minutes over medium heat, until the mixture comes together.

Then add the tomatoes, bring it back to a simmer, and reduce the heat  and let it simmer uncovered. After 30 minutes, add the capers and olives and continue to cook for an additional 30 minutes.

Serve over penne, bucatini or spaghetti. Top with Parmesan cheese.

Note: If you want the best salted capers, go to www.gustiamo.com

How to Make Spaghetti alla Puttanesca

Italian food has a wonderful variety of different regions and styles. I have learned to appreciate the uniquness of the various regional cuisines. This is one of those recipes that reflects true home style cooking of Rome.
The loose translation of this dish is, “spaghetti in the style of a prostitute”. I don’t know exactly why it has this name, but I have heard that it was a quick dish to throw together, and as such it was popular with the “ladies of the evening”.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 1 hour
Servings: 4
Course: Main Course
Cuisine: Italian
Ingredients Equipment Method Notes

Ingredients
  

  • 1 large finely chopped Onion
  • 4 cloves of Garlic finely chopped
  • 2- 28 oz. cans of crushed Tomatoes or whole tomatoes that are lightly chopped in the processor, or crushed by hand. San Marzano’s are the best.
  • 4 Tbsp Olive Oil
  • 3 tsp. Red Pepper flakes or a few whole red peppers
  • 4 to 6 Anchovy filets
  • ¼ cup of Capers (Try to get the salted capers and prepare them by rinsing and then soaking for 30 minutes. it’s worth the extra effort, as the flavor is vastly superior to the brined capers).
  • ½ cup pitted Kalamata Olives sliced.
  • Freshly ground Black Pepper
  • Parmesan Cheese

Equipment

  • Saute Pan
  • Pot

Method
 

  1. Add the olive oil to a saucepan on medium heat, then add the onion, garlic, and cook until translucent.
  2. Add the anchovy filets and saute until they melt, then the red pepper flakes and the black pepper. Let the mixture sauté for about 5 to 10 minutes over medium heat, until the mixture comes together.
  3. Then add the tomatoes, bring it back to a simmer, and reduce the heat and let it simmer uncovered. After 30 minutes, add the capers and olives and continue to cook for an additional 30 minutes.
  4. Serve over penne, bucatini or spaghetti. Top with Parmesan cheese.
Note: You will notice that there is no salt in this recipe. When you consider the olives, anchovies and capers, you really don’t need additional salt. If you omit the anchovies, you might need a pinch of salt.
    Note: If you want the best salted capers, go to http://www.gustiamo.com

      Notes

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      Lemon and Walnut Pasta Sauce Recipe

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      I’ve always been a big fan of crudo sauces that require no cooking. While not a follower of raw food, I do appreciate the healthy qualities. This is a wonderfully light and healthy pasta. The lemon, parsley and walnuts work very well together.

      I also appreciate the fact that it comes together quickly and is vegetarian. Sometimes a meat free dinner is exactly what I need.

      Ingredients:

      1/3 cup Extra Virgin Olive Oil
      1/3 cup freshly squeezed Lemon Juice
      2 cloves of Garlic, crushed
      1 Tbsp Lemon Zest
      1 tsp Chili Flakes
      1 tsp Sea Salt
      Freshly ground Black Pepper
      1 lb Linguini, Fusilli or Farfalle would be good choice as well.
      1 cup Italian Parsley, coarsely chopped.
      1 cup Walnuts, Pecans or Macademia nuts, coarsely chopped.
      Parmesan Cheese to taste.

      Preparation:

      Combine lemon juice, olive oil garlic, lemon zest and chili flakes and slightly emulsify and allow to rest for 30 minutes. I find this takes the edge off the raw garlic.

      Preheat your oven to 350F and then toast the walnuts or pecans for 7-8 minutes. Watch them carefully so they do not burn.

      Start you water for pasta and when boiling add a generous tablespoon of sea salt. Add your pasta and cook until just al dente. Set aside a bit of the pasta water to emulsify the dish at the end.

      Drain and combine with all additional ingredients and a splash of the pasta water and serve immediately.

      Lemon and Walnut Pasta Sauce Recipe

      I’ve always been a big fan of crudo sauces that require no cooking. While not a follower of raw food, I do appreciate the healthy qualities. This is a wonderfully light and healthy pasta. The lemon, parsley and walnuts work very well together.
      I also appreciate the fact that it comes together quickly and is vegetarian. Sometimes a meat free dinner is exactly what I need. 
      Print Recipe Pin Recipe
      Prep Time 30 minutes
      Cook Time 20 minutes
      Servings: 3
      Course: Main Course
      Cuisine: Italian
      Ingredients Equipment Method Notes

      Ingredients
        

      • 1/3 cup Extra Virgin Olive Oil
      • 1/3 cup freshly squeezed Lemon Juice
      • 2 cloves of Garlic crushed
      • 1 Tbsp Lemon Zest
      • 1 tsp Chili Flakes
      • 1 tsp Sea Salt
      • Freshly ground Black Pepper
      • 1 lb Linguini Fusilli or Farfalle would be good choice as well.
      • 1 cup Italian Parsley coarsely chopped.
      • 1 cup Walnuts Pecans or Macademia nuts, coarsely chopped.
      • Parmesan Cheese to taste.

      Equipment

      • Large Pot

      Method
       

      1. Combine lemon juice, olive oil garlic, lemon zest and chili flakes and slightly emulsify and allow to rest for 30 minutes. I find this takes the edge off the raw garlic.
      2. Preheat your oven to 350F and then toast the walnuts or pecans for 7-8 minutes. Watch them carefully so they do not burn.
      3. Start you water for pasta and when boiling add a generous tablespoon of sea salt. Add your pasta and cook until just al dente. Set aside a bit of the pasta water to emulsify the dish at the end.
      4. Drain and combine with all additional ingredients and a splash of the pasta water and serve immediately.

      Notes

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      Fresh Thyme and Ginger Ravioli Recipe

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      This is my interpretation of a meal I had in the Piedmonte region of Italy. We drove for hours into the hills above Turin and finally reached an old villa, and I ordered this dish. It was stunning and well worth the drive.

      It is an interesting and subtle flavor. The combination of the fresh thyme and the fresh ginger work well together. Use only fresh thyme and fresh ginger, as otherwise the results will not be acceptable.

      A few suggestions about this dish.

      In the original dish they used rabbit raviolis, but unless you are going to make your own that might be tough. Any mixture of cheese, pork or chicken will work, but I think beef might overpower the sauce.

      Ingredients:

      8-10 fresh Ravioli or Tortellini

      4 Tbsp Butter

      5 fresh Thyme sprigs, whole not chopped

      2 inch piece of Ginger Root, peeled and julienned.

      Parmigiano Reggiano

      Preparation:

      Start the water for your pasta. Heat your sauté pan and add the butter, thyme and ginger root and gently sauté. Do not brown. The light saute takes the edge off the ginger root and softens it.

      Cook the ravioli in salted water until just slightly under done. It will cook very quickly, so watch it carefully. Fresh ravioli will float to the surface when they’re done. Don’t overload the pan.

      Drain the ravioli and transfer to the sauté pan with the butter, fresh thyme and fresh ginger, and toss to finish, Top with Parmesan cheese and serve immediately.

      Fresh Thyme and Ginger Ravioli Recipe

      This is my interpretation of a meal I had in the Piedmonte region of Italy. We drove for hours into the hills above Turin and finally reached an old villa, and I ordered this dish. It was stunning and well worth the drive.
      It is an interesting and subtle flavor. The combination of the fresh thyme and the fresh ginger work well together. Use only fresh thyme and fresh ginger, as otherwise the results will not be acceptable.
      Print Recipe Pin Recipe
      Prep Time 5 minutes
      Cook Time 7 minutes
      Servings: 2
      Course: Main Course
      Cuisine: Italian
      Ingredients Equipment Method Notes

      Ingredients
        

      • 8-10 fresh Ravioli or Tortellini
      • 4 Tbsp Butter
      • 5 fresh Thyme sprigs whole not chopped
      • 2 inch piece of Ginger Root peeled and julienned.
      • Parmigiano Reggiano

      Equipment

      • Heavy Pot
      • Saute Pan

      Method
       

      1. Start the water for your pasta. Heat your sauté pan and add the butter, thyme and ginger root and gently sauté. Do not brown. The light saute takes the edge off the ginger root and softens it.
      2. Cook the ravioli in salted water until just slightly under done. It will cook very quickly, so watch it carefully. Fresh ravioli will float to the surface when they’re done. Don’t overload the pan.
      3. Drain the ravioli and transfer to the sauté pan with the butter, fresh thyme and fresh ginger, and toss to finish, Top with Parmesan cheese and serve immediately.

      Notes

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