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plunkybugI made the first dish last week, and a modified version this past Saturday for ![[livejournal.com profile]](https://www.dreamwidth.org/img/external/lj-userinfo.gif)
warzau_kitten and 2 of her 3 kidlets.
Smoky Mac and Cheese
Elbow macaroni with fire-roasted tomatoes and scallions (green/spring onions) in a creamy cheese sauce made with cream, dijon mustard, paprika, and smoked cheddar cheese. Breadcrumb and parmesan cheese topping.
These last two pics I made the same night a few weeks or so ago. Forfranno.
Baked Penne with Meat Sauce and Parmesan Breadcrumb Topping
Penne pasta in a tomato based meat sauce with a parmesan and breadcrumb topping.
Baked Penne with Garlic, Parmesan and Olive Oil and Parmesan Breadcrumb Topping
Penne pasta tossed with garlic, parmesan cheese and olive oil topped with parmesan and breadcrumb topping.
SMOKY MAC 'N CHEESE
Smoked Cheddar and Muir Glen® fire roasted tomatoes are the secret ingredients that give this updated mac 'n cheese its intense flavor.
3 cups uncooked elbow macaroni (12 oz)
1 1/2 cups whipping cream
1 teaspoon Dijon mustard
1/2 teaspoon coarse salt (kosher or sea salt)
1/4 teaspoon ground red pepper (cayenne)
8 oz smoked Cheddar cheese, shredded
2 cans (14.5 oz each) Muir Glen® organic fire roasted diced tomatoes, well drained
1/4 cup sliced green onions (4 medium)
1/3 cup grated Parmesan cheese
1/3 cup plain dry bread crumbs
2 teaspoons olive oil
Cook and drain macaroni as directed on box. Return to saucepan; keep warm.
Meanwhile, heat oven to 375°F. Spray 13x9-inch glass baking dish with cooking spray. In 2-quart saucepan, heat cream, mustard, salt and red pepper to boiling. Reduce heat; stir in Cheddar cheese with wire whisk until smooth. Pour sauce over macaroni. Stir in tomatoes and onions. Pour into baking dish. In small bowl, stir together Parmesan cheese and bread crumbs; stir in oil. Sprinkle over top of macaroni mixture.
Bake 20 to 25 minutes or until edges are bubbly and top is golden brown.
Makes 8 servings (1 1/4 cups each).
Tip: Be sure to use whipping cream when making the sauce for this decadent mac 'n cheese. Milk or half-and-half are more likely to curdle when combined with acidic ingredients like tomatoes.
© 2006 and ®/™ General Mills, used with permission.
Submitted by: Muir Glen
Notes: I halved this recipe, and the pan used is a 10" everyday pan, not sure of the capacity. I also used paprika instead of cayenne, as I have no cayenne because it generally gives me heartburn something awful.
warzau_kitten and 2 of her 3 kidlets. Smoky Mac and Cheese
Elbow macaroni with fire-roasted tomatoes and scallions (green/spring onions) in a creamy cheese sauce made with cream, dijon mustard, paprika, and smoked cheddar cheese. Breadcrumb and parmesan cheese topping.
These last two pics I made the same night a few weeks or so ago. For
franno.Baked Penne with Meat Sauce and Parmesan Breadcrumb Topping
Penne pasta in a tomato based meat sauce with a parmesan and breadcrumb topping.
Baked Penne with Garlic, Parmesan and Olive Oil and Parmesan Breadcrumb Topping
Penne pasta tossed with garlic, parmesan cheese and olive oil topped with parmesan and breadcrumb topping.
SMOKY MAC 'N CHEESE
Smoked Cheddar and Muir Glen® fire roasted tomatoes are the secret ingredients that give this updated mac 'n cheese its intense flavor.
3 cups uncooked elbow macaroni (12 oz)
1 1/2 cups whipping cream
1 teaspoon Dijon mustard
1/2 teaspoon coarse salt (kosher or sea salt)
1/4 teaspoon ground red pepper (cayenne)
8 oz smoked Cheddar cheese, shredded
2 cans (14.5 oz each) Muir Glen® organic fire roasted diced tomatoes, well drained
1/4 cup sliced green onions (4 medium)
1/3 cup grated Parmesan cheese
1/3 cup plain dry bread crumbs
2 teaspoons olive oil
Cook and drain macaroni as directed on box. Return to saucepan; keep warm.
Meanwhile, heat oven to 375°F. Spray 13x9-inch glass baking dish with cooking spray. In 2-quart saucepan, heat cream, mustard, salt and red pepper to boiling. Reduce heat; stir in Cheddar cheese with wire whisk until smooth. Pour sauce over macaroni. Stir in tomatoes and onions. Pour into baking dish. In small bowl, stir together Parmesan cheese and bread crumbs; stir in oil. Sprinkle over top of macaroni mixture.
Bake 20 to 25 minutes or until edges are bubbly and top is golden brown.
Makes 8 servings (1 1/4 cups each).
Tip: Be sure to use whipping cream when making the sauce for this decadent mac 'n cheese. Milk or half-and-half are more likely to curdle when combined with acidic ingredients like tomatoes.
© 2006 and ®/™ General Mills, used with permission.
Submitted by: Muir Glen
Notes: I halved this recipe, and the pan used is a 10" everyday pan, not sure of the capacity. I also used paprika instead of cayenne, as I have no cayenne because it generally gives me heartburn something awful.
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no subject
Date: 29 May 2007 05:18 (UTC)no subject
Date: 29 May 2007 05:20 (UTC)no subject
Date: 29 May 2007 05:59 (UTC)Id love to try that Penne w/ garlic. :) roasted garlic cloves would be amazing in that!
thnx for making me hungry now since i skipped dinner haha. You seem like a very good cook.
Thanks
Date: 29 May 2007 06:10 (UTC)no subject
Date: 29 May 2007 16:09 (UTC)no subject
Date: 29 May 2007 18:30 (UTC)no subject
Date: 29 May 2007 17:14 (UTC)no subject
Date: 29 May 2007 18:33 (UTC)Found it...
http://www.cooks.com/rec/view/0,171,128181-247197,00.html
As I mentioned in an earlier comment, I used paprika instead of the cayenne a) because I don't have any cayenne, because b) it gives me heartburn something awful.
no subject
Date: 29 May 2007 22:21 (UTC)no subject
Date: 30 May 2007 00:43 (UTC)no subject
Date: 30 May 2007 00:41 (UTC)no subject
Date: 29 May 2007 22:21 (UTC)i am so making that.
no subject
Date: 30 May 2007 00:40 (UTC)