Yes, this is the 3rd home-made macaroni and cheese recipe I have on this website, but I refuse to delete one because they are all delicious. Each one is different in its own way. This one adds a kick of spice to it with the addition of peppers.
Picture of my daughter with San Francisco in the background.
Ingredients:
3 TBS butter
3 TBS flour
3 cups milk (warmed)
5 ounces cheddar cheese (shredded)
5 ounces gouda cheese (shredded)
5 ounces American cheese (diced) – get this item from the deli, not the packaged stuff that tastes like plastic.
1/2 tsp white pepper
1/2 tsp onion powder
1/2 tsp paprika
1 bell pepper (red, yellow or orange)
1 diced jalapeño pepper with seeds
Diced ham is desired
1 lb pasta of your choice (you want a short noodle like macaroni or fusilli)
Directions:
Get some water boiling and start cooking the pasta while you make the cheese sauce.
Combine butter and flour until it is a paste, add spices.
Add warmed milk and stir with a whisk until smooth and creamy.
Add cheeses one at a time, allowing each to melt before adding the next.
Add diced peppers.
Drain cooked pasta, combine the cheese and pasta together, add diced ham is you are using.
Scott and I spent a month in Italy this year. We rented a cozy place in our favorite town, Lucca, which is within the Tuscany region. He made this amazing lasagna. Even the pasta was made from scratch.
The secret to this dish is the Lucchese Spice. He found it in Lucca, and the ingredients are mysterious but we are guessing it has nutmeg, cumin, and cinnamon in it.
Ragu-
Ingredients-
½ cup Celery, Onion, Carrot Diced
½ lb. Ground Pork or Sausage
½ lb. Ground Beef
28 oz. Tomato Sauce (Puree, Whole, or Crushed) I recommend Cento
28 0z. Water
½ cup Red or White Wine
Salt & Pepper
Lucchese Spice
Oregano
Extra Virgin Olive Oil (EVO)
You’ll need a Dutch oven or pot big enough to hold 60 oz.
Directions–
Add Celery, Onion, Carrot to pot on medium heat in about 2 TBS. EVO with some salt to help the veggies sweat. Cook until soft.
Add Pork and continuously break up pork until fine and cooked through. Don’t skip this process, patience is key. I usually do it on medium low and keep breaking it up until I like the consistency of the meat. You have to add some EVO if it looks like its drying out.
Repeat the same as #2 with the Beef.
Once the meat is finely broken up add ½ Cup Red (bolder flavor) or White wine, I prefer white. Cook until the alcohol smell is gone.
Add 28 oz. tomato sauce, fill can with water to extract the leftover sauce and add to pot.
Add Spices to your desired taste, but, about ½ teaspoon Lucchese should be enough, you can always add more of anything if you need as the sauce simmers.
Simmer Sauce for at least FOUR HOURS, I find the best sauce simmers for at least six hours. Add water if sauce looks to thick.
Besciamella-
Ingredients-
The simple equation to besciamella is 1 part flour to 1 part butter to 10 parts milk, and can be adjusted as you need.
5 tablespoons butter, (70g)
5 tablespoons all-purpose flour, (70g)
4 and 1/4 cups whole milk, (1 litre)
1 pinch freshly grated nutmeg
Parmigiano Cheese
Salt (optional) and pepper, to taste
Directions-
I like to do this about 30 minutes before I am ready to assemble the Lasagna.
Melt butter in saucepan.
In a separate pan, warm the milk, do not boil.
Once melted add flour and stir until mixed (no chunks). It should have the viscosity of Elmers glue.
On medium high heat add in the milk and stir vigorously with a whisk until it begins to thicken like pudding.
Add the nutmeg and pepper and mix well.
Grate some parmigiano into sauce, amount depends on you.
Noodles-
Buy a box, cook them. Or I can teach you how to make the homemade version.
Layering-
Directions–
Place a light layer of sauce or besciamella on bottom of casserole dish.
Place a layer of noodles overlapping.
Add ragu to cover noodles but not thick.
Add besciamella and spread out with ragu. It ain’t gonna look pretty but will mix well.
Grate a coating layer of parmigiano over layer.
Repeat until you get to the top or you run out of ingredients.
The top should be a layer of besciamella, or just another mixture of the ragu and besciamella. At this point you might have a lot of one or the other left over. No need to make more. And of course you’ll be wanting to add more grated Parmigiano on the top.
Bake at 400 Degree for 25 minutes. You can always cook a few minutes longer depending on your desire. Another method is 375 degrees for 35-45 minutes.
What to do with all of the fresh tomatoes that are growing in your garden? Here is an excellent and easy recipe for you. I found this one on Instagram from the profile our_cookingjourney. With just a few ingredients needed, use the freshest ingredients you can find.
Grana Padano cheese (I used parmigiana as a substitute)
Directions:
Boil a pot of water and start cooking your pasta.
Heat the olive oil in a sauté pan, add the whole, peeled garlic and cook for about 1-2 minutes.
Add the tomatoes, chopped, with a pinch of salt and fresh basil, torn. Add a touch of pasta water, cover and cook for about 5-10 minutes.
Remove the garlic and press it. At this point it should have a butter like consistency. Place the garlic back in the tomato mixture. Cook for a couple more minutes.
Place your cooked pasta in the sauce and mix.
Take it off the heat and add a bit more pasta water, olive oil, shredded cheese, and fresh, torn basil. Toss it all together and serve.
There is nothing like homemade pasta filled with delicious filling. Whether it is meat, cheese, or this yummy butternut squash filling, the result is a delicious meal made with love. I paired this ravioli with a brown-butter sage sauce and it was delicious! No measurements for this one, you will need to taste as you go.
Pasta dough ingredients:
Tipo 00 flour
one egg per 100 grams of flour used
Butternut squash ingredients:
Butternut squash
Extra-virgin olive oil
Butter
Salt
Pepper
Nutmeg, pinch
Fresh sage, chopped (1-2 leaves)
Heavy cream or 1/2 and 1/2
Parmigiano Reggiano, freshly grated
Butter cream sauce ingredients:
3 TBS Butter
1/4 cup shallots, sliced thinly
1 sprig tarragon, stems removed
2-3 sprigs thyme, stems removed
1/4 cup heavy cream
1/4 tsp salt
1/4 tsp pepper
1/4 cup parmigiana cheese, grated
Directions:
First make your homemade pasta dough:
Make a mound of flour on your (clean) counter top. In the middle of the flour mound, with your hands, make a little well. Crack the egg inside the well. Using a fork or your hands, lightly beat the eggs and gradually mixing the eggs with the flour from the inside lining of the well.
Gradually work in more flour from the inside of the well until the dough becomes too thick. At this stage, begin to use your fingertips and then your hands.
Once all the flour has been used, begin to knead the dough on a floured surface for about 10 minutes. The dough will become smooth and elastic. If the dough is sticky, dust it lightly with the extra flour you’ve reserved. Continue to knead your dough until it is no longer sticky.
The test to ensure your dough is ready is if, when you poke a hole using your fingers, the hole bounces back at you.
If you have reached this stage, wrap your dough in plastic wrap and let it stand on your counter for at least 20 minutes.
Second make your butternut squash filling:
Peel and cube your butternut squash and place on a roasting pan. Drizzle olive oil over the squash and salt and pepper. Roast at 400 F until tender, timing depends on the size of cubes.
Place all of your butternut squash ingredients into a food processor or blender and blend. All ingredients must be adjusted to taste.
Third continue making your pasta:
Start a large pot of boiling water and add salt.
We are lucky to have a KitchenAid with a pasta machine on it. If you have one of these or a hand crank pasta machine, the following directions apply to you. If you do not, you will need to roll out your pasta dough by hand.
Remove your dough from the plastic wrap and cut your dough into 8 pieces. Cover with a damp cloth to ensure they do not dry-out.
Make the first piece flat using your hand or a roller. If it is sticky, dust with flour.
Feed your first piece through the pasta machine at the widest setting. Once it has been passed through, adjust the setting to make the width thinner at the next level. Continue this process until you have reached the desired width of your pasta (usually at the 2nd thinnest width)
Once you have finished your first sheet, set it aside and continue these steps for each piece of dough you have cut. You will probably need to dust them with flour. Once you have created all the sheets using all your available dough, place the filling on the sheets, 2 finger widths apart, so that you can fold over and cut the ravioli shape. Once you fold over, press gently to seal. Use a fork to gently press the edges to seal a bit more.
Lastly make the butter cream sauce:
Heat a large skillet over medium heat. Melt 3 tablespoons of butter in the pan.
Once butter has melted add the sliced shallot and sauté for 1-2 minutes for the shallot to soften, being cautious to not burn. Add the tarragon and thyme leaves.
Once the shallot has softened, reduce the heat and stir in the heavy cream and Parmesan cheese. Season with salt and pepper.
Add the cooked ravioli to the sauce and use a spoon to coat in the sauce.Serve it over your cooked ravioli. Sprinkle the completed dish with shredded parmigiana.
Hello friends! One of the main reasons I love Italian recipes is the simplicity and fresh ingredients. For example, this recipe only has seven ingredients. You will notice that this recipe calls for Guanciale. Guanciale is an Italian cured meat made from pork jowl or cheeks. Its name is derived from guancia, the Italian word for cheek. If this puts you off you can always substitute thick bacon.
Also, picture above is from our trip to Rome because this recipe is a typical dish of Roman trattorias and taverns, but originally from the town of Amatrice, in the province of Rieti.
Ingredients:
3.5 oz Guanciale (or thick bacon)
1 3/4 cup whole peeled tomatoes
1/4 cup white wine
Chili flake to taste
1/3 onion, diced
Pecorino cheese
Bucatini pasta
Salt to taste
Directions:
Saute Guanciale until fat release then add onion and sauté until softened. Add wine and cook off the alcohol.
Add chili flake and salt to taste and crushed tomatoes.
Simmer this sauce for at least 1 hour.
Boil the Bucatini in salted water until al dente, drain, and add the pasta and Pecorino cheese to the simmering sauce.
This delicious bolognese sauce is a recipe my BF has mastered and tweaked to perfection. The longer it simmers throughout the day, the better, so start early with the cookery. Use the pasta of your choice.
Ingredients:
1/2 stalk celery, diced
1/2 carrot, diced
1/4 yellow or white onion, diced
2 TBS extra virgin olive oil
1/2 lb ground pork
1/2 lb ground beef
25 oz can crushed tomato
Water, use the empty tomato can, you will need 3/4 of the can and may need to add more
1/2 cup dry white wine
Salt and pepper to taste
1/2 tsp oregano
Chili flake to taste
Pasta
Directions:
Heat olive oil and sauté vegetables on medium until softened, about five minutes. Add beef first, brown, add pork to beef and vegetables, brown. Do not pour off fat, leave it in there for flavor. Add wine and cook until alcohol is cooked absorbed. Add water, tomato, and spices to taste. Simmer covered for at least two hours, the longer the better.
Once it is ready to eat, boil the pasta of your choice and enjoy!
This delicious pesto is another one from my boyfriend’s collection of recipes. He usually makes this with homemade gnocchi. You can use it with any type of pasta.
Heat olive oil in pan and add onion, cook until soft. Add bell peppers and cook for 10 minutes. Add tomatoes, salt, pepper, chili flake and cook for another 10-15 minutes.
Blend in a blender or food processor until smooth while adding basil leaves.
In mixing bowl add ricotta and Pecorino and mix by hand, add oregano.
Another fantastic recipe from the amazing website Pasta Grammar. If you have not checked out their website yet, I highly recommend you do so. Eva and Harper from Pasta Grammar indicate that this particular recipe is a secret recipe that originated in Bari, Italy. It is a unique technique used to cook the pasta but it is well worth learning this one. Very few ingredients needed and easy to whip up at a moments notice.
Ingredients:
7 oz dry spaghetti (do not use bronze cut, lower quality pasta is recommended, like Barilla)
1 1/8 cup pure tomato puree
5 oz tomato paste
2 1/2 cups water
2 cloves garlic
Crushed red pepper
Olive oil
Salt
Directions:
In a small saucepan add 1/8 cup (2 TBS) tomato puree, tomato paste, and water Bring to simmer while salting to taste.
Add olive oil to coat a cast iron or heavy pan (be sure to use a pan large enough to accommodate the dry pasta lying flush on the bottom). Add 1 clove of diced garlic and 1 whole along with some crushed red pepper to the pan and cook until garlic sizzles. Add the remaining 1 cup of tomato puree and simmer. Add the dry pasta and spread into an even layer in the pan. Let the pasta burn and blacken slightly before flipping and do the same on the other side. Trust your instincts and be patient during this part because the slightly burnt and crispy pasta is delicious. Begin adding the tomato water mixture in increments while the pasta cooks. You want the moisture to evaporate then add more tomato water mixture in steps until the pasta is cooked to your liking. Season with salt and crushed red pepper.
Serve immediately with a drizzle of olive oil (and I like to add lots of fresh parmesan cheese on top).
Not only has my boyfriend been learning to speak Italian, but he has also been cooking the most amazing Italian food. This is one of his recipes and is easy to make along with being delizioso.
Ingredients:
For the marinara:
1/2 onion, diced
2 cloves of garlic, peeled and left whole
24 oz tomato puree
salt and pepper to taste
basil leaves, fresh and torn
1 tsp red chili pepper flakes
1 tsp sugar
For the shells:
1 box jumbo pasta shells
1/2 cup ricotta cheese
2 cups mozzarella cheese, grated
1/2 cup Parmigiano Reggiano
10 oz spinach (boiled and diced)
Pepper to taste
Directions:
Add all ingredients for the marinara together and simmer for 1 hour. Once marinara is done, heat oven to 350F and boil pasta shells. Mix cheeses with spinach and pepper. Once shells are done, rinse with cold water to make them easier to handle. Place shells on paper towel or clean kitchen towel to absorb water. Take a baking sheet and place a portion of the marinara on the bottom of the pan to prevent sticking. Stuff each shell with the cheese mixture and place in baking pan until the pan is full of shells in a single layer. Top with the remaining marinara and sprinkle some Parmigiano Reggiano on top, bake uncovered for 30 minutes.
