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.
This Italian version of potatoes au gratin is the best scalloped potato dish I have tried. I bought a mandolin and wanted to try it out and now I have found a potato dish that everyone in the house enjoys. I can’t take credit for the recipe because it is in Scott’s book of recipes, so he deserves all the credit for this dish.
Picture above is the Pantheon during our trip to Italy in 2024.
Picture above of
Ingredients:
4-5 sliced potatoes
5 TBS butter
4 cups whole milk
1/4 cup flour
Pinch of oregano and nutmeg
Salt and pepper to taste
Parmigiana cheese
Mozzarella cheese
Directions:
Preheat oven to 350 Fahrenheit.
Slice the potatoes place them in cold water so that they don’t turn brown.
Prepare your cheese by grating.
Prepare your béchamel sauce by melting butter, whisking in flour and milk until thickened. Season with oregano, nutmeg and pepper. Add some grated parmigiana and taste to see if salt is needed.
Layer the dish by beginning with placing some béchamel sauce on the bottom of a 9X13 baking dish, a layer of potato, béchamel sauce, parmigiana and mozzarella, repeat layers until the pan is full ending with béchamel sauce and cheeses.
Cover with tin foil for the first 20 minutes in the oven and finish uncovered until the potatoes are tender and the top is slightly browned; about 50-60 minutes.
This cheesy potato recipe is very simple and tasty. The amount of ingredient should be proportionate to the amount of potatoes you use.
The website I found this recipe on is biteswithbri.com.
Ingredients:
Yukon Gold or red potatoes, cut in half
Garlic, minced
Thyme, dried or fresh, chopped finely
Olive oil
Salt and pepper to taste
Parmigiana cheese, grated
Directions:
Preheat oven to 425 F. Boil a large pot of salted water because you are going to precook the potatoes partially. Once the water is boiling, cook for 10-12 minutes. The potatoes should not be falling apart.
Strain the potatoes and toss with olive oil, garlic, thyme and salt and pepper.
Dip each cut side into the grated parmigiana. Press firmly so that cheese sticks.
Place on baking sheet covered with parchment paper. Finish off by sprinkling some cheese over the top too.
I recently bought Eva and Harper’s cookbook, The Italian Family Kitchen, and this is the first recipe I have tried. Eva and Harper are the creators behind the YouTube channel Pasta Grammar. We have been watching it for years and hope to do their tour to Dasa, Italy someday.
Here is the recipe for the delicious fried balls of rice stuffed with goodness:
Ingredients:
3 TBS extra-virgin olive oil
1/4 white onion, diced
1/2 carrot, diced
1/2 celery, diced
4 ounces ground beef
4 ounces ground pork
2 bay leaves (I only used one)
Pinch of ground cloves
5 tsp salt, plus more to taste (I used 2 tsp)
Freshly ground black pepper
1/4 cup white wine
2 TBS tomato paste
1 cup warm water
1/3 cup frozen peas
1/2 cup grated caciocavallo or sharp provolone cheese (I used Parmigiana Reggiano from Italy)
2 cups arborio rice
1/4 tsp saffron
1/4 cup unsalted butter (I used salted butter)
2/3 cup all-purpose flour
Bread crumbs
Vegetable oil for frying
Directions:
Heat olive oil and sauté onion, carrot and celery until tender. Add the ground meat and cook until browned while breaking it up into crumbles. Stir in the bay leaf, cloves and salt and pepper to taste.
Add the wine and bring to a simmer for 4-5 minutes or until most of the excess liquid has evaporated. In a small bowl, dissolve the tomato paste into the warm water. Stir the diluted tomato paste into the meat mixture.
Partially cover and bring to a simmer for 30 minutes. Stir in frozen peas and simmer again for another 30 minutes. The ragu should be dry. Turn off the heat and stir in the cheese. Let this cool to room temperature.
While you are cooking the ragu, combine the rice, saffron, butter and salt with 4 cups of water and bring to a simmer. This is where I became worried about putting in 5 tsp of salt. Because I used salted butter, I made the decision to use 2 tsp of salt instead. Cover and cook until water is absorbed and rice is done.
Spread the rice flat onto a large, rimmed baking sheet and let it cool to room temperature.
Once everything is room temperature, place the flour in a bowl and mix in just enough water to make a thin batter. Place bread crumbs on a plate.
Wet your hands and scoop a large handful of rice, then flatten the rice into your palm. Press a shallow depression into the center and place a heaping tablespoon of ragu inside. Cover the ragu with another handful of rice and press the arancini closed into a smooth, round ball. Roll the ball into the batter and then into the breadcrumbs.
Fill a large, deep pan with 4 inches of vegetable oil and heat to frying temperature. Work in batches to give the arancini space within the pan you are using. Gently turn frequently. Once all sides are golden brown place on a plate with paper towel to drain the oil. Let cool for a few minutes.
We recently took a trip to Italy and had the pleasure of staying a couple of days in a town called Citta della Pieve, which is known for their saffron. My BF put together this delicious rice dish with what we had on hand at the cottage we were staying in. Luckily, we had bought some local saffron, which added a lot of flavor to this fusion of fried rice Italian style.
Ingredients:
2 cups cooked rice, cooled
Saffron
1/4 cup extra-virgin olive oil
1 red bell pepper, 1/2 diced somewhat fine and the other half larger dice
2 eggs, beaten
2-3 TBS butter
Parmigiana cheese to taste
Salt and pepper to taste
Burrata cheese
First, place a few stalks of saffron in the olive oil and let that infuse for a while; the longer the better the flavor will be.
Pre-cook the rice to yield two cups and let cool.
Heat saffron infused olive oil and add 1/2 of the red bell pepper (the smaller diced half). Let that cook until the bell pepper is softened and add salt and pepper to taste. Add the rice and combine well while adding more olive oil to taste and to assure the rice does not get dried out.
Create a hole in the rice and add your eggs, scramble and combine with rice.
Add the larger diced bell pepper half along with the butter and grated parmigiana.
Once you take it off the heat, add the burrata cheese.
I had my bf walk me through this potato salad because he makes it often and I wanted to learn his technique. This recipe relies a lot on taste. The basic ingredients are below but the measurements will alter to your taste.
Ingredients:
5 Russet potatoes
3 eggs
1/2 cup celery, chopped
1/2 cup chopped red onion
1/2 cup dill relish
1 dill pickle, chopped
1 TBS mustard
1/4 cup mayonnaise
1/4 tsp garlic salt
1/4 tsp celery salt
Pepper to taste
Directions:
Boil potatoes, cool, peel, and chop.
Cook eggs, cool, peel, and chop.
Combine all ingredients, mix well, while tasting for perfection.
The aroma of a vegetable rice pilaf wafting through the air. That is what you will have when you bust this flavorful, yet simple, dish out. Another one from my boyfriend’s recipe book. Also, his video below to follow step by step directions. He has made this IG cooking profile for his daughter.
Heat olive oil and add diced onion, cook for 4 minutes, add the rest of the chopped vegetables and cook another 4 minutes, or until softened. Add rice and sauté until rice is toasted. Add chicken broth and salt and pepper to taste. Simmer covered for 20 minutes or until the perfect consistency of your liking. Add 1 TBS butter and let stand for 5 minutes and add parsley before serving.
Happy Saturday! I hope you are all having a great weekend.
Something about rice with tomato sauce, I just love it. Spanish rice….yummmm; and now Italian rice. My boyfriend made this delicious meal for me the other night and this rice was on the menu.
The recipe comes from a website named cookingwithnonna.com. It has lots of great recipes but way too many advertisements. I do not blame anyone for making a living but it is sometimes hard to navigate. Sorry Nonna!
Ingredients:
3 TBS extra virgin olive oil
1 small onion, finely diced
3 cups passata or tomato puree
1/2 tsp salt
1 1/2 cups arborio rice
Grated Parmigiano cheese
Directions:
Heat oil in a large saucepan, add onions and sauté until translucent, about 5 minutes.
Add in the tomato puree and salt. Simmer for 15-20 minutes.
In a separate saucepan bring 4 cups of water to boil. Add the rice and cook until tender, about 15-20 minutes. Add cooked rice to the sauce and combine over heat for 1-2 minutes.
