DONNA'S EASY BAKED MACARONI & CHEESE
My husband's baked macaroni & cheese is absolutely delicious and is a requirement at ALL family gatherings. The simplicity of the dish is what makes it so easy and tasty. There is no flour or roux, or eggs. Sometimes less is more!
Provided by Donna Graffagnino
Categories Casseroles
Time 1h
Number Of Ingredients 5
Steps:
- 1. The American favorite pasta is small elbow noodles or rotini. The Italian favorite is long macaroni or Bucatini.
- 2. Boil the pasta of your choice in very well salted water until al dente. Don't cook the pasta completely because it will finish cooking in the oven. Pour into a colander and quickly rinse with cold water to stop the cooking - allow to drain.
- 3. In the same pot that you boiled the pasta, add butter and melt it over low heat. Turn Off Heat! Add the milk and the drained pasta - stir well. Taste at this point to see if it needs any additional salt. Remember that cheese is salty so don't add too much if it's needed.
- 4. Add about 1/3 of the shredded cheese to the pasta & milk and stir. It doesn't have to completely melt, just get it mixed well.
- 5. In a large casserole dish layer half of the noodles, then put a layer of cheese.
- 6. Add the rest of the noodles and all of the remaining liquid, then layer the top with the remaining cheese.
- 7. Bake at 350° F for 30-40 minutes until hot and bubbly and cheese is golden brown. Remove from oven and allow to sit about 5-10 minutes. Serve hot. Enjoy!
- 8. *NOTES: I prefer to use a mixture of mild and sharp cheddar. Use Colby or whatever flavor cheese that you like to make it your own. If you like pepper, granulated garlic or onion then add it - I don't think it needs it but make it to your taste.
DONNA'S MACARONI SALAD
Delicious and picnic-safe? Sign me up! This salad is sans mayo, so feel free to whip up a batch and head on out to your summer festivities. The recipe is terrific as written, but it would also be fairly easy to substitute in any other veggies you have around the kitchen.
Provided by Elaine Moretti
Categories Pasta Sides
Number Of Ingredients 9
Steps:
- 1. Cook macaroni, rinse in cold water, cool. Dice ALL ingredients into VERY small pieces. Add dressing and refrigerate.
- 2. Best if made the night or day before and served at room temperature. I put everything in a large white kitchen trash bag. Makes for easy tossing and storing in the refrigerator
- 3. Can very easily be halved, or doubled or tripled.
DONNA'S SPAGHETTI WITH LIME AND ARUGULA
This recipe has been adapted from "Flavours" by Donna Hay. Reprinted by permission of Whitecap Books Ltd.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Number Of Ingredients 12
Steps:
- Bring a large pot of water to a boil. Salt the water; add pasta, and cook until al dente. Drain.
- While the spaghetti is cooking, heat oil in a large saucepan over medium heat. Add the lime rind, garlic, chile pepper, and capers; cook until fragrant, about 1 minute. Add prosciutto, and cook until crisp, about 2 minutes. Add drained spaghetti, and toss to coat and heat through.
- Toss the arugula and lime juice with the pasta, and pile into serving bowls. Top with feta cheese and a little of the marinating oil. Sprinkle with pepper, and serve immediately.
DONNA'S PASTA
Steps:
- Saute cauliflower in a little olive oil in large frying pan. Remove from pan, and saute pancetta. Add raisins and cauliflower back to pan. Meanwhile cook pasta. Once pasta is done, strain and save some of the water. Beat eggs in small bowl. Mix in cheese. On low heat, put pasta in frying pan with other ingredients. Pour egg & cheese mixture over pasta and mix. Add a bit of water, if thick (Usually about 2-4 tablespooons.) Sprinkle pine nuts. Add more parmesan cheese if desired.
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