This recipe makes for roughly eight servings, and it’s guaranteed to be a popular one in your home if you decide to make it for your family and friends. It features a scrumptious combination of butter and sharp cheddar, which makes it both filling and truly savory. Extra-sharp Cheddar adds tartness and a layer of Colby Jack As far as comfort food recipes go, this Mac’s macaroni and cheese recipe has to be one of our most popular. The best part is, parents like it too!The recipe was passed down in her family for generations, but because of the generous amount of cheese used, the dish was only made for events like Christmas and Thanksgiving.We use low-fat milk as the base of the cheese sauce. Pizza Mac & Cheese – tomato sauce.2. I like this hybrid that walks the line between a pizza sauce and a pasta sauce for this dish. Sometimes pre-made pizza sauce is too sweet for my taste. My friend’s original recipe called for jarred pizza sauce, but I find that this quick-and-easy homemade sauce tastes better and is more flavorful.This is actually a three cheese pasta in disguise. Cook, stirring frequently, until macaroni is soft (slightly past al dente), 6 to 8. Stir in macaroni and reduce heat to medium-low. The important thing is to get the sauce up to a simmer so it’s nice and hot, although I recommend letting the tomato sauce drop below a simmer before you add the cream cheese in.Bring water and milk to boil in medium saucepan over high heat. It’s a very easy sauce that just calls for some dry seasonings, but if you have your own favorite recipe, or if you prefer to use jarred pizza or pasta sauce, that can work really well too. We also use just a small amount of butter to whisk together a roux, which helps keep the cheese sauce thick and creamy without adding too much saturated fat overall.Usually I can whip the sauce up while I’m waiting for my pasta water to boil and the pasta itself to cook.
![]() Rather than add it to the sauce, I like to sprinkle it on and mix it in with the mozzarella.Speaking of mozzarella, I make this dish a few ways. I felt like I really wanted a sharper cheese punch. Parmesan is one of my additions to this recipe. It’s not the cheesiest tasting sauce on its own, however, which is where the mozzarella and parmesan come in. It’s delish, melts beautifully, and makes this dish that much easier to whip up. But generally, I just use the pre-shredded mozzarella off the shelf. I dice it into small cubes rather than grating it like I would the part-skim type mozzarella we’re all used to finding pre-shredded in the grocery store. Adjust heat as necessary to prevent from scorching and add an additional 1/4 cup of water if sauce reduces too much. Once simmer is achieved, simmer for 10 minutes, stirring occasionally. Stir to combine and bring to low bubbling simmer. While pasta water is boiling and macaroni is cooking, in separate medium-sized saucepan over medium-low to medium, add canned tomato sauce, water, Italian seasoning, garlic powder, onion powder, salt, and black pepper. Following macaroni package instructions, bring a pot of water to boil and cook pasta. Grease large casserole dish or 9×13 baking dish with butter or non-stick cooking spray. Stir to melt cream cheese and combine sauce. Add cream cheese to tomato sauce over low to medium-low heat. Reduce tomato sauce heat until it’s no longer bubbling (or remove from heat briefly to stop simmer). Download barbie games for psp isoPour cream cheese tomato sauce over hot pasta and stir until all pasta is coated. Drain cooked pasta and pour into prepared baking dish. Taste sauce for seasoning and add additional salt and pepper to taste, if needed. Bake in preheated oven for 25-30 minutes or cheese is melted and golden brown. Sprinkle with remaining 1 cup shredded mozzarella. Place reserved 15-20 pepperoni slices on top of pasta. Stir ingredients together to distribute and combine work quickly as mozzarella will begin to melt. Lennar digital sylenth1 keygenAny mild cheese that melts well can be used as substitute for mozzarella, like Havarti, Monterrey Jack, or mild Cheddar — taste will change. If using pre-made sauce, omit all the sauce seasonings (unless you prefer more seasoning), and simply bring the pre-made to a simmer briefly before reducing heat and adding cream cheese. Tomato sauce can be substituted with pre-made pizza sauce or pasta sauce. Macaroni can be substituted for any tublar pasta like cavatappi, cellantini, penne, rigatoni, ziti, etc. Top with reserved (optional) 1 tablespoon fresh basil. Penne is another favorite of mine. Cavatappi has ridged outsides that help the sauce cling, and it makes for a nice fork sized bite along with a slice of pepperoni. Any sort of sliced pepperoni will do, but recommend using something you are accustomed to seeing on pizza.I make this dish with any tubular pasta I have on hand, and the original recipe calls for macaroni, but I really like it with cavatappi. Recommend using solid block-type cream cheese rather than whipped style. Sometimes we buy the tiny tiny pepperoni rounds, and sometimes the larger floppy slices. If you have fancier tastes, please use any pepperoni you wish. I just buy the pre-sliced cheap stuff I find in the lunch meat section. ![]()
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