Tag: pasta
Southern Baked Mac and Cheese
Southern Baked Mac and Cheese
Who doesn’t love mac and cheese?! Once you learn how to make it from scratch, you’ll never eat the boxed crap with powdered fake cheese again. Yeah, it takes a little bit more effort to make, but it’s worth it.
Ingredients
- 16 oz boxed macaroni prepared according to instructions
- 1 stick butter
- 4 tbsp flour
- 2 tsp garlic powder
- 2 tsp onion powder
- 2 tsp paprika
- 2 tsp cracked black pepper
- 1 tsp salt
- 2 1/2 cups whole milk
- 12 oz evaporated milk
- 2 cups marble jack cheese grated
- 2 cups gouda grated
- 1 cup breadcrumbs
- 1 cup cheddar cheese grated
Instructions
- Prepare the boxed macaroni according to instructions; cooking 1 minute shy of being done. Drain in a colander and rinse under cold water.
- Grease a 9”x13” cake pan. Pour in the cooked macaroni.
- Melt the butter in a pot over medium heat. Whisk in the flour and cook for 2 minutes.
- Pour in the whole milk, evaporated milk, and all of the seasonings. Continuously whisk over medium heat for 5 minutes until the cream sauce thickens.
- Add in the shredded marble jack and gouda. Whisk until it melts into the cream sauce.
- Pour the cheese sauce over the macaroni.
- Top with the breadcrumbs and cheddar cheese. Bake in a preheated 375° oven for 30-40 minutes until the top is golden brown and bubbly.
Penne Pasta with Huancaina Sauce
Penne Pasta with Huancaina Sauce
Huancaina is a popular Peruvian creamy and spicy cheese sauce made with aji amarillo paste. It is used on a lot starchy carbs such as potatoes, rice, and pasta. The preparation is really simple. All of the sauce ingredients get puréed in a blender, then heated with milk. I chose to mix in penne pasta and top with parmesan and parsley.
Equipment
- Blender or food processor
Ingredients
- 1 lb dry penne pasta prepared according to package directions
- 1/4 cup olive oil
- 1/2 medium red onion chopped
- 4 garlic cloves minced
- 1/2 cup evaporated milk
- 1/4 cup aji amarillo paste
- 1 cup queso fresco diced
- 4 soda crackers
- 1 1/2 cups whole milk
- salt to taste
Garnish
- parmesan cheese
- parsley chopped
Instructions
- Heat up cooking oil in a large sauté pan over medium high heat. Sauté the onions and garlic for 5 minutes.
- Add the evaporated milk, aji amarillo paste, queso fresco, soda crackers, and sautéed onions and garlic to a blender or food processor. Purée until smooth.
- Pour the sauce and whole milk into a large deep sauce pan over medium heat. Simmer for 6-8 minutes, stirring consistently.
- Add in the cooked penne pasta. Mix to make sure it is evenly coated. Cook for 3-4 more minutes.
- Turn off the heat. Garnish with parmesan cheese and chopped parsley.
