Copycat Panera Mac and Cheese

Katelyn took one bite, looked at me and said, "Finally!!  REAL Panera Mac and Cheese!"

Recipe courtesy of Aimee at Shugery Sweets
Serves 8


INGREDIENTS:

1/4 cup unsalted butter
1/4 cup all-purpose flour
1 cup milk (I used skim)
2 cup heavy cream
2 cup shredded white cheddar
1/2 tsp kosher salt
1/2 tsp black pepper
1 tsp dry mustard
1lb, pasta, cooked (cavatapppi, shells, or elbow)



DIRECTIONS:

Cook pasta according to package directions while making the sauce. Drain and set aside until ready to use.

In a large pot on medium high heat, add butter until melted. Whisk in the flour and cook for about one minute. Reduce heat to medium and add milk, heavy cream, salt, dry mustard and pepper. Continue whisking until it begins to bubble. Reduce to low and add white cheddar. Stir until melted.

Add cooked pasta, stirring until combined. Remove from heat and allow to sit about 5 minutes to thicken. Season with additional salt and pepper. ENJOY.

To warm up leftovers, add a little more milk and stir until smooth.

Southwest Pasta Salad

Recipe and photo by Our Best Bites


Makes about 4-5 dinner sized servings or 10-12 side servings

INGREDIENTS
1/2 lb bowtie pasta
1 14oz can black beans, drained and rinsed
2 roma tomatoes, diced or about 3/4 C or halved cherry tomatoes
1 large red, yellow, or orange bell pepper, diced
1/2 C sliced green onions
1/2 C frozen fresh corn
zest from 2 limes
optional: 8 oz diced cooked chicken
1/2 C Queso Fresco or Cotija Cheese (or sub grated jack, cheddar or pepperjack)

Dressing:
6 Tbs fresh lime juice (about 3 juicy limes)
1/4 C white wine or rice vinegar
4-5 cloves garlic, roughly chopped
1 1/2 tsp chili powder
1 tsp cumin
1/2 tsp coriander
1/2 tsp kosher or sea salt
2 tsp sugar (add a touch more if your limes are extra sour/bitter)
3/4 C canola oil
1/2 C roughly chopped cilantro

DIRECTIONS
Boil pasta in salted water until cooked. While it's cooking, prepare dressing.

First zest your limes and place the zest in a large salad bowl.

Place the lime juice, vinegar, garlic, chili powder, cumin, coriander, salt and sugar in a blender. (Basically everything except the cilantro and oil) Process until smooth. With the motor running slowly, add the oil in a steady stream until incorporated. Add the cilantro and pulse so it gets broken up, but some pieces still remain in tact.

When pasta is done cooking, drain and rinse immediately with cold water to cool. Place the pasta in the large salad bowl with the lime zest. Add black beans, tomatoes, diced pepper, green onions, corn (no need to thaw the corn), and chicken if desired. Toss with dressing. Taste, and add additional salt and pepper to taste. For best results, chill for 1 hour before serving. Right before serving, sprinkle cheese on top. Serve with extra lime wedges if desired.

Easy Cheesy Lasagna

Recipe based on Kraft's Classic Cheese Lasagna
Photo Courtesy of Kraft

INGREDIENTS
32 oz ricotta cheese
4 cups shredded mozzarella cheese, divided
1/2 cup grated parmesan cheese, divided
1/4 cup chopped fresh parsley
1 egg, lightly beaten
2 jars of your favorite spaghetti sauce
12 lasagna noodles (cooked or oven ready)

DIRECTIONS
Preheat oven to 350°F.

Mix ricotta cheese, 2 1/2 cups mozzarella, 1/4 cup Parmesan, parsley and egg until well blended.
Spoon some spaghetti sauce onto bottom of 13x9-inch baking dish; top with 3 lasagna noodles and 1/3 of ricotta cheese mixture. Repeat layers of sauce, noodles and ricotta cheese mixture 2 more times. Cover with remaining noodles and sauce. Sprinkle with remaining mozzarella and Parmesan.

Bake 45 min. or until heated through. Cover if top browns too much. Let stand 15 min. before cutting to serve.

Recipe can be halved and baked in an 8x8 pan.

Homemade Noodles

Recipe Courtesy of Emilee Aardema
and My Mom

PHOTO CREDIT

My mom always makes the most delicious homemade noodles in her homemade chicken noodle soup. Thanks to a friend of a friend, I finally have a measured recipe for noodles just like hers! (This baker needs measurements!)

INGREDIENTS
2 cups flour
2 eggs
1 teaspoon oil
2-3 Tablespoons water

DIRECTIONS
Bring soup to a rolling boil in prep for noodles.

Mix together all ingredients with a fork. It won't mix perfectly; it is similar to a moist pie crust. Don't overwork it or the noodles will be tough.

Roll out on a generously floured surface to slightly thinner than pie crust--if you roll paper thin the noodles won't hold up.

Run a pizza cutter (or knife) through the dough to make long 1/4 inch strips. Drop one by one into the boiling soup. They cook super fast.......5-7 minutes.

Nanny's Macaroni Salad

Recipe Courtesy of Rose Carter (Nanny)
PHOTO CREDIT

INGREDIENTS

1 bag Macaroni Noodles
5 eggs, hard-boiled and diced
5 large sweet pickles, diced small

5-6 radishes, diced small

4-5 green onions, diced small

1 small can of crushed black olives

3 tbsp sweet pickle relish

30 oz jar of Best Foods Mayo
(you won't use the whole jar, but you will use a good amount)

DIRECTIONS

Cook macaroni noodles al dente. Drain and set aside. In a bowl, mix pickles, radishes, green onions, and black olives.

Add sweet pickle relish and a good amount of mayo. Stir in noodles and eggs. Taste, adding more relish, mayo, salt or pepper if needed. Chill, then serve.

Baked Pasta

Recipe Courtesy of Martha Stewart
Modified

*Makes a heaping full 9X13 pan*

INGREDIENTS

1 tablespoon olive oil
1 medium red onion, chopped
4 cloves garlic, minced
1 (14.5 oz.) can diced tomatoes
1 (14.5 oz.) can crushed tomatoes
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 cup heavy cream
1 pound rigatoni
10 ounces frozen baby spinach, thawed and drained well (can substitute 1 9-oz. bag fresh spinach)
8 ounces mozzarella cheese, cut into tiny cubes

1/4 cup grated Parmesan cheese

DIRECTIONS

Bring a large pot of salted water to a boil. Heat oil in a large skillet over medium heat. Add onion; cook until translucent, about 3 minutes. Stir in garlic. Cook for another minute.

Stir in tomatoes, oregano and basil; simmer for 8-10 minutes. Add cream; cook until warmed through, about 5 minutes. Season sauce with salt and pepper to taste.

Meanwhile, preheat oven to 400 degrees. Cook pasta in the boiling water until al dente, according to package instructions. (If using fresh spinach, add it to the pot of boiling pasta right at the end and cook until wilted.) Drain, and return contents to pot.

Add tomato sauce, spinach and cubed mozzarella to the pot; toss to coat. Season with salt and pepper. Scoop pasta into lightly greased 9X13-inch pan (or divide evenly between two 8X8-inch pans). Top with Parmesan. Bake until browned and edges are crisp, 20 to 30 minutes.

Cooks Note: The original recipe also calls for 12 ounces precooked smoked chicken (or turkey) sausage, halved lengthwise and sliced 1/4 inch thick. This is added to the pot and tossed with the rest of the ingredients prior to scooping the pasta into the pan. We skipped the sausage and didn't miss it.