Tag Archives: pasta

Easy One Pot Chili Mac and Cheese

This recipe is super fast and easy to make! My kids loved it! This is a perfect make ahead meal for busy nights or a great hot lunch for the kids at school. I found this recipe on damndelicious.net.

I used 1 1/2 cups of red kidney beans instead of adding the 3/4 red and 3/4 white. I used ground turkey instead of using beef. I also grated my cheese super fine so that it melted quicker.

chilimacandcheese

1 tablespoon olive oil
2 cloves garlic, minced
1 onion, diced
8 ounces ground beef or ground turkey
4 cups chicken broth
1 (14.5 ounce) can diced tomatoes
3/4 cup canned white kidney beans, drained and rinsed
3/4 cup canned kidney beans, drained and rinsed
2 teaspoons chili powder
1 1/2 teaspoon cumin
Kosher salt and freshly ground black pepper, to taste
10 ounces elbow pasta
3/4 cup shredded cheddar cheese
2 tablespoons chopped fresh parsley leaves

1. Heat oilve oil in a large killet or Dutch oven over medium high heat. Add garlic, onion and ground beef, and cook until browned, about 3-5 minutes, making sure to crumble the beef as it cooks;drain excess fat.
2. Stir in chicken broth, tomatoes, beans, chili powder and cumin;season with salt and pepper, to taste. Bring to a simmer and stir in pasta. Bring to a boil, reduce heat and simmer until pasta is cooked through, about 13-15 minutes.
3. Remove from heat. Top with cheese and cover until melted, about 2 minutes.
4. Serve immediatley, garnished with parsley, if desired.

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Fettuccine Alfredo

I found this recipe on Epicurious.com.  It was published in Gourmet magazine October 2008.

I read the user reviews and used the advice printed there. I simmered the butter and whipped cream with 2 cloves of crushed garlic. I scooped out the garlic once it was time to add the cooked fettuccine. I also added more cheese. I used real grated Parmesan cheese. I added 3/4 of a cup to my doubled recipe. I also used the reserved pasta water, some of the reviews said they didn’t and the pasta really stuck together.

1/2 a stick of butter = 1/4 cup = 4 Tbsp

My doubled recipe is 1 cup whipping cream, 1/2 cup butter and 3/4 cup grated Parmigiano-Reggiano. I reserved 1 cup of the cooking water.

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8 to 9 ounce egg fettuccine
1/2 cup heavy cream
1/2 stick unsalted butter, cut into pieces
1/3 cup grated Parmigiano-Reggiano

1. Cook fettuccine in a pasta pot of boiling salted water (2 tablespoons salt for 6 quarts water) until al dente. Reserve 1/2 cup cooking water, then drain pasta.

2. Meanwhile, bring cream and butter to a simmer in a 12-inch heavy skillet over medium-low heat, adding 1/4 teaspoon salt and 1/2 teaspoon pepper.

3. Add fettuccine, 1/4 cup reserved water, and cheese and toss. Add more cooking water if necessary.

MAKES 4 SERVINGS