Tag Archives: Pasta

15 Delicious + Decadent Mac n’ Cheese Recipes

12 Dec

PicMonkey Collage

 

Shalom.  My name is Whitney and I am a cheese-aholic.  I love cheese so much.  I love it cold, melted, on a sandwich, smothered over fries, shredded over a salad and/or sprinkled (heavily) over some delicious pasta. I’ll eat American “cheese” too. Really, I’m no cheese snob. My love of cheese knows no bounds. When I decided to start keeping kosher, I realized there would be meal decisions in which I was faced with making a choice between meat or cheese (come on, it’s no contest. Cheese wins every time). I had to reckon with the fact that there would even be times when these types of decisions would be made for me by whomever’s house I was visiting for a meal and if they decided to go meat, well, I would have to say “good bye” to my beloved cheese for at least 6 hours (read why here).

Now that it’s been a solid 4 years since deciding to go “kosher”, the things or situations I was initially concerned about are no longer on my mind. Kosher is so ingrained in our everyday life that I don’t miss cheeseburgers or cheesesteaks (too much . . . and neither does my cholesterol level). But, the one meal in which I miss my cheese is the Thanksgiving meal. In true Southern style, my dad’s family used to have the turkey, the dressing, the dinner rolls and a table completely dedicated to casseroles all scattered, covered and smothered in cheese. Gd bless my Southern family. Every year I would haul over to that casserole table and set up camp for hours. So since there is no cheese-laden table at my kosher Thanksgiving feast, I’ve decided to start dedicating Christmas Eve to that dish that is so revered in my mind . . . Macaroni and cheese. Macaroni and cheese represents all that is good and holy about casseroles, in my mind, so as a late Chanukkah/early Christmas gift, I bring to you an ooey, gooey, macaroni and cheese recipe round-up. Break out your Tums y’all, it’s going to be a glorious night.

 

 

Jeanette's Healthy Living

Jeanette’s Healthy Living

1. Creamy Smoked Gouda Macaroni and Cheese Recipe {Gluten-Free} 

Alida's Kitchen

Alida’s Kitchen

2.  Lighter Stove-top Mac and Cheese

i heart eating

i heart eating

3. {Secret Ingredient} Baked Macaroni & Cheese

Nosh and Nourishment

Nosh and Nourishment

4.  Butternut Squash Mac & Cheese

Kitchen Treaty

Kitchen Treaty

5. Southwest Mac & Cheese with Optional Chicken

Diethood

Diethood

6.  Oven Baked Macaroni and Feta Cheese

What Jew Wanna Eat

What Jew Wanna Eat

7.  Kale and Mushroom Quinoa Mac and Cheese

Jewhungry

Jewhungry

8. Decadent White Cheddar Mac n’ Cheese

Julie's Eats & Treats

Julie’s Eats & Treats

9.  Crock Pot Mac & Cheese

This American Bite

This American Bite

10. Dairy-Free Mac n’ Cheese (w/cashew cream sauce)

 

The Noble Pig

The Noble Pig

11. Food Truck Mac n’ Kim-Cheese

A Cedar Spoon

A Cedar Spoon

12. Baked Mac & Cheese with Panko Breadcrumbs

Putting It All on the Table

Putting It All on the Table

13.  Grown Up Mac n’ Cheese

Persnickety Plates

Persnickety Plates

14. Pepperjack Stove Top Macaroni and Cheese

Jenni Field's Pastry Chef Online

Jenni Field’s Pastry Chef Online

15.   Grand Ewe with Pine Nuts, Golden Raisins and Macaroni

Cookingpalooza: Homemade Fettuccine + Pesto Cream Sauce with Floretines for Dessert

2 Jul
Pasta of Love

Pasta of Love

You ever meet someone who was a legend?  I’m not talking like David Bowie or Oprah (though it’d be cool to meet them as well) but someone who was legendary within your group of people.  My friend, Francine, is one of those people.  We both attended the Pardes Institute of Jewish Studies in Jerusalem, Israel during different years.  She became very close with one of my most favorite people, Annie.  So, when we were living in Ann Arbor, around the corner from aforementioned favorite person, Annie, and decided to move to Miami to further my husband’s Marine Biology career, Annie suggested we contact Francine and her hubby, Adam, who were already living here.  I was a little nervous.  I’d heard so much good stuff about Francine (and some about Adam . . . I guess.  Haha, just kidding buddy.  There was some actual good stuff about you too. For real!) that I was a bit intimidated.  She’s smart, funny, very kind and, a great cook.  I was just dabbling in cooking.  She sounded perfect.  I had a lady-crush on her from afar and I hadn’t even met her yet!  I eventually called them but spoke with Adam instead.  So, she remained a mystery until we moved here.  Then finally, FINALLY, someone invited the other to the other’s house and we got to meet and seriously, all the stuff was true.  She actually was funny, kind, smart but still, I hadn’t eaten the food yet.  THE FOOD!  Eventually, we scored a highly coveted invite to their place for shabbat dinner and that didn’t disappoint either.  All this awesomeness took place within the first 3 months of moving to Miami and 2 and a half years later, Francine and Adam (and now Matan, their 2 year-old), remain our closest friends in town.

Camping in 2011

Camping with Adam and Francine in 2011

Our Kids in One of My Most Favorite Pictures

Our Kids in One of My Most Favorite Pictures;;’

There have been so many meals-shared since plus a few camping trips, farm-outtings, and beach-visits in between but we had NEVER cooked together. So one day, I suggested that we get together for a day of epic cooking proportions.  Why had we not thought of this sooner?  Coming up for a theme of what to cook was a little difficult but I have a “Cooking Bucket List” for the summer and on it was making my own pasta.  Francine was game, thank heavens (I’m telling ya, she’s super nice).  I consulted a beautiful Kosher Italian cookbook my husband and I received as a wedding gift and decided upon a pasta recipe.  The sauce was made up on the fly after a bit of trial and error.  Unfortunately, I didn’t write down the EXACT measurements so I’m going on memory.  It was a hectic but awesome day.  See below.  And even if you don’t end up making your own pasta, I HIGHLY recommend the sauce and the dessert, both of which are pretty versatile.  Bitayavon!

Because I am sharing this post with Francine, you can find the delicious recipe for the dessert, Florentine with Nutella and Powdered Sugar, can be found on her blog, Feta and Arepa.

Pesto in the Process

Pesto in the Process

It Ain't Easy Being Green . . But it Sure is Tasty.

It Ain’t Easy Being Green . . But it Sure is Tasty.

I Wanted to Eat this LIke a Soup. Yum!

I Wanted to Eat this LIke a Soup. Yum!

Cream Sauce Completion

Cream Sauce Completion

Homemade Fettuccine with Pesto Cream Sauce
(Pasta recipe from Edda Servi Machlin’s Classic Italian Jewish Cooking)

What?

For Pasta:
2 1/2 to 3 Cups of Unbleached Flour
4 Egg, Slightly Beaten

For Pesto:

1 1/2 Cups of Fresh Basil, Tightly Packed
3 Cloves of Garlic
1/3 Cup of Parmesan
1/2 Cups of Walnuts
1/4 Cup of Olive Oil
Sea Salt
Pepper

For Cream Sauce:

4 Tbsp Unsalted Butter
4 Tbsp Unbleached Flour
1 Cup Heavy Cream
Pepper
Salt

For Pasta with Hand Operated Machine:

Mound part of the flour on a large board or other working surface and make a well at the corner.  Pour in the eggs.  With the aid of a fork, mix the eggs and flour very gradually until a soft paste is formed.  With your fingers mix in enough additional flour to make a firm, but not too hard, dough.  Knead for about 5 minutes, or until the dough is smooth.  Place in an unfloured dish; cover with an inverted dish and let rest in the refrigerator for about 1/2 hour.

Take one-quarter of the dough at a time and begin the thinning.  With the rollers set at the first slot (farthest apart), feed the dough between the rollers or to the machine, that means the dough is too soft and more flour must be added.  Fold and feed with the rollers set at the same slot 3 to 4 times, until the sheet comes out in one piece (but not too smooth).  Move on to the second slot and feed the sheet only once.  For fettuccine, you will stop at the next to the last slot.  Keep on moving until the desired thinness is obtained.  Repeat with the remaining pasta, using one-quarter of the original quantity each time.  Use as directed in each individual recipe. (Pasta made with only eggs and flour is very elastic and tends to shrink.  However, the second time through it keeps its shape better).

Once pasta is finished, bring a large pot of salted water to boil.  Add the pasta and stir.  Bring to another boil and reduce heat to medium and let cook for roughly 7 minutes.  Drain and place in a bowl.

Sauce “How To”:

Place the basil in the processor together with the garlic, nuts, parmesan and a dash of salt and pepper.  DO NOT ADD THE OLIVE OIL YET.  Process the ingredients while slowly adding in the olive oil during the pulsing process.  Taste.  Add more salt if necessary (Be careful my kosher brethren.  That kosher parmesan can be salty).  Transfer the sauce to another bowl.

Meanwhile, prepare the cream base by melting the butter on medium heat in a large saucepan.  Once melted, add the flour one tablespoon at a time, whisking in between each addition of flour so that it’s smooth.  Turn the heat down to a simmer and add the heavy whipping cream.  Cook over simmer for another 3 – 5 minutes, stirring frequently until the sauce thickens a bit. Turn the heat off and stir in the pesto.  Add the mixed sauce to the bowl of cooked pasta and stir to incorporate.  Top with some shredded parmesan and fresh basil.

Just One More

Just One More

Dive In

Dive In

Add a Little Shaved Parmesan on Top and You Are Set!

Add a Little Shaved Parmesan on Top and You Are Set!

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