Food From Home

Cooking at home for fun, health and frugality!

Classic Baked Macaroni And Cheese

image

People have been eating macaroni and cheese for a long time. It first appeared in a modern cookbook in 1769.
https://en.m.wikipedia.org/wiki/Macaroni_and_cheese
There are tons of recipes for this dish and people can have very strong feelings.
Growing up we never had boxed macaroni and cheese at my house. My mom added cubes of Velvetta cheese, milk and pepper to cooked macaroni. (I would steal cubes of cheese.) When I got older I started to dislike the taste of Velvetta cheese product so had to find a recipe for this classic comfort food that I could enjoy.
From the 1946 Fannie Farmer’s Boston Cooking School cookbook via http://www.food.com/recipe/fannie-farmers-classic-baked-macaroni-cheese-135350 comes my favorite mac and cheese. I use just 2 c of regular milk instead of milk and cream and add 1/2 tsp onion powder and 1/4 tsp dry ground mustard.

Classic Baked Macaroni and Cheese

8 ounce dry macaroni
4 tablespoons butter
4 tablespoons flour
2 cups milk
1/2 teaspoon salt
1/4 tsp fresh ground black pepper
1/2 tsp onion powder
1/4 tsp dry ground mustard
2 cups cheddar cheese
1/2 cup panko crumbs, buttered

Preheat oven to 400°F .Cook and drain macaroni according to package directions; set aside. In a pan melt butter over medium heat.Add flour mixed with salt, pepper, onion powder and mustard powder. Whisk until well blended. Pour milk in gradually while stirring. Bring to boiling and cook until thickened stirring constantly about10 minutes. Add shredded cheddar little by little and cook until cheese melts. Stir sauce and macaroni together and put in 8″ baking dish. Sprinkle top with buttered crumbs. Bake 20 minutes until the top is golden brown. 4-5 servings.

image

2 Comments »

Baked Spaghetti Olivetti

image

I found this old recipe the other day for spaghetti olivetti. I remember it was one of the first things I cooked for Hagbard before we got married 16 years ago. We haven’t had it for years so I decided to make it and see if we still liked it.

I don’t know where I originally got the recipe but I found it on Food.com when I searched for it. http://www.food.com/recipe/baked-spaghetti-olivetti-63612 I made a few changes like reducing the cheese and skipping the oil and salt in the pasta water.

Baked Spaghetti Olivetti

6 oz dry spaghetti

6 oz. muenster cheese, shredded

6 oz. green olives, sliced

6 oz black olives, sliced

1/4 c grated Parmesan cheese

4 c spaghetti sauce

1/4 c dried parsley

Cook the spaghetti about 1/2 the time the package calls for. Drain. Mix with sauce. Mix cheeses and parsley together. In a greased baking dish layer 1/2 of spaghetti, 1/2 of cheese and 1/2 of olives. Layer the rest of spaghetti, olives and cheese. Bake 25-30 minutes.

Makes 5-6 servings

Verdict:

Hagbard- It was tasty.

Amethesto- It was okay. (She picked out the green olives)

Lounmoun- I think it was pretty good but in future I would probably just mix the olives with the spaghetti  and sauce and just put all of the cheese on top instead of trying to do layers. Everything got separated and mixed up when served anyway.

 

1 Comment »

Family Favorite Meatballs

image

I’ve been using the same meatball recipe for 6 years now. It is so tasty and definitely a favorite for my family.
Inspiration recipe-> http://www.food.com/recipe/kittencals-italian-melt-in-your-mouth-meatballs-69173
Tonight I am using jarred sauce. You should have about 5-6 cups of sauce to cook the meatballs in. I have baked the meatballs in the oven before and they are okay that way but are really best when cooked in the sauce.
I have used mixtures of ground beef, ground pork or sausage. If you use seasoned sausage you might want to use less salt and seasonings. I have not tried ground turkey. Tonight I am only using ground beef.

Meatballs
1 lb ground beef
1 egg, beaten
1/3 c milk
1/4 c parmesan cheese
1/3 c panko crumbs
2 T minced garlic
1 1/2 tsp salt
1 tsp ground black pepper
1/2 tsp dried oregano

Start warming sauce on the stove. Mix all ingredients together well in a large bowl. Shape into 1″ balls. Drop meatballs into simmering sauce and cook 20 minutes. Do not stir during that 20 minutes!
Stir and simmer 20 minutes longer. Serve alone, with pasta, or on a roll with mozzarella. Freezes well.

To bake meatballs: Heat oven to 350°F. Bake meatballs on a baking sheet about 25 minutes. They will be drier than the meatballs cooked in sauce. Add to sauce or have them alone.

Leave a comment »

Pepperoni Pizza Casserole

image

I had been looking at casserole recipes when I planned this month’s meals. My attention was caught by a pizza casserole recipe. It had pasta and all kinds of pizza toppings. We like pizza and Amethesto loves pasta. However, Amethesto only eats pepperoni pizza from a restaurant or a frozen pizza. She hasn’t eaten homemade pizza for about 7 years because ONE time I made a pizza she declared tasted like “vomit”. Thanks for that description kid. She ate my pizza happily before that incident but never again! That one time was it for her. She does not give food a second chance and is wary of new foods. Maybe some of you have a child or family member like this. I joked with Hagbard that I should get a job at the pizza restaurant and then a pizza factory so Amethesto wouldn’t eat pizza again because I might have made it. Sigh. Anyhoo, this is my inspiration recipe. http://tastesbetterfromscratch.com/2015/08/pizza-casserole.html
I decided to make my version a bit smaller, use only pepperoni and skip the parmesan cheese.  I didn’t want a ton of leftovers in case no one liked it.

Pepperoni Pizza Casserole
8 oz dry penne pasta
4 oz sliced pepperoni
1/2 tsp dry oregano
1 clove garlic, minced
24 oz jar spaghetti sauce or pizza sauce
1 c shredded mozzarella cheese

Heat oven to 350°F.
Cook penne pasta according to instructions on package. Drain and stir in sauce, pepperoni, garlic and oregano. Put in greased 8″ x 8″ baking dish. Top with mozzarella and bake 25-30 minutes.
Makes 3-5 servings.

The verdict:
Amethesto picked out the pepperoni in her serving and gave it to Hagbard. She really liked just the pasta with cheese though.
Hagbard went back for a second helping. He said he’d like to try it with lots of pizza toppings mixed in.
I thought it was pretty tasty and filling. I imagine the fuller combination pizza version would be really good too. I don’t think the parmesan cheese would be necessary so I’d still leave it out and save a few calories.
We had just 1 serving left so unless you serve a salad and garlic bread with it you probably won’t get 6 servings for most adults/teenagers.

From my home to yours,
Lounmoun

Leave a comment »

%d bloggers like this: