Week 23: Recipe #5--Emeril's Three-Cheese Baked Macaroni

I always love to try out new macaroni and cheese recipes (as you can see by the number of them in my previous posts), especially this time of year.  Comfort food at its best.  This recipe is on the Martha Stewart website (see link below) and doesn't have too many steps.  I serve this with a green salad and some good bread.  Makes 4 to 6 servings.

Photo from marthastewart.com

You'll Need:

• coarse salt
• 1/2 lb. elbow macaroni
• 3 slices bacon, cut crosswise into 1/2-inch pieces
• 1 1/2 tsp. minced garlic
• 3 large eggs
• 1 can (12 oz.) evaporated milk
• 1/4 tsp. cayenne pepper
• 1/8 tsp. ground nutmeg
• 1 1/2 c. grated sharp cheddar (6 oz.)
• 1/2 c. grated monterey jack cheese (2 oz.)
• 1/2 c. finely grated parmesan (1 oz.)

Preparation:

1. Preheat oven to 475 degrees.  In a large pot of boiling salted water, cook macaroni 6 minutes (it will be undercooked).  Drain.  Meanwhile, heat a small skillet over medium heat and add bacon.  Cook until fat is rendered and bacon is crisp, about 10 minutes.  (I always go the easy route here to save time and just used the fully cooked bacon....probably not as tasty, but sooo much simpler.)  Add garlic and cook until fragrant, 30 seconds.  With a slotted spoon, transfer bacon mixture to a medium bowl.  Add macaroni and stir to combine.
2. In a large bowl, whisk together eggs and evaporated milk.  Add 1/2 teaspoon salt, cayenne, nutmeg, and cheeses; mix well.  Add macaroni mixture and stir well to combine.  Transfer to an 8- or 9-inch square baking dish or 2-quart gratin dish.  With a spoon, gently spread mixture to form an even layer.  Bake just until sauce is bubbling at edges, 12 minutes.  Let rest 10 minutes before serving.

Recipe and link:  http://www.marthastewart.com/331828/emerils-three-cheese-baked-macaroni

Week 23: Recipe #4--Upside-Down Pizza Casserole

I found this VERY simple recipe on the Better Homes and Gardens website (see link below).  It has only four ingredients and is super quick to make; great for a busy weeknight.  I'll serve this with a side veggie.  Makes 5 servings.

Photo from bhg.com

You'll Need:

• 1 1/2 lbs. lean ground beef
• 1 can (15 oz.) Italian-style tomato sauce
• 1 1/2 c. shredded mozzarella cheese (6 oz.)
• 1 pkg. (10 oz.) refrigerated biscuits (10 biscuits)

Preparation:

1. Preheat oven to 400 degrees.  In a large skillet, cook beef until no longer pink, stirring frequently.  Drain off fat.  Stir in tomato sauce; heat through.  Transfer mixture to a 2-quart rectangular baking dish.  Sprinkle mixture with cheese.
2. Flatten each biscuit with your hands; arrange the biscuits on top of the cheese.  Bake for about 15 minutes or until the biscuits are golden. 

Recipe and link:  http://www.bhg.com/recipe/pizza/upside-down-pizza-casserole/

Week 23: Recipe #3--Brats and Beer Cheddar Chowder

This recipe sounds strange, but I want to give it a try.  I found it on recipe.com (see link below).  I liked brats on the grill in the summertime, and figured this could be a way to enjoy them in the Fall.  I'll serve this with a green salad.  Makes 4 to 6 main-dish servings.

Photo from recipe.com

You'll Need:

• 2 Tblsp. butter or margarine
• 1 med. onion, finely chopped (1/2 c.)
• 1 med. carrot, coarsely shredded (1/2 c.)
• 3 large shallots, chopped
• 1 can (14 oz.) vegetable broth or 1 3/4 c. vegetable stock
• 1/3 c. all-purpose flour
• 1 c. whole milk, half-and-half, or light cream
• 1 tsp. caraway seeds, crushed
• 1/4 tsp. ground black pepper
• 10 oz. sharp cheddar cheese, shredded
• 4 cooked smoked bratwurst, knockwurst, or polish sausage (about 12 oz. total), halved lengthwise and cut into bite-sized pieces
• 1 can (12 oz.) beer or bottled ale (12 oz.)

Preparation:

1. In a large saucepan, heat the butter over medium heat.  Add onion, carrot, and shallots; reduce heat to medium-low.  Cook, stirring frequently, about 10 to 15 minutes or until the onion is very soft and golden.
2. In a large screw-top jar, combine broth and flour.  Cover and shake until combined and smooth.  Stir into the onion mixture.   Add the milk, caraway seeds, and black pepper.  Cook over medium heat, stirring frequently, about 5 minutes or until the mixture thickens.  Gradually stir in the cheese; reduce heat to low.  Cook, stirring frequently, until cheese melts, but do not boil.  Stir in the bratwurst and beer.  Cook, stirring frequently, until heated through.  If you like, serve with rye bread.

Recipe and link:  http://www.recipe.com/brats-and-beer-cheddar-chowder/

Week 23: Recipe #2--Penne with Creamy Pumpkin Sauce

This is a recipe from Martha Stewart (see link below), and it is YUMMY.  I especially love the crunchy fried rosemary; it adds nice texture to the pasta.  This is pretty simple to make, considering Martha Stewart recipes can sometimes be overwhelming and time-consuming.  I serve this with a green salad.  Makes 4 servings.

Photo from marthastewart.com

You'll Need:

• 12 oz. penne pasta, or other short pasta
• coarse salt
• 2 Tblsp. olive oil
• 1 Tblsp. fresh rosemary
• 1 can (15 oz.) pure pumpkin puree
• 1 garlic clove, minced
• 1/2 c. half-and-half
• 1/3 c. grated parmesan
• 1 Tblsp. white wine vinegar
• 1/4 tsp. red-pepper flakes, plus more for garnish or to taste

Preparation:

1. Cook pasta in a large pot of boiling salted water until al dente.  Reserve 2 cups pasta water; drain pasta and set aside.
2. In pasta pot, heat oil over medium.  Add rosemary to fry, stirring until starting to brown, 1 to 2 minutes.  Using a slotted spoon, transfer rosemary to a paper towel, leaving oil in pot.
3. Carefully (oil is hot and will spatter) add pumpkin puree, garlic, half-and-half, parmesan, vinegar, red-pepper flakes, and 1 cup reserved pasta water to pot.  Stir sauce until heated through, 2 to 3 minutes.
4. Add pasta to sauce, and toss to coat.  If sauce is too thick, add some reserved pasta water.  Season generously with salt.  Serve pasta sprinkled with fried rosemary and, if desired, more red-pepper flakes.

Recipe and link:  http://www.marthastewart.com/314671/penne-with-creamy-pumpkin-sauce

Week 23: Recipe #1--Smoky Chicken and Cheesy Potato Casserole

This is a recipe from the Better Homes and Gardens website (see link below).  I feel I've been neglecting my crockpot lately, and being Fall, I felt it needed to come out of hiding.  This recipe is super easy to make, especially if you use a rotisserie chicken.  It's one of those throw-everything-in-with-no-prep-and-then-check-on-it-in-5-hours kind of meals.  I serve this with fruit and a side veggie.  Makes 6 servings.

Photo from bhg.com

You'll Need:

• nonstick cooking spray
• 1 can (10 3/4 oz.) condensed cream of chicken with herbs soup
• 1 carton (8 oz.) dairy sour cream
• 6 oz. smoked cheddar, shredded (1 1/2 cups)
• 1 pkg. (28 oz.) frozen loose-pack diced hash brown potatoes with onion and peppers, thawed
• 3 c. chopped smoked or roasted chicken (or a rotisserie chicken)

Preparation:

1. Lightly coat the inside of a 3 1/2 or 4 quart slow cooker with nonstick cooking spray.  In the cooker combine soup, sour cream, cheese, frozen potatoes, and chicken.
2. Cover and cook on low-heat setting for 5 to 6 hours.  If desired, top each serving with crushed croutons. 

Recipe and link:  http://www.bhg.com/recipe/chicken/smoky-chicken-and-cheesy-potato-casserole/