Tag: Cheddar

LarpMom’s Baked Mac n Cheese

Ingredients:

3/4 box cavapatti noodles cooked in salted water for 7 minutes
4 oz cream cheese block, cubed
8oz velveeta cheese block, cubed
2 cups shredded mild cheddar cheese
1 cup shredded parmesan cheese, plus more to dust on top
4 Tbs butter, plus 3 more Tbs reserved
1/4 cup ap flour
2 cups milk
1 tsp salt
1/8 tsp onion powder
1/8 tsp cayenne pepper
1/4 tsp smoked paprkia
1/4 to 1/2 tsp black pepper
1/4 tsp ground dry mustard
1/8 to 1/4 cup pinot gregio
1/2 cup bread crumbs

Directions:

Preheat oven to 375° F. Add spices to flour and stir to mix. Melt 4 Tbs of butter in large pot, then add flour and whisk until smooth and cooked about 2 minutes.

Add 2 cups milk slowly, and continue to whisk to avoid clumping. Cook 3 to 5 minutes over medium heat, until thickened. Add cream cheese and velveeta, and stir until melted and smooth. Turn off burner, and 2 cups cheddar and 1 cup of parmesan. Taste and adjust seasonings as needed.

Stir until melted and smooth. Pour wine into sauce and stir until mixed well. Add noodles and fold to coat. Transfer noodles to a 9×13 baking dish and smooth down until even in the dish. In the empty pot you used to cook the noodles, melt remaining butter and add the bread crumbs. Stir until fully moistened with butter and slightly toasted. Remove from heat. Grate more parmesan cheese over the macaroni and cheese, then top with bread crumbs.

Cover with tin foil or a lid and bake in preheated oven for 15 minutes. Remove foil and bake 10 additional minutes. Remove from oven and cool for 10 minutes, then serve.

Herbed Pork Penne with white wine cheese sauce

I had some pork chops that needed to be cooked, but I really wanted mac and cheese. So I decided to make an adult mac and cheese style pasta dish with pork and herbs. My family loved it! I hope you will, too. 🙂

Serves 6

Ingredients:

  • 16 oz box penne, cooked to package directions and reserved in pasta pot
  • 1 lb boneless pork loin (I used a 6 pack of boneless chops), cubed
  • 1 cup sweet white wine
  • 1/2 cup reserved pasta water
  • 2 Tbs chopped Rosemary leaves
  • 2 Tbs chopped Sage leaves
  • 6 cloves Garlic, minced
  • 1 1/2 cups milk
  • 2 tsp Salt
  • 1 1/2 tsp Pepper
  • 1/4 cup shredded Mozzerella cheese
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup Cream cheese
  • 1/8 cup shredded Applewood Smoked Gouda
  • 1/4 to 1/8 cup shredded Sharp Cheddar cheese
  • 1 stick butter, divided
  • 1/4 cup flour

Directions:

Preheat oven to 375°F.

Mix the salt and pepper in a small container. Pour over cubed meat and massage with fingers to coat.

Melt half the butter in a large skillet. Add herbs and garlic. Stir until fragrant.

Add the pork. Arrange in pan so that all the cubes touch the bottom of the pan. Allow to cook over medium heat for 5 minutes. Turn pork over and cook another 4 to 5 minutes. Stir until white on all sides and firm. Spoon out pork, leaving as much liquid in pan as possible.

Add rest of butter. When melted, add the flour and whisk smooth. Add wine and pasta water to pan. Whisk until combined. Add the milk and whisk until heated through. Turn off the heat and add the cheese. Stir until melted, and adjust seasoning as needed.

To the pasta pot, add the pork and all the cheese sauce. Stir until well combined. Pour pasta into a large baking dish. Sprinkle more mozzarella and grated parmesan over top. Cover and cook 15 minutes. Remove cover and cook 5 more minutes, until the cheese sauce starts to bubble.

Remove from oven and let sit 5 or 10 minutes, then serve.