Cheese And Pasta In A Pot Dee Dees Recipes

CHEESE 'N' PASTA IN A POT

Steps:

• In a large skillet, cook the beef, onion and garlic over medium heat until no longer pink; drain. Stir in the spaghetti sauce, tomatoes and mushrooms. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes. , Meanwhile, cook pasta according to package directions; drain and rinse with cold water. Spoon half of shells into an ovenproof Dutch oven. Layer with half of the meat mixture. Spread with 1 cup sour cream; top with provolone cheese. Layer with remaining pasta, meat mixture and sour cream; top with mozzarella cheese., Cover and bake at 350° for 30-40 minutes or until bubbly and heated through.

TORTELLINI PUTTANESCA

Steps:

• Heat the olive oil in a 12-inch cast-iron skillet.
• When the oil is hot, add the garlic, anchovies or anchovy paste, red pepper flakes, olives, capers and tomatoes, then saute just until the tomatoes start to give off liquid, about 2 minutes.
• Add the wine, broth and tortellini and simmer until the tortellini are fully cooked and the broth begins to thicken, 5 to 6 minutes.
• Stir in the spinach until it has wilted, 1 to 2 minutes. Finish with grated Parmesan.

BAKED GOAT CHEESE PASTA

Steps:

• Preheat the oven to 425°F. Bring a large pot of salted water to a boil.
• Add the tomatoes, garlic, shallot, oregano and red pepper flakes to a 9 x 13 baking dish. Add 2 tablespoons of the olive oil and season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Toss to combine. Nestle the goat cheese in the dish among the other ingredients and drizzle with the last tablespoon of olive oil. Bake until the tomatoes have blistered and the goat cheese has melted slightly, 22 to 25 minutes.
• While the tomatoes and goat cheese bake, cook the pasta according to the package instructions. Drain, reserving 1/2 cup of pasta water, and set aside.
• Remove the tomatoes and goat cheese from the oven. Add the pesto and begin tossing everything together, breaking up the goat cheese as you go and adding a little pasta water, until you have a creamy consistency. Add the cooked pasta and toss to coat. Serve hot garnished with the fresh basil.

ITALIAN SAUSAGE PASTA SKILLET

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions.
• Mix together the ricotta and lemon zest in a small bowl and season with salt and pepper; set aside.
• Meanwhile, heat the olive oil in a large cast-iron skillet over medium-high heat. Tear the sausage into 1- to 2-inch chunks and place in the skillet. Cook for 60 to 90 seconds, then flip and cook for an additional minute. Add the oregano, crushed red pepper, garlic and onion and cook, stirring occasionally, until the sausage is cooked through, about 4 minutes. Stir in the broccolini and jarred peppers. Using a ladle, remove 2/3 cup cooking water from the pasta pot and add to the skillet. Cook until the sauce is thickened and the broccolini is softened, about 3 minutes.
• Drain the pasta once cooked.
• Remove the skillet from the heat and stir in the pasta, lemon juice, yellow tomatoes and Parmesan. Dollop on the ricotta mixture; tear the basil leaves into large pieces and sprinkle them over the skillet. Serve the bread alongside the pasta, whole or torn into large chunks.

DEE'S SMOKED MAC N CHEESE

Steps:

• 1. Boil macaroni in salted water until very al dente (about 5-7 min). It will cook the rest of the way in the smoker. Drain and set aside. Spray aluminum (disposable) casserole or lasagna pan with non-stick spray.
• 2. In a large heavy pot on medium heat, melt butter or bacon grease. Sauté chopped onion and garlic till opaque. Stir in flour and cook for a minute. Stir in wine and cook until evaporated.
• 3. Whisk in both kinds of milk, mustards, and cheeses. Cook until sauce is smooth and bubbly. Stir constantly to avoid burning. Season to taste.
• 4. Mix cheese sauce with macaroni and pour into prepared pan. Top with extra cheese.
• 5. Smoke in smoker for 2-4 hours (depending on the type of smoker you use) and smoke until light golden brown. Enjoy!
• 6. **Sauce should not be too thick. So if you want it creamy when it's done, thin it with a little more milk. If you like it drier, keep the sauce thicker. The longer cooking time in the smoker as opposed to baking in the oven, makes the cheese sauce soak into the macaroni. If you just want to make it in the oven, bake at 350 degrees for 40-50 minutes or until light golden brown.

5-CHEESE PASTA

Steps:

• Bring a large pot of salted water to a boil. Add the fusilli and cook for 1 to 2 minutes less than the package instructions. Reserve 1/2 cup of the pasta water, then drain and set aside.
• Meanwhile, cook the bacon in a heavy-bottomed skillet over medium heat until crisp, 8 to 10 minutes. Remove to a paper towel-lined plate and remove all but 2 tablespoons of the grease from the skillet. Add the thyme, onion and garlic to the skillet and cook until softened, about 5 minutes. Add the wine and cook until mostly evaporated, 1 to 2 minutes. Add the cream and heat until bubbly, 30 seconds. Gradually add the fontina, Cheddar, Romano and Gruyère in handfuls, letting each combine with the cream before adding the next.
• Add the pasta to the skillet along with a good pinch of salt and pepper. Toss everything together, thinning with the reserved pasta water if needed. Divide the pasta into 8-ounce individual gratin dishes (or 1 flameproof casserole dish) and set on a baking sheet. Divide the mozzarella pearls over the top of the pasta.
• Position an oven rack in the center of the oven and preheat to broil.
• Broil on the center rack until the mozzarella pearls are brown and the pasta is bubbling, 3 to 4 minutes. Remove and garnish with the cooked bacon and sliced scallion greens.

CROCK POT MACARONI & CHEESE

Steps:

• Boil the macaroni in water for six minutes. Drain.
• In a medium saucepan, mix butter and cheese. Stir until the cheese melts.
• In slow cooker, combine cheese mixture and add the eggs (I omitted the eggs), sour cream, soup, salt, milk, mustard and pepper. Add the drained macaroni and stir again.
• Cook on low for 2 1/2 hours, stirring occasionally.