Category Archives: Macaroni


Whole Wheat Mac ‘N Real Cheese

Whole Wheat Mac 'N Real Cheese
Recipe type: Side
Cuisine: American
Serves: 5
  • 8 oz whole wheat elbow macaroni
  • 2 cups frozen vegetables
  • 1¾ cups milk, divided
  • 3 Tbsp whole wheat flour
  • ½ tsp garlic powder
  • ½ tsp kosher salt
  • ¼ tsp pepper
  • ¾ cup shredded Cheddar cheese
  • ¼ cup shredded Parmesan cheese
  • 1 tsp Dijon mustard
  1. Cook macaroni according to package direction.
  2. When macaroni is half way cooked add frozen vegetables and continue cooking until macaroni is tender.
  3. Drain through a colander and keep warm.
  4. In sauce pan, add 1½ cups of the milk to the pot and bring to a simmer.
  5. Whisk together remaining milk, flour, salt and pepper.
  6. Slowly add flour mixture to simmering milk, simmer until thickened.
  7. Add both cheeses and mustard, stir constantly until cheese is melted completely.
  8. Add Macaroni and Vegetables, stirring until well coated.




  • Manicotti pasta shells
  • 1 medium onion, chopped
  • 2 garlic cloves - minced
  • ¼ Cup olive oil
  • 3 Cup cooked ham, chopped
  • 1 Cup grated Parmesan cheese, divided
  • 6 Tablespoons butter
  • 6 Tablespoons all purpose flour
  • 3 Cups milk
  • 2 Cups shredded Swiss cheese
  • Freezer wrap
  1. Place the olive oil in a large skillet over medium heat.
  2. Add the onion and garlic.
  3. Cook until tender about 5 minutes.
  4. Remove from the heat.
  5. Add the ham and allow to cool for about 15 minutes.
  6. Stir in ½ C of the Parmesan cheese.
  7. Cook the pasta according to the directions on the box.
  8. Drain and allow to cool.
  9. Place the butter in a large saucepan over medium high heat.
  10. Cook until butter becomes foamy looking.
  11. Carefully stir in the flour.
  12. Cook 3 minutes until it begins to bubble.
  13. Be sure to stir continuously so the flour doesn't burn.
  14. Carefully pour in the milk.
  15. Stir continuously until the sauce begins to thicken.
  16. Stir in the Swiss cheese until smooth.
  17. Place ¼ of the cheese sauce into the ham mixture and stir.
  18. Fill each shell with the ham mixture.
  19. Place enough cheese sauce to cover the bottom of a large glass baking dish.
  20. Place the shells in the cheese sauce.
  21. Pour the rest of the cheese sauce over the top of the pasta shells.
  22. Place in the refrigerator to cool.
  23. Once cool wrap with the freezer wrap and freeze for up to 2 months.
  24. When ready to cook thaw the dish overnight in the refrigerator.
  25. Uncover and cover with the ½ grated Parmesan cheese.
  26. Preheat oven to 350 degrees.
  27. Bake casserole for 1 hour or until heated completely through.


Spaghetti Carbonara


Spaghetti Carbonara
Recipe type: Main
Cuisine: Italian
Serves: 8
  • 1 pound spaghetti
  • 1 tablespoon olive oil
  • 8 slices bacon, diced
  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 1 clove garlic, minced
  • ¼ cup dry white wine (optional)
  • 4 eggs
  • ½ cup grated Parmesan cheese
  • 1 pinch salt and black pepper to taste
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons grated Parmesan cheese
  1. In a large pot of boiling salted water, cook spaghetti pasta until al dente. Drain well. Toss with 1 tablespoon of olive oil, and set aside.
  2. Meanwhile in a large skillet, cook chopped bacon until slightly crisp; remove and drain onto paper towels. Reserve 2 tablespoons of bacon fat; add remaining 1 tablespoon olive oil, and heat in reused large skillet. Add chopped onion, and cook over medium heat until onion is translucent. Add minced garlic, and cook 1 minute more. Add wine if desired; cook one more minute.
  3. Return cooked bacon to pan; add cooked and drained spaghetti. Toss to coat and heat through, adding more olive oil if it seems dry or is sticking together. Add beaten eggs and cook, tossing constantly with tongs or large fork until eggs are barely set. Quickly add ½ cup Parmesan cheese, and toss again. Add salt and pepper to taste (remember that bacon and Parmesan are very salty).
  4. Serve immediately with chopped parsley sprinkled on top, and extra Parmesan cheese at table.


Fettuccine Alfredo

This is one of my family favorites.  They are always begging me to make it.  It is quick and easy to make and it is always a hit.  I usually server this with Italian Sausages and Garlic Bread.


Fettuccine Alfredo
Recipe type: Main
Cuisine: Italian
  • 16 oz pkg of Fettuccine Pasta
  • ½ cup Butter
  • 2 cups Heavy Whipping Cream
  • 1 cup freshly grated Parmesan Cheese
  • 1 tsp. Sea Salt or Kosher Salt
  • ½ tsp. Freshly Ground Black Pepper
  1. Cook pasta according to package directions.
  2. While pasta is cooking, melt butter in large skillet.
  3. Add cream, salt and pepper.
  4. Bring to a boil and simmer for a few minutes uncovered to reduce and thicken.
  5. Remove from heat and add Parmesan Cheese.
  6. Add Pasta & toss to mix. Serve immediately.
  7. Sprinkle extra Parmesan Cheese over the top, if desired.

Mac & Cheese

My children like it best if I just serve it to them right after mixing the cheese in.  They say it tastes better.  Other people tell me they like it baked.


Mac & Cheese
Recipe type: Entree
Cuisine: American
  • 2 Cups Elbow Macaroni
  • 1½ Cups Velveeta Cheese (I use the Sharp version)
  • ⅓ Cup Milk
  • ¼ teaspoon Salt
  1. In pot bring water to boil with salt to taste, and once the water is boiling add macaroni.
  2. Cook for 12 to 15 minutes or until tender. Do not rinse.
  3. In pot mix together milk and cheese.
  4. Cook until cheese is mostly melted and add salt.
  5. Add noodles to pot and mix well.
  6. Put in casserole pan and bake for 10 to 15 minutes.