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Let's Dish With Linda Lou

Sharing My Recipes, My Life, And The Food Tale Of Two Cities

Homestyle Baked Mac & Cheese

Homemade Mac & Cheese

Can you think of anything better than a Homestyle Baked Mac & Cheese? I’ll bet your answer is no, and I would agree.

Meatloaf Withh Sundried Tomatoes (2)

Mac & Cheese (4)

Mac & Cheese (6)

Mac & Cheese (7)

Mac & Cheese (5)

Mac & Cheese (1)

Mac & Cheese (2)

Mac & Cheese (8)

Mac & Cheese (3)

White Cheddar Mac & Cheese (3)

White Cheddar Mac & Cheese (1)

Homestyle Mac & Cheese

Homemade Mac & Cheese

Meatloaf Withh Sundried Tomatoes (2)

Yields: 6-8 servings
Prep Time: 15 minutes
Cook Time: 30-35 minutes
Total Time: 50 minutes
Equipment: 9 x 13 baking dish

Ingredients:
1 box or pound of Cavatappi (or elbow macaroni)
3 1/2 cups whole milk
1/2 cup heavy cream
1 stick unsalted butter plus 6 tablespoons
1/2 cup all-purpose flour
12-ounces Gruyère  cheese, grated (4 cups)
8-ounces white Cheddar, grated (2 cups)
4-ounces Mascarpone, room temperature
1/2 cup grated Parmesan cheese
1/2 teaspoon freshly grated nutmeg
1 tablespoon freshly cracked black pepper
1 teaspoon Kosher salt
1 1/2 cups Panko breadcrumbs
1 tablespoon sweet Paprika (substitute smoked paprika)
1/4 cup dried parsley flakes, plus extra for garnish
Finely shredded Parmesan cheese for garnish on top (optional)

Directions:
Preheat the oven to 375-degrees F.
Butter a 9 x 13 baking dish.
Bring a large pot of salted water to a boil, add the macaroni, and cook according to the instructions of the box, 6-8 minutes, drain really well.

At the same time, heat the milk and heavy cream in a small saucepan, but do not boil. Melt 8 tablespoons (1-stick) in a large (6-quart) pot and add the flour. Cook over low heat for 2 minutes while whisking, until it’s light blond in color. Whisk in the hot milk and cook for another 1-2 minutes. Add the pepper, Kosher salt, and grated nutmeg, continue whisking until sauce thickens and becomes smooth.

Off the heat, switch to a wooden spoon, stir in the Mascarpone first, then the Gruyére and white Cheddar. Add the cooked macaroni, and half the parsley, stir well. Pour into a 9 x 13 buttered baking dish.

Topping:
Melt 2 tablespoons of butter in a large sauté pan. Add the Panko breadcrumbs, Paprika remaining parsley and toss to evenly coat. Sprinkle the breadcrumbs all over the top of the casserole. *Dot the top with the remaining butter. Bake for 30-35 minutes, or until sauce is bubbly and macaroni is browned on top. Optional, sprinkle finely shredded Parmesan cheese and parsley over the top while hot.

Serve hot.

*Dot: To scatter bits of butter over food.

 

Meatloaf With Sundried Tomatoes

 

 

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Baked White Cheddar Mac & Cheese With Smoked Sausage

White Cheddar Mac & Cheese With Smoked Sausage (1)

White Cheddar Mac & Cheese With Smoked Sausage (2)

My friend Kim went on home for a week to visit her parents. I knew she’d be celebrating her birthday while she was gone so I thought I’d have something special waiting for her when she returned home. You know after traveling you’re always tired once you get home, no one really wants to cook. I thought, how about a Baked White Cheddar Mac & Cheese With Smoked Sausage waiting for her at home. All she’d have to do is to follow the reheating instructions that I attached to the pan. Happy Birthday, Kim!

You know, it’s just as easy to make two pans of Mac and Cheese as it is to make one. One for her family and one for ours. This recipe will yield two 9 x 9 pans of Baked White Cheddar Mac & Cheese With Smoked Sausage.

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White Cheddar Mac & Cheese With Smoked Sausage (3)

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White Cheddar Mac & Cheese With Smoked Sausage (1)

 
Prep Time: 15 minutes
Cook Time: 30 to 35 minutes
Total Time: 50 minutes
Yields: 2 pans, 6 to 8 serving per pan
Equipment: 2 rimmed baking sheet pans, 2 6-quart stock pots, 12-inch sauté pan, 1 4-quart saucepan, 2 disposable deep-sided 9 x 9 casserole pans.

Note: Ingredients below are doubled to yield 2-9 x 9 disposable pans

Ingredients:
2 16-ounce boxes Barilla Cellentani, corkscrew-shaped pasta (or elbow macaroni)
3 sticks unsalted butter, reserve 1 stick for topping, plus butter for greasing pans
1 cup all-purpose flour
2 quarts milk
6 cups of diced smoked sausage sliced and quartered, 3 cups for each pan
2 8-ounce packages, extra-sharp white cheddar, shredded
6-ounces grated Parmesan cheese, divided
1 tablespoon Kosher salt
1 1/2 teaspoons freshly cracked black pepper
1 teaspoon ground nutmeg
3 cups of Panko breadcrumbs
1/4 cup dried parsley flakes

Directions:
Preheat oven to 375-degrees F.
Butter each of the 9 x 9 disposable pans

Into each one of the two (6-quart stockpot) pots of boiling salted water, add 1 box of Barilla Cellentani. Cook according to the directions on the package, 6-8 minutes. Drain well into separate colanders.

In the meantime, heat the milk in a 4-quart saucepan, just under the boiling point. In another (6-quart) stockpot melt 2 sticks of butter, add the flour. Cook over low heat for 2 minutes, continuously whisking. While whisking, slowly add in the hot milk, then 1 tablespoon of Kosher salt, 1 1/2 teaspoons of freshly ground black pepper, and freshly ground nutmeg. Switch to a wooden spoon, continue to stir until sauce thickens. Do not rush this process, cooking times may vary, anywhere from 7 to 10 minutes. Once the sauce coats the back of a spoon remove the pot from the heat. Add all the white cheddar and 3-ounces of grated Parmesan. Stir to combine.

Divide the bechamel sauce, equally into each of the (6-quart) stockpots. Divide equally the diced smoked sausage into each pot. Add one colander of the cooked, well-drained pasta into each pot. Stir to combine then transfer to the buttered disposable pans.

Breadcrumb Topping:
Melt the remaining 1 stick of butter into a large sauté pan, on low heat, add the Panko crumbs, stir until all the butter is absorbed.  Off the heat, add the remaining grated Parmesan cheese, and dried parsley flakes. Stir to combine. Divide evenly, then sprinkle the bread crumbs on evenly on top of each of the pans. Place each of the disposable pans onto a rimmed baking sheet pan.

Bake for 30-35 minutes, or until the sauce is bubbly and macaroni and topping are a beautiful golden brown.

Tip For Freezing:
Make sure the pan of Baked White Cheddar Mac & Cheese With Smoked Sausage is at room temperature before freezing.

If you plan to freeze one of the pans, DO NOT ADD the breadcrumb topping until you’re ready to bake. Cover the pan tightly with foil then wrap the whole pan again in plastic wrap. Freeze up to 2 months.

When you’re ready to bake, remove the foil and plastic wrap. Add the breadcrumb topping. Spray the dull side of a piece of foil with non-stick cooking spray. This will prevent the topping from sticking to the foil.  Cover the dish tightly with the sprayed foil and bake frozen for 1 hour at 350-degrees F. Remove the foil and continue baking until the top is golden brown around 5 to 7 minutes, times may vary slightly.

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Homemade SpaghettiO’s With Meatballs

Homemade SpaghettiO's (1)

What’s better than reliving one of your favorite childhood meals. You know the one I’m talking about, SpaghettiO’s with meatballs! Well, I’ve recreated a Homemade SpaghettiO’s With Meatballs for you and its super easy to make.

Making homemade sauce and meatballs takes this to dish to a grown-up level that will definitely surprise your guests. I’m also adding a couple of secret ingredients to the meatballs that are going to blow your mind!

Let’s start by making the meatballs and getting them into the oven before working on the sauce.

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The first secret ingredient for my meatballs is basil pesto. Normally I wouldn’t use a store-bought basil pesto however, in this instance, I’m using it as one of the ingredients for my meatballs. If you’re going to add basil pesto, to your meatballs, look for the pesto that’s kept in the refrigerated section of the grocery store, rather than the jarred pesto.

In some of my earlier posts, I’ve mentioned using basil pesto in my meatball recipes and it really elevates the flavor. When you think about it, they’re really ingredients you would most likely add to your meatball recipe.

The second secret ingredient I’m using is whole milk ricotta cheese. Ricotta doesn’t add any noticeable flavor but it definitely acts as a tenderizer.

Note:
Anytime you want to make meatballs start with the flavorings in a large mixing bowl first. You want the flavoring mixture to have the consistency of wet sand. Next, you’ll add your choice of ground meat and combine. I use a fork to slowly combine the wet flavoring mixture to the ground meat. Keep the ground meat as loose as possible, do not over mix. This will ensure you’ll have super tender meatballs.

Below are three “portion scoops” better-known as cookie/ice cream scoops. The cookie-dough scoop in the middle is equivalent to 1 1/2 tablespoons and perfect for my mini meatballs. Relatively speaking that’s half the size of a golf ball.

ice cream soops.jpg

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Sweet Basil (2)

fresh basil

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Homemade SpaghettiO's (2)

Homemade SpaghettiO's (1)

 

Prep Time: 20 minutes
Cook Time: 1 hour 30 minutes
Total Time 1 hour 50 minutes
Yields: 6 servings
Equipment: 2 baking sheets, lined with parchment paper, 2 6-quart saucepots, cookie scoop

Ingredients For Meatballs: Yields 48 meatballs
2 pounds ground chicken or turkey, pork, beef, or veal.
2 extra-large eggs, room temperature
1/4 cup half-and-half, room temperature
1/4 cup water, room temperature
1/4 cup Ricotta cheese, room temperature
1/4 cup of a fresh store-bought basil pesto
5 dashes Worcestershire sauce
2 tablespoons ketchup
1/4 cup grated Parmigiano- Reggiano cheese. (grated Parmesan cheese is fine too)
1 tablespoon dried oregano
1 tablespoon garlic powder
2 heaping tablespoons dried parsley flakes (finely chop and use double this amount of fresh)
1 to 1 1/2 cups of  Italian bread crumbs (you want the consistency of wet sand)
1 tablespoon Kosher salt
1 teaspoon freshly cracked black pepper

Ingredients For Sauce:
1 28-ounce can crushed tomatoes
1 15-ounce can of fire-roasted diced tomatoes
2 tablespoons olive oil
1 tablespoon brown sugar
1 tablespoon Kosher salt
1 teaspoon freshly cracked black pepper
1 teaspoon crushed red pepper flakes
1 tablespoons dried oregano
1 tablespoon dried basil
1 large onion diced
2 cloves minced garlic
1 tablespoon tomato paste
1/2 cup unsalted chicken stock
3 tablespoons fresh basil leaves, basil sprigs for garnish
1/2 cup grated Parmigiano- Reggiano cheese, for cooked pasta
2 packages of La Molisana pasta

Directions For Meatballs:
Preheat oven to 350-degrees F.
Line 2 baking sheets with parchment paper and spray them both with non- stick cooking spray.
Start by placing all the flavorings for the meatballs into a large mixing bowl. When blending in the bread crumbs, start with 1 cup, add an additional 1/2 cup if needed. The finished consistency should look like (and have the texture of) wet sand.

Add in the (your choice of) ground chicken. Using a fork to combine the flavorings and meat together, do not over mix.

NOTE: If the ground meat starts to stick to the ice cream scoop, spray with a little non- stick cooking spray and the meat will release easier.

Scoop the meat mixture into your hands, roll into balls, then place the meatballs on the greased parchment paper-lined baking sheets. Each baking sheet should hold 24 meatballs. For nice golden brown meatballs, spray the tops of the meatballs with a little non-stick cooking spray. Bake for 45 minutes.

Directions For Sauce:
While the meatballs are in the oven, start the sauce. On med-high heat add the olive oil to a heavy bottom pot. Add in the onions, cook for 1 to 2 minutes or until translucent. Add the minced garlic, Kosher salt, black pepper, crushed red pepper flakes, oregano, basil, brown sugar, and tomato paste. Cook for 2 minutes. Next, add the chicken stock. Let the stock come up to a bubble and reduce by half. Once the stock has reduced, add in the tomato products. Turn the heat down to med-low and let simmer until the meatballs come out of the oven.

After the meatballs come out of the oven, add them to the sauce. Simmer the sauce for another 45 minutes.

Cook 2 packages of the pasta according to the directions. In a large serving bowl, add the well-drained cooked pasta. Add 1/2 cup of freshly grated Parmigiano-Reggiano cheese and toss through. Ladle the sauce with meatballs over the pasta and toss through. Add fresh basil leaves.

Serve up table side into individual bowls. Garnish each bowl with sprigs of fresh basil. Have extra cheese on hand for your guests.

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