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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, I agree.

Meatloaf Withh Sundried Tomatoes (2)

Meatloaf Withh Sundried Tomatoes (1)

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Mac & Cheese (4)

Mac & Cheese (6)

Mac & Cheese (7)

Mac & Cheese (5)

Mascarpone Cheese

Mac & Cheese (2)

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Mac & Cheese (8)

Mac & Cheese (3)

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White Cheddar Mac & Cheese (3)

Flat Leaf Italian Parsley

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White Cheddar Mac & Cheese (1)

Homestyle Mac & Cheese

Homemade Mac & Cheese

Meatloaf Withh Sundried Tomatoes (2)

 

 

 

Prep Time: 15 minutes
Cook Time: 30 to 35 minutes
Total Time: 50 minutes
Yields: 6 to 8 servings
Equipment: 9 x 13 baking dish, 2 (6-quart) saucepots, whisk

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 (4 cups) Gruyère cheese, freshly grated
8 ounces (2 cups) white cheddar, freshly grated
4 ounces Mascarpone, room temperature
1/2 cup of Parmigiano-Reggiano cheese, freshly grated
1/2 cup of Parmigiano-Reggiano cheese, shredded for garnish on top
1/2 teaspoon nutmeg, freshly grated
1 tablespoon freshly ground black pepper
1 teaspoon Kosher salt
1 1/2 cups Panko breadcrumbs
1 tablespoon sweet Paprika (substitute smoked paprika)
1/2 cup of Italian flat-leaf parsley, finely chopped (reserve 1/4 cup for breadcrumbs)

Directions:
Preheat 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 to 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 to 2 minutes. Add the Kosher salt, fresh ground black pepper, and grated nutmeg, continue whisking until sauce thickens and becomes smooth.

Off the heat, switch to a wooden spoon, add the Mascarpone first, stir to combine. Next, add the grated Gruyére, white Cheddar, and Parmigiano-Reggiano cheese, again stir to combine. Add the cooked macaroni, 1/4 cup of Italian flat-leaf parsley, mix to combine. 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 Italian flat-leaf parsley, toss to coat. Sprinkle the breadcrumbs all over the top of the casserole. *Dot the top with the remaining butter. Bake for 30 to 35 minutes, or until sauce is bubbly and macaroni is browned on top. Optional, sprinkle finely shredded Parmesan cheese and Italian flat-leaf 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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Roux (2)

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Milk

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Flat Leaf Italian Parsley

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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: 16 servings (6 to 8 serving per pan)
Equipment: 2 rimmed baking sheet pans, 2 (6-quart) stockpots, 12-inch sauté pan, 1 (3-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 of butter, unsalted (reserve 1 stick for topping, plus butter for greasing pans0
1 cup all-purpose flour
2 quarts whole milk
1 teaspoon of nutmeg, freshly grated
1 tablespoon Kosher salt
1 1/2 teaspoons freshly ground black pepper
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 of Parmigiano-Reggiano cheese, freshly grated and divided
3 cups of Panko breadcrumbs
1/2 cup of Italian flat-leaf parsley, reserve 1/4 cup for Panko

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 to 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 Italian flat-leaf parsley. 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 to 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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Sautèed Wild Mushrooms

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Perfectly sautéed mushrooms can elevate any dish to the next level. Whether you’re using them as a side dish, or maybe in lasagna, their beef-like texture and earthy flavor make the perfect meat substitute. Here’s a little secret I’m really excited about, my new upcoming video, on how to incorporate my Sautèed Wild Mushrooms into a traditional dish we all love, Lasagna. My Wild Mushroom And Spinach Lasagna recipe is available by clicking on the link at the bottom of this post or you can watch any of my videos at http://www.YouTube.com/Linda Lou Hamel 

Mushrooms are like little sponges, they absorb flavor really well. The three things that all mushrooms love are butter, garlic, and Thyme. Whether you choose a domestic mushroom, wild mushrooms, or a combination of both, the cooking technique is the same. This is my recipe for the best-sautéed mushrooms EVER!

First, I’m going to my Organic Hanging Herb Garden to grab a few sprigs of fresh thyme.

Thyme

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Thyme is one of those herbs that pairs well with so many dishes. When Thyme matures,  the stems become hardy and wood-like. If that’s the case, you only want to use their leaves. The stems on my plant are still green and tender so, as I snip off a few sprigs for this dish, I don’t worry if the stems get chopped up along with their leaves.

If you are not able to find fresh Thyme, dried Thyme is perfectly fine.  I love the minty/lemony flavor of thyme, so I’m using both types for this recipe.

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I’m using a combination of domestic and wild mushrooms for this recipe. Let’s talk about the different varieties I have here.

Oyster Mushrooms

This one in the above picture is the Oyster mushrooms. Whenever using mushrooms, take a damp cloth and clean the outside to remove any dirt that may be on them. To cut an Oyster mushroom, use a sharp knife to carefully cut around the firm central stem and the individual caps will fall away.

Tip: Reserve the stems to make a mushroom stock. I’m not slicing the caps any smaller because these are a perfect size.

Trumpet Mushrooms

These are the Trumpet mushrooms. I just slice off the tip off the bottom of the stem,  the rest of the mushroom I cut up into 2-inch pieces.

Cremini Mushrooms (2)

Cremini And White Button Mushrooms

Both the Cremini (baby Portobello mushrooms) and white Button mushrooms I slice the same way, with their stems.

Shitake Mushrooms (2)

With Shitake mushrooms, I remove their tough stems and slice the caps.  Save the stems for stock.

Portobello Mushroms

The Portobello mushrooms, I remove the stems and then using a spoon, clean their gills from underneath the cap, then slicing them, fairly thick

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Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Yields: 6 servings
Equipment: Deep sided frying pan

Ingredients:
3 tablespoons butter, unsalted
2 tablespoon olive oil
1 tablespoon of fresh Thyme leaves, finely chopped
1 teaspoon of dried thyme

Note: Approx. 1 1/2 pounds of mushrooms in total.
2 large Portobello mushrooms, cleaned and sliced
1 pint of white Button mushrooms, cleaned and sliced
2 pints of Cremini mushrooms, cleaned and sliced
5 Oyster mushrooms, cleaned, central stem removed and discarded
6 Trumpet mushrooms, bottom tip removed, then sliced into 2-inch pieces
10 Shitake mushrooms, cleaned, stems removed and discarded, caps sliced
3 tablespoons garlic, minced
1 teaspoon freshly ground black pepper
2 teaspoons of Kosher salt
1/4 cup of beef stock, unsalted, vegetable broth/stock or a good red wine

Directions:
In a large deep-sided frying pan (if you don’t have one of these pans, sauté your mushrooms in two batches, about 5 minutes per batch) over medium heat, melt butter, and olive oil then add in fresh and dried thyme. Next, add the mushrooms, tossing and stirring continuously. As the mushrooms cook they will start to release their water.

Add in the minced garlic and black pepper, again, stirring occasionally.  Once all their water has evaporated, there will be mushroom bits stuck to the bottom of the pan. Add the beef stock and scrape all those delicious bits up using a wooden spoon. Once the mushrooms have really started to brown, this is when you want to salt the mushrooms. Continue stirring and allow the mushrooms to cook, absorbing the remainder of the beef broth and become tender about 10 minutes. Serve hot.

Wild Mushroom And Spinach Lasagna

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