San Fernando Valley Mocha Moms
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Macaroni and Cheese Casserole by MM Lainika
Ingredients:
1 box elbow macaroni
1 stick butter
1 egg
1 package 4 cheese blend
Velveeta cheese
Muenster cheese
1/2 cup half-n-half
Milk
Seasoning salt, garlic powder and pepper to taste
Sharp Cheddar cheese
Directions:
Preheat oven to 350.
Boil Macaroni Al Dente... don't overcook.
Remove from heat and drain. Don't put back on hot burner. Drop a whole stick of butter in the
pot and let that melt. Beat an egg and pour in slowly. You don't want to make scrambled eggs.
Add a 4 cheese blend. I buy any 4 cheese blend that's on sale at the grocery store.
Stir in real good.
Add some velveeta. about a 2 inch block diced up should do. Let it melt. Add in some Muenster
cheese. (This adds the best flavor but you don't have to if you don't have it)
Pour in about 1/2 cup of half and half. Add some milk until really creamy. Really creamy.
Add seasoning salt, garlic powder and pepper to taste.
Butter a casserole dish and pour in your macaroni. Top with some shredded SHARP Cheddar
Cheese. Bake in a preheated oven on 350 for about 30-45 minutes until cheese is bubbling. Don't
burn the cheese!
Ingredients:
1 box elbow macaroni
1 stick butter
1 egg
1 package 4 cheese blend
Velveeta cheese
Muenster cheese
1/2 cup half-n-half
Milk
Seasoning salt, garlic powder and pepper to taste
Sharp Cheddar cheese
Directions:
Preheat oven to 350.
Boil Macaroni Al Dente... don't overcook.
Remove from heat and drain. Don't put back on hot burner. Drop a whole stick of butter in the
pot and let that melt. Beat an egg and pour in slowly. You don't want to make scrambled eggs.
Add a 4 cheese blend. I buy any 4 cheese blend that's on sale at the grocery store.
Stir in real good.
Add some velveeta. about a 2 inch block diced up should do. Let it melt. Add in some Muenster
cheese. (This adds the best flavor but you don't have to if you don't have it)
Pour in about 1/2 cup of half and half. Add some milk until really creamy. Really creamy.
Add seasoning salt, garlic powder and pepper to taste.
Butter a casserole dish and pour in your macaroni. Top with some shredded SHARP Cheddar
Cheese. Bake in a preheated oven on 350 for about 30-45 minutes until cheese is bubbling. Don't
burn the cheese!
| Pasta Recipes |
The Olive Garden's Capellini Primavera submitted by MM Tonja
Ingredients:
1/2-cup (1 stick) butter
1 1/2 cups chopped onions
3/4-cup julienne-cut carrots (1/8-by-1/8-by-11/2-inch)
5 cups (12 ounces) broccoli florets cut into 1-inch pieces
3 cups (about 8 ounces) sliced mushrooms
1 1/4 cups thinly sliced yellow squash (cut squash in half lengthwise
before slicing)
1 teaspoon minced garlic
1 1/2 cups water
1-tablespoon beef bouillon granules (or vegetable broth)
1/4 cup sun-dried tomatoes, oil-packed, minced
1 1/4 cups crushed tomatoes in puree
1 tablespoon finely chopped fresh parsley
1/4 teaspoon dried oregano
1/4 teaspoon dried rosemary
1/8 teaspoon crushed red pepper flakes
1 pound fresh angel-hair pasta
1/2 cup grated Parmesan cheese
Directions:
Melt butter in Dutch oven over medium heat. Sauté onions, carrots and
broccoli in butter 5 minutes. Add mushrooms, squash and garlic. Sauté
2 minutes. Add all remaining ingredients except pasta and cheese;
stir well. Bring to simmer, then cook 8 to 10 minutes or until
vegetables are tender and flavors are well blended. Serve over cooked
angel hair pasta. Top with Parmesan cheese. Makes 4 to 6 generous
servings.
Ingredients:
1/2-cup (1 stick) butter
1 1/2 cups chopped onions
3/4-cup julienne-cut carrots (1/8-by-1/8-by-11/2-inch)
5 cups (12 ounces) broccoli florets cut into 1-inch pieces
3 cups (about 8 ounces) sliced mushrooms
1 1/4 cups thinly sliced yellow squash (cut squash in half lengthwise
before slicing)
1 teaspoon minced garlic
1 1/2 cups water
1-tablespoon beef bouillon granules (or vegetable broth)
1/4 cup sun-dried tomatoes, oil-packed, minced
1 1/4 cups crushed tomatoes in puree
1 tablespoon finely chopped fresh parsley
1/4 teaspoon dried oregano
1/4 teaspoon dried rosemary
1/8 teaspoon crushed red pepper flakes
1 pound fresh angel-hair pasta
1/2 cup grated Parmesan cheese
Directions:
Melt butter in Dutch oven over medium heat. Sauté onions, carrots and
broccoli in butter 5 minutes. Add mushrooms, squash and garlic. Sauté
2 minutes. Add all remaining ingredients except pasta and cheese;
stir well. Bring to simmer, then cook 8 to 10 minutes or until
vegetables are tender and flavors are well blended. Serve over cooked
angel hair pasta. Top with Parmesan cheese. Makes 4 to 6 generous
servings.
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