Mac and Sausage

Because children like anything that includes Mac and Cheese, but adults often want something a little fancier. Here’s a great way to appeal to the whole family!

Ingredients:
1 lb sausages (any sausage type)
1 ½ cups milk
12 oz Velveeta cheese
1 cup of mushrooms, sliced
1 cup diced tomato
½ cup Dijon mustard
1/8 tsp cayenne pepper
2 oz elbow macaroni
2 tbsp parmesan cheese, grated
1/3 cup green onion, chopped

Instructions:
Preheat oven to 350 degrees F and grease 2 quart casserole.

Cook pasta according to package instructions.

In a skillet, crumble and cook sausage until nicely browned.

In a large saucepan, combine Velveeta cheese, milk and mustard and cook over low heat – stirring constantly – until the cheese melts and the mixture is nice and smooth.

Add the sausage pieces, tomatoes, mushrooms, onions, sausage and pepper and combine well. Remove saucepan from heat.

Add the cooked macaroni to the cheese mixture and stir. Then spoon the mixture into the greased casserole dish. Cover with foil and bake for about 15 – 20 minutes. Top with the grated parmesan cheese and bake uncovered for another 5 minutes.

Serve immediately.

Smoked Cheese and Macaroni

Have you ever just really wanted to spice up boring old mac and cheese.  Well then, this is the recipe for you!  This works well both for those who used boxed macaroni and cheese (as mentioned in the recipe) or homemade and gives the meal a very smoky and cheesy flavor.

Ingredients:

1 (14.5 ounce box macaroni
6 tablespoons of butter
1 small onion, diced
6 tablespoons flour
6 cups milk
1 (6 ounce) package provolone cheese, cut into 1 inch cubes
1 cup red bell peppers, diced
1/8 teaspoon nutmeg
Pepper to taste
1/3 cup Parmesan cheese

Instructions:

Place the butter in a skillet over medium heat.  Allow the butter to completely melt.  Add the onions and cook 4 minutes.  Onions should be a light brown.  Add flour and whisk until smooth.  Continue to whisk until the flour starts to brown slightly.  Slowly add the milk.  Bring the mixture to boil while constantly whisking the mixture.  Once boiling reduce the heat to the lowest temperature.  Add the provolone cheese cubes.  Cook, stirring occasionally, until the cheese has completely melted.  Stir in the peppers, nutmeg and pepper.  Cook the macaroni as directed on the box.  Drain well.  Preheat oven to 350 degrees.  Spray a large baking dish with a non stick cooking spray.  Add the cheese mixture to the macaroni and stir well.  Pour the macaroni mixture into the prepared baking dish.  Sprinkle the top with the Parmesan cheese.  Bake 25 minutes.  Should be a golden brown and bubbly when done.

Spaghetti with Zucchini Sauce

Ingredients:
1 lb spaghetti
1 cup olive oil
3 cloves garlic, crushed
4 large zucchini, coarsely grated
1 tsp black pepper
1/3 cup fresh basil leaves, shredded
1/3 cup pine nuts (optional, as children may not like the strong flavor)
1/2 cup parmesan cheese, grated

Directions:
Boil pasta according to package instructions, drain and put into a big bowl

In a large pan, heat the olive oil and add the crushed garlic and zucchini. Cook over medium heat for about 10 minutes or until the zucchini has softened. Stir through the pepper and the basil leaves.

In a small pan toast the pine nuts, making sure that they don’t burn.

Add the zucchini mixture to the hot pasta, combine and sprinkle with the toasted pine nuts and cheese.

This is a delicious and quick pasta dish. Enjoy with crusty French bread and a tossed green salad.

Pine Nutty Pasta

Ingredients:
16 oz Penne pasta
2 tbsp olive oil
2 cloves garlic, crushed
2 medium onions, finely chopped
1 cinnamon stick
2 tsp ground cumin
2 tsp ground cilantro
1×14oz can chickpeas
8 oz cherry tomatoes, halved
1/3 cup dried currants
1/3 cup olive oil (extra)
¼ cup fresh basil leaves, shredded
1/3 cup pine nuts, toasted

Directions:
Cook the penne pasta according to packet instructions in a large pot of boiling water. Drain and set aside.

In a pan, heat the olive oil and cook the garlic and onions until soft. Add the spices and stir for a minute. Then add cherry tomatoes, currants, extra oil and chickpeas, stir everything gently and cook until just heated through.

Add the pasta to the chickpea mixture, stir gently and serve immediately in deep bowls sprinkled with basil leaves and pine nuts.

Enjoy with a generous helping of Parmesan shavings.

Great with Garlic Bread and fresh Salad!