cheese – Page 21 – The Pajama Chef

Baked Rigatoni with Bechamel Sauce

January 18, 2011February 1, 2016 Sarah

This Baked Rigatoni with Bechamel Sauce has been a family favorite for many years now. My mom first made this dish after watching an episode of Everyday Italian with Giada De Laurentiis. Now we’ve made it many a times and absolutely love the rich, creamy, cheesy pasta. Though the recipe seems a bit intimidating [bechamel sauce… what?], it’s really quite simple.

Though we don’t make it exactly like Giada all of the time, our substitutions are few and equally tasty, usually adding a bit of health and cost benefits. We use turkey smoked sausage for the prosciutto, fat free half and half for the whole milk, and less butter than suggested. One area that I would not recommend a substitution is with the cheese. Yes, fontina is a little expensive… but it is without a doubt worth it. I’ve tried using mozzarella and the rich taste of the dish is lost with a milder cheese.

However you try this pasta, like Giada, like me, or in a new way, you’re sure to enjoy the rich, smooth, luscious taste of this fabulous baked pasta. But as a warning… it is highly addictive. Especially cold out of the fridge at odd hours of the day or night. Not that I know or anything though…

Baked Rigatoni with Bechamel Sauce

Servings: 12
Time: 60 minutes
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from Giada De Laurentiis

Ingredients:

8 tablespoons unsalted butter
1/2 cup + 2 tablespoons all-purpose flour
1 quart half and half, at room temperature [really important to be at room temperature, it makes the sauce stellar!]
pinch of nutmeg
salt
freshly ground black pepper
1 cup grated fontina, divided
1/2 pound smoked turkey sausage, julienned
1 pound dried rigatoni

Directions:

Preheat oven to 425 degrees and grease a 9×13 inch baking dish with cooking spray.

First, make the bechamel sauce. Melt the butter in the saucepan over medium heat. Whisk in the flour until smooth, approximately 2 minutes. Gradually add the half and half and stir constantly until the sauce is smooth and creamy. Reduce heat to a simmer and cook until sauce is thick enough to coat the back of a wooden spoon. This should take about 10-12 minutes. Remove from heat, then stir in nutmeg, 1/2 cup fontina, and smoked sausage. Season with salt and pepper. Set aside.

Meanwhile, bring a large pot of water to boil. Add the rigatoni and cook for about 5 minutes. The pasta will be cooking further in the oven so it’s important to make sure the inside is still slightly hard. Drain pasta and return to pot. Stir in bechamel sauce and mix well to coat. Pour mixture into prepared pan. Top with remaining fontina. Bake for 25 minutes or until bubbly and golden brown.

Can be made up to a day ahead, refrigerated, and then baked right before serving—just leave out at room temperature for about 15-20 minutes before baking or add a few minutes on to the baking time.

Question of the Day: What food do you sneak out of the fridge at odd hours?

Appetizers, Recipes

Layered Taco Dip

November 17, 2010May 8, 2011 Sarah

It’s no secret that I love Mexican-inspired dishes. Consequently, last weekend, when faced with the choice of what snack to bring to a girls’ night with some friends from church, I instantly thought of Layered Taco Dip. Let me just say that this version is amazing. I’ve never made a taco dip without refried beans and oodles of cheese, and while I won’t go so far to say this is a healthy version of taco dip, it’s certainly not as bad for you as it could be. Anyways…

There are six reasons I love this dip.

layered taco dip — all ready for dipping!

Black beans. So tasty, so flavorful and a little bit of texture.
Guacamole. Enough said.
Cheese! [I never said it wasn’t there…]
Sour cream. Infused with spices and onions. Ummm wow.
Lettuce. Gotta make it healthy somehow 😉
Tomatoes. Topped with spices and onions. Ahhmmazing!

All layered up, served with crunchy chips, naturally. Need I say more? Oh yeah… I think it’s pretty 🙂

Layered Taco Dip [adapted from The Food Network]

Ingredients:

olive oil
2 cloves garlic, diced
1 15 ounce can black beans, rinsed and drained
hot sauce
~2 tablespoons water
1 cup cheddar cheese [shred your own! it’s better!]
1 large avocado
garlic powder
cayenne pepper
kosher salt
~1 teaspoon lime juice
4 green onions, diced
slightly under 1 cup sour cream
dried cilantro [or fresh]
2 cups romaine lettuce, chopped
1 large tomato, diced

Directions:

Heat a little olive oil in a skillet over medium heat. Add garlic, black beans, and hot sauce to the pan and heat for about 3 minutes, or until fragrant. Remove from heat, add about 2 tablespoons of water and mash with a fork or potato masher. Don’t worry about getting them completely smooth, just mostly. Spread in the bottom of a 1 quart bowl and top with cheese.

Then, halve and pit the avocado and use a spoon to scoop out the meat. Place in a bowl, and add the lime juice and a sprinkle of garlic powder, cayenne pepper, and kosher salt to taste. Use a fork to mash and combine ingredients, then spread over the cheese.

In a small bowl, combine the sour cream, 3/4 of the green onion, a few dashes of dried cilantro, and a dash of hot sauce. Whip together with a spatula, then spoon out over the avocado. Place lettuce and tomatoes on top, and sprinkle with remaining onion and a pinch of cilantro, garlic powder, and cayenne pepper.

Serve with tortilla chips. Since this dish includes avocados [which turn brown when exposed to oxygen], it’s best eaten the day it’s made, at least for presentation’s sake.

Click here for the printable version: Layered Taco Dip

Question of the Day: What’s your favorite party snack?

Main Dishes, Pasta, Recipes

Stovetop Mac & Cheese with Broccoli

November 8, 2010June 13, 2011 Sarah

Mac and cheese. This mainstream dish is truly a staple in the diet of American children [and adults… let’s be real here]. Many of us grew up eating this out of a blue box [hello, Kraft!] and then later enjoyed baked macaroni and cheese and wondered what we’d been missing all our lives. Well, at least that’s been my experience.

A few weeks ago I was sitting in class, outlining a meal plan in my head… whoops… and I began to wonder if I could create a stovetop mac and cheese that tastes just as good as Kraft’s, and just as good as baked mac and cheese, but without the processing and without the long baking time. I felt up to the challenge one night last week and embarked on a journey that has changed my perception of stovetop mac and cheese–forever. I hope it will change yours too!

This stovetop macaroni and cheese boasts a variety of flavors that meld together in mere minutes [scarcely more than it takes to make a box of Kraft] to make a rustic, home-cooked comfort dish, perfect for a relaxing night at home. The aged Wisconsin cheddar meets the sharpness of mustard, the spiciness of nutmeg, the richness of cream, and the tang of Worcestershire sauce and hot sauce to have a party in the pan… and then in your mouth. Just add some broccoli for texture and a boost of veggies, and a delicious dinner is ready in no time at all.

And in case you’re interested, and in need of some reading material, be sure to click here to read about the history of macaroni and cheese in America! It all began with Thomas Jefferson and his love of cheese and Italian food. This influenced American colonists’ meal preparation in the early days of limited food choice. In 1896, a recipe appeared for macaroni in cheese in the cookbook for the Boston Cooking School and by 1937, Kraft marketed a boxed version. Now, versions spring up all over America. Here’s the latest!

Stovetop Mac & Cheese with Broccoli

Ingredients:

1/2 pound small pasta [macaroni, mini penne, etc. I used mini bowties.]
2 tablespoons butter
2 eggs
1/4 cup heavy cream [to lighten it up use half and half]
1/2 cup skim milk
1/2 teaspoon hot sauce
1/2 teaspoon Worcestershire sauce
few dashes freshly ground black pepper
3/4 teaspoon nutmeg
3/4 teaspoon dried mustard
10 ounces sharp cheddar cheese, shredded
2 small bunches broccoli, chopped into florets

Directions:

In a large stock pot, prepare pasta according to package directions. [If you haven’t yet checked out these instructions for best pasta preparation, do it! They are so helpful!] Meanwhile, whisk together eggs, cream, milk, hot sauce, Worcestershire sauce, nutmeg, and mustard in a small bowl. In a separate pot or the microwave, steam broccoli for a few minutes, but don’t let it get completely tender as it will cook more in the pasta.

Once pasta is cooked and drained, toss butter with pasta until it melts. Then pour in egg mixture and stir to combine. Fold in cheese and broccoli, cover, and cook for about 3-4 minutes on low-medium heat or until cheese is melted. Top with freshly ground black pepper and enjoy!

Click here for the printable version: Stovetop Mac & Cheese

Question of the Day: Were you a Kraft kid? Are you still? I was. I think we tried other boxed mac & cheeses but nothing compared to the blue box! Now, I still like it occasionally but my tastes have changed somewhat.

Main Dishes, Pasta, Recipes

Southwestern Pepperjack Baked Penne

October 5, 2010December 11, 2015 Sarah

One of my favorite dishes of all time is macaroni and cheese. It’s so easy, comfortable, and delicious. Not to mention inexpensive, which is always a plus for budget-conscious folks like myself! While I do love the one in the blue box, sometimes I’m in the mood for something a little more grown up and filling. I have several grown up mac and cheese recipes, but this one holds a special place in my heart because I made it the night we picked up our precious kitty from the animal shelter in May. I’ll never forget that night!

Sheba — one of our early photos of our new little girl!

I made this dish most recently over the weekend when my family came to visit, and it was just as delicious as I had remembered. I didn’t have any macaroni on hand, so I used penne [hence the name change from macaroni to penne], which worked just as well.

This version of macaroni and cheese [sorry, penne and cheese recipe… but that doesn’t have the same ring to it though. If it’s all the same to you, I’ll keep saying macaroni and cheese and you’ll know what I’m talking about, okay? Thanks. :)] is fabulous. Spicy, cheesy, gooey pasta. What more could you ask for? Not much, I’m sure.

Southwestern Pepperjack Baked Penne

Servings: 8
Time: 40 minutes
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modified from Carnation

Ingredients:

13.25 ounces whole wheat penne pasta
8 ounces pepperjack cheese
8 ounces sharp cheddar cheese
1 1/3 cups half & half [or evaporated milk–I’ve used both. Buttermilk should work too–you just want something more substantial than plain skim milk.]
10 ounces diced tomatoes with green chilies
1/4 teaspoon red pepper flakes
freshly ground black pepper
crumbled tortilla chips
cilantro for garnishing, if desired
cooking spray

Directions:

Preheat oven to 350 degrees. Grease a 2 1/2 quart casserole dish or a 9×13 inch pan with cooking spray and set aside. In a large pot of salted and boiling water, cook the pasta to al dente. Meanwhile, grate the cheese [self-shredding is way better than the pre-shredded stuff, I think]. Reserve 1/3 cup of both pepperjack and cheddar. In a large mixing bowl, combine half & half, tomatoes, red pepper flakes, and cheeses [1 2/3 cup of both types]. When pasta is done, drain and fold into mix. Season to taste with pepper, then pour into prepared dish. Top with remaining cheese and cover with foil. Bake for 20 minutes, covered, then remove foil, top with crumbled tortilla chips, and bake for 10 minutes uncovered. Garnish with fresh cilantro.

Notes:

Can be prepared in advance [a day or so at most], then baked when ready to serve. Also, this dish is spicy so feel free to adjust the cheeses [more cheddar, less pepperjack] accordingly, or substitute regular diced tomatoes for the tomatoes with chilies.

Do you like spicy food?

Beef, Main Dishes, Recipes

A Different Kind of Meatloaf

September 30, 2010December 8, 2015 Sarah

Confession time: I like meatloaf.

I know, I know. Meatloaf isn’t exactly gourmet or pretty or anything like that. While it tastes good, it looks funny and kind of gross. I mean, it’s a lump of meat with some sauce. But once you get over that initial aversion and flashbacks to the elementary school cafeteria’s mystery meat… it’s not that bad. Just some meat, baked in a pan, with some flavorings thrown in. Not so bad, huh? And if you make it yourself, then you know exactly what is in it–no mystery at all!

I have several meatloaves [is that a word?] that I like to make–a classic recipe of my mom’s, and a BBQ bacon cheddar meatloaf that is tasty too! While my husband likes both meatloaves and inhales them because he loves meat, there is one thing he dislikes about my meatloaves: the inclusion of the onion.

Ben despises and hates onions with a passion. This hatred of onions was exacerbated when he lost a March Madness bet in college and had to eat an onion like an apple.

I didn’t know him at the time, but from what I’ve heard, this was not a fun night. Fortunately the girl [yes–a girl bet him on this one :)] was nice and let him off the hook pretty soon after these photos were taken. However, the damage was done. The hatred Ben had prior to this event has just grown. While he will tolerate onions in many dishes, he’ll pick them out most of the time. This happens a lot, because many of my favorite recipes include onions–and I love the flavor of onions. However, because I love him, I will decrease the amount of onion but if it’s there, it’s there, and Ben knows it.

So, what does all this talk of onion have to do with meatloaf? Well, recently we had meatloaf on the menu… and I decided to create an onion-less meatloaf. To do this, and do it well, I decided to avoid the traditional tomato-based flavor palate of meatloaf and branch out. The result? A dish made with a combination of Southwest and Indian-esque spices with just enough kick to remind you of their presence, paired with beef, bread crumbs, egg, and cheese to remind you that this is meatloaf after all.

Delicious.

Savory.

Spicy.

Satisfying… even when onion-less.

Finally, I apologize for this picture… meatloaf is ridiculously hard to photograph! This dish is really tasty, I promise, even if it doesn’t look it!

A Different Kind of Meatloaf

Servings: 6
Time: 75 minutes
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Ingredients:

1 pound ground beef
1 egg, beaten
1 1/4 cups milk
1 1/2 cups bread crumbs
1 teaspoon cilantro
1 teaspoon curry powder
1 teaspoon cumin
1/4 cup salsa – be sure to pick an onion-less variety if that’s an issue for you
1/4 cup shredded sharp cheddar cheese, optional
cooking spray

Directions:

Grease a 9×5 inch loaf pan with cooking spray. Preheat oven to 375 degrees. In a large bowl, use your hands to combine all ingredients well, then transfer to the loaf pan. Top with cheddar cheese if desired. Bake for 60 minutes or until cooked all the way through.

Are you into meatloaf… the dish or the singer, take your pick!