MACARONI 'N' CHEESE ITALIANO
"I've always liked macaroni and cheese, but my husband prefers macaroni with tomato sauce. So I added spaghetti sauce and mozzarella to give my mac and cheese an Italian flavor," writes Isabelle Wolters of Scituate, Massachusetts.
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 6 servings.
Number Of Ingredients 17
Steps:
- Cook pasta according to package directions until cooked but firm. Meanwhile, in a large nonstick skillet, saute the onion, celery and green pepper in oil until tender. Stir in spaghetti sauce, basil and oregano. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Drain macaroni; stir into sauce. Transfer to a 2-qt. baking dish coated with cooking spray; set aside. , In a saucepan, combine the flour, salt, nutmeg and cayenne. Gradually stir in milk until smooth. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Reduce heat; stir in cheddar and mozzarella cheeses until melted. , Pour over macaroni mixture. Top with Parmesan cheese and tomatoes. Bake, uncovered, at 350° for 25-30 minutes or until bubbly and golden brown. Let stand for 5 minutes before serving.
Nutrition Facts : Calories 262 calories, Fat 9g fat (5g saturated fat), Cholesterol 25mg cholesterol, Sodium 406mg sodium, Carbohydrate 31g carbohydrate (0 sugars, Fiber 2g fiber), Protein 16g protein. Diabetic Exchanges
ITALIAN-STYLE MACARONI AND CHEESE
Steps:
- Preheat oven to 350 degrees F.
- Make macaroni and cheese according to package directions. Transfer to a medium-size baking dish or casserole dish.
- Melt butter in a medium bowl on low power in the microwave. Add bread crumbs to bowl and toss to combine with butter. Sprinkle bread crumb mixture over top of macaroni and cheese. Place in oven and bake for 10 to 15 minutes, or until browned on top.
ITALIAN MACARONI AND CHEESE
How does mac and cheese go Italian? With fresh tomato, mozzarella and ricotta cheeses, and pasta shells instead of elbow macaroni.
Provided by My Food and Family
Categories Recipes
Time 45m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F. Melt 3 Tbsp. of the butter in large saucepan on low heat. Stir in flour and seasonings. Cook and stir 2 minutes or until bubbly. Gradually add milk, stirring until well blended. Cook on medium heat until mixture boils and thickens, stirring constantly. Reduce heat to low; simmer 5 minutes. Pour over shells in large bowl. Add ricotta cheese; mix lightly.
- Spoon half of the pasta mixture into 2-quart casserole dish; sprinkle with 1-1/2 cups of the pizza shreds. Cover with remaining pasta mixture and pizza shreds; top with tomato slices. Melt remaining 2 Tbsp. butter. Mix with bread crumbs, Parmesan cheese and parsley; sprinkle over tomatoes.
- Bake 20 to 25 minutes or until heated through.
Nutrition Facts : Calories 530, Fat 29 g, SaturatedFat 16 g, TransFat 0 g, Cholesterol 85 mg, Sodium 780 mg, Carbohydrate 43 g, Fiber 2 g, Sugar 8 g, Protein 25 g
ITALIAN STYLE MACARONI AND CHEESE
Tomatoes, spinach and a blend of spices give this ultra-cheesy macaroni and cheese its Italian-style appeal.
Provided by My Food and Family
Categories Home
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees. Spray a 1-1/2-qt casserole dish with cooking spray and set aside.
- Heat large pot over medium heat and add the milk, flour, 1 cup sharp cheddar cheese, Mexican Style cheese, , onion powder, garlic powder and cayenne red pepper and whisk until the cheese begins to melt.
- Remove from the heat and stir in the pasta, diced tomatoes and spinach and continue to mix until the spinach is wilted.
- Pour the macaroni and cheese into a 1-1/2-qt. casserole dish. Sprinkle with 1/2 cup sharp cheddar cheese and the breadcrumbs. Bake for 20 minutes or until the cheese is bubbly.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
ITALIAN HOMESTYLE MACARONI AND CHEESE
This is an easy recipe that my great-Aunt Damiana (Nellie)used to make for me when I was a little kid. I found out that her mother used to make it for her family when SHE was a kid! So, this recipe is over 100 years old! The secret to this recipe is mixing the butter and cheese into the macaroni while it is still hot, thus some-what melting the cheese on contact with the macaroni. Also, it is the Fontinella cheese that gives this recipe it's unique taste.
Provided by sloofy
Categories Cheese
Time 15m
Yield 3 serving(s)
Number Of Ingredients 4
Steps:
- Add salt to 3 quarts of water and bring to a boil.
- Once the water comes to a boil, add the elbow macaroni, stirring occasionally.
- Cook macaroni for about 6-8 minutes, or until desired tenderness. (I prefer al dente').
- While macaroni is cooking, using a cheese grater, finely grate 2 cups of Fontinella cheese.
- Pour finished macaroni into a strainer, and strain out all the water.
- Place butter in the bottom of a medium mixing bowl, and pour macaroni on top of it. Mix until all the macaroni is coated with butter.
- Finally, gradually mix in the grated Fontinella cheese, mixing together with a fork, until all the macaroni is covered with the now-melted cheese.
- Enjoy!
Nutrition Facts : Calories 310.6, Fat 6.8, SaturatedFat 3.8, Cholesterol 15.3, Sodium 819.6, Carbohydrate 52.3, Fiber 2.2, Sugar 1.2, Protein 9.2
ITALIAN STYLE MACARONI AND CHEESE
This recipe was given to my mom by a family friend over 30 years ago and has been enjoyed on many holiday occasions or just on an average Sunday dinner. This dish reminds me of wonderful family gatherings around the table where the only thing that surpassed this comfort food was the laughter and love we all shared. I hope you will experience these moments with this dish.
Provided by Lola 3
Categories One Dish Meal
Time 2h
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- In a large saucepan saute in extra virgin olive oil (1-2tbs) half of large onion until transparent, then add ground pork and beef season with salt and pepper until cooked. Set aside.
- In another saucepan saute in extra virgin olive oil (1-2tbs) the other half of onion until transparent and then add spareribs and cook for about 10 minutes. Then add whole can of tomatoes, salt and pepper and the tomato puree and cook on medium heat for about an hour-hour and a half. If sauce is evaporating quickly add a bit of water and lower heat. When cooked set aside.
- In a large pot, bring water to a boil and add the pasta, under cook by a minute. Pasta should be a little firmer than "al dente". Strain.
- In a baking dish layer beginning with tomato sauce, pasta, ground meat, followed by velveeta cheese and sprinkling of romano and parmesan cheeses. Continue layering until all ingredients are used. Baked in oven at 400 degress until cheese is melted.
- Stir and serve.
Nutrition Facts : Calories 1379.9, Fat 64.1, SaturatedFat 28.4, Cholesterol 228.6, Sodium 1347.1, Carbohydrate 131.3, Fiber 18.9, Sugar 12, Protein 71.1
ITALIAN THREE-CHEESE MACARONI
My husband is a self-proclaimed mac-and-cheese connoisseur and says that this is his favorite version. The Italian seasoning and tomatoes really complement the pasta and cheeses. -Adriane Mummert, Lancaster, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 1h20m
Yield 12 servings (1 cup each).
Number Of Ingredients 13
Steps:
- Cook macaroni according to package directions., Meanwhile, preheat oven to 350°. In a small saucepan, melt butter. Stir in flour, Italian seasoning, salt and pepper until smooth; gradually add milk. Bring to a boil; cook and stir 2 minutes or until thickened. Remove from the heat; stir in cheddar and Parmesan cheeses until melted. Drain macaroni., Spread 1 cup cheese sauce in a greased 13x9-in. baking pan. Layer with half of macaroni, tomatoes and cheese sauce. Repeat layers. Sprinkle with mozzarella cheese. Combine bread crumbs and butter; sprinkle over top., Cover and bake 40 minutes. Uncover and bake 10-15 minutes longer or until golden brown and bubbly. Let stand 5 minutes before serving.
Nutrition Facts : Calories 402 calories, Fat 23g fat (13g saturated fat), Cholesterol 66mg cholesterol, Sodium 763mg sodium, Carbohydrate 33g carbohydrate (8g sugars, Fiber 2g fiber), Protein 17g protein.
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