Five cheese Macaroni

 

Ingredients

• 1 lb. dried elbow pasta
• 1/2 cup unsalted butter
• 1/2 cup all purpose flour
• 1 1/2 cups whole milk
• 2 1/2 cups half and half
• 2 cups grated medium sharp cheddar cheese divided (measured after grating)
• 2 cups of mild cheddar cheese graded 
• 2 cups grated Gouda cheese divided (measured after grating)
• 1 cup of mozzarella cheese 
• 1 cup of Colby jack cheese 
• 1/2 Tbsp. salt
• 1/2 tsp. black pepper
• 1/4 tsp. paprika

Instructions

• Preheat oven to 325 degrees F and grease a 3 qt baking dish (9x13").  Set aside.
  
• Bring a large pot of salted water to a boil.  When boiling, add dried pasta and cook 1 minute less than the package directs for al dente.  Drain and drizzle with a little bit of olive oil to keep from sticking.
  
• While water is coming up to a boil, grate cheeses and toss together to mix, then divide into three piles.  Approximately 3 cups for the sauce, 1 1/2 cups for the inner layer, and 1 1/2 cups for the topping.
  
• Melt butter in a large saucepan over MED heat.  Sprinkle in flour and whisk to combine.  Mixture will look like very wet sand.  Cook for approximately 1 minute, whisking often.  Slowly pour in about 2 cups or so of the milk/half and half, while whisking constantly, until smooth.  Slowly pour in the remaining milk/half and half, while whisking constantly, until combined and smooth.
  
• Continue to heat over MED heat, whisking very often, until thickened to a very thick consistency.  It should almost be the consistency of a semi thinned out condensed soup.
  
• Remove from the heat and stir in spices and 1 1/2 cups of the cheeses, stirring to melt and combine.  Stir in another 1 1/2 cups of cheese, and stir until completely melted and smooth.
  
• In a large mixing bowl, combine drained pasta with cheese sauce, stirring to combine fully.  Pour half of the pasta mixture into the prepared baking dish.  Top with 1 1/2 cups of grated cheeses, then top that with the remaining pasta mixture.
  
• Sprinkle the top with the last 1 1/2 cups of cheese and bake for 20 minutes, until cheesy is bubbly and lightly golden brown.  

Cajun Chicken Pasta

INGREDIENTS

• 2 

    chicken breasts, boneless skinless 
• 4 

  teaspoons cajun seasoning
• 4 

  tablespoons  butter or 4 tablespoons  margarine
• 3 

  cups  heavy cream
• 1⁄2

  teaspoon  lemon pepper seasoning
• 1 

  teaspoon  salt
• 1 

  teaspoon  black pepper
• 1⁄4

  teaspoon  garlic powder
• 8

  ounces  pasta,of your choice  cooked and drained .I used Linguini. You can use penne.
• 2 

    roma tomatoes, diced 
• 1⁄2

  cup  parmesan cheese

  
  

  
  

  
  

  
  

  
  

DIRECTIONS

• Slightly moisten chicken with water.
• In a large resealable plastic bag, shake chicken and cajun seasoning until chicken is thoroughly coated.
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• In large skillet, saute chicken in 2 tablespoons butter, over medium heat, turning whenever necessary.
• When chicken is about half-way done, grab a second skillet and combine heavy cream, 2 tablespoons butter, and remainder of seasonings over medium heat, stirring occasionally.
• When cream mixture begins to bubble, add the pasta and turn off heat. Stir well.
• When chicken is cooked through, place on cutting board and slice into strips. Place on top of pasta.
• Spoon pasta and sauce onto large serving plates (2) and top with chicken, diced tomatoes, and Parmesan. Garnish with green onions or parsley for cuteness ♥️
• Throw a thick slice of Texas toast on that bad boy and enjoy!

Instant pot Lasagna

Ingredients

Meat Mixture

• 1/2 lb Lean Ground Beef (85% to 90% lean) You can use all ground beef- I like to mix it ❤️
• 1/2 lb Ground Italian Sausage 
• 1/2 tsp Salt
• 1/4 tsp Pepper
• 1/2 tsp Onion Powder
• 1/2 tsp Garlic Powder
• 1/2 tsp Italian Seasoning

Cheese Mixture

• 1 cup Ricotta Cheese (or Cottage Cheese)
• 1 Egg
• 1/2 cup Mozzarella Cheese, shredded
• 1/2 cup Parmesan Cheese, grated
• 1 1/2 tsp Garlic Powder
• 1 1/4 tsp Onion Powder
• 1 1/4 tsp Italian Seasoning
• 1/2 tsp Oregano
• 1/2 tsp Salt 
• 1/2 tsp Pepper
• 1 Tb of Parsley flakes 

Remaining Layers

• 1 24oz jar Pasta Sauce (about 3 cups) (You know Aldi is my go to store) 
• 1/2 cup Chopped Spinach Leaves, optional (fresh, or frozen, thawed)
• 5-6 No Boil Lasagna Noodles (or regular uncooked lasagna noodles that have been soaked in very hot water for 5 minutes)
• 1/2 cup Mozzarella Cheese, shredded
• 1/2 cup Parmesan Cheese, grated

Instructions

Cook Meat

1. Set pot to Sauté and add the beef, sausage, salt, pepper, onion powder, garlic powder, and Italian seasoning. Cook, stirring, until the meat is cooked. Make sure the meat is separated well.
2. Remove meat, drain, and set aside. Clean out pot and add 1 1/2 cups water to it.

Mix the Cheese Mixture

1. In a mixing bowl combine the ricotta, egg, mozzarella, parmesan, garlic powder, onion powder, Italian seasoning, oregano, salt, pepper, and parsley. Use a fork to mix thoroughly. Set aside.

Make the Lasagna

1. In a 7" x 3" or 6"x3" springform or push pan, make a layer of the no-boil noodles by breaking them and fitting them like a mosaic to cover the bottom of the pan.
2. Spread 1/3 of the pasta sauce over the noodles, covering them all.
3. Spread 1/2 of the meat mixture over the sauce evenly.
4. Spread 1/2 of the cheese mixture evenly over the meat.
5. Sprinkle the spinach (if using) over the cheese mixture evenly.
6. Add another layer of noodles, press down on them a little.
7. Add another layer of 1/3 of the sauce.
8. Add the second half of the meat.
9. Add the second half of the cheese mixture.
10. Add another layer of noodles, the last 1/3 of sauce, 1/2 cup of mozzarella, and 1/2 cup of parmesan.
11. Spray a piece of foil with nonstick spray and lightly cover the pan with the foil, enough that water can't get in.
12. Set the pan on a trivet with handles and lift them into the inner pot that has 1 1/2 cups of water in it. You can also use a sling to set the pan on the trivet in the pot.
13. Close the lid and lock in place. Turn the steam release knob to the Sealing position.
14. Press the Pressure Cook or Manual button (or dial) and choose 24 minutes. It will take about 5 minutes or so for the pot to come to pressure.
15. When the cook cycle has ended, let the pot sit  for 10-15 minutes (10-15 minute Natural Release). Then, turn the knob to the Venting position to release any remaining steam.
16. 
    When the pin in the lid drops down, open the lid. Use oven mitts, sling, or good pot holders that can get wet to lift the rack with the hot pan out of the pot to a cooling rack. Be VERY careful as it could slip off the rack. 
17. Carefully remove the foil. Turn on your broiler to 450° with the oven rack in the middle to top 1/3 position in the oven.
18. Set the pan on the oven rack and let the cheese on top brown to your desired amount. Watch it closely as it doesn't take very long. Every oven is different!
19. Let the lasagna rest for a few minutes before releasing from the pan. This will help it maintain its shape and cool down just a bit.
20. Carefully (pan and lasagna very hot) release the lasagna from the springform pan while it is on a plate.
21. If you used a push pan, set a large can of soup or veggies on a plate and set the push pan on top of the can. gently, and carefully push the sides of the pan straight down. Wear oven mitts or some kind of hand protection. The pan and the lasagna will be very hot.

    Then slide another plate under the lasagna. You might need to use a spatula to help slide it over.
22. Serve with salad and some crusty bread!

Creamy Tortellini with jalepeno turkey sausage

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• 1 TB olive oil
• 2 (13.5 oz) packages  Turkey monterey Jack Smoked Sausage
• 1 ts garlic powder
• 2 (20 oz) package fresh tortellini
• 10 oz Alfredo sauce
• 7 oz prepared pesto- I use the red
• 1 (14.5 oz) can diced tomatoes with italian seasonings, partially drained
• ½ cup shredded parmesan cheese
• ½ cup monterey jack cheese

1. Begin by preparing tortellini according to package directions.
2. While pasta is cooking, heat olive oil in a large skillet over medium-high heat. Slice the sausage and add to the hot pan, cooking until lightly browned.
3. Once tortellini is finished cooking, drain well and add to the skillet with the cooked sausage, along with Alfredo sauce, pesto, and diced tomatoes . I dont drain the tomatoes, then add garlic powder
4. Reduce heat and stir ingredients well to combine. Continue cooking over low heat until heated through, about 5 minutes. Stir in parmesan cheese and mozzarella. Keep warm until ready to Eat with your family !!

Cheesy chicken Alfredo casserole

INGREDIENTS

• 16 oz. penne pasta
• 2 cups Alfredo sauce- see recipe below
• 3 chicken breast seasoned and boiled for 10 minutes and, cubed
• 1 teaspoon garlic powder
• 2 eggs, beaten
• 1 cup mexican cheese blend, shredded
• 1 tablespoon parsley flakes
• Salt and pepper to taste
• 2 cups of colby jack cheese, shredded
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INSTRUCTIONS

1. Cook the pasta till just before al dente, about 8 minutes
2. Drain and rinse pasta under cold water to stop the cooking process
3. see below for  Alfredo sauce recipe
4. Mix pasta with the Alfredo sauce, garlic powder and mexican cheese ,parsley ,eggs, and chicken
5. Combine and mix throughly
6. Season the pasta mix with salt and pepper to taste
7. Top with a thick layer of colby jack cheese
8. Bake in a casserole dish at 350 degrees  for 15 minutes you only want the cheese to melt. you dont want it to dry out.
9. Remove and let sit 2 minutes

Alfredo sauce recipe

Alfredo sauce (2 cups):
Ingredients:
1stick of  butter
1 cup heavy cream
Salt and pepper to taste
2 cups Parmesan cheese, freshly grated

1 ts of nutmeg


Instructions:
Over medium low heat, melt the butter and pour in the heavy cream. Stir to combine
Season with salt and pepper to taste
Add nutmeg then the Parmesan cheese in portions and stir to mix