Instantpot boxed mac and cheese

Place 1.5 cups of water and the milk into the Instant Pot liner.
Add dry pasta and stir.
Add butter and cheese powder.
Close the lid, make sure the vent is sealed.
Select MANUAL, HIGH pressure, set the time for TWO minutes.
Once the cook time is done, wait 2-3 minutes and release the pressure, carefully.

Stir well and serve.

Carbonara

http://www.rachaelrayshow.com/recipe/17961_carbonara/index.html

Carbonara

INGREDIENTS

• About 3 tablespoons olive oil 
• 1/3 pound pancetta or guanciale, small dice 
• 5 to 6 cloves garlic, chopped 
• 1/2 cup dry white wine 
• 3 large egg yolks
• Salt and pepper 
• 1 pound pasta such as linguine, spaghetti or egg tagliatelle
• Grated Pecorino Romano and Parmigiano-Reggiano  
• 1/2 cup flat-leaf parsley, finely chopped 

PREPARATION

Bring a large pot of water to boil for pasta.

Heat olive oil, 3 turns of the pan, in a large, deep skillet over medium heat. Add pancetta or guanciale, brown 3-4 minutes, then add garlic and some black pepper, and stir 2 minutes more. Add wine and reduce heat to low. Whisk up egg yolks and season with salt and pepper.

Add pasta to salted boiling water and cook to al dente.  

Add 1 full cup of starchy cooking water to egg yolks in a slow stream to temper them.  Reserve an extra half-cup starchy water in case the pasta gets too tight when you toss it.  Drain pasta and add to pancetta and garlic, remove from heat and toss with egg yolks and handfuls of grated cheeses, parsley, adjust salt and pepper to taste.

Spaghetti Bake

Spaghetti Bake

1 Box Spaghetti, cooked
1 # hamburger, browned
1 jar favorite pasta sauce
1 pkg. pepperoni
2 cups shredded pizza blend cheese
1/2 cup milk
1 egg

Spray 9x13 pan.  Preheat oven to 350 degrees.
Cook spaghetti according to package directions cooking it well under al dente and brown hamburger.  Beat 1/2 cup milk with the egg.  Put cooked spaghetti in pan: pour milk and egg mixture over spaghetti.  Sprinkle browned hamburger over spaghetti and then layer the sauce on and then add pepperoni and for the final layer, add the cheese.
Cover with foil.
Bake for 45 minutes or until cheese is melted.

Ranch Pasta with Hamburger

I made this one up tonight and everyone loved it. I think this would have been good with ground chicken or turkey, or even with some pouched tuna. I'd use a large pouch or two small ones.

1 pound of ground chuck
1/2 of a large onion, chopped
2 cloves garlic
salt and pepper to taste
1 box of pasta. Rotini, Bowties, or Gemelli would be good choices. I used Rotini coz that is what I had. :)
1 cup milk
1 cup sour cream
1 pouch dry ranch dressing mix

In a large pot, bring well salted water to a boil and drop your pasta. Cook according to package directions.
Meanwhile, In a large, deep sided skillet over meadium heat, brown the meat, onions and garlic and add the S&P.
In a medium bowl, combine the milk, sour cream and ranch mix until mixed.
When the meat is browned, drain off grease if necessary.
Drain the pasta when it is al dente.
Combine the meat mixture, pasta and sauce in one of the pans that is large enough to hold it all. For me, that would be the pasta pot. :)
Serve and Enjoy.

I served up some green beans on the side and think this would have been tasty with the green beans mixed in, however, my son would have had a fit.

Penne Pasta with Spinach & Bacon

Penne Pasta with Spinach & Bacon
As you may have guessed from the picture, I used Rotini pasta instead of Penne :) Rotini means "twists" BTW. I used a can of Italian Stewed Tomatoes for the diced tomatoes as well.
This was delicious Neen..and easy!

1 (12 ounce) package penne pasta
2 tablespoons olive oil, divided
6 slices bacon, chopped
2 tablespoons minced garlic
1 (14.5 ounce) can diced tomatoes
1 bunch fresh spinach, rinsed and torn into bite-size pieces

Bring a large pot of lightly salted water to a boil.

Add the penne pasta, and cook until tender, 8 to 10 minutes.

Meanwhile, heat 1 tablespoon of olive oil in a skillet over medium heat.

Place bacon in the skillet, and cook until browned and crisp.

Add garlic, and cook for about 1 minute. Stir in the tomatoes, and cook until heated through.

Place the spinach into a colander, and drain the hot pasta over it so it is wilted. Transfer to a large serving bowl, and toss with the remaining olive oil, and the bacon and tomato mixture.

Recipe, courtesy Neen: Good Eats, Sweet Treats, and Eye Candy

Goulash

My family recipe for Goulash is nothing like traditional goulash. It's not spicy, and uses ground beef instead of chunks of beef. It's something you may remember for school lunches. My mom prepared this often as I was growing up. This is a cheap and cheerful, comforting meal.
Serve with a veggie on the side and maybe some garlic toast.

4 servings

1/2 a bag noodles cooked according to package directions.
Almost any kind or pasta will do. I often use rotini or whole grain egg noodles. Something that will hold the sauce. You can stretch this out by using a full bag of noodles.
1# ground beef
1/2 onion, diced
2 cloves garlic, grated
salt and pepper to taste(you can omit the onion, garlic, salt and pepper and substitute Paula Deen's Home Seasoning instead if you wish)
1 tsp. mustard
3/4 cup ketchup
1 Tbsp. Chili Powder (optional)
Parmesan cheese for garnish

While the pasta is cooking, brown the meat, onion, and garlic over medium heat. Salt and pepper to taste.
When the meat is browned, add the drained pasta, mustard, ketchup and chili powder.
Stir to combine. Heat through.
Garnish with Parmesan.

Cooks Note: This is a versatile dish. You can throw in a can of diced stewed tomatoes or add in some herbage if you like. Use less ketchup if you use the tomato juice from the can and you may have to cook it longer to reduce the liquid. You could use ground turkey or chicken instead of the ground beef.

Family Verdict: This is a family favorite meal. No one complains. :)

My Version~Chicken and Cream of Mushroom over Egg Noodles

My son RAVED over this dish. He never even realized he was eating mushrooms! I diced them up really small though so they were kind of disguised. lol
The original recipe is from Rachael Ray (under the same recipe title) but I made some revisions in the following recipe to suite our family. I just don't have fresh herbs and mushrooms in the house and I don't think we need the cream. Milk does the job. This dish dirty's 3 pots, but well worth it. I will definitely be making this again.

1 bag egg noodles~We used whole grain egg noodles.
Salt
4 tablespoons extra virgin olive oil (EVOO), divided
1 1/2 pounds thin-cut, boneless, skinless chicken breasts or chicken tenders, cut into bite-size pieces-About 4 chicken breasts
Salt and freshly ground black pepper
1 small can Shitaki mushrooms drained, diced small
2 tablespoons butter, divided
1 tablespoon butter or EVOO
1 tablespoon flour
2 cups chicken stock, divided
1/2 cup milk
1-2 tablespoons Dijon mustard
1 Tbsp. Dried chopped chives
1 Tbsp. Dried Parsley

Preparation
Place a large, covered pot of water over high heat and bring up to a boil for the egg noodles. Season water with salt and cook the noodles according to the package directions.
While the water is coming up to a boil, preheat a large skillet over high heat with two turns of the pan of EVOO, about two tablespoons. Add the chicken, spreading it out in an even layer, and season with salt and pepper. Cook three minutes on each side.
In another large, pre-heated skillet, heat remaining two tablespoons of EVOO and add the mushrooms. Cook until tender, stirring occasionally. Once the mushrooms have browned up, season them with salt and freshly ground pepper.
Melt one tablespoon of butter or add one tablespoon of EVOO in the mushroom skillet, then add the flour. Cook for one minute and whisk in 1 1/2 cups chicken stock, the milk and Dijon mustard.
While the mushroom skillet is coming up to a bubble, add remaining 1/2 cup chicken stock to the skillet with the chicken and scrape the bottom of the pan with a wooden spoon to loosen up the browned bits on the bottom of the skillet. Transfer chicken and the liquid to the skillet with the mushrooms. Stir to combine, and cook about one minute more, or until thick.
Drain and then return the noodles to the pot and add the two tablespoons of butter, a little salt, pepper, chives and parsley. Stir to melt the butter.
To serve, divide the noodles between four serving plates. Spoon the chicken and mushrooms over the noodles and garnish with chives. Serve with a green salad alongside.

RR~Chicken and Cream of Mushroom over Egg Noodles

• 1 pound egg noodles
• Salt
• 4 tablespoons extra virgin olive oil (EVOO), divided
• 1 1/2 pounds thin-cut, boneless, skinless chicken breasts or chicken tenders, cut into bite-size pieces
• Salt and freshly ground black pepper
• 1 pound crimini mushrooms, large ones cut in quarters, small ones cut in half
• 2 tablespoons butter, divided
• 1 tablespoon butter or EVOO
• 1 tablespoon flour
• 2 cups chicken stock, divided
• 1/2 cup heavy cream or half-and-half
• 1-2 tablespoons Dijon mustard
• 20 chives, chopped
• 1/4 cup chopped parsley

Preparation

Place a large, covered pot of water over high heat and bring up to a boil for the egg noodles. Season water with salt and cook the noodles according to the package directions.

While the water is coming up to a boil, pre-heat a large skillet over high heat with two turns of the pan of EVOO, about two tablespoons. Add the chicken, spreading it out in an even layer, and season with salt and pepper. Cook three minutes on each side.

In another large, pre-heated skillet, heat remaining two tablespoons of EVOO and add the mushrooms. Cook until tender, stirring occasionally. Once the mushrooms have browned up, season them with salt and freshly ground pepper.

Melt one tablespoon of butter or add one tablespoon of EVOO in the mushroom skillet, then add the flour. Cook for one minute and whisk in 1 1/2 cups chicken stock, the heavy cream or half-and-half and Dijon mustard.

While the mushroom skillet is coming up to a bubble, add remaining 1/2 cup chicken stock to the skillet with the chicken and scrape the bottom of the pan with a wooden spoon to loosen up the browned bits on the bottom of the skillet. Transfer chicken and the liquid to the skillet with the mushrooms. Stir to combine, and cook about one minute more, or until thick.

Drain and then return the noodles to the pot and add the two tablespoons of butter, a little salt, pepper, chives and parsley. Stir to melt the butter.

To serve, divide the noodles between four serving plates. Spoon the chicken and mushrooms over the noodles and garnish with chives. Serve with a green salad alongside.

MS~Spaghetti and Meatballs

I'm posting this, mostly for the sauce recipe.

Ingredients

Serves 4.

• 1 large egg
• Coarse salt and ground pepper
• 1 large onion, finely chopped
• 6 cloves garlic, minced
• 1/2 cup plain dried breadcrumbs
• 3/4 cup finely grated Parmesan cheese, plus more for serving
• 8 ounces ground pork
• 8 ounces ground dark-meat turkey
• 1 teaspoon Italian seasoning
• 2 tablespoons olive oil
• 1 can (28 ounces) crushed tomatoes
• 3/4 pound spaghetti

Directions

1. In a large bowl, whisk together egg, 1/4 cup water, 1 teaspoon salt, and 1/4 teaspoon pepper. Stir in half the onion and half the garlic. Add breadcrumbs, cheese, pork, turkey, and 1/2 teaspoon Italian seasoning. Mix gently. Form into 16 balls.
2. Heat 1 tablespoon oil in a large non-stick skillet over medium-high heat. Add half the meatballs; brown on all sides, 4 to 6 minutes. Transfer to a plate with a slotted spoon. Cook remaining meatballs in remaining tablespoon oil; remove meatballs.
3. Add remaining onion; cook over medium-low until soft, about 5 minutes. Add remaining garlic and 1/2 teaspoon Italian seasoning; cook 30 seconds. Season with salt and pepper. Stir in tomatoes and 3/4 cup water. Return meatballs; cover, and simmer until cooked through, about 20 minutes. Remove meatballs.
4. Meanwhile, in a large pot of boiling salted water, cook spaghetti according to package direction until al dente. Drain; return to pot. Toss with sauce; serve meatballs on top, sprinkled with more cheese.

RR~Spaghetti and Meatballs

1 pound spaghetti
Salt, for pasta water

Meatballs:
1 1/4 pounds ground sirloin
2 teaspoons Worcestershire sauce, eyeball it
1 egg, beaten
1/2 cup Italian bread crumbs, a couple of handfuls
1/4 cup grated Parmesan, Parmigiano-Reggiano or Romano cheese
2 cloves garlic, chopped
Salt and pepper

Sauce:
2 tablespoons extra-virgin olive oil, 2 turns of the pan
1/2 teaspoon crushed red pepper flakes
4 cloves garlic, crushed or chopped
1 small onion, finely chopped
1 cup beef stock, available on soup aisle in market in small paper boxes
1 (28-ounce) can crushed tomatoes
A handful chopped flat-leaf parsley
10 leaves fresh basil leaves, torn or thinly sliced
Grated cheese, such as Parmigiano-Reggiano or Romano, for passing at table
Crusty bread or garlic bread, for passing at the table

Preheat oven to 425 degrees F.

Place a large pot of water on to boil for spaghetti. When it boils, add salt and pasta and cook to al dente.

Mix beef and Worcestershire, egg, bread crumbs, cheese, garlic, salt and pepper. Roll meat into 1 1/2 inch medium-sized meatballs and place on nonstick cookie sheet or a cookie sheet greased with extra-virgin olive oil. Bake balls 10 to 12 minutes, until no longer pink.

Heat a deep skillet or medium pot over moderate heat. Add oil, crushed pepper, garlic and finely chopped onion. Saute 5 to 7 minutes, until onion bits are soft. Add beef stock, crushed tomatoes, and herbs. Bring to a simmer and cook for about 10 minutes.

Toss hot, drained pasta with a few ladles of the sauce and grated cheese. Turn meatballs in remaining sauce. Place pasta on dinner plates and top with meatballs and sauce and extra grated cheese. Serve with bread or garlic bread (and some good chianti!)

Crockpot Spaghetti Sauce with Meat

This recipe is adapted from the New Better Homes and Garden Cookbook. This is my version.

16 ounces bulk Italian Sausage, hot or mild, your choice, casings removed if you are not using bulk.
1/2 # ground beef
1/2 an onion, chopped
2-3 cloves of garlic, minced
16 oz fire roasted tomatoes, undrained, chopped
16 oz. can tomato sauce
4 T. quick cooking tapioca
2 bay leaves
2 t. dried Italian seasoning, crushed
salt and pepper to taste
1/2# angle hair spaghetti

In a skillet, brown the sausage, ground beef, onion and garlic until no longer pink.
Meanwhile, in the crock, combine the remaining ingredients except the pasta.
when the meat has browned, drain and stir in the meat mixture.
Cover and cook on low for 8 hours. Remove the bay leaves.
Gently stir in cooked angle hair pasta.
Sprinkle grated Parmigiano Reggiano on top.
Serve.

RR~Chili con Queso Mac 'n Cheese

Rachael Ray's Official Website:
"Chili con Queso Mac 'n Cheese Serves 4 Tags: dinner lunch cheese pasta beef vegetables broil sauté boil Rachael Ray on 09/08/07 A great way to use up leftover chili, this meal combines two recipe favorites – chili and mac 'n cheese!

Ingredients *
1 pound corkscrew pasta, cooked al dente *
1 tablespoon vegetable or extra virgin olive oil (EVOO) *
2 tablespoons butter *
3 tablespoons flour *
2 1/2 cups whole or 2 percent milk *
3 cups yellow cheddar cheese, shredded, divided *
Salt *
1-2 cups leftover Chili con Carne (or any chili you have leftover), heated up

Preparation
Pre-heat broiler on high or oven at 400°F. Heat a medium, deep skillet over medium heat. Add oil and butter. When the butter melts into the oil, add the flour and combine. Gently cook, whisking flour and butter together, until smooth and flour has had a chance to cook, about one minute. Slowly add milk while continuing to whisk. Gently bring milk to a bubble while stirring frequently. Allow the milk to thicken a bit, then stir in two cups of cheese, a handful at a time. Add 1-2 cups of leftover chili, stir to combine thoroughly. Taste and add a little salt, if you like. Add cooked pasta to sauce and coat completely by turning over and over in the cheese sauce.

Transfer to a baking dish and top with remaining cheese. Place baking dish under a hot broiler and brown the cheddar cheese on top or place in the oven for a few minutes.

"