Italian Style Macaroni And Cheese With Spicy Chicken Italian Sau Food

MACARONI AND CHEESE

Steps:

• Preheat the oven to 450 degrees F.
• Butter a 13 by 9-inch glass baking dish and set aside. Cook the noodles in a large pot of boiling salted water until tender but still firm to bite, stirring frequently, about 5 minutes. Drain well, but do not rinse.
• Whisk the cream, milk, flour, 1/2 teaspoon salt, and pepper in large bowl to blend. Stir in 1 cup Fontina, 1/2 cup Parmesan, 1/2 cup mozzarella, ham, if using, and parsley. Add the noodles and toss to coat. Transfer the noodle mixture to the prepared baking dish. Toss the remaining 1 cup Fontina, 1/4 cup Parmesan, and 1/4 cup mozzarella in a small bowl to blend. Sprinkle the cheese mixture over the noodle mixture. Bake until the sauce bubbles and the cheese melts and begins to brown on top, about 20 minutes. Let stand for 10 minutes before serving.

ITALIAN MAC-N-CHEESE

Steps:

• Bring a large pot of water to a boil. Salt water and cook pasta to a chewy al dente, about 8 minutes.
• In a nonstick skillet, brown and crumble the sausage. Drain cooked crumbles on paper towel lined plate. Return pan to heat and add extra-virgin olive oil, butter, garlic and mushrooms. Season liberally with salt and pepper. Saute 3 to 5 minutes, until mushrooms are lightly golden.
• Preheat broiler to high.
• To mushrooms, add flour and stir, cooking 2 minutes. Whisk in stock, then stir in cream. Bring cream to a bubble, then stir in 2 cups of 4 cheese blend. When cheese has melted into sauce, add tomatoes. When sauce comes to a bubble, remove from heat and adjust seasonings, adding hot sauce if desired.
• Combine cheese sauce with sausage and pasta, transfer to flameproof baking dish, casserole or flameproof serving platter. Sprinkle remaining 1/2 cup of 4 cheese blend and the grated Parmesan over the top and brown under hot broiler.

SPICY ITALIAN CHICKEN CASSEROLE

Steps:

• Use a small knife to prick 5 or so gashes into the skin of the chicken. Sprinkle each side with salt and pepper.
• Place chicken skin side down in a cold large non stick skillet, then turn stove onto medium high. As it heats up, the fat under the skin will start to melt through the holes in the skin.
• Cook for 4 - 5 minutes or until the skin is golden and crispy. Turn the chicken and cook the other side for 3 minutes.
• Remove chicken onto a plate, discard fat (don't scrape the pan) then return to the stove.
• Add oil, garlic and onion. Cook for 1 minute, then add capsicum. Cook for 2 minutes then add wine. Bring to a simmer and stir, scraping the pan to get those golden bits mixed in.
• Once most of the wine is evaporated and it doesn't smell winey anymore, add the tomato, water and pepper flakes. Stir, bring to a simmer, adjust heat so it's bubbling energetically but not rapidly (and not slowly).
• After 5 minutes (or so), stir through olives and capers. Taste the sauce and add salt and pepper.
• Then place chicken into the sauce, being careful not to submerge the skin. Cook for another 5 minutes.
• Sprinkle over parsley. Serve with crusty bread, or use half the sauce to toss through / pour over pasta and the other half to serve with chicken (see photos in post).

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.

STOVETOP ITALIAN MACARONI

Steps:

• In a Dutch oven, cook beef over medium heat until no longer pink; drain. Add the tomatoes, water, soup mix, Italian seasoning and, if desired, pepper flakes. Bring to a boil. Stir in macaroni. Reduce heat; cover and simmer for 8-9 minutes or until macaroni is tender., Remove from the heat; stir in Parmesan cheese. Sprinkle with mozzarella cheese. Cover and let stand for 2 minutes or until cheese is melted.

BAKED MACARONI AND GOUDA CHEESE WITH ITALIAN SAUSAGE

Steps:

• Preheat the oven to 350º.
• In a large pot of boiling salted water, cook the pasta until al dente, about 11 minutes (or as directed on package).
• Meanwhile, heat a large, heavy-bottomed saucepan over medium-high heat.
• Add the sausage and cook, stirring and breaking up the meat with a wooden spoon, until no longer pink, 3 to 4 minutes.
• Transfer the sausage to a large bowl and wipe the saucepan clean.
• Add the pasta and 1 cup caramelized onions to the sausage and stir to combine.
• In a medium saucepan or a microwave oven, heat the milk until steaming.
• Return the large saucepan to the stove, add the butter and melt over medium heat.
• Add the flour and cook, whisking constantly, for 3 minutes.
• Whisk in the hot milk, 1/4 cup at a time, and continue whisking until the sauce is smooth and thick and comes to a simmer.
• Add 2 1/2 cups cheese, remove from the heat and whisk until the cheese is melted, about 2 minutes; season to taste with salt and pepper.
• Add the cheese sauce to the pasta mixture and stir to combine.
• Butter a 9-by-13-inch baking dish and add the pasta mixture in an even layer. Sprinkle the remaining 1/2 cup caramelized onions and 1 1/2 cups cheese on top.
• Bake until golden and bubbling, about 40 minutes.
• Remove from the oven and let rest for 10 minutes before serving.

ITALIAN STYLE MACARONI AND CHEESE

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.

ITALIAN STYLE MACARONI AND CHEESE WITH SPICY CHICKEN ITALIAN SAU

Steps:

• Put sausages in stir fry pan with a little water.
• Poke holes in sausages with fork to cook the inside a bit.
• When sausage is completely cooked, drain any remaining water, remove and cut up sausages.
• Add a little oil to the pan, return chopped sausages and saute until golden brown.
• In another pot, melt the butter and add the flour -- cook slowly, stirring constantly until the roux is a light brown.
• Cut up the cheese and add to the roux.
• Add remaining milk slowly, stirring constantly.
• Add Italian seasoning (to taste).
• While the sausage and roux are cooking, place macaroni noodles in boiling water and cook until al dente.
• Drain well, add 1 cup of milk, butter and cheese mix from the box; stir until cheese is incorporated.
• Add prepared macaroni and cooked sausage to the roux; stir gently to mix thoroughly.
• Add salt and pepper to taste and serve hot.