Sun Dried Tomato And Basil Macaroni And Cheese Food

MAC AND CHEESE WITH CHICKEN, TOMATO AND BASIL

Steps:

• 1. Preheat oven to 400 degrees F. Butter a large baking dish. Bring a large pot of salted water to a boil. Add the macaroni and cook until al dente, about 6 minutes. Drain and rinse under cold running water.
• 2. Meanwhile, melt the butter in a large saucepan over medium-high heat. Stir in the flour and cook, stirring, until blended and pale yellow. Whisk in the milk, then season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Increase the heat to high and bring to a boil, stirring until thickened and smooth. Reduce the heat to medium and stir in the Asiago and 1 cup Parmesan.
• 3. Combine the macaroni, sauce, tomatoes, and basil in a large bowl. Add the chicken and stir until combined. Season with salt and pepper. Pour into the baking dish.
• 4. Mix the panko with the remaining 1/2 cup Parmesan, parsley, salt, pepper, and olive oil. Sprinkle over the macaroni and bake until heated through and golden, 25 to 30 minutes. Let sit for 5 minutes before serving.

PASTA WITH SUN-DRIED TOMATOES

Steps:

• Cook the pasta in a large pot of boiling salted water with a splash of oil to keep it from sticking together. Boil for 12 minutes, or according to the directions on the package. Drain well and allow to cool. Place the pasta in a bowl and add the tomatoes, olives, mozzarella, and chopped sun-dried tomatoes.
• For the dressing, combine the sun-dried tomatoes, vinegar, olive oil, garlic, capers, salt, and pepper in a food processor until almost smooth.
• Pour the dressing over the pasta, sprinkle with the Parmesan and basil, and toss well.

SUN-DRIED TOMATO AND BASIL MACARONI AND CHEESE

Steps:

• Saute the diced onion in butter and olive oil over low heat until translucent. (About 15 minutes.) Add the diced garlic to the pan and continue cooking until they are both caramelized. (About 1o more minutes.) While sautéing, chop the basil, thyme and sun-dried tomatoes. When the onion and garlic are caramelized combine them with diced the basil, thyme and sun-dried tomatoes. Set aside. Make the breadcrumbs as the onions are cooking. For the breadcrumbs I used a leftover baguette, but sliced bread fine. Slice the baguette into rounds and put them in the oven for 5 minutes to toast them. Then chopped the bread into little pieces. Toss with olive oil, salt, pepper, and parsley. Set aside. Boil water for the pasta. Cook pasta for 3 minutes less than the directions say. The pasta should be cooked only on the outside. The inside should be hard. It will have a white strip in the middle. Warm 2 cups of milk in another pan, making sure not to boil it. Make the béchamel sauce: Wipe the onion pan clean and melt 4 tablespoons of butter. When the butter stops bubbling add the flour and quickly stir together. Cook until the mixture is golden. Slowly add the warmed milk to the butter-flour mixture, whisking constantly. Start with 1/2 cup of milk, once that is fully incorporated add more. Once all the milk is added cook for 1 or 2 minutes more until the sauce has thickened. Then add the nutmeg, pepper, salt, cayenne, and mustard. Mix. Add all 3 cups of cheese. It will be very cheesy. Add the onion, garlic, sun-dried tomato, and basil mix to the cheese sauce and combine. Then add the pasta to the sauce. Place macaroni and cheese into individual ramekins to bake. (Sometimes I bake the whole thing in the same cast iron pan I made it in.) Top with breadcrumbs. Garnish with basil. Bake for 20 minutes at 375 F.

SUN-DRIED TOMATO AND BASIL BRINE

Steps:

• Stir salt, poultry seasoning, onion powder, and black pepper together in a large stockpot. Pour vegetable broth, tomato juice, and water into the stockpot and stir to dissolve the salt mixture; add sun-dried tomatoes and basil leaves. Bring the mixture to a boil, reduce heat to medium, and cook the brine, stirring occasionally, until the seasonings are completely dissolved, about 20 minutes.

SUN-DRIED TOMATO AND BASIL CHEESECAKE APPETIZER

Steps:

• Preheat oven to 350°F.
• In a food processor, blend the bread, 1/2 cup softened butter and 3 tablespoons grated Parmesan cheese. Spray cooking oil in the bottom of a nonstick 91/2-inch springform pan. Cut a piece of parchment to fit the bottom of the pan. Press crumb mixture into pan, going up 1/4 inch on sides. Refrigerate.
• Beat the cream cheese until smooth in a sturdy electric mixer. Add chopped onion, 1/4 cup grated Parmesan cheese, 1/4 cup melted and cooled butter, 1 tablespoon oil and herbs from the tomato jar, and the basil. Add eggs, 7 tablespoons chopped sun-dried tomatoes and sour cream, blending until smooth.
• Pour a third of the filling into the refrigerated crust. Add a layer of about 15 coarsely chopped sun-dried tomatoes, followed by another third of the filling. Add a thin layer of pesto (don't go too close to the edge with this) and remaining third of filling.
• Bake 50-60 minutes on second-to-lowest rack of oven, placing a foil sheet underneath to catch drippings. When set in center, turn off oven and let the cheesecake sit 20 more minutes. Cool and refrigerate for a day.
• Remove sides of pan and place cheesecake on a serving platter. Garnish with fresh basil leaves and pieces of sundried tomato. Enjoy with crackers or rustic breads.

MACARONI WITH CREAMY SUN-DRIED TOMATO AND PANCETTA SAUCE

Steps:

• Heat the oil in a skillet and add the pancetta. Cook over a medium heat, stirring frequently, for 1 minute.
• Start cooking the macaroni according to the package directions.
• Add the red onion and garlic and cook, stirring, for a further 5 minutes, or until the pancetta is cooked and the onion softened.
• Stir in the chopped tomatoes, sun-dried tomato paste, and mascarpone cheese. Simmer over a low heat for 5 minutes.
• Add the chopped basil to the pancetta sauce mixture and stir. Pour the sauce over the cooked and drained macaroni and toss gently to coat it.
• Sprinkle over some parmesan cheese if desired and serve!