Panera Mac and Cheese

Ingredients:

• 1 (16-ounce) package of rigati pasta (or other small pasta shells)
• ¼ cup butter
• ½ cup all-purpose flour
• 2½ cups 2% reduced fat milk (or cream)
• 6 slices white American cheese, chopped
• 1 cup (8 ounces) shredded extra-sharp white Vermont cheddar
• 1 tablespoon Dijon mustard
• 1 teaspoon kosher salt
• ¼ teaspoon hot sauce

Directions:

1. Prepare pasta according to package directions.
2. Melt butter over low heat. Whisk in flour and cook 1 minute, whisking constantly.
3. Gradually whisk in milk (or cream); cook over medium heat, whisking until mixture thickens and bubbles. Remove from heat.
4. Add cheeses, mustard, salt, and hot sauce, stirring until cheese melts and sauce is smooth.
5. Stir in pasta and cook over medium heat for 1 minute (or until thoroughly heated). 

Notes:

• This is really yummy and pretty close to Panera's, which Freddie LOVES.
• Definitely serve it right away.  It doesn't reheat so well.
• It makes a lot, so consider halving the recipe unless you are cooking for a big group.

Muffuletta Pasta

My friend, Ellen, has lots of yummy recipes.  I got this one from her.  Perfect for Charlie who loves SALT!  It's is yum, and I recommend it!  If you are ever in New Orleans, I also recommend you try a muffuletta sandwich one day as well.
 

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Ingredients:

• 1 lb. bag of penne pasta
• ¼ lb.  Genoa salami, sliced thick and cut into strips
• ¼ lb. mortadella, sliced thick and cut into strips
• 2 C. of olive salad mix
• 1 can of black olives, sliced
• 1 C. shredded mozzarella cheese
• ½ C. grated Parmesan cheese
• ½ C. grated Romano cheese
• ¼ lb. sliced provolone cheese

 Directions:

1. Preheat oven to 350 degrees
2. Boil the pasta in salted water for 12 – 15 minutes
3. Strain the pasta and rinse with cold water
4. In a large bowl, combine the pasta and all the other ingredients, except the sliced provolone cheese
5. Pour into baking dish and place the sliced provolone on top
6. Bake for 30 minutes

 Tips and Tricks:

• Ellen says to ask the person at the deli counter to slice the salami and the mortadella on #2.  
• For those of you in NOLA, she uses the Rouses brand olive salad mix and says Boscoli is also a good brand to use as well, but I used what I could find at Costco.  

Fettuccine Alfredo

I usually do this with leftover grilled chicken, since we seem to have that on hand all the time, but lately Rouse's, the local supermarket, has been having fresh Louisiana shrimp for about $4 a pound. Can't beat that.

This is Charlie's favorite. The measurements are an estimate, all depending on how big of a batch I make and how much of each ingredient I have in the refrigerator. I always use spinach noodles because somehow that makes it seem healthier.

Ingredients:

• 1 lb fettucine
• 1/2 cup butter
• 3-4 cloves garlic or more, chopped
• 1 cup cream or half and half
• 1 cup grated Parmesan cheese
• 1 1/2 chicken breast or 1 lb shrimp

Directions:

• Melt butter in skillet
• Add garlic and saute until lightly brown
• Add shrimp or chicken and saute for a few minutes, until shrimp are pink
• Remove chicken or shrimp and set aside
• Add cream to skillet and simmer
• Simmer until combined with butter, about 10 minutes
• Add paremsan, stirring until combined
• Add shrimp or chicken
• Toss with cooked fettucine noodles

Yum! We've been having this with grilled squash or a salad.

Orzo and spinach

When I went through a take out from Whole Foods for lunch 3 times a week phase what seems like many, many years ago, I used to always get this yummy orzo concoction. I suppose it was a pasta salad, but I just remember the spinach and it being unbelievably yummy. I haven't looked for it at Whole Foods in a while as I try to stay away from the prepared foods and bakery section for fear of losing control so I am not sure if it is even a regular staple there currently.

There are lots and lots and lots of variations of this recipe online, but I made this based on memory and what I had on hand. Next time if accounting for this when making my shopping list I think I'd like to toss in some purple onion and use feta. One recipe included marinated artichoke hearts which would be a nice addition as well, but I don't think the Whole Foods variation had artichokes.

Regardless, all options are easy, yummy, and healthy.

Ingredients:

• 8 oz uncooked orzo
• 8 ounces spinach
• 1/2 pint grape tomatoes, cut lengthwise
• 6 oz Gorgonzola cheese
• garlic
• olive oil
• kosher salt

Directions:

1. Cook orzo until aldente
2. Brown garlic in olive oil (I do not like raw garlic)
3. Toss all ingredients together
   
4. Let sit so spinach will wilt a tad
   

Baked Macaroni

I made this earlier this week, but need to get it up here before I forget because Charlie loves, loves loves it. What's not to love about mac and cheese? Good thing, because we've been eating on it all week, with brisket, then ribs, and now we'll finish it off with a turkey I'm making tomorrow.

I got this one out of the Offbeat. It's Irma Thomas' recipe. You know the "Soul Queen of New Orleans" has got to turn some tasty dishes out of her kitchen.

Ingredients:

• 1 lb uncooked elbow macaroni
• 2 tbsp butter
• 1 lb cheese, cut into small cubes (a mix of pepper jack, gouda, sharp and mild cheddar, colby jack)
• 1 large cooking spoon granulated sugar (roughly ¼ cup)
• 3 eggs, beaten
• 1 cup milk
• vegetable oil spray

Directions:

1. Cook macaroni according to directions on the box, until almost done.
2. Drain and butter pasta.
3. Add cheese, sugar, eggs, and milk. Stir.
4. Spray a lasagna pan or other deep dish with vegetable oil.
5. Dump in the macaroni and cheese mix.
6. Bake in the oven at 350 degrees for 30-45 minutes.

I didn't add the gouda or pepperjack. I'll try that next time. It also needs some salt, but it didn't hurt to add the salt once it was dished up and gooey on your plate!