Creamy Baked Jalapeño Mac and Cheese

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Isaiah 45:12

    [12] I made the earth

        and created man on it;

    it was my hands that stretched out the heavens,

        and I commanded all their host.

1/2 box bronze cut cavatappi pasta, cook al dente (around 8 minutes) 

1 t chicken base seasoning 

Water to cover

Cook drain set aside

Cheese blend

8 oz cheddar blend

8 oz mozzarella 

4 oz Gouda 

8 oz Italian cheese blend

Reserve 1/4 of the blend for top

Mix set aside

Liquid blend

2 oz spreadable cream cheese 

1/8 in thick chunk of Velveeta 

1 can evaporated milk

1/2 c half and half 

Seasoning blend

1 t salt

1/2 t onion powder 

1/2 t dry mustard 

1/2 t white pepper 

1/2 t smoked dried pepper blend

1/2 t Aleppo pepper

Cooking 

2 T butter

1 diced Jalapeño 

Melt butter and sauté Jalapeño 

Add seasoning blend

Add liquid blend 

Add cheese blend

Simmer until fully melted and slightly thickened 

Toss in pasta

Top with the set aside cheese

Bake 350 for 20 minutes 

Toast top under broiler

Serve

Florence Italy Mortadella Meatball Rigatoni

 

 

 

 

Psalm 48:9-10

    [9] We have thought on your steadfast love, O God,

        in the midst of your temple. 

    [10] As your name, O God,

        so your praise reaches to the ends of the earth.

    Your right hand is filled with righteousness.

 

 

18-20 Meatballs 

1 lb ground Chicken, beef, turkey, pork ( your choice) I used chicken 

1/3 lb Boars Head mortadella (Italian Bologna) found at Publix, chopped in food processor 

1 small onion or 1/2 large onion, chopped

2 T roasted garlic

2 t olive oil

Sauté until tender and at the end add 1 t salt, 1/2 t black pepper and 1 t dried rosemary and 1 t dried basil

Set aside to cool

To make the Meatballs 

In a large bowl add:

Meats 

Veggies herb blend mix, cooled

1/2 c heavy cream

1/2 c three cheese Italian blend 

1 beaten egg 

Mix just till incorporated.

Shape into your desired size Meatball. 

I did 2 inch size.

Refrigerate for 30 minutes before cooking in olive oil. 

Prepare your favorite sauce, red or white. 

I made red sauce.

Sauce 

10 Meatballs cooked in 2 T olive oil, mashed

1/2 t red pepper flakes

Cook until Meatballs are done, around 10 minutes.

Add

1/4 c Cotes-du-Rhône wine (Costco 13.99)

Cook 3 minutes 

Add

1 jar Marinara ( I used Aldi) 

1 can diced tomatoes

1/4 c full fat cottage cheese

To the meat sauce , add wine, cook 3 minutes, add jar of marinara, tomatoes. Cook 2 minutes.

Add cottage cheese.

Let sauce simmer 15 minutes, stirring every few minutes.

Cheeses 

Cottage cheese (spoon teaspoon on each layer to sparsely cover layer)

Parmesan ( light sprinkle) 

Mozzarella ( light sprinkle)

To assemble, add 1 cup of sauce to 1/3 rigatoni and stir.

Ladle a little meat sauce with the rigatoni in bottom of 13x9 pan.

Lightly cover with all the cheeses, repeat 3x.

Add rest of meat sauce to top.

Finish lightly with all the cheeses

Cook

Bake uncovered preheated 350 degree air Fryer for 20-25 minutes until lightly browned.

Cool 10 minutes before serving.

School House Lunchroom Mac and Cheese

Isaiah 65:24

    [24] Before they call I will answer;

        while they are yet speaking I will hear.

1 lb. elbow macaroni, cook al dented, drained and set aside

Cheese sauce

1 qt whole milk

1 t salt

1/2 t white pepper

Bring to a light boil.

Turn to low.

Melt 1/2 stick of butter add 1/4 c flour.

Mix to make a roux.

Add to hot milk.

Thicken.

Add all cheese listed below

Cheese

8 oz cream cheese, softened and cut into 1 inch cubes

8 oz shredded Velveeta

8 oz shredded Colby jack

Topping

8 oz Sharp cheddar 

350 degree oven for 20 minutes

Cajun Chicken Pasta

                                                                                                  

Psalm 121

My Help Comes from the LORD

A Song of Ascents.

    [1] I lift up my eyes to the hills.
        From where does my help come?
    [2] My help comes from the LORD,
        who made heaven and earth.
   
   
    [3] He will not let your foot be moved;
        he who keeps you will not slumber.
    [4] Behold, he who keeps Israel
        will neither slumber nor sleep.
   
   
    [5] The LORD is your keeper;
        the LORD is your shade on your right hand.
    [6] The sun shall not strike you by day,
        nor the moon by night.
   
   
    [7] The LORD will keep you from all evil;
        he will keep your life.
    [8] The LORD will keep
        your going out and your coming in
        from this time forth and forevermore.






2 c pulled rotisserie chicken breast
1 (4 ounce) linguine, cooked al dent, reserve pasta water
2 teaspoons Cajun seasoning
2 tablespoons butter
1 leek, sliced thin
1 can evaporated milk
4 tablespoons chopped sun-dried tomatoes
1/4 teaspoon salt
1/4 teaspoon dried basil
1/4 teaspoon ground black pepper
1/4 teaspoon garlic powder
1/4 cup grated Parmesan cheese
pasta water



Place chicken and Cajun seasoning in a bowl and toss to coat.
 

In a large skillet over medium heat, sauté chicken, leeks and rest of spices in butter. 
 

Reduce heat, add sun dried tomatoes and evaporated milk.

Reduce.

Add linguine and toss with Parmesan cheese.

Add 1 c pasta water. 

Reduce.

Creamy Pesto Chicken and Andouille Penne Pasta Florentine

And we know that the Son of God has come and has given us understanding, so that we may know him who is true; and we are in him who is true, in his Son Jesus Christ. He is the true God and eternal life. - 1 John 5:20

6 Chicken tenderloins cut into strips (marinade-2 T pesto and 1/4 c Italian dressing)

2 c cooked Penne Pasta  

2 heaping T Pesto

1/2 c Heavy Cream

1 inch piece Andouille sausage, diced

4 T Sun Dried tomatoes, chopped

6 small button Mushrooms, sliced

1 Green Giant plain Spinach 

2 T roasted Garlic

1 Leek, chopped

Parmesan Reggiano sprinkled on top

Whisk the pesto into the cream and set aside.

Cook spinach and set aside.

Cook penne and set aside.

Make marinade, put into gallon ziploc bag and put chicken strips in.

Marinate at least 30 minutes.

Sauté chicken along with the marinade.

Using several paper towels, wipe out some of the excess oil.

Remove from skillet and set aside.

Using same non stick skillet, add sausage, mushrooms, leeks, garlic, and sun dried tomatoes. 

Cook until veggie mixture is soft, add cooked spinach, chicken and pesto cream, sauté 2 minutes then add pasta and toss.

Sprinkle the cheese on top to serve.

Limoncello Mushroom Shrimp Angel Hair Pasta

The voice of the LORD is powerful; the voice of the LORD is full of majesty.  - Psalm 29:4

This is a restaurant quality dish!!!

6 oz. Angel Hair Pasta, cooked al dente, set aside

1 lb. Shrimp, I used Gulf Shrimp from Costco

1 Leek, sliced

1 small pgk. Mushrooms, sliced

3 T clarified butter

1/4 c Cream

1/4 c Limoncello

1/2 c Parmesan Reggiano, shaved

Cracked Black Pepper, to taste

1 t Chicken base seasoning

1/2 T Lemon Thyme

1/2 t Greek Oregano

2 T Roasted garlic

In the butter sauté the leeks, mushrooms and the shrimp.

When shrimp are pink, add all the seasonings, the Garlic, the herbs, and the limoncello.

Sauté 2 minutes.

Then add cream and reduce down slightly.

Add in pasta with tongs and serve.

Extra Creamy Smoky Stove Top Mac and Cheese

As you do not know the way the spirit comes to the bones in the womb of a woman with child, so you do not know the work of God who makes everything. - Ecclesiastes 11:5

This was so good, fast and easy!!! 

Hubby loved it!!!

I developed this recipe because he told me he hated dry Mac and Cheese!

1 box penne pasta, cook al dente, drain and set aside

1/2 stick butter

1 T flour

10 oz. Pet milk(evaporated)

1/2 c half and half

1/4 c smoked Gouda

1 1/4 c sharp Cheddar, shredded(reserve 1/4 c for top)

Smoked salt, to taste

Cracked black pepper, to taste

1/2 t dry mustard

1/2 t smoked paprika

1/4 t garlic granules

Pinch cayenne pepper

Melt butter in sauce pan used to cook pasta and add flour, then add pet milk and cream.

Add all seasonings and all cheese except the 1/4 c for the top.

Take off heat and add pasta back in.

Can put in a 13 x 9 pan and top with cheese.

Place under broiler to slightly brown.

Egg Noodle Mac & Cheese

1 God is our refuge and strength, a very present help in trouble. 

2 Therefore we will not fear though the earth gives way, though the mountains be moved into the heart of the sea, 

3 though its waters roar and foam, though the mountains tremble at its swelling. Selah  Psalm 46:1-3

Prepared egg noodles( I used 6 oz. dry and then cooked al dente)

1 shallot

1 t clarified butter

1 t roasted garlic

1/8 c red bell peppers

Sauté these together.

Cheese sauce:

1/2 c sharp Cheddar 

3/4 c smoked Gouda 

1/2 c Fontina  

1 t tomato paste

1 c half and half

1 t smoky chipotle Tabasco

1 t dry mustard

1 t smoked paprika 

Smoked salt

Cracked black pepper

Bring half and half up to a boil, add seasonings and cheeses.

Stir until melted.

Pour over noodles and top with crust.

Crust:

1/2 c panko

1/2 c sharp cheddar

1/2 c crushed canned onion rings

Bake 350 for 20 minutes.

Sun Dried Tomato and Pancetta Pasta

Then he said to them, "But who do you say that I am?" And Peter answered, "The Christ of God." - Luke 9:20

Prepared pasta, 2 cups

4 oz chopped pancetta

Drizzle olive oil

1 shallot, diced

3 T julienned Sun dried tomatoes

1 T Lemon juice

1/4 c White wine 

1/4 c Water

1 t Sugar

1 t roasted Garlic

2 T Heavy cream

1/2 t-1 t Ted's special spice mix, under seasoning tab this blog

Cracked black pepper

Sauté shallots, sun dried tomatoes and pancetta in a drizzle of olive oil, drain.

Remove and drain on paper towels.

Add all liquid ingredients and seasoning, reduce to a gaze.

Add pancetta mixture back in.

Toss in pasta.

Serve with garlic bread.

Smoked Jalapeño Mac and Cheese

Alas for the day! For the day of the LORD is near, and as destruction from the Almighty it comes.  - Joel 1:15

1/2 of a jalapeño, chopped

1 shallot

1 t roasted garlic, mashed

Drizzle of olive oil for sautéing pepper and shallot 

1 box of elbow macaroni, cooked al dente

1 c velveeta

1/2 c smoked Gouda

1/4 c Gruyere 

1/4 c mozzarella 

1/2 c sharp cheddar

1 t smoked paprika

1 t dry mustard

Salt and pepper to taste

1 c half and half

1/2 c heavy cream

Extra half and half

Topping

2 beaten eggs

1 c sharp cheddar

Place the cooked and cooled macaroni in a 13x9 foil pan.

Drizzle oil in sauce pan, add shallot, peppers and garlic and cook until shallots are soft.

Place the half and half, cream, and all the cheeses in the sauce pan with the pepper shallot mix.

Melt the cheese to make the sauce.

Add the seasonings.

Pour sauce on the macaroni and add more half and half so that the macaroni and cheese is creamy.

Sprinkle 1/2 c cheese on top, take a fork and swirl in the beaten eggs. Add the rest of the cheese.

Smoke for 2 hours on 250 degrees.

Smoky Cheddar Gruyere Bacon Mac and Cheese

1 Let every person be subject to the governing authorities. For there is no authority except from God, and those that exist have been instituted by God.

2 Therefore whoever resists the authorities resists what God has appointed, and those who resist will incur judgment.

3 For rulers are not a terror to good conduct, but to bad. Would you have no fear of the one who is in authority? Then do what is good, and you will receive his approval,

4 for he is God's servant for your good. But if you do wrong, be afraid, for he does not bear the sword in vain. For he is the servant of God, an avenger who carries out God's wrath on the wrongdoer. - Romans 13:1-4

4 slices chopped bacon

1/2 onion, chopped

1/2 t roasted garlic

Cheese melt for pasta

1/2 t sugar

1/2 t kosher salt

1/2 t smoky paprika 

Pinch pepper flakes

1/2 c smoky cheddar

1/2 c smoky Gruyere

1/2 c sharp cheddar

1/2 c heavy cream

1/2 c milk

1/2 c half and half

1/2 of a 13.25 ounce box of Dreamfields macaroni pasta, cooked Al dente

  

Sauté bacon, onions and garlic until bacon is crispy.

Bring liquids to a light boil and add all the cheese plus the seasonings.

Place pasta in a buttered dish, stir in the bacon mixture then add thickened cheese melt.

Bake 325 for 30 minutes.

Chicken and Andouille Sausage Jambalaya Pasta

O LORD of hosts, who tests the righteous, who sees the heart and the mind, let me see your vengeance upon them, for to you have I committed my cause.  - Jeremiah 20:12

1/4 c  Andouille sausage, diced

4 chicken tenderloins, chopped 1/4 cut

Prepare these veggies first by adding 1 t of olive oil into a large skillet.

1 shallot, diced

1 t roasted garlic, mashed

2 small carrots, cut into thin strips

3 T celery, sliced thin

2 T cilantro, chopped

Juice of 1 lemon

6 button mushrooms, sliced

Sauce 

1/4 c white wine 

1/4 c cream

1/2 c pasta water

1/2 box of Dream Fields Angel Hair Pasta, cooked al dente

To prepare the chicken, chop and season with 1/2 t kosher salt and 1 t brown sugar and set aside.  

When the veggie mixture is partially finished add the sausage, then the chicken. 

It will cook fast, about 5 minutes. 

Lastly, add the wine, water and cream.

Cook 5 minutes and add cooked pasta.

Citrus Chicken Pasta with Creamy Smoked Gouda Sauce

6 Therefore, as you received Christ Jesus the Lord, so walk in him,

7 rooted and built up in him and established in the faith, just as you were taught, abounding in thanksgiving.

8 See to it that no one takes you captive by philosophy and empty deceit, according to human tradition, according to the elemental spirits of the world, and not according to Christ.

9 For in him the whole fullness of deity dwells bodily,

10 and you have been filled in him, who is the head of all rule and authority.

11 In him also you were circumcised with a circumcision made without hands, by putting off the body of the flesh, by the circumcision of Christ,

12 having been buried with him in baptism, in which you were also raised with him through faith in the powerful working of God, who raised him from the dead.

13 And you, who were dead in your trespasses and the uncircumcision of your flesh, God made alive together with him, having forgiven us all our trespasses,

14 by canceling the record of debt that stood against us with its legal demands. This he set aside, nailing it to the cross.

15 He disarmed the rulers and authorities and put them to open shame, by triumphing over them in him.

Colossians 2:6-15

2 c grilled chicken tenderloins, cut into bite size pieces

1/4 c Gouda

1/4 c Carrots

1/4 c celery

1 Leek

1 T roasted Garlic

6 asparagus spears, cut into bite size pieces

1 T olive oil, for sautéing veggies 

1/2 box of Linguini, prepared

1/2 t Cuban seasoning

Smoked salt, to taste

Pepper, to taste

1/4 c Cream

1/4 Half and half 

Pasta water

1 Lime juiced

Zest of 1/2 lime

1/4 c Apple juice

Place oil in large skillet, heat and add garlic, leeks, celery, asparagus, carrots and seasoning. Remove and add a little more oil to sear chicken, zest of lime and juice.

Next add cheese, cream, half and half, pasta water and juice.

Cook just until sauce is thickened and cheese is melted. 

Toss pasta in sauce and serve.

Cuban Chicken Pasta

                                                                                                   

The fruit of the righteous is a tree of life, and whoever captures souls is wise.  Proverbs 11:30

8 boneless skinless chicken tenderloins, pounded and cut into tiny bites

1 box angel hair pasta, cooked al dente 

cuban rub(recipe on this blog under the rubs tag)

2 T olive oil

1 thinly sliced leek

1 diced carrot

1/4 t sugar

Juice of a lime

Zest of 1/2 of a lime

1/2 c heavy whipping cream 

1/2 c pasta water

1/2 c half and half

4 T chopped sun-dried tomatoes 

Smoked salt and black cracked pepper

1T roasted garlic 

1/4 cup Italian 4 cheese blend 

Cook pasta and set aside reserving 1 c pasta water.

Season chicken with rub and sear in oil, remove and set aside.

Squirt lime juice on chicken. 

When cooking veggies add extra oil if needed.

Take veggies, garlic, sugar, zest, and chopped sun dried tomatoes and sauté. 

When veggies are done add the cream, water, cheese and half and half, add salt and pepper.

Add the chicken back into the sauce and slowly toss in pasta.

I use small tongs which work great. 

Enjoy!!

Italian Sausage Sweet Potato and Kale Pasta

You will be enriched in every way to be generous in every way, which through us will produce thanksgiving to God. 2 Corinthians 9:11

1/2 box cooked Penne pasta, reserve water

8 oz Italian Sausage, mash with potato masher while cooking to get small pieces

1 small sweet potato, microwave, peel and cut into small pieces

1 leek, sliced

2 t roasted garlic

black pepper

1/2 t nutmeg

1/2 t crushed red pepper flakes

Juice of 1/2 lemon

Zest of 1/2 lemon

1c half and half

1 1/2 c pasta water

1 T chicken base seasoning

1 t honey

1/2 bunch Russian red kale, prepared*

1/4 c parmesan, grated

1/4 c smoky gouda, chopped

Prepare pasta, set aside.

Sauté sausage, set aside.

Prepare sweet potato.

* Sauté kale in pan with a splash of olive oil, leeks, garlic, lemon juice, lemon zest, chicken base seasoning, honey and 3 T pasta water until tender. Add sweet potato and mash, leaving bits of potato visible.

Add cooked pasta and sausage.

Next add pasta water, cheeses and half and half.

On low heat simmer until thickened and pasta is coated. 

Mac and Cheese for Two

Rather they had certain points of dispute with him about their own religion and about a certain Jesus, who was dead, but whom Paul asserted to be alive. Acts 25:19

1/2 box of elbow macaroni, cooked al dente, I use Dreamfields 

1/2 stick butter, cut into slices

1 1/4 c milk

1 egg

Smoked salt, to taste

Cracked black pepper, to taste

1 1/4 c sharp cheddar, shredded

Smoked paprika to sprinkle on top

With a whisk and a small bowl, beat egg and milk. 

In a buttered casserole, place noodles, cheese and butter, stir.

Add milk-egg mixture and swirl with a fork.

Sprinkle with smoked paprika.

Bake 350 degrees for 25 minutes, turn on broiler and slightly brown top.