Gourmet Baked Pasta with Cheese - Recipe

There is hardly a child who doesn't relish noodles and cheese, but just wait 'til you

taste this opulent adult version! The flavors are rich and sophisticated, and it satisfies

like nothing else. I've been making it for my family for years, and it always gets
rave reviews.
Creamy, warming, perfect comfort every time.

SIMPLE SOLUTION:
INGREDIENTS
Bechamel Sauce
3 tablespoons butter
3 tablespoons flour
1/2 onion, minced
2 1/2 cups hot milk
Peppercorns
1/2 teaspoon dried thyme
1 small bay leaf
Salt
grated nutmeg

1 pound pasta of choice (you can use the classic elbows, or something more festive)
4 ounces freshly-grated Parmesan cheese
1/2 pound Fontina cheese, grated coarsely
Salt and freshly-ground black pepper

Buttered Breadcrumbs
1 cup breadcrumbs
1 tablespoon butter

Preheat oven to 350.
1. Make Bechamel Sauce: Melt butter in a saucepan over medium-low heat. Add

minced onion and saute until softened, about 3 or 4 minutes. Stir in the flour and

continue cooking a few more minutes. Begin adding milk a little at a time, stirring

continuously with a whisk. When sauce thickens, add a few peppercorns, thyme, and

bay leaf. Sprinkle in a little salt and nutmeg and let cook for 10 minutes. Remove bay

leaf and peppercorns.

2. Boil pasta in salted water according to package directions, until just al dente.

3. Combine cheeses and set aside. Butter a pretty 3-quart baking dish.

4. Melt 1 tablespoon butter in a saucepan and add breadcrumbs, stirring until butter

is melted and crumbs are evenly coated.

5. Drain pasta and place one third of it in the baking dish. Sprinkle with one third of

the cheese, then pour one third of the sauce over the cheese. Grate some pepper on

top. Make 2 more layers in the same way, then sprinkle buttered breadcrumbs on

top.

6. Put dish in preheated 350-degree oven and bake 15 to 20 minutes, until

well-browned and bubbly. Serve at once.

Serves 4 to 6.



Cheese Fondue

Melt together in a double boiler:

1/2 C milk
1/2 tsp Worcestershire sauce
1/2 tsp dry mustard (I like a little more)
a grinding or two of pepper
1 C mayonnaise
2 C sharp Cheddar, shredded

Pour into a fondue pot and serve with your favorite bread. It also is very good over

steamed broccoli or use to make a quick dish of macaroni and cheese. Add a little

parmesan and some bread crumbs on top and bake for 20 minutes.

TRIPLE CHEESE MACARONI (serves 8)


2 1/2 cups elbow macaroni
Salt to taste
6 oz sharp Cheddar, shredded
6 oz Monterey Jack, shredded
5 TBL + 1 tsp butter, softened
3 oz cream cheese, softened
1 1/2 cups evaporated milk
2 TBL + 2 tsp butter
1 cup fresh bread crumbs
1 TBL melted butter
1/2 tsp paprika
Cook the macaroni in boiling salted water per pkg directions; drain.
Combine the macaroni, 1/2 of the Cheddar, 1/2 of the Monterey Jack & 5 TBL + 1 tsp

butter & mix well. Spoon into a buttered shallow 3 qt baking dish.
Beat the cream cheese in a mixer bowl while gradually adding the evaporated milk.

Beat until blended. Spoon over the macaroni mixture. Sprinkle w/the remaining

Cheddar & Monterey Jack. Dot with 2 TBL + 2 tsp butter.
Bake in a preheated 425 oven for 20-25 minutes or until bubbly.
Combine the crumbs, 1 TBL butter & paprika in a bowl & mix well. Sprinkle over

the baked layer. Bake 10 minutes longer. NOTE: If prepared in advance, do not add

the cream cheese mixture until just before baking.~~Texas Ties



and here's a real basic one you might like:
MACARONI & CHEESE

1 1/2 cups macaroni
1 1/4 cups milk
3 TBL butter
1 tsp salt
1 tsp onion, chopped
1 cup soft bread crumbs (in large bowl)
2 eggs, well beaten
3 cups Cheddar, grated

Cook macaroni until tender. Add butter to milk in small pan to melt as milk scalds.

Mix salt & onion to warmed milk. Pour over the bread crumbs. Add eggs & 1/2 the

cheese. Mix all together with the macaroni. Place in a greased baking dish. Top with

the rest of the cheese & bake in a preheated 350 oven for 30-40 minutes until

lightly browned & knife inserted in casserole comes out clean. (Spice it up with some

hot sauce too, if you like.
You might want to double this recipe if you're cooking for more than a small family.

MACARONI AND CHEESE

1 cup cooked noodles
1 cup cottage cheese
1 cup sour cream
1 cup sharp cheddar cheese (shredded)
1 cup velvetta cheese (cut into small cubes)
2 eggs

Mix all. Bake at 350 degrees for 45 minutes.

This can be mixed and refrigerated the day before you need to cook it.



CROCKPOT MACARONI AND CHEESE


All Day Macaroni and Cheese

8 oz. elbow macaroni, cooked and drained
4 cups shredded sharp cheddar cheese, divided
1 (12 oz.) can evaporated milk
1-1/2 cups milk
2 eggs
1 tsp. salt
1/2 tsp. pepper

DIRECTIONS:
Place cooked macaroni in slow cooker that has been coated with nonstick cooking

spray. Reserve 1 cup cheese; add rest of cheese and the other ingredients to the

macaroni. Mix well. Sprinkle remaining cheese on top. Cook on HIGH at least 2-1/2

hours. Do not remove cover or stir until ready to serve. Check for doneness

regularly, as the temperature of crockpots varies.

BAKED HADDOCK AU GRATIN

2 tbsp. butter
2 tbsp. flour
1/2 tsp. salt
1 c. milk
1/2 c. grated cheddar cheese
2 tsp. lemon juice
1 lb. haddock fillet (or lemon sole)
Bread crumbs

Preheat oven to 350 degrees. Place fish in greased 9x13 inch baking dish. Melt butter

in a saucepan. Add flour and salt; stir until blended. Slowly add milk and bring to a

boil, stirring constantly until the mixture thickens. Remove from heat; blend in

cheese and lemon juice. Pour sauce over fish and sprinkle with bread crumbs. Bake for

30 minutes.

HADDOCK BUBBLY BAKE

2 lbs. of white haddock fillets
1 can cream of mushroom soup
1 onion sliced
1 cup grated mozzarella or cheddar cheese

Lay haddock fillets in bottom of glass oven proof dish. Cover with sliced onions.
Spread can of cream of mushroom soup over all.

Lastly, spread grated cheese over it all.

Bake in preheated 350 oven for about 40 minutes until fish is done. (You'll be able to

tell it's done when fish separates into flakes easily.)


BAKED HADDOCK CASSEROLE

2 lb. haddock
2 tbsp. lemon juice
1/4 c. melted butter
3-4 slices American cheese
Salt & pepper
1 stack Ritz crackers
1/4 c. melted butter

Cut fish in serving sizes. Salt and pepper. Mix 1/4 cup melted butter with lemon

juice. Put fish in buttered casserole. Add butter and lemon mixture. Lay cheese over

fish. Mix 1/4 cup melted butter and Ritz cracker. Spread over fish. Bake at 350

degrees for 30 minutes.

Baked Haddock Fillets Recipe

Ingredients:
1/4 cup shortening
1 cup chopped celery
1/2 cup chopped onion
1/4 cup snipped parsley
2 pounds haddock fillets
1 tablespoon curry powder or dried leaf tarragon
1 teaspoon salt
1/4 teaspoon pepper
6 bacon slices, cooked and crumbled

Directions:

Preheat oven to 350F.

Melt shortening in a heavy skillet over medium heat. Add celery, onion, and parsley.

Cook for 2 to 3 minutes or until celery and onion are tender, stirring occasionally.

Spoon into a 2-quart baking dish. Rinse haddock and pat dry. Combine curry powder,

salt, and pepper; sprinkle over both sides of fish. Arrange fish on celery mixture. Bake

at 350F for 25 to 30 minutes or until fish flakes easily. Garnish with bacon

Baked Haddock With Mustard-Tarragon Marinade

Substitutes: Boston Blue, Hake
2 tbs. rice vinegar or white wine vinegar
2 tbs. olive oil
1 tbs. dijon mustard
1/2 tsp. dry tarragon leaves or 1/2 tbs. chopped fresh tarragon leaves
1/8 tsp. pepper
1-1 1/2 lbs. haddock fillets

In a large bowl whisk the vinegar, oil, mustard, tarragon and pepper.
Rinse fish and pat dry. Add the fish to the marinade and turn pieces
to coat completely; let marinate 15 minutes. Lay fish, overlapping
thin areas, in a shallow baking pan and drizzle with any remaining
marinade. Bake, uncovered, in a 450 degree F. oven until fish flakes
in the thickest part when prodded with a fork and flesh is opaque,
about 7 minutes for fish 3/4-inch thick. Makes 4 servings.