Category Archives: pasta

Baked Mac & Cheese

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Elbow macaroni in a rich, creamy mornay sauce (bechamel and cheese). May be topped with shredded cheese, fried onions, or crunchy Ritz cracker crumbles.

Recommend using blocks of cheese shredded by hand for a creamier product. If possible, source a smoked cheese for additional complexity.

Makes one 9×13″ pan

Ingredients

Mac & Cheese

  • 1 lb. elbow macaroni
  • 6 tablespoons unsalted butter
  • 6 tablespoons flour
  • 1 cup heavy cream
  • 1 cup buttermilk
  • 2 cups milk
  • ½ cup reserved pasta cooking water
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon hot sauce or 1 tbsp BBQ dry rub
  • 1 teaspoon mustard powder
  • ½ teaspoon salt
  • ½ teaspoon each: onion powder, garlic powder, ground black pepper
  • 4 cups shredded cheddar cheese
  • 2 cups shredded Gruyere
  • (Optional) 1 cup shredded cheddar cheese for topping
  • (Optional) ½ cup shredded Gruyere for topping

Crispy topping

  • 2 sleeves Ritz crackers
  • 4 tablespoon unsalted butter
  • ½ teaspoon salt

Directions

Preheat oven to 325°F. Shred cheeses and toss to combine, holding in the refrigerator.

Add 1 pound uncooked elbow pasta and 2 tablespoons salt to 2 quarts of boiling water. Stir the pasta several times after adding to prevent sticking. Took pasta to al dente, approximately 2 minutes less than the cooking time on the package. When the pasta is cooked, reserve ½ cup of the water, then drain pasta and set aside.

In a large sauce pan or Dutch oven, melt 6 tablespoons of butter over medium-low heat until foaming. Add flour and whisk into a smooth roux. Cook roux until slightly toasted smelling but not yet browned, 3-5 minutes. Slowly stream in milk whisking constantly to combine well. Do not pour too fast or the roux will seize and become lumpy.

When all of the milk is incorporated add remaining cream, pasta water, salt, herbs and spices. Stir until combined. Simmer over medium low until thickened and reduced, about 5-10 minutes.

Remove from heat and allow to cool slightly before adding cheese in handfuls, stirring in each handful until smooth. Repeat until all the cheese is combined into a smooth sauce, reserving 1½ cups if using for topping. If the cheese does not combine, return sauce to low heat and stir until smooth, being careful not to overheat sauce or it will break.

Add pasta to the cheese sauce and toss to combine. Transfer to a 9×13″ pan or 12″ cast iron skillet. Top with more shredded cheese, crispy fried onions or crushed crackers (below).

Bake uncovered 30 minutes in a 325°F oven until pasta is thoroughly cooked and toppings are lightly toasted.

For the cracker topping, crush two sleeves of Ritz crackers and combine with salt in a bowl. Pour 4 tablespoons melted butter over top and toss to combine thoroughly. Spread evenly over mac & cheese before baking.

Pasta with Sausage, Peas and Cream Sauce

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This is a one-skillet weeknight meal which can be prepared in about 20 minutes.

Pasta with Sausage, Peas and Cream Sauce
Pasta with Sausage, Peas and Cream Sauce

Ingredients

  • 1 pound cooked short pasta, such a Penne, Rotini, Cavatelli, etc
  • 1 pound sweet Italian sausage, casings removed
  • 12 oz frozen peas
  • 1 small yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 4 tablespoons butter
  • 1 cup whole milk
  • 1/4 cup grated parmesan cheese, or to taste
  • 1/2 teaspoon red pepper flake
  • salt and pepper to taste

Directions

Heat a large skillet over medium high heat. Saute chopped onion in butter until tender and translucent but not browned, about 5 minutes. Add minced garlic and red pepper flakes, and saute until aromatic, about 1 minute.

Add uncased sausage to the pan and saute until well browned. Add frozen peas and combine well, simmering until peas are thawed but still firm.

Slowly add milk, stirring constantly until combined and starting to bubble. Add grated parmesan cheese and stir until thickened. (Note: if the sauce does not thicken, combine one egg yolk with 2 tablespoons of warm water, and and slowly add to the mixture for a more carbonara like sauce.)

Add salt and fresh cracked black pepper to taste.

Spätzl (Spatzle)

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Spätzle in cast iron

Serves 2-4.

  • 1 cup flour
  • 1 tsp salt, or to taste
  • ¾ tsp ground ginger
  • ½ tsp ground black pepper
  • ½ tsp grated nutmeg
  • 1 pinch white pepper
  • ¼ cup whole milk, plus extra as needed
  • 2 eggs, beaten
  • 1 gallon water
  • 1 tbsp salt
  • 1 tbsp bacon fat, lard or oil
  • 1 tbsp butter
  • ¼ sprig of fresh, chopped or 1 tbsp dried parsley

Raise 1 gallon of water to boil with 1 tbsp salt

Combine dry ingredients in a mixing bowl and whisk to distribute. Alternate additions of egg and milk while stirring. Stir until runny. Add extra milk in teaspoons to achieve a batter-like consistency

Press batter through a spätzle press, coarse sieve or coarse box shredder (or otherwise drizzle) into boiling water in batches. Stir occasionally into break up lumps. Pasta is done when it floats. Remove with slotted spoon.

Melt bacon fat, lard or oil in hot skillet until shimmering. Saute pasta in fat until slightly browned. Top with butter, parsley, salt & pepper to taste.