Tag Archives: pasta

Creamy Cheese and Broccoli Rotini (stove-top)

P1030373Have you noticed that I have a lot of recipes that include the word “creamy” in the title? I guess I’m not very creative when it comes to descriptive names. But it just goes to show that creamy dishes are definite favorites in our household. And if it ain’t broke- don’t fix it!

But really, this one is a winner- we all like it a lot. I love that it is quick and easy to throw together- no baking required. It’s all done on the stove-top (with just a few seconds under the broiler). This is also one of my favorite meatless dishes. I like to try to do at least one meatless dish each week to help the ‘ol wallet out.

So, what is it? It is whole wheat rotini, along with broccoli and cauliflour, coated in a creamy garlic white sauce- similar to alfredo. (but alfredo generally uses parmesan cheese in the sauce).  Then topped with a generous amount of mozzarella cheese.  Continue reading


Baked Macaroni and Cheese

Recipes 002Macaroni & Cheese has to be in the top 5, at least, in the comfort food world. This creamy version is no exception! I have always used this particular recipe as my “go-to” for mac and cheese- and it is often requested for birthdays and get-togethers in my extended family. Kids (and adults) love it, as there are no funny chunks or flavors or hidden pieces of this or that tucked inside. No- this is plain and simple mac and cheese at its unadulterated best!

Perhaps you usually think of Macaroni and Cheese as a side, but I almost always use this recipe as my Main Dish. I generally try to have 1 meatless meal on the menu each week, and I think this dish works perfectly for that. For the meal, serve it with a green vegetable and muffins or pinto beans. (My mom makes mac and cheese with pinto beans and stewed tomatoes. I LOVE that! But, since I’m the only one in my household that will eat stewed tomatoes- I don’t get to make it that way. Poor me.)

So, without further comment, here is the recipe for this thick, creamy, cheesy, hot and steaming, bubbling macaroni and cheese!

8 oz. macaroni (I like to use whole wheat to boost up the nutrition)

2 Tbs. butter

2 Tbs. flour

1 tsp. salt

2 1/2 cups milk

2 cups grated sharp cheddar cheese, divided


Bring water to a boil. Add macaroni, and cook according to your package instructions. Drain. Place in a lightly greased casserole dish. (an 8in, 11x7in or a 2 qt. will work fine)

Meanwhile, melt the butter in a pot over medium-high heat. Once melted, stir in flour and salt until the flour is fully incorporated with the butter

Add milk

Using a whisk, which will help to break up the clumps, stir almost constantly until the mixture thickens.

Add 1 1/2 cups of cheese and stir until melted (and just as a side note, I almost always prefer to use freshly grated cheese. I think it makes a big difference in the texture of the sauce)

Now pour all of the sauce over the macaroni and give it a little stir to make sure there is sauce in all the cracks.

Sprinkle the remaining 1/2 cup of cheese over the top

Sprinkle with Salt and Pepper, to taste.

Lightly sprinkle with paprika (optional)

Now bake, uncovered at 375 for about 20-25 minutes, or until bubbly.

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