Macaroni and Cheese with Bacon
Rich and creamy with a buttery, crunch crust. This comfort dish is irresistible!
Preheat the oven to 350 degrees. Cook the pasta according to the package directions. Meanwhile, melt a stick of butter in a large sauce pan. Add the flour and cook until golden brown - a few minutes. Slowly stir in the milk and cook until thick. Add the gouda cheese, cheddar cheese, pepper, nutmeg, cayenne and bacon. Pour into small ramekins or a large baking dish that has been prepared with oil.
Mix the bread crumbs with the parmigiano reggiano. Sprinkle over the top of the pasta. Melt the remaining stick of butter and drizzle over the bread crumb mixture. Bake for 25 minutes until golden brown and bubbly.
Recipe Notes According to a wide-spread misconception, macaroni was brought to Italy by Marco Polo, returning to Venice from China in 1292. This hypothesis has long been disproved, since it seems that macaroni was already used in Italy at least a century before. Moroccan geographer Muhammad al-Idrisi, who lived in Sicily, documented macaroni in Sicily and in particular in Trabia. © Galley Chef All Rights Reserved
This pasta salad has all the flavors of puttanesca sauce.
Pasta Salad Putenesca
This salad has the salty bite of feta cheese and kalamata olives with the briny flavor of capers and lemon resulting in a delicious puttanesca - ish taste.
Cook the pasta according to the package directions and drain. While pasta is cooking, combine all the dressing ingredients in a food processor and process until smooth. When pasta is done and drained and still warm, add dressing and tomatoes, olives, cheese and parsley. Season to taste with salt and pepper.
Recipe Notes Add cooked and cooled shrimp for a more substantial salad. © Galley Chef All Rights Reserved
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