Tag Archives: Pasta

Four-Cheese Sun-Dried Tomato Mac & Cheese + How-To Video

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I like to imagine that I will someday find a soul-mate with whom I share a bond as strong as mac and cheese. Isn’t that the most we could ever want, a partner who compliments us so well that they actually make us better and stronger?

When people talk about their favorite couples, I don’t think of Brad and Angelina or Kim and Kanye (does anyone really think Kim and Kanye?); I think of mac and cheese. They’ve got a real love, one that’s unbreakable and incomparable. Never was there a pair better fit for each other or more admired. If I could find a man to be the mac to my cheese or the cheese to my mac, I would be one lucky girl. I suppose in this analogy, I’d be the mac and he would be the cheese because I’m a noodle head…pun 100% intended.

Continue reading →

Vegetable Lasagna with Blush Sauce + How-to Video

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One of the most obvious signs of growing up is when your holidays start to change. For as long as I can remember, my family has celebrated Easter morning together with multicolor baskets brimming over with chocolates and other goodies. Then, in the glow of the post-basket-opening high, we’d have a spirited egg hunt, the memories I have of which are tainted by visions of my too-competitive older sister hurling me out of the way to snatch an egg from me. Finally, we’d capped off the day with a multi-course dinner and dessert. However, this year was the first year that all of that drastically changed (and yes, I received baskets through age 18; I’m not ashamed). Continue reading →

Stovetop 3-Cheese Brussels Sprout Mac & Cheese

When your kitchen is plagued with what Mother Cookie has coined “The Baby Barbie Oven,” cooking big meals can be a tricky task. Every Thanksgiving and Christmas in particular, we battle with how to cook the myriad of side dishes we decided would be a good idea to make. Even though we know we’ll never have enough room, there’s just too much good food we want to try to let our oven size limit our menu.

This past Thanksgiving, my mother and I planned ahead to try and avoid the annual oven fiasco. I decided what absolutely needed to be baked, and what could be done stovetop. I have always, always baked my mac & cheeses in the past, but I thought, why not just do it stovetop? Too often I’ve made what seems like the perfect saucy mac & cheese over the stove, only to transfer it to the oven to bake up golden brown and find that it has dried out too much inside.  But if I serve it straight from the pot, there’s no fear of a dry mac.

Stovetop cooking was the perfect method for my 3-Cheese Brussels Sprout Mac & Cheese. I made my creamiest mac ever with three decadent cheeses: Fontina, the queen of meltiness, sharp white cheddar, strong and robust, and my secret weapon: mascarpone, for one seriously indulgent and smooth sauce. The three in combination are the ultimate trio of cheeses, yielding a crazy creamy and cheesy sauce to submerge adorable bow tie pasta and fresh brussels sprouts in.

You’ve never had a sauce quite so creamy and rich. It’s divine, pure pasta heaven. Because we don’t bake it, there’s no fear it’ll dry up, or that there won’t be a good pasta-to-sauce ratio. There’s plenty of molten cheese to go around! And if you don’t like brussels sprouts, then don’t fear. I guarantee any sprout hater will change their tune when the sprouts are drowned in a decadent, garlicky 3-cheese sauce.

Even though this 5-star mac tastes fancy and supreme, you can have it to the table in under 30 minutes, whereas a baked mac and cheese could take over an hour. But you won’t know the difference; in fact, this is creamier than and just as flavorful as a baked mac.

You have no excuse not to make this cheese-covered dream. It’s quick, easy, and so very decadent.

A Few Tips Before You Get Cooking:

  1. If you’re really completely 100% against brussels sprouts, just leave them out.
  2. Bacon would be a fantastic addition to this dish.
  3. Whole wheat or whole grain pasta is the way to go!
  4. Never made a roux? It’s just a fancy word for a stupidly simple step. Check out my how-to video if you don’t believe me!
  5. For a more Italian flavor, replace the white cheddar with parmesan cheese.
  6. Make sure you don’t over cook your brussels sprouts. Nobody likes soggy sprouts!

Stovetop 3-Cheese Brussels Sprout Mac & Cheese
By The Smart Cookie Cook

Ingredients:

  • 1 lb. farfalle (bow tie) pasta, or another short-cut pasta like shells or cavatappi
  • 3 tbsp. butter
  • 1 shallot, finely chopped
  • 2 tsp. minced garlic
  • 4 tbsp. all-purpose flour
  • 3 cups whole milk
  • 1 cup shredded white cheddar cheese
  • 8 oz. (1 cup) shredded fontina cheese
  • 4 oz. (1/2 cup) mascarpone cheese, room temperature
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
  • 2 cups fresh brussels sprouts, cooked & drained

Directions:

  1. In a large pot of salted boiling water over high heat, cook the pasta according to box directions until al dente. Drain.
  2. Meanwhile, in a medium saucepan, melt the butter. Add shallots and garlic and saute until translucent and aromatic, about 2 minutes. Whisk in the flour and let cook for 1 minute. Slowly whisk in milk until free of lumps then cover and let simmer until thickened, about 10 minutes.
  3. Whisk in all the cheeses, salt, and pepper until smooth and melted. Taste test to decide if you’d like more cheese. If sauce is too thick for your liking, add more milk 1/4 cup at a time. Fold in brussel sprouts followed by pasta until well-coated. Serve immediately.

David’s Ultimate Mac & Cheese

Thanks to Mother Cookie, I recently discovered the wonderfully delicious world of “In the Kitchen with David,” a segment that airs on QVC on Sundays at 12pm and Wednesdays at 8pm. It features an assortment of kitchen appliances, culinary gadgets, and everything else food-related you can imagine. It’s a foodie’s fun house, one that never fails to enchant me with all the culinary wonders. And then there’s the host, David Venable.

David is the definition of a foodie. Look up “foodie” in the dictionary, and there he’ll be, with his contagious grin spreading ear to ear as he dangles a forkful of his Ultimate Mac & Cheese just out of your reach. David towers at a staggering six-feet-tall, but he’s really just a big goofy teddy bear. He’ll have you smiling in no time with his famous happy dance and one-of-a-kind lines (ex: “It’ll make your tongue fly out of your mouth and hit you in the back of your head!”).

But David’s not just a jolly TV show host; That man loves food, and he knows a thing or two about it. If you don’t believe me, check out his cookbook In the Kitchen with David: Comfort Food that Takes You Home. It’s overflowing with delicious down-home recipes, all of which are perfect for the at-home cook. David himself is a home cook; he’s not pretentious or fancy-shmancy. He just likes to make food that tastes good.

There was no doubt in my mind that the first thing I had to try from of David’s cookbook was his Ultimate Mac & Cheese. Sweet baby Jesus, if you had just seen the photo next to the recipe, that was reason enough alone. But I was also enticed by the five kinds of cheeses. The more, the merrier! That’s the golden rule of mac & cheese.

By now, I must’ve tried at least a hundred mac & cheese recipes. To stand out, David was going to have to bring something spectacular to the dinner table. As expected from a fellow food-loving fool, David definitely did just that. His Ultimate Mac & Cheese is easily the creamiest and cheesiest of them all. It didn’t dry out while baking or suffer a critically uneven sauce-to-pasta ratio like most baked mac & cheeses do. On the contrary, this was overloaded with so much ooey, gooey, creamy cheesy sauce that my mind exploded from cheese-induced euphoria. Alas, my need for cheese has been satisfied!

Step aside, pasta. There’s a new star in town, and its name is 5-Cheese.

David’s Mac, besides being the product of my golden brown, cheese covered dreams, is also wonderfully flavorful. There’s no gimmick like brown butter or truffle oil made by unicorns; this is down-home, rich and gooey mac & cheese made with all the right ingredients. It’s the epitome of comfort food. Not to mention, it would make a perfect addition to your Thanksgiving table.

David, I’m definitely doing a happy dance.

A Few Tips Before You Get Cooking:

  1. Over-baking is the easiest way to dry out a mac, so make sure you pull it as soon as it’s warm in the middle.
  2. Don’t like David’s cheese choices? Sub in one of your own instead.
  3. Breadcrumbs are optional. They weren’t in David’s original recipe; I just felt the need for a golden brown bed of crunchtasticness (sometimes, I make up words).
  4. For those of you intimidated by roux-making, this is the mac for you. No roux required!
  5. This is a very rich mac & cheese. Don’t complain, just enjoy. Indulging every once and a while is okay!

David’s Ultimate Mac & Cheese
Adapted from “In the Kitchen with David: Comfort Foods That Take You Home”

Yield – 6 servings

Ingredients:

  • 1 tbsp. + 1 tsp. kosher salt
  • 3/4 lb. cavatappi or penne
  • 3 cups half-and-half
  • 2 large eggs
  • 2 cups shredded sharp cheddar cheese
  • 1 cup shredded mozzarella cheese
  • 1 1/4 cups shredded Monterey Jack
  • 8 oz. Velveeta, cubed
  • 1/2 cup freshly grated grated parmesan cheese
  • 1 cup milk
  • 1 tsp. garlic powder
  • 1 tsp. onion powder
  • 1/2 tsp. paprika
  • 1 tsp. black pepper
  • 1 cup Panko breadcrumbs
  • 3 tbsp. butter, melted

Directions:

  1. Preheat oven to 350 degrees F. Spray a 4-quart casserole dish with nonstick cooking spray.
  2. Bring a large pot of water to boil. Add 1 tablespoon of the salt and the pasta and cook until al dente (tender but still firm). Drain and set aside.
  3. Meanwhile, heat half-and-half in a large sauce pan over medium heat. Just before it starts to boil, remove from heat.
  4. Whisk the eggs in a bowl, then whisk in 2 cups of the half-and-half (this will keep the eggs from scrambling). Pour the egg mixture into the saucepan and whisk to combine.
  5. Whisk in 1 1/2 cups cheddar, all the mozzarella, 1 cup of Monterey Jack, Velveeta, and parmesan. Add the milk. Put back over medium-low heat and whisk gently until completely smooth. Whisk in garlic powder, onion powder, and remaining 1 tsp. salt and pepper. Do not let boil.
  6. Fold in pasta then pour into baking dish. Sprinkle remaining cheese over top. Stir together breadcrumbs and melted butter then sprinkle over pasta. Let bake for 20 – 30 minutes or until golden brown, bubbling, and hot in the center. Let stand for 5 minutes before serving.

Pumpkin Alfredo Tortellini

Dinners as a kid were simple. I didn’t spend the entire day pondering what I was going to make, nor did I have to cook it. I merely sauntered into the kitchen, settled down at the table, and Mother Cookie laid out a hot meal made with love. There was no decision-making to be done, no arguing over what would be served; whatever my mom made, we ate.

I have to confess, I wasn’t any less of an obnoxiously picky eater as a child than I am now, so I wasn’t always thrilled with what was put in front of me (my distaste for meat had already begun as a kid). Looking back, I was just damn lucky to have a home-cooked meal on the table every single night, a blessing that was as reliable for me as the sun rising in the morning. Not many people can say the same about their childhood. If I could tell my younger-self one thing, it’d be: Shut up and eat what your mother made. Not everyone gets a homecooked dinner, or dinner at all for that matter. Plus, in 10 years or so, you’ll have to watch what you put in your mouth and work out every day. Enjoy your metabolism, lil’ me.

One of Mother Cookie’s meals that I’d never complain about was her fettuccine Alfredo. It was a simple meal, good old fettucine doused in a 3-ingredient parmesan sauce. To me, it was the most delicious thing on the planet. On rare occasions, if weren’t having an actual sit-down dinner, I’d bashfully request she make a special serving of her Alfredo just for me. And when she said yes, I’d be as gleeful as a kid on Christmas morning. I believe that has a lot to do with why I still to this day love fettuccine Alfredo. It will always hold a spot in my top five favorite foods.

As I’ve found my own way in the kitchen, I’ve played around with original Fettuccine Alfredo recipes, learning from that 3-ingredient recipe my mother made. I’ve made Classic Fettuccine Alfredo, Roasted Garlic Fettucine Alfredo, and even a Copycat Olive Garden Fettuccine Alfredo. I’m always welcome to a new way to enjoy one of my favorite dishes. And when I came across a recipe for Pumpkin Alfredo Tortellini in Food Network Magazine, I lost my marbles, yelped with excitement, then kicked myself for not thinking of it first.

This is my two favorite things ever in one meal: Alfredo plus pumpkin! Are you as ecstatic as I am? Please say you are. This is arecipe for heaven. They must have the angel-chefs in the sky writing for Food Network. Now, I did had to make some alterations. The original sauce didn’t yield enough sauce, wasn’t very pumpkiny, and barely had any cheese. Don’t worry; I fixed all of that!

This sauce is good enough to eat like soup. It has the absolute perfect not-too-thick, not-too-thin consistency. It’s like liquid velvet. You get the familiar cheesy tanginess of a classic Alfredo, plus that flavorful pumpkin boost which makes it taste just like fall. Shallots add an extra little kick of flavor, and tender cheese-filled tortellini make for an indulgent and filling meal.

This is definitely going on top of my favorite fall foods list. If you love pumpkin, alfredo, or both, then you need this Pumpkin Alfredo Tortellini in your life asap!

I served this meal to Mother Cookie. It’s the least I can do after all the bowls of fettuccine Alfredo she made me.

A Few Tips Before You Get Cooking:

  1. Got kids who don’t like pumpkin? They may change their minds after trying this cheesy and rich pasta dish!
  2. You don’t have to use tortellini; any pasta will do.
  3. If you really want to get fancy, try homemade tortellini.
  4. Garnish with fresh sage for an extra kiss of fall flavor.
  5. Whole-grain/whole-wheat pasta is always the way to go.

Pumpkin Alfredo Tortellini
Inspired by Food Network Magazine

Ingredients:

  • 2 10-oz. packaged cheese tortellini
  • 3 tbsp. butter
  • 1 small shallot, finely chopped
  • 2 cloves fresh garlic, finely chopped
  • 3/4 cup canned pure pumpkin (NOT pumpkin pie mix)
  • 2 1/2 cups heavy cream
  • 3/4 cup shredded parmesan cheese
  • 1/4 tsp. pepper
  • chopped fresh sage, for garnish

Directions:

  1. In a large pot of boiling salted water over high heat, cook the tortellini according to package directions. They should be al dente, meaning they still have just a bit of bite. Drain.
  2. Meanwhile, make the sauce. In a large saucepan, melt the butter over medium heat. Add the shallots and garlic and cook until translucent and fragrant, about 2 minutes. Add the pumpkin and saute for one minute. Whisk in the heavy cream and bring to a low boil. Reduce heat to medium-low and let simmer, stirring occasionally, until thickened. Whisk in the cheese and pepper, continuing to whisk until completely melted. Remove from heat. Plate tortellini and pour sauce over top. Serve immediately.

Nacho Mac & Cheese


Mac & cheese is one of what I consider to be my “ultimate weaknesses,” along with french fries, pizza, and basically any dessert. No matter how hard I try, I just can’t resist a good mac. It’s not one of those situations where I can just be like, “Oh, I’ll just eat a little bit.” No, if I’m going to eat mac and cheese, then you can bet your sticky buns that I’ll eat enough of it to feed an entire fleet of hungry vikings.

Achieving what is deemed as “good” mac and cheese, one that’s worth filling all six of my stomachs with, is easier said than done. Actually, scratch that. I’ve made a multitude of magnificent macs, none of which were that complicated. However, it seems other people really struggle with the concept. Finding a good mac an cheese at a restaurant, for example, can be downright impossible. Some are watery and flavorless, others dry as a bone. A good mac should be just the opposite.

This Nacho Mac & Cheese is exemplary of everything good macs represent. I tweaked my go-to mac & cheese base to be extra saucy and beyond creamy, every noodle crevice coated in cheesy, flavorful heaven. It’s mac & cheese perfection, taken to the next level with a nacho twist.

This mac has every component and every flavor characteristic of nachos, fused into its creamy pasta goodness. The sauce is made with sharp cheddar & Monterey Jack, two ideal nacho cheeses. Then, we crank up the heat with Rotel, chunky diced tomatoes and spicy chiles, giving the sauce a queso-like flavor. It really tastes like nacho sauce, only much better because it’s homemade and there’s no gross artificial ingredients. The icing on the cake is an extra blanket of gooey cheese and a layer of crispy-crunchy tortilla chips. The chips take the place of a traditional breadcrumb topping, making this really feel like a mac-nacho hybrid. It’s almost freaky how well both foods are represented. Freaky…but unbelievably delicious and comforting.

This Nacho Mac & Cheese has no shortage of rich, cheesy sauce, and it sure as sugar ain’t lacking in the flavor department. If you’re ready to spice up a world of blah mac and cheeses, this is the dish that will do it. It may be my favorite mac & cheese I’ve made to date!

Who said you can’t make a meal out of nachos?

A Few Tips Before You Get Cooking:

  1. If you want extra kick, switch out the Monterey Jack for pepper jack.
  2. Use whole-grain or whole-wheat noodles. They’re heartier & better for you!
  3. Make sure you only boil the pasta until al dente, meaning it still has a bit of bite left in it, because it will continue to cook when you bake it.
  4. Don’t over-bake! You’ll dry your mac right out.
  5. This makes a big pan of mac & cheese, so you can serve a lot of cheese lovers!

Nacho Mac & Cheese
By The Smart Cookie Cook

Ingredients:

  • 1 lb. rotini or shell pasta, preferably whole wheat or whole grain
  • 4 tbsp. butter
  • 1/2 a medium yellow onion, finely chopped
  • 1/4 cup flour
  • 2 cups milk
  • 1/4 cup cheesy taco seasoning, or 3 tbsp. regular taco seasoning
  • 2 cups heavy cream
  • 2 cups shredded sharp cheddar cheese, plus 1 cup more for topping
  • 1 cup shredded sharp Monterey Jack cheese
  • 1/2 tsp. salt
  • 2 cans Rotel Original Diced Tomatoes & Green Chiles, drained
  • 2 cups chopped tortilla chips

Directions:

  1. In a large pot of boiling salted water over medium heat, cook the pasta until al dente. Drain.
  2. Meanwhile, preheat oven to 350 degrees. Spray a casserole dish with nonstick cooking spray set aside.
  3. In a medium sauce pan, melt the butter. Add the onions and saute until fragrant and translucent, about 2 minutes. Whisk in the flour and taco seasoning until free of lumps. Let cook, continuing to whisk, for another minute. Whisk in the milk and cream until completely free of lumps. Cover and let simmer until thickened, 10-15 minutes. Whisk in the cheeses until completely melted. Remove from heat and turn off stove. Stir in the salt and Rotel until well-combined.
  4. Transfer cooked pasta back to large pot. If you want your pasta extra saucy, reserve about 1 cup of the pasta. Pour the sauce into the pot with the pasta and stir until well-coated. Pour into baking dish and top with remaining 1 cup cheddar and tortilla chips. Bake for 15-20 minutes, or until hot, golden brown, and bubbly. If chips brown too much, cover with aluminum foil until finished. Make sure you pull the mac as soon as a knife inserted in the center comes out hot to the touch. If you over-bake it, it will dry out.
  5. Let sit for 2 minutes then enjoy!

Copycat Olive Garden Fettuccine Alfredo

Olive Garden perfectly exemplifies the americanization of European foods. I’m fairly certain that any self-respecting Italian who stepped foot in Olive Garden would be appalled, and would say something along the lines of “Those American morons did it it again” in Italian. In fact, I’ve even heard a ton of U.S. citizens complain about how Olive Garden isn’t real Italian food.

Well, duh.

Did OG ever once peg themselves as 100% authentic Italian food? Of course not. They put an American twist on their Italian-inspired dishes, because this is America after all. Just because OG’s food doesn’t perfectly replicate that of an Italian cucina doesn’t mean it’s not delicious.

So, I’m sorry, but I love Olive Garden. It’s self-indulgent American fare at its finest. But I love authentic Italian too. It just depends what you’re in the mood for. Sometimes, I turn to my classic and traditional Fettuccine Alfredo recipe, which is pasta perfection. Or, when I need a little twist, I’ll go for my Roasted Garlic Alfredo. Other times, however, I want that super rich, super decadent American twist on the Italian classic. And that, my friends, is my Copycat Olive Garden Fettuccine Alfredo.

Ever since I was a kid, I have adored OG’s Alfredo. Say what you want about how it’s unauthentic and calorie-laden, but that stuff is gut-bustin’ good. In fact, it wasn’t until last year that I actually tried ordering something else off the menu; I just loved the Alfredo too much to get anything else.

For a while, I wondered how OG got their sauce so thick and rich. I knew from experience that it was simply impossible to make a sauce with that viscosity using only butter & cream. When I finally figured out their secret, I felt like a fool for not realizing it sooner: they used a roux!

A roux is a thickening agent consisting of equal parts butter & flour. It is almost always the base for mac & cheeses, bechamel sauce, and cream-based soups, hence why they’re so darn thick. Roux is not a traditional component in classic Alfredo; normally, it’s just butter, cream, and parmesan. But of course, Olive Garden added that indulgent American touch. And I have figured out exactly how to not only make an OG replica at home, but make it even better.

The result is the richest, most indulgent Alfredo you’ve ever had, so thick, creamy, garlicky, and bursting with tangy, cheesy Parmesan goodness. It’s the most sinful plate of pasta you’ll ever experience, decadent in all the best ways. Is it traditional Italian? No. But you can taste those Italian roots in there, along with that American richness we all love so much.

Dare I say this is the best Alfredo sauce ever? Yes, I do.

I so just went there.

A Few Tips Before You Get Cooking:

  1. Fresh garlic is essential to making this amazing. Not to mention, it’s cheaper than the jarred minced stuff.
  2. I highly recommend serving the fettuccine with broccoli. I always stir fresh broccoli into my alfredo. It’s delicious,  adds nutritional benefits, and bulks up the meal so you don’t need as much pasta.
  3. You could also serve with chicken, pancetta, or bacon for more protein.
  4. There’s no excuse to not choose whole wheat or whole grain pasta. It’s delicious, and so much better for you.

Copycat Olive Garden Fettuccine Alfredo
By The Smart Cookie Cook

Yield: 4 servings

Ingredients:

  • 1 lb. fettuccine, I recommend whole wheat or whole grain
  • 3 tbsp. butter
  • 3 cloves fresh garlic, minced
  • 3 tbsp. all-purpose flour
  • 2 cups heavy cream
  • kosher salt, to taste
  • pepper, to taste
  • 1/2 cup milk
  • 1 3/4 – 2 cups shredded parmesan cheese, not grated
  • fresh chopped parsley, for garnish

Directions:

  1. In a large pot of salted boiling water over high heat, cook the pasta according to boxed directions. Drain.
  2. Meanwhile, in a medium saucepan over medium heat, melt the butter. Add the garlic and let cook until translucent and aromatic, about 2 minutes. If you can smell the garlic, you’re good to go.
  3. Whisk in the flour until free of lumps. Cook for another 2 minutes, continuing to whisk the entire time. Whisk in the cream until free of lumps. Cover and let cook until thickened, about 10 minutes. Do not boil.
  4. Whisk in the cheese, salt, and pepper. Continue whisking until cheese is melted and sauce is smooth. Taste test and decide if you would like more cheese or seasonings and add more to taste.
  5. Whisk in the milk, 1/4 cup at a time, until sauce reaches your desired thickness. More milk means a thinner consistency. Keep in mind, it will thicken slightly as it cools.
  6. Spoon fettuccine into bowls and top with sauce. Sprinkle with fresh parsley and serve immediately.

Smart Cookie College Cuisine: Easy Blush Penne Chicken Bake

I don’t normally take requests on Smart Cookie, the main reason being that I have a never-ending list of foodspirations: the recipe ideas I create or stumble upon that I vow to make in the future. My list is always growing, leaving little time for anything else.  However, I was happy to make an exception for a friend of mine who asked for easy, inexpensive recipes she can make at college. She told me she’ll most likely be responsible for the brunt of the cooking in her dorm, but what she didn’t realize is that The Smart Cookie Cook will be there to help.

Without further ado, I would like to introduce you to Smart Cookie College Cuisine: a new series that will feature easy and inexpensive recipes that can be made in your dorm’s kitchen, no sweat. Being in college is hard; the last thing you need to worry about is dinner. This series will take the stress out of collegiate cooking. However, these recipes aren’t just great for undergrads; they’re perfect for easy weeknight meals to feed your family.

lf you’re looking for simple, inexpensive, and downright delectable, Smart Cookie College Cuisine has got you covered.

Since Smart Cookie already provides a plethora of of easy, convenient recipes, I was ready for this challenge. I put my smart cookie brain to work and created this creamy, cheesy Easy Blush Chicken Bake: tender pasta and juicy chicken coated in a rich & creamy parmesan blush sauce, then baked underneath a blanket of melty mozzarella cheese. Sounds fancy, right? Well, don’t be fooled.

Here’s what makes this meal easy, inexpensive, and college cooking appropriate:

  • Store-bought rotisserie chicken saves time and hassle. You don’t have to cook it or fuss with it; it’s ready to eat! Don’t worry; it’s cheap too.
  • The sauce starts with Progresso Recipe Starters Creamy Parmesan Basil, a new product from the soup company. You save time, avoid extra ingredients, and you get a smooth, flavorful sauce out of it.
  • It takes little time to throw together.
  • You can assemble it ahead of time, head off to class, then come back and bake when you’re ready to eat.
  • It’s hearty & filling.

With this recipe, you’ll save time and money. Any level of cook can handle making it, but the results are so impressive that you’ll fool your roommates into thinking you’ve graduated from culinary school. It’s a comforting and hearty baked casserole that will fill you up after a long day of classes.

A Few Tips Before You Get Cooking:

  1. Got a vegetarian roommate? Leave out the chicken or keep it on the side.
  2. It doesn’t matter if you’re in college or not; this meal is great for any family. It’s hearty, nutritious, and will feed many mouths.
  3. Leave the mozzarella off the top to save calories.
  4. Cut in half if you’re only making this for two. Or make the whole recipe and freeze half.
  5. Serve with garlic bread. Yum!
  6. Buy two chickens when you go grocery shopping and save the extra one for making sandwiches the next day.
  7. You can skip the baking and serve straight from the pot if you’re short on time.
  8. Find Progresso Recipe Starters with the soup.
  9. Multigrain pasta is a bit more expensive, but also more nutritious and hearty. Personally, I think it’s worth it.

Easy Blush Chicken Bake
By The Smart Cookie Cook

Easily serves 4-6

Ingredients:

  • 1 lb. penne pasta
  • 1 tbsp. butter
  • 1 tsp. minced garlic
  • 2 cans Progresso Recipe Starters Creamy Parmesan Basil
  • 2 cups store-bought marinara sauce
  • salt, to taste
  • 1/2 tsp. red pepper flakes (omit if you don’t like heat)
  • 3/4 cup grated parmesan cheese
  • 1 store-bought rotisserie chicken
  • 3/4 cup shredded mozzarella cheese

Directions:

  1. Bring a large pot of water to boil over high heat. Generously salt the water and add pasta. Cook until al dente, meaning that the pasta is tender but still has a little bite. Drain.
  2. Meanwhile, preheat oven to 350 degrees F. Spray a 9×13-in. baking dish with nonstick spray. Set aside.
  3. In a large saucepan over medium heat, melt the butter. Add the garlic and saute for two minutes. Pour in the Recipe Starters, marinara, salt, and pepper, stirring to combine. Let cook for 5 minutes then add the parmesan cheese. Stir until cheese is melted.
  4. Remove from heat. Stir in pasta and chicken until thoroughly-coated. Pour into prepared baking dish and sprinkle with cheese. Bake 20-25 minutes, or until golden brown and bubbly. Serve immediately.

*Yes, your vegetarian cook made a meal with meat. No, I did not eat the finished product. I did, however, save the chicken until the very end so I could try the pasta & sauce. Plus, my meat-eating parents loved it!

Fried Mac & Cheese Ravioli (or any flavor ravioli you wish)

Before you jump to conclusions about this being a really complicated recipe, I have to confess that I cheated a little bit. Remember those Mac & Cheese Raviolis from Wegmans that I flipped my lid over a little while ago? Well, I took them to the next level by breading them in a delicious, crispy coating then deep-frying ‘em good. But if you don’t have access to a Wegmans, and therefore can’t get your hungry paws on Mac & Cheese Ravioli, then you need not fear. You can use any kind of ravioli in this recipe, whether it be stuffed with ricotta, spinach, four cheeses, chicken, or even nutella. Just pick up a bag of ravioli from the grocery store, and you’re halfway to crispy, crunchy, deep-fried ravioli heaven.

If you’ve never had fried ravioli, you’re missing out. These tender pockets of pasta are wrapped in the most perfectly crisp, golden-brown breading then lightly seasoned. Once you bite through the crunchy, fried glory of that breadcrumb armor, the ravioli gives way to a creamy, cheesy filling. It’s pure delight in every poppable bite. Don’t be surprise when a dozen of these cheese-stuffed pockets disappear.

It’s the kind of snack you inhale like a hungry, hungry hippo-vacuum hybrid.

The best part of these fried ravies is that you don’t need a deep-fryer. I know a lot of people are intimidated by the deep-fryer, and quite honestly, I am too sometimes. Instead, these raviolis take a hot bath in a pan of golden oil atop the stove. Pan on stove top = much less intimidating than a deep fryer.

I highly recommend snagging a bag of Mac & Cheese Ravioli from Wegman’s because they are insanely delectable. Their creamy cheddar cheese filling really makes ‘em taste like mac & cheese. Essentially, it is mac & cheese, but inside-out. However, as I said, any kind of ravioli will work deliciously with this recipe. So go get you deep-fried Italian on!

A Few Tips Before You Get Cooking:

  1. Pick any ravioli flavor you like best.
  2. You can make these in the deep fryer if you prefer.
  3. You can add grated parmesan to the breading for an extra cheesy kick!
  4. I served these with marinara sauce, but you could also serve them with a blush sauce or tomato soup.

Fried Mac & Cheese Ravioli (or any flavor Fried Ravioli)
By The Smart Cookie Cook

Ingredients:

  • 1 16-oz. package Mac & Cheese Ravioli, or flavor of you choice
  • 2 cups seasoned breadcrumbs
  • 1 cup all-purpose flour
  • 1 cup milk
  • 2 eggs
  • salt, to taste
  • pepper, to taste
  • vegetable oil, for frying
  • marinara sauce, for dipping

Directions:

  1. In a large pot of boiling salted water over high heat, cook raviolis according to package directions. It will only take a couple minutes. Make sure they are al dente, not soggy. Drain and let cool enough to work with. Pat dry with paper towels.
  2. Pour the flour into a large bowl. Pour the breadcrumbs into another large bowl. Then whisk together the eggs and milk in one more large bowl.
  3. Use a fork to dunk each ravioli into the flour and coat evenly. Next, dunk the ravioli into the milk/egg mixture, soaking both sides. Finish with the breadcrumbs, making sure to coat the entire ravioli. To repeat, the order is: flour, milk/egg mixture, breadcrumbs.
  4. Once all the raviolis are breaded, Preheat oven to 200 degrees F. Line a baking sheet with aluminum foil and spray with nonstick spray. Set aside. Line another baking sheet with paper towels. Set aside.
  5. Pour olive oil into a large, deep nonstick skillet, filling it 1-inch deep. Bring to medium-high heat. Once oil starts to smoke and bubble, add about 6-8 raviolis to the pan. If they do not sizzle when you put them in, the oil is not hot enough.
  6. Fry each side of the ravioli until golden brown, flipping in between. Set finished raviolis on the paper towel-lined tray to soak up extra oil. Sprinkle with salt & pepper. Then transfer raviolis to aluminum-lined tray and keep warm in oven while you finish the remaining batches. Serve with marinara sauce for dipping.

Pretzel-Topped Mac & Cheese

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When you’re staring at a 3/4-full bag of pretzels in the pantry that needs to get eaten ASAP before it goes bad, you get creative. I had the pretzels from a previous recipe, but only used a handful out of the big bag. So I was left staring at the residual pretzels that weren’t far form going stale, wondering how to use them up. I could bake with them, sure. But then I began pondering if I could find a savory dish to make with them instead.

Instantly, I thought of a good cheesy mac & cheese with its crispy breadcrumb topping. How easily could those breadcrumbs be replaced with pretzels? Too easily, it seemed. Pretzel-Topped Mac & Cheese was just begging to be made. So made it I did.

I wasn’t sure what to expect, but my instincts were telling me that this would be a winning combination. The pretzels would be a perfect swap for boring breadcrumbs. I suppose people aren’t kidding around when they tell you to trust your instincts because mine were right on point. This mac was out of this world.

Pretzels are the perfect topping for mac & cheese. Their crispy-crunchy texture perfectly contrasts the tender pasta and creamy sauce. Plus, the pretzels lend their signature salty goodness, giving the mac another level of flavor. These guys are like long lost lovers. They were always meant to be together, a match made in heaven. Finally, the lovers have been united, and a delectable romance has been born.

I picked a nice sharp cheddar cheese and mild but distinct muenster. The combination is delicious, and a perfect pairing with the pretzels. The cheeses melt fantastically to yield a rich and creamy sauce. I made sure to use plenty of cheese in the sauce, even adding an extra sprinkle on top, so this mac ain’t lackin’ in cheesy flavor. Plus, the whole sauce gets another flavor boost from my secret mac & cheese ingredient: hot sauce. There’s only a touch, so it’s not overwhelming. It’s just a little kick for this comforting, creamy, gooey, cheesy dish.

Ready to make a break from bland breadcrumb-topped mac & cheese? Then try this pretzel twist instead.

A Few Tips Before You Get Cooking:

  1. Do your macs often come out dry? It’s probably because you overbaked.
  2. Make sure your pasta is al dente or it will be limp and soggy after you bake it.
  3. Use the best-quality cheese you can get. It makes a big difference. It’s also important to use freshly grated cheese because pre-shredded doesn’t melt as well.
  4. Worried about the hot sauce? Don’t be. I actually don’t even like hot sauce, but I love it in my mac & cheeses to give it that great flavor kick.
  5. You only need to lightly salt the sauce because the pretzels are very salty.

Pretzel Mac & Cheese
By The Smart Cookie Cook

Ingredients:

  • 1 lb. cavatappi or penne, preferably whole grain
  • 3 tbsp. butter
  • 1/2 a small yellow onion, finely chopped or grated
  • 3 tbsp. flour
  • 3 cups milk
  • 2 1/2 cups freshly shredded sharp cheddar cheese
  • 1 1/2 cups freshly shredded muenster cheese
  • 1 tsp. hot sauce (I used Frank’s)
  • 1/8 tsp. salt

For Topping

  • 3 tbsp. butter, melted
  • 1 cup pretzel twists, chopped

Directions:

  1. Preheat oven to 350 degrees F. Spray a casserole dish with nonstick cooking spray.
  2. In a large pot of boiling salted water over high heat, cook the pasta until al dente. Drain.
  3. Meanwhile, melt the butter in a medium saucepan oven medium heat. Add the onions and saute until fragrant and translucent, about 3 minutes. Whisk in the flour, making sure it’s free of lumps. Let cook for a minute, continuing to whisk. Whisk in the milk. When it is free of lumps, cover and let simmer until thickened, about 10 minutes. Do not boil.
  4. Whisk in the salt, hot sauce, and 3/4 of the cheeses, reserving the remaining quarter for the topping. When sauce is smooth and cheese is melted, remove from heat and stir in pasta until well-coated. Pour into the casserole dish. Sprinkle with the remaining cheese.
  5. In a small bowl, combine the melted butter and chopped pretzels. Sprinkle evenly over mac and cheese. Cover and bake for 10 minutes. Uncover and bake for another 10-15 minutes, or until hot and bubbly. Let sit for a few minutes before serving.