jglass
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HOLIDAY MACARONI AND CHEESE
SERVES 6-8
(Chef's Note)
The original recipe for this dish came from Bon Appetit. It called for broccoli bits and used much less grated cheese. As a matter of fact, it was a reduced fat macaroni. It sounded interesting to me and I decided to make it for Christmas Dinner. I substituted the red and green peppers for the broccoli to make it look more festive. By the time I added all of the sharp cheese I wanted, not to mention that I could not bring myself to use reduced-fat varieties, there was nothing low fat about it except that the ricotta mixture acts as a lower in fat replacement for a bechamel. But it is so good and, after all, it was Christmas. I am sure the dish bears absolutely no resemblance to the original.
INGREDIENTS
1 pound pasta, such as elbows or shells
1 large green pepper, cut into 1-inch pieces
1 large red pepper, cut into 1-inch pieces
1 medium onion, chopped
1 cup ricotta cheese (can use part skim)
1/2 cup sour cream (can use reduced fat)
1 heaping teaspoon dijon-style mustard
1/2 teaspoon Worcestershire sauce
1/2 cup milk (approximate)
Salt and pepper to taste
2 cups (8 ounces) shredded sharp cheddar cheese
Cook pasta in lightly salted water according to package directions for al dente.
Drain; set aside. Cook onions and peppers in water just until tender (can be
added to pasta at about the last 5 minutes); drain.
Meanwhile, place ricotta cheese, sour cream, mustard and Worcestershire
sauce in a medium bowl. Whisk until creamy and the texture of a light bechamel, adding milk if needed to thin slightly.
Place pasta, vegetables and ricotta mixture in bowl and mix to combine. Add salt and pepper. Add shredded cheese and combine well. Place in greased 13x9x2 baking pan. Cover with foil. Bake in preheated 350° F oven for about 30 minutes, or until hot and bubbly. If desired, remove foil to brown slightly.
Notes: Can be made ahead, placed in baking dish, and refrigerated. Bake for
approximately 60 minutes at 350 to 375° to heat before serving
SERVES 6-8
(Chef's Note)
The original recipe for this dish came from Bon Appetit. It called for broccoli bits and used much less grated cheese. As a matter of fact, it was a reduced fat macaroni. It sounded interesting to me and I decided to make it for Christmas Dinner. I substituted the red and green peppers for the broccoli to make it look more festive. By the time I added all of the sharp cheese I wanted, not to mention that I could not bring myself to use reduced-fat varieties, there was nothing low fat about it except that the ricotta mixture acts as a lower in fat replacement for a bechamel. But it is so good and, after all, it was Christmas. I am sure the dish bears absolutely no resemblance to the original.
INGREDIENTS
1 pound pasta, such as elbows or shells
1 large green pepper, cut into 1-inch pieces
1 large red pepper, cut into 1-inch pieces
1 medium onion, chopped
1 cup ricotta cheese (can use part skim)
1/2 cup sour cream (can use reduced fat)
1 heaping teaspoon dijon-style mustard
1/2 teaspoon Worcestershire sauce
1/2 cup milk (approximate)
Salt and pepper to taste
2 cups (8 ounces) shredded sharp cheddar cheese
Cook pasta in lightly salted water according to package directions for al dente.
Drain; set aside. Cook onions and peppers in water just until tender (can be
added to pasta at about the last 5 minutes); drain.
Meanwhile, place ricotta cheese, sour cream, mustard and Worcestershire
sauce in a medium bowl. Whisk until creamy and the texture of a light bechamel, adding milk if needed to thin slightly.
Place pasta, vegetables and ricotta mixture in bowl and mix to combine. Add salt and pepper. Add shredded cheese and combine well. Place in greased 13x9x2 baking pan. Cover with foil. Bake in preheated 350° F oven for about 30 minutes, or until hot and bubbly. If desired, remove foil to brown slightly.
Notes: Can be made ahead, placed in baking dish, and refrigerated. Bake for
approximately 60 minutes at 350 to 375° to heat before serving