Cheesy Macaroni and Beef Casserole

Even the finickiest eater will not be able to resist a second helping of this hearty casserole. Mike describes this as a cheesy goulash. It’s a blend of ground beef, onions, garlic, red bell pepper, seasonings, tomatoes and elbow macaroni, combined with plenty of Cheddar cheese and baked until golden brown. A stick-to-your-ribs meal that’s kid-friendly, husband approved and easy on the budget. This flavor-packed, cheesy casserole is perfect for any night of the week and is sure to become a family favorite. 

 

Preheat oven to 400° F. Prepare a 5-quart baking dish by spraying with non-stick cooking spray.

Chop red bell pepper. Dice onion. Mince garlic.

Bring a large pot of salted water to a boil over high heat.

Meanwhile, melt butter over medium heat in a large skillet or Dutch oven. Add the bell pepper, onion, garlic, salt, oregano, paprika and black pepper. 

Cook, stirring occasionally until softened, but not browned, about 7 minutes.

Add the tomato paste. Stir to combine. Cook for 1 minute. 

Add the ground beef and cook, breaking the meat into smaller pieces, until cooked through and no longer pink, about 5 minutes.

Meanwhile, add the pasta to the boiling water and cook 1 to 2 minutes less than package directions suggest (the pasta will finish cooking in the oven). Drain and rinse with cold water. Set aside.

Add the flour to the beef mixture and cook, stirring occasionally, until the raw taste has cooked out of the flour, about 2 minutes. 

Add the milk, tomatoes (with juice) and chicken stock (or broth). Stir to combine. Bring to a simmer.

Add the cooked pasta and one (8-ounce) package of shredded Cheddar. Stir to combine. Continue cooking, stirring occasionally, until the pasta is heated through, about 1 minute. Season to taste with salt and pepper, as needed.

Transfer to prepared baking dish.

Sprinkle with remaining package of shredded Cheddar. 

Bake until bubbling and lightly browned on top, 25 to 30 minutes. Cool slightly before serving.

 
CHEESY MACARONI AND BEEF CASSEROLE
Source: Adapted from Chow
Posted by:  www.meldingmagic.com

INGREDIENTS:

• 4 Tablespoons (1/2 stick) butter
• 1 large red bell pepper, cored, seeded and chopped
• 1 medium yellow onion, chopped
• 2 to 3 cloves garlic, minced
• 1 teaspoon kosher salt, plus more as needed
• 1 teaspoon dried oregano
• 1 teaspoon paprika
• 3/4 teaspoon freshly ground black pepper, plus more as needed
• 2 Tablespoons tomato paste
• 1 pound lean ground beef
• 1 pound elbow macaroni
• 1/4 cup all-purpose flour
• 2 cups whole milk
• 1 (14.5-ounce) can fire-roasted diced tomatoes
• 1 cup chicken stock (or broth)
• 2 (8-ounce) packages shredded sharp Cheddar cheese

DIRECTIONS:

1. Preheat oven to 400° F. Prepare a 5-quart baking dish by spraying with non-stick cooking
    spray.
2. Bring a large pot of salted water to a boil over high heat.
3. Meanwhile, melt butter over medium heat in a large skillet or Dutch oven. Add the bell pepper, onion,
    garlic, salt, oregano, paprika and black pepper. Cook, stirring occasionally until softened, but not
    browned, about 7 minutes.
4. Add the tomato paste. Stir to combine. Cook for 1 minute.
5. Add the ground beef and cook, breaking the meat into smaller pieces, until cooked through and no
    longer pink, about 5 minutes.
6. Meanwhile, add the pasta to the boiling water and cook 1 to 2 minutes less than package directions
    suggest (the pasta will finish cooking in the oven). Drain and rinse with cold water. Set aside.
7. Add the flour to the beef mixture and cook, stirring occasionally, until the raw taste has cooked out of
    the flour, about 2 minutes. Add the milk, tomatoes (with juice) and chicken stock (or broth). Stir to
    combine. Bring to a simmer.
8. Add the cooked pasta and one (8-ounce) package of shredded Cheddar. Stir to combine. Continue
    cooking, stirring occasionally, until the pasta is heated through, about 1 minute. Season to taste with
    salt and pepper, as needed.
9. Transfer to prepared baking dish. Sprinkle with remaining package of shredded Cheddar. Bake until
    bubbling and lightly browned on top, 25 to 30 minutes. Cool slightly before serving.

Shrimp Pasta Salad

Whenever I want to make my summer pasta salads just a little more special, I transform it into a seafood salad by adding plump, juicy shrimp. But, I find that just adding shrimp to seasoned mayo and pasta doesn’t elevate the flavors enough.  So, to really pump up the zest, I combine the seasoned mayo with a spicy homemade Thousand Island dressing. Not only does it make the colors more vibrant, but it adds a little boldness to the dish, giving the shrimp the recognition it deserves. Whether serving as a cook-out side dish, or a weeknight main meal, this Shrimp Pasta Salad is sure to become a summertime favorite.

Chop celery and red onion. If using raw shrimp, peel, devein and cook shrimp.

Prepare Spicy Thousand Island Dressing:  In small bowl, combine mayonnaise, chili garlic sauce, Sriracha, ketchup and relish. Chill until ready to use.

Cook pasta according to package directions. The last 3 minutes, add peas to water.

Rinse in cold water and drain thoroughly. Transfer cooked pasta with peas to large serving bowl. Stir in cooked shrimp. 

In separate mixing bowl, combine 1 cup mayonnaise, Old Bay Seasoning, lemon juice and all of prepared Spicy Thousand Island Dressing. Whisk well to combine. 

Add as much, or as little, of the mayonnaise mixture to pasta as desired, stirring well to combine. Cover and refrigerate any remaining mayonnaise mixture. Chill pasta salad for several hours. As with any cold pasta salad, the pasta will absorb much of the dressing. Before serving pasta, add additional mayonnaise mixture to desired consistency.


Serve on a bed of lettuce.

SHRIMP PASTA SALAD
Posted by: www.meldingmagic.com

INGREDIENTS:

• 1 (16-ounce) package shell pasta
• 1-1/2 cups finely chopped celery
• 1/2 cup chopped red onion
• 2 pounds small shrimp, cooked
• 1 cup mayonnaise
• 1 Tablespoon lemon juice
• 1 teaspoon Old Bay Seasoning
• Salt and pepper, to taste

Spicy Thousand Island Dressing:

• 1 cup mayonnaise
• 2 Tablespoons Sambal Oelek (chili garlic sauce)
• 1 Tablespoon Sriracha
• 1 Tablespoon drained relish
• 1 Tablespoon ketchup

DIRECTIONS:
1. Prepare Spicy Thousand Island Dressing:  In small bowl, combine mayonnaise, chili garlic sauce,
    Sriracha, ketchup and relish. Chill until ready to use.
2. Cook pasta according to package directions. The last 3 minutes, add peas to water.
3. Rinse in cold water and drain thoroughly. Transfer cooked pasta with peas to large bowl. Stir in
    cooked shrimp.
4. In separate mixing bowl, combine 1 cup mayonnaise, Old Bay Seasoning, lemon juice and all of
    prepared Spicy Thousand Island Dressing. Whisk well to combine.
5. Add as much, or as little, of the mayonnaise mixture to pasta as desired, stirring well to combine.
    Cover and refrigerate any remaining mayonnaise mixture. Chill pasta salad for several hours. As with
    any cold pasta salad, the pasta will absorb much of the dressing. Before serving pasta, add additional
    mayonnaise mixture to desired consistency.
6. Serve on a bed of lettuce.

Crockpot Buffalo Chicken Pasta

If I had been served this meal at someone else’s house, I never would have guessed it came out of a crockpot. This meal is so impressive. You get the magical aroma and melding flavors you would expect from slow cooking, yet the chicken cooks to perfection, without shredding and falling apart. Chunks of chicken are simmered in a combination of cream of chicken soup, buffalo wing sauce and red onion for 7 hours. The last half hour of cooking, you add sour cream and ranch dressing, which cools down the spicy flavors and adds incredible creaminess. Then, last, but not least, you add shredded mozzarella. In the meantime, you prepare pasta then mix well with the chicken mixture. The final result is a Buffalo Chicken Pasta you would be proud to serve to family and guests. This is an amazing dish; a perfect blend of spiciness and creaminess. Minimal effort; maximum taste!

Dice red onion.
 

In a 5-quart (or larger) crockpot, combine cream of chicken soup, buffalo wing sauce and red onion.

Trim chicken of excess fat and cut into bite-sized chunks. Season with salt, pepper and garlic powder.

Add the chicken pieces to the sauce and stir well to combine.

Cover and cook on low for 7 to 8 hours (or 3 to 4 hours on high). I used the minimum time of 7 hours (on low) and the chicken was cooked perfectly.

About a half hour before chicken is done, start the water for your pasta. 

While waiting for the water to boil, turn your crockpot to low setting (if not already at that setting). Add sour cream and ranch dressing to the chicken mixture. Stir to combine. Add shredded mozzarella. Stir until well mixed.

Cook pasta according to package directions. Drain well. Add to the Buffalo chicken mixture in slow cooker. Mix well.

Serve immediately!
 

 
CROCKPOT BUFFALO CHICKEN PASTA
Source: Adapted from The Country Cook
Posted by: www.meldingmagic.com

INGREDIENTS:

• 3 to 4 boneless, skinless chicken breasts, cut into chunks
• 2 cans condensed cream of chicken soup (undiluted)
• 3/4 to 1 cup buffalo wing sauce (adjust heat to personal preference)
• 1/2 to 3/4 cup finely chopped red onion
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1-1/2 teaspoons garlic powder
• 2 cups (16-ounces) sour cream
• 1/2 cup (prepared) ranch dressing
• 2 cups shredded mozzarella cheese
• 1 (16-ounce) package penne pasta

DIRECTIONS:

1. In a 5-quart (or larger) crockpot, combine cream of chicken soup, buffalo wing sauce and red onion.
2. Trim chicken of excess fat and cut into bite-sized chunks. Season with salt, pepper and garlic powder.
3. Add the chicken pieces to the sauce and stir well to combine.
4. Cover and cook on low for 7 to 8 hours (or 3 to 4 hours on high).
5. About a half hour before chicken is done, start the water for your pasta. While waiting for the water
    to boil, turn your crockpot to low setting (if not already at that setting). Add sour cream and ranch
    dressing to the chicken mixture. Stir to combine. Add shredded mozzarella. Stir until well mixed.
6. Cook pasta according to package directions. Drain well. Add to the Buffalo chicken mixture in slow cooker.
    Mix well.
7. Serve immediately!

Vodka Rigatoni with Hot Sausage

If you’ve only experienced vodka sauce out of a jar, you don’t know what you are missing. The alcohol in vodka enhances the flavor of tomatoes. This prize winning recipe for Vodka Rigatoni with Hot Sausage (a Tuttorosso recipe contest runner up) is even more unique, because in addition to the vodka, red wine is also used. The final result is a very rich, velvety, full-bodied sauce that has intense warming flavors and is thick with sausage. Although it’s easy to make, it does require 2 hours cooking time, in order to burn off all the alcohol. But, it so worth the time and effort. This dish will elevate your palate to a magical place of incomparable culinary pleasure.

I had grabbed a can of tomato paste before realizing it wasn't needed in this recipe, so I put an "x" over it.

Mince garlic. Chop onion. Chop basil. 

The original recipe called for “basil” flavored crushed tomatoes. Since the tomatoes I used were not basil flavored, I added about a teaspoon of dried basil to pump up the basil flavor (in addition to adding fresh basil). I also put the crushed tomatoes in a blender to get a smooth puree, as Mike is not a big fan of tomato chunks in his sauce.

Although I wanted to use all “hot” sausages, I ended up using half mild and half hot, because that’s all the store had available that day. So, I added a teaspoon of crushed red pepper flakes and some fennel seed to add that extra heat factor that would be missing.

In large pot (or Dutch oven), heat oil over medium heat. Saute garlic, sausage and onion for 10 minutes, breaking up meat constantly. 

Add crushed tomatoes, fresh basil, salt, black pepper, wine and 1 cup shredded cheese. Cook on medium heat for 1-1/2 hours, stirring every 5 minutes (to keep sauce and cheese from scorching). I know, it’s a pain, to have to be so attentive to the sauce, but, trust me, it is so worth the effort. 

Add the half & half and vodka. Reduce heat to simmer. Simmer for additional 30 minutes.

Meanwhile cook pasta according to package directions. Rinse and drain thoroughly.

Serve sauce over pasta and top with remaining cheese.

VODKA RIGATONI WITH HOT SAUSAGE
Source: Tuttorosso Italian Recipe Contest, 1st Runner Up
Posted by: www.meldingmagic.com

INGREDIENTS:

• 2 Tablespoons extra virgin olive oil
• 4 cloves garlic, minced
• 2 pounds hot Italian sausage, casings removed (or substitute spicy turkey sausage)
• 1 large onion, chopped
• 2 (28-ounce) cans crushed tomatoes, preferably with basil added (if not add 1 teaspoon dried basil)
• 1/4 cup fresh basil, chopped
• Salt and black pepper, to taste
• 1 cup red wine, preferably Pinot Noir
• 1 (8-ounce) package shredded Parmesan cheese, divided
• 2 cups half-and-half
• 3 Tablespoons vodka
• 1 (16-ounce) package rigatoni pasta (or pasta of your choice)

DIRECTIONS:

1. If desired, puree crushed tomatoes in blender.
2. In large pot (or Dutch oven), heat oil over medium heat. Saute garlic, sausage and onion for 10
    minutes, breaking up meat constantly.
3. Add crushed tomatoes, fresh basil, salt, black pepper, wine and 1 cup shredded cheese. Cook on
    medium heat for 1-1/2 hours, stirring every 5 minutes (to keep sauce and cheese from scorching).
4. Add the half & half and vodka. Reduce heat to simmer. Simmer for additional 30 minutes.
5. Meanwhile cook pasta according to package directions. Rinse and drain thoroughly.
6. Serve sauce over pasta and top with remaining cheese.

Buffalo Chicken Pasta Salad

Was April Fools’ Day rescheduled this year? After a week of temps in the high 80’s, we took a drastic tumble down to the 30’s last night. This recipe for pasta salad has as much of a contrast in temps as the current weather pattern. Imagine a nice cool summer macaroni salad, then pair it with the spicy heat of Buffalo wings. It’s kind of like a roller coaster for your palate. Savory pasta tossed with blue cheese dressing, hot sauce, celery, red onion and cooked chicken. Makes a perfect lunch, side dish, or party-pleasing take-a-along. This is another one of those super versatile dishes. You can cut back on the heat or kick it up a notch, add more veggies (or just change them up completely), substitute ranch dressing (if you’re not a fan of blue cheese), add blue cheese crumbles (or another cheese of your choice), and substitute rotisserie chicken (to save on time). If you love pasta and you love Buffalo chicken wings (and you love easy), this is the salad for you. This is what I call “summer comfort food.”

I usually oven “poach” my chicken breasts. The chicken always comes out moist and tender, without drying out. I just season the breasts with a sprinkling of dried thyme, dried rosemary, salt and pepper; add about 1/2-inch of water to the baking dish, cover, and bake at 375° F. until done. 

However, with this recipe, you can substitute cut-up rotisserie chicken, leftover chicken, grilled chicken strips, whatever works best for you. 

Dice chicken.

Chop celery and onion (and any other veggies you want to include).

Meanwhile, prepare pasta according to package directions. Rinse under cold water and drain thoroughly.

In bowl, combine the whole jar of blue cheese dressing with hot sauce. I added 1 cup of hot sauce, which I felt was a perfect balance of heat for us. But again, adjust the heat to your liking. Fire it up, or cool it down! Similar recipes online call for “3/4 of a bottle of Frank’s Hot Sauce,” but they don’t specify bottle size. I’m assuming a standard bottle size is 12-ounces, so you would use 9 ounces of hot sauce if that’s the case. But, precision is not at all necessary here. Start with 3/4 cup, taste, then add as much as you want.

In large bowl, combine cooked pasta, dressing/hot sauce mixture, celery, onion and diced chicken. Stir well to incorporate all ingredients. Add salt and pepper, to taste. 

Cover and chill until ready to serve.

BUFFALO CHICKEN PASTA SALAD
Source:  Simply Alli
Posted by: www.meldingmagic.com

INGREDIENTS:

• 1 box (16-ounces) Rotini pasta (or pasta of your choice)
• 1 jar (12-ounces) Marie’s Blue Cheese Salad Dressing, or substitute equal amount of Ranch Dressing
• 1 to 1-1/4 cups Hot sauce, whatever brand you prefer (or adjust amount to your taste)
• 2 to 3 cooked chicken breasts, diced (or adjust amount to your liking)
• 5 to 6 stalks celery, chopped
• 1/2 to 1 whole red onion, chopped (or adjust amount to your taste)

DIRECTIONS:

1. Cook pasta according to package directions. Rinse under cold water. Drain thoroughly.
2. In bowl, combine jar of salad dressing with hot sauce. Start with 3/4 to 1 cup of hot sauce, then
    adjust to taste.
3. In large bowl, combine pasta, dressing mixture, celery, onions and diced chicken. Mix thoroughly to
    combine. Add salt and pepper to taste.
4. Cover and chill until ready to serve.