Champagne and Grits: pasta

Tuesday, June 14, 2011

Pasta with Alfredo-Pesto Sauce

Bon Appétit | June 1992

1 cup fresh basil leaves 1/3 cup pine nuts or walnuts 2 garlic cloves 1/3 cup olive oil 1 cup grated Parmesan 1 cup whipping cream 1 pound capellini or spaghetti, freshly cooked

Finely chop basil, pine nuts and garlic in processor.

With machine running, gradually add olive oil through feed tube and process until smooth. Mix in 1/2 Parmesan. Transfer pesto to small jar. (Can be prepared 4 days ahead. Pour enough olive oil over sauce to cover. Cover and refrigerate.)

Bring cream to boil in heavy medium saucepan.

Whisk in pesto. Season sauce and remaining 1/2 cup Parmesan in large bowl. Toss to coat pasta evenly and serve.

Monday, May 9, 2011

Best Ever Macaroni and Cheese

YIELD: Makes 8 - 10 servings
COURSE: Side Dishes/Vegetables

Ingredients

1/2 cup butter or margarine
1/2 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/4 teaspoon ground red pepper
1/4 teaspoon granulated garlic
2 cups half-and-half
2 cups milk
2 (10-ounce) blocks sharp Cheddar cheese, shredded and divided
1 (10-ounce) block extra-sharp Cheddar cheese, shredded
1 (16-ounce) package elbow macaroni, cooked

Preparation

Melt butter in a large skillet over medium-high heat. Gradually whisk in flour until smooth; cook, whisking constantly, 2 minutes. Stir in salt and next 3 ingredients. Gradually whisk in half-and-half and milk; cook, whisking constantly, 8 to 10 minutes or until thickened.

Stir in half of sharp Cheddar cheese. Stir in extra-sharp Cheddar cheese until smooth. Remove from heat.

Combine pasta and cheese mixture, and pour into a lightly greased 13- x 9-inch baking dish. Sprinkle with remaining sharp Cheddar cheese.

Bake at 350° for 20 minutes (bake 15 minutes longer for a crusty top). Prep: 35 min., Bake: 35 min.

NOTE: For testing purposes only, we used Kraft Cracker Barrel cheeses.

Southern Living JANUARY 2002