Category Archives: Pasta

Homemade Macaroni and Cheese

I am obsessed with comfort food and it is pretty obvious with my figure! Lol thankfully I am not overweight but lord knows I have curves! With that said, I recently asked what everyone’s favorite comfort food was and I had an overwhelming response! Some here on WordPress but most were personal messages or comments on FaceBook! I am pleased to announce that Homemade Macaroni & Cheese won in a landslide!


Ok my majestical little foodies… here is how I make mine!

It can go either way just so you know, you can bake it in the oven or in your slowcooker/crock pot!


1 1/2 Box uncooked Elbows

4 Tbsp Butter

10 Oz Sharp Cheddar Cheese; Freshly Grated

1/2 Onion; coarsely Chopped

3 Eggs Slightly Beaten

4 Oz (1/2 Cup) Sour Cream

1 10Oz Can Campbells Cheddar Cheese Soup

1/2 Tsp Dry Mustard

1/2 Tsp Salt

1 Cup Milk


2 Tbsp Butter

1/2 Cup Dried Unseasoned Bread Crumbs

1/4 Tsp Dried Parsley

1/4 Tsp Dried Oregano

1/4 Tsp Salt

1/4 Tsp Cracked Black Pepper

Alright my friends, first we need to melt the butter in a large sauce pan.

Next we will stir in our grates cheddar cheese and continue stirring until it is all melted.

Keep stiring…

It’s still lumpy wino!!!!!

Phew now its smooth! (it only took a few minutes, I am just impatient)

So transfer the cheese mixture into a crock pot or slow cooker *Unless you are baking then transfer into a large bowl.

Cook pasta according to directions.

Sautee chopped onion in the same sauce pan you were just using for the cheese mixture and saute for 2 minutes.

Stir into cheese mixture in crock pot/slow cooker/casserole dish.

Add eggs, sour cream, soup, salt, milk, mustard, pepper and stir well!

Once the pasta is finished cooking according to directions than sir that in and allow to simmer at LOW temperature for about an hour and a half.


For the topping you just melt the butter in a sauce pan and add the breadcrumbs as well as herbs and salt.

Toss around and let toast over medium heat for 2 minutes.

Sprinkle on top and serve!


Zesty Lemon Fettuccine

Look at it…. just look at it….


Mmmmmmm I love Giada De Laurentiis and her unique recipes…


So this is from the above mentioned Ms De Laurentiis and I thought not only was it very basic and easy to pull off, but I have all the ingredients at any given time considering they are part of my pantry staples! Would could resist freshly cooked fettuccine tossed with a mixture of extra virgin olive oil, freshly grated salty parmesan cheese, fresh squeezed lemon juice, and kitchen basil!


Okay, back on track now. The only thing that I am tweaking from this recipe is the amount of lemon juice. I love love love lemon juice but I thought it was just coming on a little too strong with the recipe calling for 2 lemons juiced. Now that I expressed my opinion on that, if you want to use 2 lemons rather than the 1 that I am putting in the ingredients list then have at it! It’s all about what you like and your unique tastes!


2/3 Cup Extra Virgin Olive Oil

2/3 Cup Fresh grated Parmesan Cheese

Juice of 1 lemon (unless you want to go crazy then why not 2 lemons…. 1 is perfect for me though, thank you)

Zest from said lemon

Chopped Fresh Basil

Salt & Pepper to taste

Box of Fettuccine

For starters why don’t we bring a large pot of salted water to a boil.

While you wait, drink some wine to kill some time…

You can also dress your dog up as a hippo ballerina…..

Okay she wasnt happy, Sadie prefers the pumpkin costume over the hippo any day.

Well now that the shenanigans is out of the way….

Pour olive oil into a large bowl then add parmesan cheese.

Next up to bat is the salt & pepper.

And finaly the lemon juice!

Whisk together well then let sit so the flavors muddle together while you cook your pasta.

Once you have finished cooking your fettuccine according to the packages directions, strain and toss pasta in the same bowl as the lemon sauce.

Top pasta with lemon zest and basil then serve!

Just look at it! It looks so majesticle!


Sarah’s Pasta Alla Checca

So this is the perfect time of the year to make this dish. End of summer/early fall are when Basil and Tomatoes are at their finest! I don’t know about you, but I always have a hard time saying good-bye to the long warms days of summer and hello to the cooler crisp weather of fall, but this is the best way that I can think of!

According to Wiki, “Pasta Alla Checca is an Italian pasta dish using fresh, uncooked tomatoes, basil, fresh mozzarella, olive oil, garlic, salt and pepper, typically prepared in the summer with fresh ripe tomatoes.”

I actually don’t follow its definition to the T to be honest. I had stumbled upon this when I was watching Giada De Laurentiis on Food Netword years ago and couldn’t remember the recipe exactly when I went to make it later on that week. Any who, when I did make it the best I could, Mikey and the roommates raved about it! They could not get enough and it yielded more than enough to pack for lunch for ALL four of us the next day! Talk about more bang for your buck! Well enough of that, on with the recipe!!!


1 Cup Green Beans; trimmed and cut into bite sized pieces

4 Roma Tomatoes; torn into chunks or roughly chopped

3 Cloves Garlic; crushed and minced

2 Tbsp Fresh Basil; torn into pieces

3 Tbsp Extra Virgin Olive Oil; don’t skimp and get a good kind of oil

Salt & Pepper

1 Box Pasta; I used Mostaccioli from Barilla

Tear or roughly chop your tomatoes and put into a large bowl.

Tear up your basil and add that to the tomatoes.

Smash and mince your garlic and throw that in the mix as well.

Add your olive oil, then mix it all together very well.

Let the mixture muddle at room temperature so each of the flavors blend into the olive oil and get “happy” as they say on Food Network lol.

In the meantime trim and cut your green beans up.

Heat some olive oil in a small skillet over medium heat and throw in a clove of minced garlic. Also bring a large pot of salted water to a boil and cook your pasta at the same time.

After a minute when the garlic is fragrant, stir in your green beans. Saute for 5 minutes.

Once your beans are tender, mix them into the tomato mixture.

Grate 1/4 Cup of parmesan cheese.

And by now, your pasta should be done… strain and toss in your bowl with the tomatoes!

And voila! You have your self a lovely dinner that only took 20 minutes and is not to mention heart healthy! Yay!

Now I hate to cut this short but Mikey is getting impatient and wants to go do something so later on when I get home I will post about my homemade white bean dip and fresh out of the oven pita chips! YAY!

In the meantime here are a couple of teasers!

And my Mountain Lion says “Meow”