There’s nothing like a delicious, cheesy mac ‘n cheese. Something about the cheesiness is comforting and magical. Surprisingly, you can even make a mac ‘n cheese with mascarpone! I was a bit uncertain of this recipe, but after giving it a try, I have to say it’s one of the best mac ‘n cheeses I’ve had. It also includes parmesan and gorgonzola, which adds quite a bit to the flavor.
Be sure to serve something light on the side as it’s a rather rich dish.
¾ pound elbow macaroni
8 ounces mascarpone
1 cup parmesan cheese, plus ½ cup for topping
1 tsp dijon mustard
½ cup low fat (or non-fat) milk
freshly ground black pepper
½ cup gorgonzola cheese
½ cup bread crumbs
2 tbsp unsalted butter
Preheat oven to 400°F and turn it to convection, if possible.
In a large pot of boiling salt water, cook the pasta for 2 minutes less than the package says or at the “al dente” amount.
Meanwhile, in a small saucepan over medium heat, stir together mascarpone and 1 cup parmesan cheese until the cheeses melt together (about 3 minutes).
Stir in the dijon, milk, salt, and pepper to taste, then lower the heat and keep warm.
Drain the pasta and combine it with the sauce as well as the gorgonzola cheese.
In a small bowl, stir together remaining ½ cup parmesan cheese and bread crumbs.
Put the macaroni in a baking dish and scatter the parmesan and bread crumb mixture over the top.
Dot the macaroni with better, then bake for 15 minutes.
I was looking for a nice salad to accompany a delicious, rich mac ‘n cheese and I just couldn’t decide what kind to make. Would a green salad be best? Or maybe a potato salad? Potato salads seem a bit too heavy given the mac ‘n cheese. How about a bean salad? It wasn’t long until I found a delicious three bean salad that worked perfectly.
What really makes this three bean salad is the addition of feta cheese. Talk about a great addition! The feta gives it a nice kick. This salad is a wonderful summer accompaniment for meat, pastas, and more.
16 oz can chickpeas, rinsed and drained
16 oz can black beans, rinsed and drained
16 oz can red kidney beans, rinsed and drained
½ red pepper, quartered lengthwise and cut into smaller chunks
¼ cup grape tomatoes, quartered
2 ears of cooked corn, kernels removed from cob
½ cup white vinegar
salt and pepper, to taste
¾ cup feta, crumbled
⅓ cup fresh oregano leaves (optional)
Put all of the beans, the red pepper, the tomatoes, and the corn into a large bowl and mix well.
And the vinegar and toss all of it together.
Season with salt and pepper as desired.
Let the mixture sit in the fridge for at least 30 minutes.
Mix in the feta cheese and optionally the fresh oregano just prior to serving.
Plain ‘ole beef hamburgers can get boring, but this recipe incorporates some onions as well as garlic salt to give the hamburgers an extra kick. I’ve tried these hamburgers a couple of times and were impress with their taste. Add on some delicious potato salad and watermelon and you’ve got a perfect summer meal!
2 pounds ground beef
1 medium onion, grated or finely chopped
1/2 cup bread crumbs
garlic salt (about 1 tbsp, as you’d like)
Preheat an outdoor grill on high heat or use an indoor skillet on medium heat.
In a large bowl, mix together all ingredients. You can use a spoon for this, but your hands work as well.
Divide into eight balls of equal size.
Pat down balls into patties, then push your thumb into the middle of each patty. This helps the patties to cook flat instead of bulging in the middle.
Lightly oil the grate of your grill (or lightly oil your pan).
Cook for about five minutes per side or until firm and no longer pink in the middle. On an indoor skillet, we recommend 8 minutes per side.
Serve on toasted buns with whatever topping you like!