CHEESY GOODNESS
Pasta you can’t resist
FRENCH ONION MACARONI & CHEESE
Prep 10 min. | Total 30 min. Serves 4
We didn’t know we could love macaroni and cheese any more than we already do. Then we tasted this recipe.
1 tbsp butter
3 medium onions, thinly sliced, about 3 1/2 cups
2 tbsp fresh thyme leaves, divided
2 1/2 cups low-sodium beef broth
3/4cupwater
1/4 cup dry sherry
2 cups elbow macaroni pasta
2 cups grated gruyere cheese, divided
3/4 cup mascarpone
2 tsp Dijon mustard
1/2 cup panko bread crumbs
1. Position oven rack in top third of oven. Preheat broiler.
2. Melt butter in a medium (10-in.) oven-safe frying pan over medium-high. Add onion and 1 tbsp thyme. Stir occasionally, until onions are golden brown, 8 to 10 minutes. Pour in broth, water and sherry. Stir in pasta. Boil, stirring occasionally, until pasta is tender, 10 to 12 minutes. Remove from heat. Stir in 1 cup gruyère, mascarpone and Dijon until combined. Stir remaining 1 cup gruyère with panko and sprinkle over pasta.
3. Broil in top third of oven until cheese melts, 1 to 2 minutes. Sprinkle remaining 1 tbsp thyme over pasta.
BAKED RIGATONI WITH SPICY CHORIZO
Prep 20 min. | Total 55 min. Serves 8 to 10
Cured chorizo is a dried, readyto-eat sausage and a good staple to boost the flavour of pastas and soups.
450 g rigatoni pasta
250 g cured spicy chorizo sausage, chopped
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1 large onion, finely chopped
1/2 tsp salt
4 garlic cloves, minced 660-mL jar passata
2 1/2 cups shredded mozzarella, divided
1 cup grated manchego cheese, divided
3/4 cup chopped basil, divided
1. Preheat oven to 400F, then spray a 9 × 13-in. baking dish with oil. Place on a baking sheet.
2. Cook pasta following package directions. Drain and set aside, reserving 1/2 cup cooking liquid.
3. Heat a large frying pan over medium-high. Add sausage and cook until it begins to brown, about 3 minutes. Add both peppers, onions and salt and cook until peppers begin to soften, 6 minutes. Add garlic and cook for 1 minute.
4. Stir in passata, pasta and reserved cooking liquid until coated. Stir in 1 cup of the mozzarella cheese, 1/2 cup of the manchego cheese and 1/2 cup of the basil.
5. Scrape into prepared dish. Cover with foil and bake for 20 minutes. Remove foil and sprinkle with remaining 1 1/2 cups mozzarella cheese and 1/2 cup manchego cheese. Continue baking until cheese is melted, about 5 minutes. Sprinkle with remaining ¼ cup basil.
CLASSIC MACARONI & CHEESE
Prep 15 min. | Total 55 min. Serves 8 to 10
Fire up the oven and break out the cheese: this baked pasta recipe is exactly what you need to get through fall and winter.
3 cups macaroni pasta
1/3 cup butter
1 small onion, diced
3 sprigs of thyme
2 cloves of garlic, minced
3/4 tsp salt
1/3 cup all-purpose flour
4 cups milk
2 1/2 cups shredded old cheddar, divided
1 cup shredded gruyère
1 cup grated parmesan
2 tsp Dijon mustard
1. Preheat oven to 425F.
2. Cook pasta following package directions less 2 minutes, until just tender. Drain and set aside.
3. Melt butter in a large pot over medium. Add onion and cook until softened, 3 minutes. Add thyme, garlic and salt and cook for 1 minute. Stir in flour with a wooden spoon until golden, 1 min. Gradually add milk, 1/2 cup at a time, over 2 minutes, stirring constantly. Increase heat to mediumhigh and continue to stir until mixture has just come to a boil and is slightly thickened, 4 to 5 minutes. Remove from heat.
4. Stir in 1 1/2 cups of the cheddar and the gruyère, parmesan and Dijon until smooth. Stir in pasta, then scrape into a
9 × 13-in. casserole dish and top with remaining 1 cup cheddar.
5. Place on a baking sheet and bake until sauce is bubbly and topping is golden, 15 minutes. Let stand 10 minutes before serving.
Kitchen tip: The key to a good baked mac and cheese is using lots of sauce, so it absorbs into and thickens the noodles, and choosing two- to three-year-old cheddar for the best flavour.
ONE-PAN PIZZA PASTA Prep 15 min. | Total 35 min. Serves 8
Pepperoni and Italian seasoning are the key to this pasta’s pizza-slice flavour. 4 cups rotini pasta
3 slices bacon, chopped
1/2 green bell pepper, chopped
1 1/2 cups sliced cremini mushrooms
3 cloves of garlic, minced
1 tsp Italian seasoning
1/2 tsp salt
1/2 tsp pepper
250 g lean ground beef
1 cup sliced pepperoni, divided 660-mL jar passata
2 tsp granulated sugar
2 cups shredded mozzarella
2 tbsp chopped parlsey
1. Cook pasta following package directions. Drain and set aside, reserving 1 cup cooking liquid.
2. Heat a large oven-safe frying pan over medium-high. Add bacon and cook, stirring, for 3 minutes. Add green pepper, mushrooms, garlic, Italian seasoning, salt and pepper and cook, stirring, for 3 minutes. Add beef and cook, breaking up with wooden spoon, for 4 minutes, then stir in ¾ cup of the pepperoni. Cook mixture for 2 minutes.
3. Stir in passata and sugar and reduce heat to medium-low. Simmer for 5 minutes. Add pasta and reserved cooking liquid and stir until combined. Sprinkle cheese and remaining ¼ cup pepperoni overtop.
4. Broil in centre of oven until cheese is melted and browned, about 3 minutes. Sprinkle with parsley.
TORTELLINI ALFREDO WITH PEAS & BACON Prep 10 min. | Total 25 min. Serves 8
Fast, easy and super-cheesy, this cream-based pasta gets an extra boost of flavour from crispy bacon, and some colour from bright green peas.
600-g pkg fresh cheese tortellini pasta
4 slices bacon
3 cloves garlic, grated
1/4 cup chopped parsley, plus more for garnish (optional)
1 cup 10% cream
1 cup frozen peas, thawed
1/4 tsp salt
2/3 cup finely grated parmesan, divided
1. Cook tortellini following package directions. Drain and set aside, reserving 1/2 cup cooking liquid.
2. Heat a large non-stick frying pan over medium. Cook bacon, turning, until crispy, about 10 minutes. Drain on paper towel and discard all but 2 tbsp fat from pan. Add garlic and parsley and cook for 1 minute. Add cream, peas, reserved cooking liquid and salt and bring to a boil. Reduce heat and simmer, stirring often, until cream has thickened slightly, 3 minutes.
3. Stir in tortellini and 1/3 cup of the parmesan cheese and toss until hot, about 2 minutes. Remove from heat. Crumble in bacon and stir in remaining 1/3 cup parmesan cheese and more parsley.
Kitchen Tip: Serve this easy pasta with a fresh green salad.
BAKED NACHO PASTA
Prep 15 min. | Total 30 min. Serves 8
Cheesy on the bottom and crispy on top, this dish is the ultimate in comfort pastas.
3 cups large pasta shells
2 tsp oil
450 g lean ground turkey
1 jalapeño, seeded and diced
4 green onions, chopped, white and green parts separated
2 tbsp tomato paste
1 tbsp chili powder
2 tsp onion powder
2 tsp garlic powder
1/2 tsp salt
2 cups shredded monterey jack
1 1/2 cups crushed tortilla chips, plus more for garnish (optional)
4 cocktail tomatoes, cut into wedges
1/4 cup chopped cilantro sour cream, (optional)
1. Cook pasta following package directions. Drain and set aside, reserving 1 cup cooking liquid.
2. Heat oil in a large oven-safe frying pan over medium-high. Add turkey, jalapeno and white parts of green onion and cook until the meat is browned, about 9 minutes. Reduce heat to medium. Add tomato paste, chili powder, onion powder, garlic powder and salt and cook for 1 minute. Stir in pasta and reserved cooking liquid until combined. Remove from heat.
3. Sprinkle with cheese and chips. Broil in centre of oven until cheese is melted and chips begin to brown, checking often, 1 to 2 minutes. Top with tomatoes, cilantro and remaining green onions. Serve with more chips, avocado slices and sour cream.
Kitchen Tip: To help heat-proof a pan’s handle, double-wrap with foil.
MACARONI & CHEESE WITH ROASTED BUTTERNUT SQUASH
Prep 25 min. | Total 35 min. Serves 6
One of our favourites, this cheesy macaroni gets a boost from diced squash and a crispy finish with a golden, crumbed top.
3 cups peeled, finely diced butternut squash, about 400 g
1 tsp olive oil
2 cups dry elbow macaroni pasta
2 tbsp butter
1/4 cup all-purpose flour
2 1/2 cups 2% milk
1 tsp Dijon mustard
1/4 tsp salt 1/8 tsp cayenne pepper, optional
1 cup grated white cheddar, preferably aged
1 cup grated light mozzarella
1/2 cup grated gruyère
1/3 cup panko bread crumbs
1. Position racks in centre and top third of oven. Preheat to 400F. Toss squash with oil on a baking sheet. Bake in centre of oven until tender, stirring halfway through, 16 to 18 minutes. Remove to a rack. Preheat broiler to 500F.
2. Cook pasta in a large pot of boiling water, following package directions but omitting salt, until al dente, 7 to 8 minutes. Drain.
3. Melt butter in a medium saucepan over medium heat. Whisk in flour. Mixture will be dry and very lumpy. Gradually whisk in milk, Dijon, salt and cayenne. Stir until mixture comes to a boil, 5 to 7 minutes. Remove pan from heat and stir in pasta, cheese and squash until just coated. Do not melt cheese. Transfer to an 8-in. square baking dish or 6 individual ovensafe dishes. Sprinkle panko over pasta.
4. Broil until top is golden, 2 to 3 minutes. Serve immediately.