Classic Macaroni and Cheese

Ingredients:
1 (8 ounce) package macaroni
4 tablespoons butter
4 tablespoons flour
1 cup milk
1 cup cream
1/2 teaspoon salt
fresh ground black pepper, to taste
2 cups cheddar cheese, shredded good quality (we got a couple different kinds from Trader Joes)
1/2 cup breadcrumbs, buttered

Instructions
1.Preheat oven to 400°F.
2.Cook and drain macaroni according to package directions; set aside.
3.In a large sauce pan melt butter, add flour mixed with salt and pepper, using a whisk to stir until well blended.
4.Pour milk and cream in gradually; stirring constantly, Bring to boiling point and boil 2 minutes, reduce heat and cook (stirring constantly)for 10 minutes.
5.Add shredded cheddar little by little and simmer an additional 5 minutes, or until cheese melts.
6.Remove from heat and Add macaroni to the saucepan and toss to coat with the cheese sauce.
7.Transfer macaroni to a buttered baking dish.
8.Sprinkle with breadcrumbs and parmesan cheese and bake 20 minutes until the top is golden brown.

Buffalo Chicken Sandos

This is a quick and easy recipe i've been making since I first saw this recipe on Rachael Ray's show "30 minute meals" back in college. Anytime Ian's friends come to town, this is one of my "go-to" recipes since it's soo easy!

Ingredients:
4 pieces, 6 ounces each, boneless, skinless chicken breast
Salt and pepper
1 teaspoon sweet paprika, 1 /3 palm full (I use smoked paprika also)
1 teaspoon chili powder, 1/3 palm full
A drizzle extra-virgin olive oil

Sauce for chicken:
2 tablespoons butter
1/2 cup, 4 ounces, cayenne pepper sauce, preferred brand Frank's Red Hot (sometimes I buy the Franks Buffallo Red Hot Sauce)
Bib or leaf lettuce leaves

4 crusty rolls, split
2 cups blue cheese dressing (from the refridgerator isle)
4 scallions, thinly sliced
Havarti or Jack cheese (whatever you have on hand)
Small red onion, thinly sliced
8 ribs celery, cut into sticks
2 large carrots, peeled and cut into sticks

Directions:
Season chicken with salt, pepper, paprika and chili powder. Drizzle breast with a little extra virgin olive oil to coat. Grill chicken breasts on bbq
Heat a metal or oven safe glass bowl over low heat and melt butter in the bowl. Add hot sauce to the butter and combine. When the chicken breasts are done, remove from grill and add to the bowl and coat evenly with hot sauce mixture.

Place cheese on chicken breasts and then on the bun bottoms and top with lettuce. Affix bun tops on sandwiches and serve with remaining sauce for dipping your veggies. Arrange Buffalo Chicken Sandwiches on dinner plates with red onion, celery and carrot sticks.

Stuffed Shells with Sausage, Cheese and Spinach

I have been craving stuffed shells for some time now and found this recipe (a tweak of Giada's Turkey and Artichoke Stuffed Shells with Arrabbiata) to be very easy!

Ingredients:
1 (12-ounce) box jumbo pasta shells (recommended: Barilla)
3 tablespoons extra-virgin olive oil
1/2 large yellow onion, chopped (about 1 cup)
3 cloves garlic, chopped
1 pound hot sausage - i used a mix of hot and mild
1/2 teaspoon kosher salt, plus 1/2 teaspoon
1/4 teaspoon freshly ground black pepper, plus 1/4 teaspoon
1 (15-ounce) container full fat ricotta cheese
3/4 cup grated Parmesan
2 eggs, lightly beaten
1/4 cup chopped fresh basil leaves
2 tablespoons chopped fresh flat-leaf parsley
2 cups of fresh chopped spinach
1 1/2 cups grated mozzarella (about 5 ounces)


Inredients for Sauce:
2 large cans of marinara sauce
Panchetta
2 teaspoons crushed red pepper flakes

4 garlic cloves, minced
Italian Seasonings (Basil, Thyme, Oregano)

Directions for sauce:
Heat the olive oil in a large soup pot over medium heat. Add the pancetta and saute until golden brown, about 5 minutes. Add the garlic and saute until tender, about 1 minute. Add the marinara sauce and red pepper flakes, italian seasonings, salt and pepper and bring to a simmer. Remove from heat and let cool until ready to use.

Directions for Stuffed Shells
Bring a large pot of salted water to a boil over high heat. Add the pasta and partially cook until tender but still very firm to the bite, stirring occasionally, about 4 to 5 minutes. Drain pasta.

Meanwhile, in a large heavy skillet, heat the olive oil over medium-high heat. Add the onions and the garlic and cook until the onions are soft and starting to brown, about 3 minutes. Add the sausage, 1/2 teaspoon salt, and 1/4 teaspoon black pepper and continue to cook, stirring occasionally, until the meat is slightly golden and cooked through. Add the chopped spinach and stir to combine. Remove from heat and let cool.

In a large bowl combine the cooled sausage mixture with the ricotta cheese, Parmesan cheese, eggs, basil, parsley, and the remaining salt and pepper. Stir to combine.

To stuff the shells, cover the bottom of a 9 by 13 by 2-inch baking dish with 1 cup of prepared marinara sauce. Take a shell in the palm of your hand and stuff it with a large spoonful of turkey mixture, about 2 tablespoons. Place the stuffed shell in the baking dish. Continue filling the shells until the baking dish is full. Drizzle the remaining Marinara Sauce over the shells, top with the grated or sliced mozzarella. If freezing, cover tightly with plastic wrap and place in the freezer for 1 day and up to 1 month.

To bake, preheat the oven to 400 degrees F. Bake until the shells are warmed through and the cheese is beginning to brown, about 60 minutes (20 minutes if shells are unfrozen.)