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Macaroni and Cheese with Buttery Crumbs

• 5 tablespoon(s) unsalted butter
• 3 tablespoon(s) all-purpose flour
• 2 1/2 cup(s) half-and-half or whole milk
• 1 pound(s) sharp Cheddar cheese, cut into 1/2-inch pieces
• 1/2 pound(s) Colby cheese, cut into 1/2-inch pieces
• 1 tablespoon(s) Dijon mustard
• Pinch of freshly grated nutmeg
• Pinch of cayenne pepper
• Salt and freshly ground pepper
• 1 pound(s) elbow macaroni
• 3/4 cup(s) plain dry bread crumbs

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Directions

• 1. Preheat the oven to 350°F. Generously butter a shallow 2-quart baking dish. Melt 3 tablespoons of the butter in a large saucepan. Add the flour and cook over moderate heat for 2 minutes, stirring constantly. Add the half-and-half and cook over moderate heat, whisking constantly until thickened, about 3 minutes. Add one-half of the Cheddar and Colby cheeses and cook over low heat, stirring, until melted. Stir in the mustard, nutmeg and cayenne; season with salt and pepper.
• 2. Meanwhile, cook the elbow macaroni in a large pot of boiling salted water until al dente. Drain very well. Return the macaroni to the pot. Add the cheese sauce and the remaining cheese and stir until combined. Spread the macaroni in the prepared baking dish.
• 3. In a small glass bowl, melt the remaining 2 tablespoons of butter in a microwave oven. Add the bread crumbs, season with salt and pepper and stir until evenly moistened. Sprinkle the buttered crumbs over the macaroni and bake for 45 minutes, or until bubbling and golden on top. Let stand for 15 minutes before serving.
• 4. Make Ahead: The assembled dish can be refrigerated overnight. Bring to room temperature and bake

 

Old-Fashioned Spaghetti and Meatballs

• 1/3 cup(s) bulgur
• 1/2 cup(s) hot water
• 4 ounce(s) lean ground beef
• 4 ounce(s) hot Italian sausage
• 1 medium onion, very finely chopped
• 2 large egg whites, lightly beaten
• 3 clove(s) garlic, very finely chopped
• 1 teaspoon(s) dried oregano
• 1/2 teaspoon(s) salt
• 1/2 teaspoon(s) freshly ground pepper
• 1 cup(s) fresh breadcrumbs, preferably whole-wheat
• 4 cup(s) prepared marinara sauce
• 1/2 cup(s) slivered fresh basil leaves, or chopped fresh parsley
• 1 pound(s) whole-wheat spaghetti, or linguine
• 1/2 cup(s) freshly grated Parmesan , or Romano cheese

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Directions

• 1. To prepare meatballs: Combine bulgur and water in a small bowl. Let stand until the bulgur is tender and the liquid is absorbed, about 30 minutes.
• 2. Preheat oven to 350 degrees F. Coat a rack with cooking spray and place it over a baking sheet lined with foil.
• 3. Combine ground beef, sausage, onion, egg whites, garlic, oregano, salt, pepper, breadcrumbs and the soaked bulgur in a large bowl; mix well. Form the mixture into 1-inch meatballs (about 24). Place the meatballs on the rack and bake for 25 minutes. Blot well with paper towel.
• 4. To prepare sauce and spaghetti: Put a large pot of lightly salted water on to boil. Bring sauce to a simmer in a Dutch oven. Add the meatballs to the sauce and simmer, covered, for 20 minutes. Stir in basil (or parsley).
• 5. Meanwhile, cook spaghetti (or linguine) until just tender, 8 to 10 minutes. Drain and transfer to a serving bowl. Top with the sauce and meatballs and serve with grated cheese

 

Cooking, you have received a link via email from kittie or thebabysitter

*This article can also be accessed by copying and pasting the following address into your web browser: http://www.delish.com/rachael-ray?kw=ist

Don't all these recipes sound nummy!?   Of all the talk show hosts, I like Rachel Ray best,  I think.