MLT's Mac & Cheese

So we all know I'm a cheese-lover... I had the privilege of testing out someone else's mac & cheese recipe while in Arizona for Spring Training baseball in March. This dish was a true crowd pleaser (myself included). I'm giving up my first guest blog spot to a true winner & excellent hostess: Ms. Mary Louisa-Thompson! Remember: Cheese makes the heart grow fonder. Enjoy! 

MLT's Mac & Cheese via Mary-Louisa Thompson:

1 lb. box elbow macaroni

2 cans Campbell Cheese Soup

1 16 oz. Sour Cream

1 bag Shredded Mozzarella Cheese

Salt, pepper, & garlic powder to taste

Sharp Cheddar & Parmesan to top dish

1. Put oven on 350.
2. Boil 1 box of elbow macaroni pasta, until soft.
3. Drain pasta.
4. Put pasta in a long, oblong, 13x9 glass casserole dish.
5. Mix in 2 cans of Campbell cheese soup, 1 16oz sour cream, 1 bag of shredded mozzarella cheese, pepper, garlic powder (milk is optional).
6. Cover the top with shredded Sharp cheddar cheese and then sprinkle Parmesan cheese over that.
7. Cover with aluminum foil and put in oven for 20 minutes.
8. Take aluminum foil off and put on broil for 5 minutes and then remove from oven when the top is lightly brown.

Spaghetti with Lemon & Olive Oil

I was SO delighted upon my arrival to San Jose to find a Whole Foods right around the corner from my new house! WIN! I had spotted this recipe on Smitten Kitchen a few weeks ago and then saw this fresh lemon pepper linguine at Whole Foods that I decided would be a perfect pasta for this dish. They also had these tequila-marinated shrimp on skewers that I grilled up quickly on the Cuisinart to top this luscious pasta with some protein. AMAZE. I did omit the heavy cream and arugula (didn't have any on hand), but this still turned out wonderful. I am LOVING lemon-carb-like sides lately... see this previous post for an irresistable lemon risotto: http://ovenphilosophy.blogspot.com/2011/02/most-perfect-meal-ever.html

Spaghetti with Lemon & Olive Oil via Smitten Kitchen:

http://smittenkitchen.com/2011/02/spaghetti-with-lemon-and-olive-oil-al-limone/?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+smittenkitchen+%28smitten+kitchen%29

Best Lasagna Ever + Oven-Roasted Asparagus

This was the last meal I cooked in my Redlands apartment before the big move to San Jose. It didn't disappoint! This is also one of those great meals that you can make ahead. The lasagna was equally as good the next day. This was paired with some Yellowtail Bubbles Champagne & Peach Cobbler, (recipe to follow.) Hopefully I can find a Norcal crew that will be equally as appreciative of my cooking. Parting is such sweet sorrow!

The Best Lasagna Ever via the Pioneer Woman:

http://thepioneerwoman.com/cooking/2007/06/the_best_lasagn/

Oven-Roasted Asparagus via the Pioneer Woman:

http://thepioneerwoman.com/cooking/2008/11/oven-roasted-asparagus/

Linguine with Leeks, Shrimp, & Arugula

I saw this cookbook at Barnes & Noble awhile ago and had to pick it up. Trader Joe's is the best, so what better than a cookbook all inclusive of ONLY TJ's items! This recipe was simple, quick to put together, light, but still filling. I've been on a pasta kick lately, I don't know what's going on with that. I try to make myself feel better by using whole wheat pasta. I'm not sure that really makes much of a difference. On a side note: the frozen, crushed garlic cubes at TJ's are probably one of the greatest, most recent kitchen inventions I've discovered. I'm hooked. I used TONS of extra arugula in this one. I even served the pasta with the arugula mixed in over a whole bed of arugula. LOVE the pasta/arugula combo. This will be a great weeknight meal!

Linguine with Leeks, Shrimp, & Arugula via the I <3 Trader Joe's Cookbook:

1 16 oz. bag linguine, cooked & drained

1 tbsp. olive oil

1 tbsp. butter

2 leeks, cleaned & thinly sliced

2 cubes frozen, crushed garlic

1/2 cup vegetable broth

1/2 lb. medium shrimp, peeled & deveined

handful of arugula

1/4 cup freshly grated parmesan

salt & pepper to taste

In a medium saute pan, heat the olive oil and butter. Saute leeks over medium-high heat until tender. (About 5 minutes.) Add garlic and saute 1-2 minutes until fragrant. Add vegetable broth and bring to a boil. Reduce heat & simmer 5 minutes, until sauce is slightly reduced. Add shrimp & cook 3-4 minutes until pink. Toss the leek-shrimp mixture with the cooked pasta. Add arugula & toss. Add grated parmesan & toss. Adjust seasoning to taste with salt & pepper.

Orecchiette with Cherry Tomatoes & Arugula

This is what life is all about: simple pleasures: simplicity, deliciousness, wholeness. You'd never think something so quick and simple could be so delightful and satisfying. I had the best intentions when I decided to attempt this recipe, most of all because Deb at the Smitten Kitchen has steered me in the right direction since the birth of this blog... but of course things never can go as planned. Example/question: Stater Brothers, why do you not carry orecchiette?! A basic pasta, simple enough you would think. Would it be too much to ask for even more, whole wheat orecchiette?! Probably. That's ok, compromise it is. So I made my best attempt by substituting mini whole wheat shells. It was the closest pasta size comparison I could find to the elusive orecchiete (which p.s. come to think of it I have only ever found at Olive Garden.) I also decided that my dinner needed some green uptake, so I added the whole bag of baby arugula opposed to the measly two cups that Deb suggested. One more substitution: grape tomatoes for cherry tomatoes, I find them a bit sweeter & less round. I hate round. :) Either way, delicious, quick, weeknight meal. Moscato pairing = perfection!

Orrecchiete with Cherry Tomatoes & Arugula via Smitten Kitchen:

http://smittenkitchen.com/2006/12/little-ears-big-chew/

Mac & Cheese Soup

Let's start off by saying this picture does not do this soup justice. I really need to work on my photographing skills. I found this recipe in the Food Network magazine that I was reading on the way back from New Years in San Antonio this weekend. It wasn't quite what I expected, but it was tasty so I'm passing it on. It sounded like a good idea at first, cold weather, Which Wich sandwiches to accompany, and the hints of a cold coming on... this soup succeeded in all aspects besides the helping with the cold part. I'm currently laying lifeless on the couch as I type this. Sick two times in the last two weeks... and the soup didn't help! As you can tell from the picture I left out the baguette & tomato topping, but only because we already had sandwiches to go with. I'm sure it would be a great pairing either way.

Mac & Cheese Soup via Food Network:

http://www.foodnetwork.com/recipes/food-network-kitchens/mac-and-cheese-soup-recipe/index.html

Mac & Cheese Cupcakes

These were another addition to the Mr. Smith Mardi Gras Birthday Party this past October. SINFUL! I made these in both regular size muffin tins, and mini muffin size. Both worked well, really just a preference. Make sure you wait for them to cool before taking them out of the pan. They need to set a bit to keep their form. These are even great at room temperature. Perfect appetizers for any occasion. Fun & delicious.

Mac & Cheese Cupcakes via Epicurious:

http://www.epicurious.com/recipes/food/views/Mac-Cheese-Cupcakes-240048