Homemade Mac & Cheese with Traditional Trecce

Ingredients:

  • 1 package Traditional Trecce, cooked al dente (about 7-9 minutes)
  • 1/2 cup Parmesan Cheese, grated
  • 2 cups Cheddar Cheese, shredded
  • 3 cups Milk
  • 1/4 cup and 2 tbsp. Butter
  • 2 1/2 tbsp. Flour
  • 1/2 cup Bread Crumbs
  • 1 pinch Paprika

Directions:

  1. Preheat oven to 350º.
  2. In saucepan, melt 1/4 cup Butter over medium heat. Stir in flour to make roux.
  3. Add Milk to roux slowly, stirring constantly until thickened.
  4. Stir in Cheeses and cook over low heat until melted and sauce is slightly thickened.
  5. Place Trecce in large casserole dish and pour sauce over it. Stir well.
  6. Melt 2 tbsp. Butter in skillet over medium heat. Add Bread Crumbs and brown. Spread over Pasta and Cheese to cover and sprinkle with Paprika.
  7. Bake for 30 minutes and serve hot.

Spinach Garlic Linguine with Zucchini and Olive Oil

Ingredients:

  • 1 package Spinach Garlic Linguine, cooked al dente (about 7 minutes)
  • 2 lbs. small, thin Zucchini, sliced 1/4" thick
  • 2 cups Extra Virgin Olive Oil
  • Salt and freshly ground Pepper
  • 4-6 tbsp. unseasoned Bread Crumbs

Directions:

  1. Cook Zucchini in oil at high heat until golden brown on both sides, about 3 minutes total.
  2. Remove 3/4 cup hot oil from Zucchini pan and pour into small sauce pan. Let cook for 2 minutes.
  3. Add Bread Crumbs to pan and reduce heat to low. Season with Salt and Pepper, and sauté Bread Crumbs until lightly golden.
  4. Strain Bread crumbs, saving the oil.
  5. Drain Spinach Garlic Linguine and arrange on large, warmed serving dish.
  6. Pour reserved hot oil over pasta.
  7. Place Zucchini over pasta. Sprinkle with bread crumbs and serve hot.