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.

Bourbon Mash Fettuccine in Creamy Parmesan Sauce

Ingredients:

  • 1 package Bourbon Mash Fettuccine, cooked al dente (6-8 minutes)
  • 2 cups Milk
  • 4 tbsp. Butter
  • 4 tbs. Flour
  • 1/2 cup grated Parmesan cheese
  • 1 pinch Paprika

Directions:

  1. In a saucepan, melt Butter over medium heat.
  2. Stir in Flour to make a roux.
  3. Add Milk to roux slowly, stirring constantly.
  4. Stir in Parmesan and cook over low heat until cheese is completely melted and sauce is a little thick.
  5. Put Bourbon Mash Fettuccine in large casserole dish and pour sauce over it. Stir well.*
  6. Sprinkle with a little paprika.

*Optional: add cooked Chicken, Carrots, Broccoli, Red Peppers etc.

Autumn Harvest Orzo with Pumpkin, Sage, and Parmesan

Ingredients:

  • 1 package Autumn Harvest Orzo, cooked el dente (5-7 minutes)
  • 1 cup Pumpkin Puree
  • 1 cup Vegetable or Chicken Broth
  • 1/3 cup Milk
  • 12 Sage leaves, chopped
  • 1 Shallot, diced
  • 1 tbsp. Unsalted Butter
  • Salt and Pepper to taste
  • 1/3 cup Parmesan Cheese

Directions:

  1. Sauté Shallots and Sage in Butter for about 5 minutes over medium heat.
  2. Add Milk and half of Broth. Simmer for 5 more minutes.
  3. Stir in Pumpkin Puree add Salt, Pepper, and remaining Broth. Simmer for about 10 minutes until mixture reaches desired thickness.
  4. Stir in Parmesan.
  5. Toss with Autumn Harvest Orzo and serve immediately.