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.

Habanero Fettuccine in Creamy Habanero Tomato Sauce

Ingredients:

  • 1 lb. of Hot Habanero Fettuccine, cooked al dente in salted water (8-10 minutes)
  • 1 tsp. Olive Oil
  • 1 tsp. Butter
  • 1 Shallot, chopped
  • 2 cloves Garlic
  • 1 dried Habanero Pepper (optional)
  • 2 cups Heavy Cream
  • 1 large Tomato, diced
  • 2 tbsp. All-purpose Flour
  • 1 tsp. Black Pepper
  • 1 cup Parmesan Cheese, grated

Directions:

  1. Melt Butter with Olive Oil in skillet over medium heat. Add Shallots, Garlic, and Habanero Pepper and cook until lightly browned.
  2. Pour Cream into separate saucepan and bring to simmer over medium heat.
  3. Stir in ingredients from skillet, along with diced Tomatoes. Mix in Flour and Black Pepper and simmer until thickened, about 7-8 minutes, stirring often.
  4. Stir in Parmesan Cheese and remove from heat.
  5. Allow sauce to cool for several minutes before serving over Hot Habanero Fettuccine.

Wild Mushroom Pappardelle with Parmesan Butter Sauce

Ingredients:

  • 1 package Wild Mushroom Pappardelle, cooked al dente (about 6-8 min)
  • 1 lb. assorted Wild Mushrooms
  • 1/4 cup Butter or Olive Oil
  • 1/2 cup grated Parmesan

Directions:

  1. While pasta is boiling, sauté Mushrooms in medium skillet with Butter until cooked to desired softness.
  2. Combine Mushrooms and Butter with Wild Mushroom Pappardelle in large serving bowl and top with grated Parmesan.

Pizza Party Pizza Gnochetti

Ingredients:

  • 1 package Pizza Gnocchetti, cooked al dente (5-8 minutes)
  • 1 jar Tomato Sauce
  • Sausage or Pepperoni, chopped (optional)
  • Vegetables such as Peppers, Onions, Zucchini, etc., chopped and cooked
  • grated Parmesan or Mozzarella

Directions:

  1. Sauté meat and vegetables in Olive Oil over medium heat, until everything is cooked.
  2. While Pizza Gnochetti cooks, add Tomato Sauce to cooked vegetables and meat and warm through.
  3. Serve sauce over cooked, drained pasta and add grated Cheese on top.

Garlic Toasted Onion Fettuccine al Prosciutto

Ingredients:

  • 1 package Garlic Toasted Onion Fettuccine
  • 1 cup Parmesan Cheese, grated
  • 4 oz. cooked Ham, chopped
  • 6 tbsp. Butter
  • 1 cup Heavy Cream
  • Salt and freshly ground Pepper to taste
  • Freshly grated Nutmeg

Directions:

  1. Cut Ham into small pieces.
  2. Melt Butter in large skillet over low heat.
  3. Add Ham and sauté for 5 minutes.
  4. Add Cream to skillet slowly, stirring to incorporate.
  5. Add Nutmeg, Salt and Pepper to taste.
  6. Fold in Garlic Toasted Onion Fettuccine into sauce.
  7. Sprinkle with Cheese and serve on warmed platter.