Tag Archives: cheese

Beefy Mac


This recipe is from: Beefy Mac – Woman’s Day




  • 1 pound elbow macaroni
  • 1 pound ground chuck
  • 1 large white onion, finely chopped
  • 2 cloves garlic, minced or pressed
  • 2 cups chopped tomatoes (about 2 medium tomatoes, or use cherry tomatoes halved)
  • 1 cup wiped clean and chopped baby bell mushrooms
  • 2 tablespoons olive oil
  • 1/2 pound Gouda, shredded
  • 1/2 pound sharp cheddar, shredded
  • 1 1/2 cups milk
  • 2 tablespoons chili powder
  • 2 tablespoons cumin
  • 1/2 teaspoon cayenne pepper
  • salt, pepper


  1. Preheat oven to 350º.
  2. In a large pot, boil macaroni to just under al dente, drain and set aside.
  3. In the bottom of the same pot over medium heat sauté the onion and garlic in the olive oil. When the onions become translucent, add the ground chuck, stirring until it’s brown. When the chuck is cooked through, add the cumin, chili powder, cayenne and a dash of freshly ground pepper. Reduce heat to low and gradually add in pasta while stirring constantly. When meat and pasta are mixed, gradually add in the cheeses while continuing to stir. Mix in the milk, then the tomatoes and mushrooms. Stir and transfer to a baking dish.
  4. Bake, uncovered, for approximately 45 minutes or until cooked through and bubbly.
After making this, there are a few changes I would make. Use 1/2 the noodles, 1/4 the seasoning, use garlic powder instead of cayenne pepper. Slice the mushrooms, instead of chopping them, and saute them with the onion and garlic. Use canned tomatoes, draining 1/2 the liquid.



Olive Garden’s Five Cheese Ziti al Forno


This is more work than a normal “weeknight” meal, but it is well worth it!!

Absolutely delicious and great for special occasions!

I topped it with grilled chicken breasts (bought from a local Italian restaurant) or you could add meat, but it’s wonderful without any too.

Happy Cooking!

Note:  You may want to either halve the recipe or use two pans.  It fits in one, but you may have some spillover.  If you use one pan, I definately recommend putting a pan under the baking dish to protect your oven.

4 cups tomato sauce
2 cups Alfredo sauce
1/2 cup ricotta cheese
1/4 cup mozzarella cheese, shredded
3 tablespoons fontina cheese, shredded
1 teaspoon garlic pepper
1/2 teaspoon garlic powder
3 cups mozzarella cheese, shredded
1/2 cup Italian breadcrumbs
3 tablespoons Romano cheese, grated
3 tablespoons Parmesan cheese, grated
1 tablespoon fresh garlic, chopped
3 tablespoons vegetable oil
3 tablespoons fresh Italian flat-leaf parsley, chopped
1 pound dry ziti pasta
1 cup mozzarella cheese, shredded

Combining all ingredients for the Ziti Sauce in a large bowl; cover and refrigerate until ready to use.

In a medium-size bowl, whisk together the first four ingredients for the Ziti Topping.

Add the garlic, oil, and parsley and mix until thoroughly blended. Cover and refrigerate until ready to use.

Preheat oven to 375 degrees F. Spray a 13-by-9-inch baking dish or large casserole with non-stick spray.

Prepare the pasta according to package directions.

Pour 1/2 cup of prepared ziti sauce into the prepared dish, and spread it evenly over the bottom using a spoon.

When pasta has finished cooking, drain the water and pour the hot pasta into the bowl of remaining sauce. Mix thoroughly; pour into the baking dish.

Spread 1 cup of shredded mozzarella over the pasta and sauce mixture.

Top the mozzarella with the prepared Ziti Topping, spreading evenly.

Place pan on center oven rack and bake until top is golden brown and cheese is bubbling, about 30 to 40 minutes.

Remove and serve immediately.

Servings: 6 to 8
From: Olive Garden Restaurant
Source: Rocky Mountain News, Food 10/19/2005

Potato and Cheese Soup (Gere Goble)


I am copying and pasting this directly from her article.  Please check out her article, since it has lots of really good looking recipes in it!


Gerry Brandt of Laver Road in mansfield shared this recipe for a “delicious soup.”


2 tablespoons butter

1/3 cup chopped celery

1/3 cup chopped onion

4 cups peeled and diced potatoes

3 cups chicken broth

2 cups milk

1 1/2 teaspoons salt

dash of paprika

1/4 teaspoon pepper

2 cups shredded sharp cheddar cheese

In a large sauce pan, heat the butter and sauté the celery and onion until tender. Add the potatoes and 2 3/4 cups of broth. Simmer until potatoes are tender.

Stir in milk and seasonings. Heat through.

Stir 1 tablespoon flour into remaining 1/4 cup broth. Add to soup to thicken slightly. Cook one minute.

Add cheese, stirring until melted.

Easy cheesy chicken and rice bake


This is a yummy chicken and rice casserole that just screams “Comfort Food!!”   To make it easier, use 2 large cans of chicken instead of the chopped, cooked chicken.  I usually use the cans, and it’s delicious!

1.5 cups uncooked long-grain rice

.5 cup butter

1 onion, chopped

2 garlic cloves, minced

4 green onion, chopped

2 cans cream of chicken soup

3 cups chopped cooked chicken

.25 tsp salt (I don’t add salt if I use canned chicken)

.25 tsp pepper

1 cup shredded Cheddar-Colby cheese blend

.25 cup bread crumbs

Prepare rice as directed.

Melt butter in a skillet, add onions and garlic.  Saute’ 10 minutes or until tender.  Stir in chicken, soup, salt, and pepper.

Combine with rice and pour into a 9 x 13 pan.  Top with cheese and crumbs.

Bake at 350 for 25 minutes or until cheese is melted.