Hi Debbie.
Here are several pasta recipes including cheese or creamy sauces. hope these will fit your search.
Enjoy!
Cheers,
Tali
All Day Macaroni and Cheese
8 Oz. elbow macaroni, cooked and drained
4 cups (16 Oz) shredded sharp Cheddar cheese, divided
1 can (12 Oz) evaporated milk
1 1/2 cups milk
2 eggs
1 teaspoon salt
1/2 teaspoon pepper
Place the cooked macaroni in a 3 1/2 quart (or larger) slow cooker that
has been coated with nonstick cooking spray. Reserve 1 cup of cheese,
add remaining cheese and the other ingredients to the macaroni; mix well.
Sprinkle with remaining 1 cup cheese, then cover and cook on low setting
5 to 6 hours, or until mixture is firm and golden around the edges.
NOTE: DO NOT remove the cover or stir until finished cooking.
Creamy Seasoned Noodles
1 8oz . pkg . wide egg noodles or spaghetti noodles
1 envelope Good Season's Italian Salad Dressing Mix
1/2 cup heavy cream or evaporated milk
1/4 cup butter
1/4 cup grated Parmesan cheese
chopped parsley , optional
Cook noodles as directed on pkg . ; drain well . Add remaining ingredients and toss lightly to blend thoroughly . Sprinkle with chopped parsley , if desired
. Makes 4 to 6 servings .
FETTUCCINE WITH CREAMY BASIL PINE NUT SAUCE
1 garlic clove
1 cup fresh basil leaves
1/2 cup light ricotta cheese
1/2 cup plain nonfat yogurt
1/2 cup (2 ounces) crumbled blue cheese
2 teaspoons sherry vinegar
1/4 teaspoon pepper
2 tablespoon pine nuts
1 (9-ounce) package fresh fettuccine
Fresh basil leaves (optional)
Place the garlic in a food processor, and pulse 2 to 3 times. Add basil and
the next 5 ingredients (through the pepper); process until smooth. Stir in pine
nuts. Cook pasta according to
package directions, omitting salt and fat; drain. Combine pasta and sauce in
a large bowl; toss well. Garnish with fresh basil, if desired.
Yield: 3 Servings
Fettuccine Alfredo
1 - pound fettuccine noodles
1 / 2 - pound butter
1 - pint cream ( doesn't specify what kind )
1 - egg yolk
2 - cups Parmesan cheese ( grated )
minced , parsley for garnish
Cook noodles and drain . Place in a warm serving bowl . Blend butter , cream together heat , just until hot , do not boil . Remove from heat , add
a little of the hot mixture to the egg yolk , to temper . Add the tempered egg yolk to the hot mixture and blend well , so the egg yolk won't curdle .
Add to noodles . Toss lightly . Sprinkle with cheese and stir until the pasta is well coated . Sprinkle with minced parsley if desired . Serve at once
. Serves 6 .
Five Cheese Pasta
Metric
Ingredient
Imperial
15 ml
vegetable oil
1 tbsp
1
onion, chopped
1
250 ml
white wine
1 cup
250 ml
35% whipping cream
1 cup
125 ml
mozzarella cheese, grated
1/2 cup
125 ml
parmesan cheese, grated
1/2 cup
125 ml
provolone cheese, grated
1/2 cup
125 ml
romano cheese, grated
1/2 cup
50 ml
old cheddar cheese, g
shredded mild Cheddar cheese
1/2 cup shredded sharp Cheddar cheese
1/2 cup shredded Monterey Jack cheese
1 1/2 cups half-and-half
8 oz. cubed pasteurized prepared cheese product
2 eggs , beaten
1/4 teaspoon salt
1/8 teaspoon black pepper
1 Tbs. butter
Bring a large pot of lightly salted water to a boil . Add pasta and cook for 8 to 10 minutes or until done ; drain well and return to cooking pot .
In a small saucepan over medium heat , melt 1/2 cup butter ; stir in to the macaroni .
In a large bowl , combine the Muenster cheese , Cheddar cheeses , and Monterey Jack cheese ; mix well .
Preheat oven to 350ð
Add the half-and-half , 1 1/2 cups of cheese mixture , cubed cheese , and eggs to macaroni ; mix together and season with salt and pepper . Transfer to
a lightly greased deep 2 1/2 quart baking dish . Sprinkle with the remaining 1/2 cup of cheese mixture and 1 Tbs. of butter.
Bake in a preheated oven for 35 minutes or until hot and bubbling around the edges . Yield ; 6 servings .
Four Cheese Pasta Bake
Ingredients
1 10 oz package penne or tubed pasta
3/4 lb ground beef
1 can chunky stewed Italian tomatoes
1 cup sliced green onions
1 8 oz pkg. cream cheese
1/2 cup Swiss cheese, shredded
1/2 cup parmesan cheese, grated
1/2 cup sharp cheddar cheese, shredded
Cook pasta; drain and reserve.
In skillet add butter and brown meat, add salt and pepper to meat.
Drain meat and add tomatoes, cook until thickened.
Add to pot, cream cheese, onion, pasta, and toss.
Pour into greased rectangular baking dish.
Top with remaining cheese and cover.
Bake 350 degrees until cheese melts and slightly bubbles.
Macaroni and Cheese Squares
Metric
Ingredient
Imperial
75 ml
elbow macaroni
1/3 cup
375 ml
milk, scalded
1 1/2 cup
75 ml
celery, chopped
1/3 cup
30 ml
onion, finely chopped
2 tbsp
375 ml
cheddar cheese, shredded
1 1/2 cup
2 ml
salt
1/2 tsp
3
eggs, beaten
3
-
potato chips, crushed
-
Directions
Cook macaroni according to package directions; drain.
In a large bowl; pour scalded milk over bread cubes. Add celery, onion, cheese and seasonings. Mix well. Add eggs and macaroni. Pour into buttered baking
dish. Top with crushed potato chips. Bake in preheated 325 F (160 C) oven for 45 to 55 minutes. Cut into squares to serve.
Serves 6
Low Fat Fetuccini Alfredo with Vegetables
1 whole egg
2 egg whites
1 cup diced fresh vegetables
--red pepper-mushrooms-onions -- etc
1 ounce reduced-fat shredded cheese
2 garlic cloves -- minced
vegetable cooking spray
chopped parsley -- optional
Place egg and egg whites in mixing bowl. Dice vegetables and set aside. Spray
pan with vegetable spray. Saute garlic for 1 minute. Mix eggs using a whisk
or a fork. Pour eggs into pan over the garlic. Top the eggs with the cup of
diced vegetables and shredded cheese. Cook over low heat until eggs are set. Turn
half of the omelet over the other half in the pan and continue cooking until
the
drain but do not rinse.
Return the macaroni to pot.
Add butter, milk, cheese cube and slices to hot macaroni.
Mix well, until butter and Velveeta melt. The mixture will be soupy.
The cheese cubes will not melt completely.
Add peppers.
Add salt and pepper to taste.
Pour into baking dish.
Cover the top with the remaining cheese (grated, sliced or cut into
cubes.)
Bake at 350 for 35 minutes.
You want the top to brown and the pasta to set.
Olive Garden Fettucine Alfredo
8 ounces Cream cheese -- cut in bits
3/4 cup Parmesan cheese -- grated
1/2 cup Butter or margarine
1/2 cup Milk
8 ounces Fettuccine; cook -- drain
In large saucepan combine cream cheese, Parmesan, butter and
milk, stirring constantly until smooth. Toss pasta lightly with
sauce, coating well. Leftovers freeze well.
STEVE WEBBS' 4 CHEESE AND MAC
PUT FIRST 7 ITEMS IN A POT(I USE A
TURBO
COOKER)COOK AT MED HEAT FOR ABOUT 8-9
MINUTES.
TRY TO STIR AS MUCH AS POSSIBLE.ADD NEXT 8
ITEMS
IF THE POT IS BIG ENOUGH,IF NOT ADD HALF OF
IT
BUT MAKE SURE YOU ADD THE SHARP PROLONE.STIR
UNTIL THE CHEESE MELT.PUT IN A 12 X 10 X 4
PAN.IF
ALL OF THE CHEESE DOES NOT FIT IN THE POT
YOU
CAN
STIR IN THE REST OF IT IN THE PAN.TURN OVEN
ON
TO
350.IN A SMALL BOWL ADD LAST 4 ITEMS AND MIX
TOGETHER.PUT ON TOP OF CHEESE AND MAC.BAKE
UNTIL
A GOLDEN BROWN ABOUT 30- 35 MINUTES.LET
STAND A
FEW MINUTES BEFORE SERVING.THIS MAKES
ALOT.YOU
MIGHT WANT TO CUT IT IN HALF.
INGREDIENTS
1 TEASPOON OF DRY MUSTARD
1 TABLESPOON OF WHITE
PEPPER
2 TABLESPOON OF MSG
2 TABLESPOON OF SEASON SALT
3 CANS OF CHICKEN BOOTH
1 SMALL CHOPPED OR DICED ONION
4 CUPS OF ELBO MAC
2 CANS OF CREAM(OF MUSHROOM OR CHICKEN)
SOUP
8 OUNCES OF SHREDDED SHARP PROVOLONE
16 FLUID OUNCES OF HALF AND HALF
2 OUNES OF PREPARED MUSTARD
24 OUNCES OF SHREDDED MR.SHARP
CHEDDAR or Hoffmann's Supper Sharp
2 OUNCES OF PARMESAN CHEESE
2 OUNCES OF ROMANO CHEESE
16 OUNCES OF CHEESE
SPREAD(VELVEETA)
1 CUP OF ITALIAN
BREAD CRUMBS
2 OUNCES OF
MELTED BUTTER
1 OUNCE
OF
PARMESAN CHEESE
1 OUNCE
OF ROMANO CHEESE
Three Cheese Macaroni n' Cheese
Ingredients:
1 box (1 .lb) of Elbows Macaroni
1 8 oz block of Mild Cheddar Cheese
1 8 oz block of Colby Jack Cheese
1 pkg. of Kraft Deluxe Cheese Slices
ü cup of sour cream
ü stick of butter
ü cup of milk
salt and pepper to taste
Instructions:
Boil the macaroni in a pot until done (*remember to put 2 tsps of oil,
so that the macaroni won't stick).
Drain macaroni, add butter.
Cut up the blocks of cheese, tear the slices and add to macaroni.
Add in ü cup of milk, sour cream and stir, continue to stir and cook
so that the macaroni won't stick.
Remove from stove and place in oven at 350 and bake for about 15 minutes.
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