Appetizer Recipes

Italian Macaroni and Cheese Recipe

Ingredients

  • Butter, for greasing dish
  • 12 ounces wide egg noodles
  • 1 cup heavy cream
  • 1 1/2 cups whole milk
  • 2 tbs all-purpose flour
  • 1/2 teaspoon salt, plus more for pasta water
  • 1/4 teaspoon freshly ground black pepper
  • 2 cups (packed) grated Fontina
  • 3/4 cup (packed) finely grated Parmesan
  • 3/4 cup (packed) grated mozzarella
  • 4 ounces cooked ham, diced, optional
  • 2 tablespoons finely chopped fresh Italian parsley leaves

Directions

  • Preheat the oven to 450 degrees F.
  • Butter a 13 by 9-inch glass baking dish and set aside.
  • Cook the noodles in a large pot of boiling salted water until tender but still firm to bite, stirring frequently, about 5 minutes. Drain well, but do not rinse.
  • Whisk the cream, milk, flour, 1/2 teaspoon salt, and pepper in large bowl to blend. Stir in 1 cup Fontina, 1/2 cup Parmesan, 1/2 cup mozzarella, ham, if using, and parsley. Add the noodles and toss to coat.
  • Transfer the noodle mixture to the prepared baking dish.
  • Toss the remaining 1 cup Fontina, 1/4 cup Parmesan, and 1/4 cup mozzarella in a small bowl to blend.
  • Sprinkle the cheese mixture over the noodle mixture.
  • Bake until the sauce bubbles and the cheese melts and begins to brown on top, about 20 minutes.
  • Let stand for 10 minutes before serving.

Zack

Minestrone Piemontese Italian Soup Recipe

Ingredients

  • 1/4 lb. salt pork
  • 1 cup shell beans
  • 3 large potatoes
  • 3 carrots
  • 2 onions
  • 2 cloves garlic
  • Salt and pepper to taste
  • 1 tbs. Parsley
  • Grated Parmesan cheese
  • 1 cup tomato or 1 tbs. tomato paste
  • 3 qt. Water
  • 1 tsp. Basil

Directions

  • Cut vegetables into cubes.
  • Put salt pork in a large pan and add water.
  • Add vegetables, beans, tomatoes, garlic, and cook for 1 hour.
  • Let simmer for another 1/2 hour or until vegetables are cooked.
  • Add salt and pepper to taste.
  • Serve hot with grated Parmesan cheese over it.
  • Serves 4-6.

Regina