Spindles Designs by Mary and Mags

Mom taught us how ... now we create together

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Macaroni & Cheese

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I forgot how much I love good old fashioned Macaroni & Cheese. My husband and I recently returned for an 11 day cruise to and of the islands of Hawaii. One day at the dinner buffet they served Macaroni & Cheese made from scratch. It never appeared again so when we returned I just had to make some. I hadn’t had it for a long time and I just didn’t get enough.

I made Macaroni & Cheese from scratch for years until grandma introduced the children to the kind in the box and well mom’s wasn’t as good anymore. It tasted different. Well I think from scratch is always better!

Recipe

1 pound package macaroni cooked (al dente)

4 Tbsp butter

4 Tbsp flour

2 cups milk

1 cup shredded cheddar cheese

1 cup shredded sharp cheddar cheese

In a sauce pan melt butter. Over medium heat whisk in flour, keep stirring until mixture bubbles. Whisk in milk. Cook and stir until sauce starts to thicken. Add cheeses. Stir until cheese melts and thickens. Do not boil. Pour over cooked macaroni and stir until macaroni is well coated. Add Salt as needed.

Savory Topping

1 cup cornflake crumbs

2 Tbsp melted butter

1 tsp garlic powder or granules

2 Tbsp grated Parmesan cheese

1 tsp parsley flakes

1/2 tsp salt

Stir together cornflake crumbs, garlic, Parmesan cheese, parsley and salt. Using a fork stir in melted butter until crumb mixture is well mixed. Sprinkle on top of prepared macaroni and cheese completely covering the surface.

Note: You might have extra or make a thick layer. I love the savory topping.

Make some for dinner tonight!

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Turkey Tetrazinni

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I make Tetrazzini through out the year but it is another great way to use your Turkey Day left overs?

Turkey Tetrazzini

1/4 cup butter
1/4 cup flour
1/2 teaspoons salt
1/4 teaspoon pepper
1 cup chicken broth
1 cup whipping cream
7 ounces spaghetti
2 cups cubed cooked turkey
1/2 cup grated Parmesan cheese
Heat oven to 350 degrees. Melt butter over low heat. Blend in flour and seasonings. Cook, stirring until mixture is smooth and bubbly. Remove from heat. Stir in broth and cream. Heat to boiling, stirring constantly. Boil 1 min. Stir in spaghetti and turkey Pour into square baking dish. Sprinkle with Parmesan cheese. Bake 30 min.

Enjoy!
Margaret

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Fettuccine Alfredo with Sausage

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I almost always order Fettuccine Alfredo when its on the menu of a restaurant.  I love it, but this was the first time I’d ever made it. I was surprised at how easy it is to make. 
I’ll be making again for sure. 

I usually order chicken or shrimp with my Fettuccine Alfredo, but I saw a picture in the paper and they served sausage with their Fettuccine. It looked so good I had to give it a try. It was a success. My family loved it.

Alfredo Sauce

1 cup half and half
2 tablespoon butter
12 oz. fettuccine
1 1/2 cups grated Parmesan cheese
pepper
sausage 
(I used 1 pkg of Hillshire Farm sausage)

Brown sausage in large frying pan. While browning, cook fettuccine. Drain noodles and add to sausage. Add half and half, butter and Parmesan cheese. Add pepper to taste. Stir and serve.

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Porcupine Meatballs

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Pasta with Veggie Meat Sauce

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We like simple meals at our house.  Especially for our 2 year old, she is somewhat picky.  One of her favorite foods is pasta.  She loves it!  Spaghetti is by far her favorite meal.  Well, we have noticed as of late all of us are lacking in the vegetable department.  I have a serious issue with vegetables, I just don’t enjoy eating them, I may go so far as to say I do not like them.  So, I hide them in food as much for me as I do for Savannah.  When I say hide, I mean it, I don’t like chunky sauce it gets put through the blender.  As I was preparing this dish, I felt like I was putting baby food in our pasta.

I started this recipe with my family’s tradition spaghetti sauce recipe, tomato sauce and spices.  I thought about it and realized, there was no reason I could not add some veggie puree to the tomato sauce before adding the pasta.  We gave it shot and then realized it needed some other flavors to  make it a little less blah. The result was fantastic!  I could not tell I had eaten a whole serving of vegetables, my two year old devoured hers, and my husband in his usual way made yummy sounds while he was eating.  It definitely no longer tasted like spaghetti, but it was a hit at our house that will be made again and again.

Pasta with Veggie Sauce
1/2 pound Ground Turkey (can be left out or more could be added)
2 cups carrots, sliced
2 cups cauliflower, chopped
1 can (8oz) Tomato Sauce
2 cups water (or beef broth)
2 tsp beef bouillon
2 tsp Garlic Powder
2 tsp Italian Seasoning
1 tsp Dry Mustard Powder
1 tsp Worcestershire Sauce
8 oz pasta
Salt to taste
1.  Steam carrots and cauliflower until tender, almost overdone.  Put in blender or food processor until smooth, may need to add 1/2 cup water to get them to blend together well.  It will look like baby food.
2. In a 10″ non-stick skillet, brown ground turkey, drain if needed or desired.  Add tomato sauce, blended veggies, 2 cups water, bouillon, garlic powder, Italian seasoning, dry mustard, and Worcestershire.  Stir and bring to a boil, add the pasta and cook until pasta is tender (8 – 10 minutes).
3.  If needed, add water to make sure the pasta cooks, but only add about 1/4 cup at a time.  Stir and serve.

I enjoy mine with some Parmesan cheese sprinkled on top.

Mary Catherine

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