Tag: comfort food

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Homemade Macaroni and Cheese with Penne Pasta

homemade macaroni and cheese with penne pasta

This is a great homestyle recipe, using penne pasta instead of traditional elbow noodles. I used to make the box brands. And then I switched to some I found in cookbooks. But some of those were time consuming. Eventually, as I learned more about cooking and my own style, I came up with this easy, homemade macaroni and cheese with penne pasta.

Ingredients for Homemade Macaroni and Cheese with Penne Pasta:

  • 12 oz of penne pasta
  • 1 c whipping cream
  • 1 1/2 c shredded Mexican blend cheese or sharp cheddar cheese, divided
  • cracked pepper to taste
prepping homemade macaroni and cheese with penne pasta

Instructions for making Homemade Macaroni and Cheese with Penne Pasta:

  • Cook penne pasta according to package instructions.
  • While noodles are cooking, heat 1 c whipping cream in a small saucepan over med heat.
  • Add 1/2- 3/4 c shredded cheese to saucepan.
  • Add cracked pepper to taste to saucepan.
  • Stir cheese mixture constantly until it is thickened.
  • Drain the water from the penne pasta when it’s finished cooking.
  • Stir the cheese sauce into the noodles.
  • Put the penne noodle mixture into a greased 9 1/2 x 7 1/2 inch baking dish.
  • Sprinkle the remaining shredded cheese on top of the macaroni.
  • Top with more cracked black pepper to taste.
  • And bake in a 350 degree oven until cheese is melted on top ~ 5 mins.
beef and pork meatloaf muffins with homemade macaroni and cheese

This pairs well with so many foods. However it certainly has a Southern charm. So I pair mine with pork or meatloaf.

I hope you enjoyed this post. And if you make it, please let me know what you think. How do you cook macaroni and cheese? Let me know in the comments.

Categories
Extras

Chicken Soup With Acini Di Pepe

person cooking food
Photo by cottonbro on Pexels.com

This chicken soup with Acini di Pepe recipe was passed down through the generations on my mother’s side.  It goes back when, I’m told, her ancestors lived in Sicily till they emigrated to New York.

My mother learned this recipe from her mom.  And she probably started making it by the time she was a pre-teen.  Then she handed it down to her daughters.  It’s one of my kids’ favorite things to eat when they go to her house, even if it has stewed tomatoes in it.  Even though it can be considered an old recipe, it’s quite simple to make.  And I’ve even made some tweaks of my own.

Ingredients for Chicken Soup with Acini di Pepe

chicken soup with mixed vegetables in cream colored bowl
  • 2 chicken breast halves
  • 1 Tbsp Better Than Bouillon Roasted Chicken Base
  • Salt to taste
  • 1/4 tsp pepper
  • 1 small diced red onion
  • 2 diced celery, leaves removed
  • 1 diced carrot or 10 oz package of mixed vegetables
  • 1/4-1/2 cup fresh or canned whole tomato, diced or pulsed in food processor
  • 1 Tbsp dry parsley
  • And 1/2 cup Acini di Pepe (Da Vinci is the brand I use)

Instructions

  • First, cook chicken with 1 Tbsp Better Than Bouillon chicken base in 2 1/2 quarts of water over medium high heat.  When it starts to boil, lower to a simmer, and put a lid on the pot.
  • Next, when the chicken is cooked, check if it has enough salt, and add salt to taste, if needed.
  • Then, remove chicken and shred once it’s cooked through.
  • Add pepper, onion, celery, tomatoes, and carrots or mixed vegetables to pot, and simmer for 9 minutes.
  • Next, add parsley, and increase heat to medium high, to get water boiling.
  • And add Acini di Pepe last, when everything is cooked, and cook for 8-9 minutes more in boiling water.
  • Then put shredded chicken back in pot and heat through. 
  • Finally, serve immediately.

I hope you enjoyed this post, and if you make this soup, please let me know what you think!  Also, feel free to change it as you like!