Italian Mac ‘n’ Cheese

I really don’t like regular Mac ‘n’ Cheese.  I guess the whole Velveeta just throws me.  Plastic is for buying food, not making food.

I do like baked pasta, and after all that’s what it really is.  So why can’t it be made with good cheese, like Parmesano reggiano  and Gorgonzola.  Top it with some crispy prosciutto and now we’re talking!

These baked pastas are really easy.  All you have to do is boil the pasta type you want until it is “al dente”.  In the meantime make a Bechamel sauce.  Add some Parmesano and Gorgonzola.  Combine the pasta and the sauce.  Place in an oven proof dish, sprinkle cheese on top, put in the oven at about 350 and bake until the cheese is melted and slightly brown.  Crumple crisp prosciutto on top just before serving.    Now that’s real food.

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A Cooking Challenge

My Children decided to challenge me.  They said I could not make a dinner out of these different ingredients: pumpkin, fennel, sage, sausage, gouda, and cream.  They would prefer a pasta of some sort.  To me these ingredients really did not make a lot of sense together, but I was up for the challenge.

So this is what I came up with.  I decided to use the pumpkin to make some fresh pasta.  I put the fennel in the sausage.  I thought the sage and the gouda could be a nice cream sauce.

I came up with a deconstructed pumpkin ravioli with homemade fennel sausage and topped it with the cheesy cream sauce.

They loved it!  And it was fun to come up with something out of these ingredients.

This is what it looked like:


These were the fresh pasta cut into circles to make the “deconstructed” ravioli.

DSCN1432I added some pomegrante seeds for color.

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