Tag: pasta

Cheeseburger Macaroni from Boxed Mac and Cheese

This was a delicious recipe that used what I had in the pantry. I used boxed mac & cheese because I don’t want to be using 2 cups of cheddar where I don’t have too. I also used Weis mac & cheese which used only 1/4 cup of milk and half a stick of butter, which made me feel like I was using less of my current provisions. I also didn’t have any burger, so I made my own burger from venison slices that I had. I’ll be posting that short post tomorrow morning. I was also considering adding diced tomatoes to the recipe, but I also saw a recipe that used ketchup and mustard instead, and though I was hesitant, it was very good, and I will be making this again in the future. Josh and I also opened a can of pears to go with the meal, and that was a nice treat.

  1. In a large sauce pan, bring 4 cups of water and 2 beef bouillon cubes to a boil. Add macaroni and boil uncovered until al dente. Remove from heat.
  2. On a side burner, heat up a frying pan and 2 Tbsp oil over medium high heat. Add ground beef and brown the beef and break into small chunks. Once cooked, add beef and fat to cooked macaroni.
  3. Return macaroni and beef to medium heat. Continue by preparing macaroni and cheese as directed on package. Finally, Add 1 Tbsp Garlic powder, 4 Tbsp Ketchup, and 1 Tbsp Mustard. Stir and make sure thoroughly heated before serving.

One more thing before you go! I’ve created an Instagram for this blog where I’ll be posting little projects we are up to that don’t deserve a full post, or to give spoilers of upcoming posts! The link can be found in the bar at the top of this page, or on the blog’s home page. Thanks for your time!

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Sausage Alfredo

I pulled out sausage early yesterday to have for dinner, but I hadn’t come up with an ideas for dinner until the time came. I opened my cabinet and saw a mix for chicken alfredo and decided that would be a fun meal to try. I cooked the sausage first, then I decided to use the box mix I had in the cabinet. I used Aldis brand chicken alfredo mix, cooked as directed, but added 1/4 cup of milk at the end, and cooked the dish covered for 15 minutes instead of 10. If you do not have an alfredo mix or sauce in your storage, I have altered this to be a recipe you make from scratch. I’ve made this alfredo recipe before and it’s very good, so it will go very well in this dish.

This was a very flavorful meal to have. The sausage fats add to the flavor of the sauce and the sausage adds flavor to this dish that would usually have such a consistent flavor. The sausage brings excitement to this common dish. I also served this dish with homemade potato salad. It was a strange combination and I wouldn’t do it again, but the strong flavor of the sausage made them taste very good together. I had found it to be a weird combination because they usually would never be served together.

  1. Cut Sausage links every 1/2 inch. Heat a large saucepan over medium high heat and add 2 Tbsp oil. Once hot, add sausage and cook fully.
  2. Once cooked, add 2 cups of water and 1 1/2 cup your desired noodles (I recommend egg noodles or fettuccine; cooking time and water levels will need to be altered for different pasta). Bring to a boil, then reduce to a simmer, cover, and cook for 10 minutes.
  3. Once most of the water has boiled off and noodles are to your desired texture, add 4 Tbsp butter, 1 cup of milk, and 3/4 cup parmesan. Stir and cook until hot and thick.
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Homemade Goulash

Goulash is one of this dishes I had all the time growing up. My brother has always been a picky eater, and this was one of his favorites to make late at night. The recipe couldn’t be easier, and the chili powder adds a bit extra depth to the flavor than just standard macaroni and tomato sauce. You can also make this dish and keep it warm in a crock-pot on low for several hours, you’ll just have to make sure not to overcook the noodles, and to add more water if too much liquid escapes.

  1. In a dutch oven, begin to brown a pound of ground beef. In a saucepan, bring water to a boil. Once boiling, add and cook 24 oz of macaroni until al dente, and strain.
  2. Once the beef is browned, turn down heat to low. Add 1 diced onion (1 cup). Once soft, add 1 standard jar of tomato sauce, one can of diced tomatoes, and one can of stewed tomatoes. Once hot, add 2 Tbsp of garlic powder, and 2 Tbsp of chili powder. Stir until evenly distributed. Add macaroni, then heat for 5 minutes.
  3. Serve and top with parmasean.
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Macaroni Salad with Egg

Macaroni salad is a picnic staple. This recipe has many servings that can easily feed 6-8 people as a side. I also make another version of this recipe with tuna or imitation crab meat that excludes the egg and mustard. Spring is coming, and a light refreshing salad is always welcomed. Macaroni salad is also great to fill you up after a long day of work!

  1. Hard-boil 3 eggs, (recipe here). Boil 4 cups of water. Once boiling, add 2 cup macaroni. Cook until al dente, then strain and rinse with cold water.
  2. Transfer pasta to serving dish. Add 2 cups of mayo, and 3 Tbsp mustard. De-shell and crush the hard-boiled eggs with a fork until the eggs are in small pieces. Add the 3 eggs to the macaroni, and stir. Once mixed, serve or refrigerate until serving.

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Shrimp Scampi with Vermicelli

I’ve been making shrimp scampi for a few years now. I’ve had my fair share of over cooked shrimp in my day, and so the biggest hint for this meal is to add precooked shrimp just long enough to get hot, but not long enough to cook much. I also added a bit of lemon this time, and it was delicious! I highly recommend. Toward the end, I also added some oil, but you can also substitute in more butter instead, I just like to limit the butter I use. If you are using pre-minced garlic, you will have to add some garlic powder. It’s also not a bad idea to have mints or some dessert afterwards.

  1. In a pot of water, boil 8 oz of pasta about 15 minutes until al dente.
  2. In a bowl, add desired number of precooked shrimp. Defrost under lukewarm water and remove tails.
  3. In a separate pot, add 5 Tbsp of butter, 3 Tbsp of minced garlic, 1 Tbsp minced onion, 1 tsp Italian seasoning, and 1/2 cup of pasta water. With 5 minutes left on the pasta, heat butter and seasoning over medium heat. Once all the butter is melted and bubbling, add 2 Tbsp oil, 1 Tbsp lemon juice, and add shrimp. Stir in for 30 seconds, remove from heat. Let sit for one minute and strain pasta. If desired, add pasta to sauce and stir together, or just serve pasta and top with sauce. Top with parsley and parmasean.
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