Best Cheese And Pasta In A Pot Dee Dees Recipes

BAKED GOAT CHEESE PASTA

Baked Goat Cheese Pasta image

Provided by Ree Drummond : Food Network

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 11

Ingredients

Kosher salt and freshly ground black pepper
2 pints cherry tomatoes
3 cloves garlic, sliced
1 shallot, sliced thin
2 tablespoons oregano leaves
1 teaspoon crushed red pepper flakes
3 tablespoons olive oil
8 ounces goat cheese
8 ounces campanelle (or other shaped) pasta
2 tablespoons pesto
6 to 8 basil leaves, torn, for garnish

Steps:

Preheat the oven to 425°F. Bring a large pot of salted water to a boil.
Add the tomatoes, garlic, shallot, oregano and red pepper flakes to a 9 x 13 baking dish. Add 2 tablespoons of the olive oil and season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Toss to combine. Nestle the goat cheese in the dish among the other ingredients and drizzle with the last tablespoon of olive oil. Bake until the tomatoes have blistered and the goat cheese has melted slightly, 22 to 25 minutes.
While the tomatoes and goat cheese bake, cook the pasta according to the package instructions. Drain, reserving 1/2 cup of pasta water, and set aside.
Remove the tomatoes and goat cheese from the oven. Add the pesto and begin tossing everything together, breaking up the goat cheese as you go and adding a little pasta water, until you have a creamy consistency. Add the cooked pasta and toss to coat. Serve hot garnished with the fresh basil.

5-CHEESE PASTA

5-Cheese Pasta image

Provided by Ree Drummond : Food Network

Categories main-dish

Time 40m

Yield 8 servings

Number Of Ingredients 15

Ingredients

Kosher salt
1 pound fusilli
6 slices thick-cut bacon, chopped
2 teaspoons chopped fresh thyme
1 small onion, diced
1 clove garlic, grated
1/2 cup white wine
1 cup heavy cream
1/2 cup grated fontina cheese
1/2 cup grated white Cheddar
1/2 cup grated Romano
1/2 cup grated Gruyère
Freshly ground black pepper
1 cup mozzarella pearls
2 scallion greens, sliced thin

Steps:

Bring a large pot of salted water to a boil. Add the fusilli and cook for 1 to 2 minutes less than the package instructions. Reserve 1/2 cup of the pasta water, then drain and set aside.
Meanwhile, cook the bacon in a heavy-bottomed skillet over medium heat until crisp, 8 to 10 minutes. Remove to a paper towel-lined plate and remove all but 2 tablespoons of the grease from the skillet. Add the thyme, onion and garlic to the skillet and cook until softened, about 5 minutes. Add the wine and cook until mostly evaporated, 1 to 2 minutes. Add the cream and heat until bubbly, 30 seconds. Gradually add the fontina, Cheddar, Romano and Gruyère in handfuls, letting each combine with the cream before adding the next.
Add the pasta to the skillet along with a good pinch of salt and pepper. Toss everything together, thinning with the reserved pasta water if needed. Divide the pasta into 8-ounce individual gratin dishes (or 1 flameproof casserole dish) and set on a baking sheet. Divide the mozzarella pearls over the top of the pasta.
Position an oven rack in the center of the oven and preheat to broil.
Broil on the center rack until the mozzarella pearls are brown and the pasta is bubbling, 3 to 4 minutes. Remove and garnish with the cooked bacon and sliced scallion greens.

CHEESE AND PASTA IN A POT - DEE DEE'S

Cheese and Pasta in a Pot - Dee Dee's image

A good friend and co-worker shared this recipe with me in 1976. This dish very quickly became a family favorite. It was way to much for us to eat at one time, so I would split it and put one dish (uncooked) in the freezer for another meal. My friend lost her battle with cancer many years ago. Everytime I make this dish I think of her and remember the happy times we had as friends.

Provided by Diane Atherton @DeeDee2011

Categories Beef

Number Of Ingredients 12

Ingredients

2 pound(s) lean ground beef, or ground meat of your choice
- olive oil, extra virgin
2 medium onions, chopped
1 clove(s) garlic, crushed
1 - 15-ounce jar of ragu or your favorite spaghetti sauce
1 pound(s) can stewed tomatoes
- salt and pepper, to taste
16 ounce(s) shell marcaroni, uncooked (in photo, i used farfalle and macaroni)
1 1/2 pint(s) sour cream (i have used a mixture of sour cream and cottage cheese)
1 - 1/2-pound pkg provolone cheese, shredded
1 - 1/2- pound pkg mozzarella cheese, shredded
1 - 3-ounce can sliced mushrooms, optional

Steps:

Preheat oven to 350 degrees.
Brown meat in a little olive oil in a large skillet; drain off excess fat. NOTE: I also rinse the browned meat and drain to make sure I get most of excess fat removed.
Return meat to skillet; add onions, garlic, spaghetti sauce, stewed tomatoes and mushrooms, season with salt and pepper; mix well. Simmer 20 minutes until onions are tender.
Meanwhile, cook shell macaroni according to package directions. Drain and rinse with cold water.
Place 1/2 of the pasta in a greased large deep casserole dish. Cover pasta with 1/2 of the meat sauce. Spread 1/2 of the sour cream over meat sauce; top with Provolone Cheese. Repeat next layer ending with Mozzarella Cheese.
Cover casserole; bake at 350 degrees for 35 to 40 minutes.
Remove cover; continue baking until Mozzarella Cheese melts and browns slightly.

CREAMY CROCK POT MAC 'N' CHEESE

Creamy Crock Pot Mac 'n' Cheese image

I orginially found this recipe in a cooking magazine but changed some ingredients to get the consistency my family loves. Hope yours will too.

Provided by Dee S.

Categories Pasta Shells

Time 2h

Yield 10 serving(s)

Number Of Ingredients 7

Ingredients

1 (16 ounce) package shell macaroni
1/2 cup of stick margarine, melted
2 eggs, beaten
2 cups fat-free half-and-half
1 (10 3/4 ounce) can condensed cheddar cheese soup, undiluted
4 cups shredded sharp cheddar cheese (16 ounces)
1 teaspoon dry mustard

Steps:

Cook shell macaroni according to package directions; drain.
Place cooked shells in a 5-quart greased crock pot; add margarine and stir to cover.
In a sauce pan over medium heat,combine soup and 1/2 and 1/2. Stir until smooth. Add eggs and dry mustard and stir until combined. Add cheese and stir until completely melted and smooth.
Pour cheese sauce over shells and stir well.
Cover and cook on low for 2 1/2 - 4 hours.

Nutrition Facts : Calories 376, Fat 24.1, SaturatedFat 12.9, Cholesterol 94.1, Sodium 630.1, Carbohydrate 21.8, Fiber 1.1, Sugar 3.2, Protein 17.8

DEE'S SMOKED MAC N CHEESE

Dee's Smoked Mac N Cheese image

The subtle smoky flavor really shines through in this creamy and delicious macaroni and cheese. The low and slow cooking time makes the cheesy goodness meld with the macaroni which is cooked perfectly. Definitely worth the wait while this cooks on the smoker.

Provided by Dee Stillwell

Categories Pasta Sides

Time 3h20m

Number Of Ingredients 16

Ingredients

1 pkg large elbow macaroni, 12 oz.
1/4 c butter or bacon grease
1 medium onion, chopped fine
3 clove garlic, grated
2 Tbsp all-purpose flour
1/2 c white wine or beer
1 Tbsp prepared yellow mustard
2 tsp dry mustard
1 - 12 oz can evaporated milk
1 c half and half or omit evaporated milk and use all half and half
4 oz softened cream cheese
2 - 8 oz bag(s) sharp cheddar cheese, shredded, 8 oz
2 - 8 oz bag(s) shredded velveeta cheese, 8 oz
1/4 - 1/2 tsp cayenne pepper, to taste
salt and pepper, to taste
Save 4 oz shredded cheese for top

Steps:

1. Boil macaroni in salted water until very al dente (about 5-7 min). It will cook the rest of the way in the smoker. Drain and set aside. Spray aluminum (disposable) casserole or lasagna pan with non-stick spray.
2. In a large heavy pot on medium heat, melt butter or bacon grease. Sauté chopped onion and garlic till opaque. Stir in flour and cook for a minute. Stir in wine and cook until evaporated.
3. Whisk in both kinds of milk, mustards, and cheeses. Cook until sauce is smooth and bubbly. Stir constantly to avoid burning. Season to taste.
4. Mix cheese sauce with macaroni and pour into prepared pan. Top with extra cheese.
5. Smoke in smoker for 2-4 hours (depending on the type of smoker you use) and smoke until light golden brown. Enjoy!
6. **Sauce should not be too thick. So if you want it creamy when it's done, thin it with a little more milk. If you like it drier, keep the sauce thicker. The longer cooking time in the smoker as opposed to baking in the oven, makes the cheese sauce soak into the macaroni. If you just want to make it in the oven, bake at 350 degrees for 40-50 minutes or until light golden brown.