Macaroni and Cheese

Ingredients

• 1 lb of uncooked elbow macaroni
• 3/4 stick of butter
• 4 tablespoons flour
• up to 4 cups milk
• 16 oz shredded cheese (we use mixture of cheddar and parmesan)
• 1/2 tsp salt or to taste
• pepper and/or red pepper to taste
• 1/2 to 1 cup panko bread crumbs

Instructions

• Cook the macaroni pasta according to the box directions. Drain and toss with some olive oil to prevent from sticking. Set aside in the colander.
• Melt 3/4 stick butter in a large saucepan. Add the flour and stir until the flour is cooked, about 3 minutes. Add 3 1/2 cups of milk to start with, and cook over medium hear, constantly stirring, until the mixture starts to bubble. 
• Add the shredded cheese in increments, constantly stirring until the mixture becomes thickened.  If too thick, add a bit more milk. 
• Add the salt, pepper and red pepper to taste.  
• Spray a 9x13 baking pan with cooking spray. Add the macaroni to the pan, then add the sauce over top.
• In a skillet, melt 1/4 stick of butter and 1/2 to 1 cup of panko bread crumbs. Cook in the butter until the panko starts to turn golden brown. Sprinkle the crumbs on top of the macaroni and sauce.

Noodles with Peanut Sauce

Ingredients

Sauce ingredients:

• 4 Tbsp Smooth peanut butter
• 2 Tbsp Light Soy Sauce
• 1 Tbsp brown sugar
• 1 clove garlic, smashed and chopped very finely
• 2 scallions, trimmed and chopped
• Juice of 1 fresh lime
• 1 Tbsp Sesame Oil
• Salt to taste

• 1/2 lb dry linguine, spagetti, or rice noodles

• peeled and sliced cucumbers, or other toppings (bean sprouts, snow peas are good)
• (optional) sliced scallion or cilantro, for garnish
• (optional) cooked chicken

 Instructions

• Cook noodles in boiling water according to package directions. Drain, rinse, and chill if desired.
• In a food processor, blend all the sauce ingredients until smooth. The sauce can also be whisked together in bowl. Add salt as needed, to taste. Toss the cooled noodles with the sauce. until the noodles are well coated. Serve with cucumber and scallions on top.

Buca di Beppo Style Rigatoni Positano

They took this off the menu at the restaurant a while ago.  It was one of our favorites, so now I'll have to make it at home.

Ingredients:

• Olive oil, 3 oz.
• Fresh eggplant, diced, 10 oz.
• Garlic, minced, 1 tbsp.
• Cooked chicken breast, sliced, 6 oz.
• Marinara sauce, 10 oz. (I use Prego)
• Basil, chopped, 1/4 oz.
• Rigatoni pasta, cooked, 24 oz.
• Grated Romano or Parmesan cheese, 2 oz.
• Mozzarella cheese, 4 oz.

Instructions:

• Heat olive oil on medium high in skillet. Add eggplant and saute until brown and soft. Add garlic and saute. Add chicken and marinara sauce. Reduce heat to medium low. Toss cooked pasta with the sauce, then add the grated cheese, fresh basil and mozzarella cheese. Heat through until mozzarella is melted. Serve in big platter or bowl.

Pasta with Bacon and Peas

Ingredients:

• 2 tbsp butter
• 4 strips bacon, chopped
• 2 tbsp all-purpose flour
• 2 cups heavy cream (use fat-free half and half to reduce fat)
• 1 cup frozen peas, let them sit and defrost at room temperature
• 2 tbsp grated Parmesan cheese
• 1/2 lb spaghetti or thin spaghetti, cooked to package directions and drained
• salt and pepper, to taste

Instructions:

• Cook bacon until crispy. Remove to a paper towel to absorb fat.
• Melt butter in a saucepan. Add the flour and stir or whisk for 3 minutes over low heat. Add the bacon pieces.
• Turn heat to medium. Slowly add the cream, in 3 portions. Whisk thoroughly after each addition. Continue cooking until sauce thickens, 5-7 minutes.
• Add Parmesan cheese. Stir until just melted. Taste and add salt and pepper to taste. Add the peas and heat through.
• Toss sauce with the pasta and garnish with grated Parmesan. Serve immediately.

Adapted from Pasta with Prosciutto and Peas recipe from The New Basics Cookbook by Julee Rosso & Sheila Lukins

Buca di Beppo Style Penne San Remo

When I get a dish like this from the restaurant, I can't help but think how much cream and butter and cheese and fat is in there.  That's why, of course, it tastes so good!  For true restaurant style, go with butter instead of olive oil, and heavy cream instead of fat free half and half; increase parmesan cheese to 3/4 cup.  This recipe below is less rich but still tastes really good.

Ingredients:

• 16 oz penne pasta
• 1 lb boneless skinless chicken breast, cooked and sliced
• 1½ tbsp all-purpose flour
• 3 tbsp olive oil
• 2 tbsp fresh garlic, minced
• 3/4 cup marinated artichoke, chopped into quarters
• 1/2 cup cooked green peas (I use frozen)
• 1/2 cup sun-dried tomatoes, julienne cut
• 1/2 cup white wine
• 1 cup fat free half and half (or regular half and half, or heavy cream)
• 1/2 cup shredded parmesan cheese, plus extra for garnish
• salt and black pepper to taste

Instructions:

• Cook penne pasta in salted water according to the package instructions.  Drain and set aside.
• In a large skillet, add olive oil and heat.  Add minced garlic and artichokes and cook on medium heat for about 2 minutes.
• Sprinkle the flour over the pan ingredients.  Stir until all ingredients are coated with flour, about 30 seconds.
• Add the white wine and bring to a boil.  Then lower the heat and simmer for 2-3 minutes.
• When much of the wine has evaporated and the sauce starts to thicken, raise the heat back to medium and add the half and half.  Stir until well incorporated and cook until sauce is thickened.
• Add the parmesan cheese and stir until just melted into the sauce.
• Stir in the peas and sun-dried tomatoes.  Season to taste with salt and black pepper.
• Stir in the sliced chicken to coat with sauce.
• In a large serving bowl or platter, pour the sauce mixture over pasta and mix thoroughly.  Garnish with more parmesan cheese and some parsley if desired, and serve.

Source: Food.com recipe Penne San Remo Inspired by Buca di Beppo.
Go to Buca di Beppos Restaurant Penne San Remo for the ACTUAL Buca di Beppo recipe as given on ABC news.