This is one of The Food Networks top recipes, shared by Alton Brown. They rated it at “easy” with a cook time of 45 minutes. This recipe serves 6-8 people.

Ingredients

1/2 pounds elbow macaroni
3 tablespoons butter
3 tablespoons flour
1 tablespoon powdered mustard
3 cups milk
1/2 cup yellow onion, finely diced
1 bay leaf
1/2 teaspoon paprika
1 large egg
12 ounces sharp cheddar, shredded
Kosher salt
Fresh black pepper

Topping: 3 tablespoons butter / 1 cup panko bread crumbs

Directions

Preheat oven to 350 degrees F.

In a large pot of boiling, salted water cook the pasta to al dente.

While the pasta is cooking, in a separate pot, melt the butter. Whisk in the flour and mustard and keep it moving for about five minutes. Make surethere are no lumps. Stir in the milk, onion, bay leaf, and paprika. Simmer for ten minutes and remove the bay leaf.

Temper in the egg (add the hot liquid very slowly so you do not cook or scramble the egg). Stir in 3/4 of the cheese. Season with salt and pepper. Fold the macaroni into the mix and pour into a 2-quart casserole dish. Top with remaining cheese.

Melt the butter in a saute pan and toss the bread crumbs to coat. Top the macaroni with the bread crumbs. Bake for 30 minutes. Remove from oven and rest for five minutes before serving.

When I cook Fettuccine Alfredo, I usually just go with the store bought Bertolli Alfredo sauce. However if you are feeling a little ambitious I found a recipe that is easy to make and sounds delicious

Better Than Olive Garden Alfredo Sauce Recipe

Is it better than Olive Garden’s? Make it and you be the judge. This recipe serves 4-6 so you can definitely feed everyone with this one. Add whichever type of meat you’d like.

Ingredients

1/2 cup sweet butter
2 garlic cloves, minced
2 cups heavy cream
1/4 teaspoon white pepper
1/2 cup grated parmesan cheese
3/4 cup mozzarella cheese
1 (12 ounce) box angel hair pasta

Directions

Melt butter in medium saucepan over medium/low heat.

Add the garlic, cream, white pepper and bring mixture to a simmer. Stir often.

Add the Parmesan cheese and simmer sauce for 8-10 minutes or until sauce has thickened and is smooth.

When sauce has thickened add the Mozzarella cheese and stir until smooth. STIR FREQUENTLY.

While the sauce cooks, boil noodles for 3-5 minutes. Remember since these noodles are so thin, it doesn’t take very long to cook.

Place pasta on serving plates and spoon sauce over pasta.

This recipe was found from Aaron McCargo JR, the Next Food Network Star. His show is actually pretty decent. After watching it I attempted this Macaroni Salad.

Please remember that 2 pounds is a lot of noodles, which I found out the hard way. If you want to make the recipe as is, I would suggest two pots for noodles, and a lot of refrigerator space to cool the noodles.

Mega Egga Macaroni Salad Recipe

If you just want to try the recipe, I would suggest using half of everything. The full two pounds will serve a lot of people, and then some!

Ingredients

2 pounds elbow noodles
12 hard boiled eggs, peeled and diced
1/2 onion, finely diced
4 celery stalks, finely diced
3 cups heavy mayonnaise
2 tablespoons salt
1 teaspoon coarsely cracked black pepper
Dash of hot sauce
1 tablespoon Worcestershire sauce
1/4 cup pickle relish (optional, I didn’t use this)

Directions

In a large pot with salt, boil pasta for 12 to 15 minutes until cooked. Stir often. Drain and cool. Refrigerate for 30 minutes.

Cooking Tip: I would try putting the pasta on a large cooking sheet or something similar. Keeping it in a bowl will only cool the noodles on top, the ones at the middle and bottom will stay warm.

In a large pot with a dash of salt, add eggs on medium high heat. Bring to a boil. Cover and remove from heat. Let eggs sit for 6 to 7 minutes. Remove eggs and shock in ice water. Once thoroughly cooled, peel eggs and roughly dice.

Cooking Tip: This is the perfect method to boiling eggs. They came out very well cooked when I did this. I even made more just to eat hard boiled eggs alone.

Place pasta in a large bowl. Add onions, celery, eggs, relish, mayonnaise, salt and pepper, hot sauce and Worcestershire. Mix until well combined.

After our Bertolli coupon post, I thought it would be cool to post a few Bertolli recipes you can use.

Creamy Parmesan Risotto Recipe

Makes 7 cups, looks like it could serve a few people.

3 Tbsp. Bertolli Extra Virgin Olive Oil
10 ounces sliced portobello mushrooms
1 medium red onion, chopped
1/2 cup dry white wine or chicken broth
1 pouch Bertolli Premium Champignon & Portobello Mushroom Pasta Sauce
4 cups cooked rice
1 1/2 cups freshly grated Parmesan cheese
1/2 cup butter
1 (3-lb) rotisserie chicken, meat removed in large chunks
1/4 cup coarsely chopped fresh parsley

Directions

In deep 12-inch skillet, heat Olive Oil over medium-high heat and cook mushrooms and onion, stirring occasionally. About 3 minutes or until tender. Stir in wine and bring to a boil. Cook, stirring occasionally, until wine is reduced by half. Stir in Sauce and bring to a boil. Reduce heat to low and simmer 5 minutes. Stir in rice; heat through. Stir in cheese, butter and chicken; heat through. Stir in parsley and season, if desired, with salt and pepper.

[Source Bertolli]

We usually provide you with great and interesting recipes . Sometimes I like doing a meal, and cheating a little bit and possibly getting microwaveable rice or pasta sauce. Adding Bertolli Alfredo sauce over noodles is not only delicious, but easy.

To further expand Bertolli and their products they have just come out with a new Bertolli pasta sauce in a pouch.

Bertolli® Premium pasta sauces in a pouch are restaurant inspired sauces. Each sauce features “hero” ingredients (like succulent olives, earthy mushrooms, and plump plum tomatoes) in a thick base of crushed tomatoes. They are then finished off with sautéed onions and garlic; and 100% Bertolli® Olive Oil, aimed to inspire discerning palates. Bertolli® Premium pasta sauce contains flavorful crushed tomatoes rather than the tomato paste typically found in jarred sauce. These sauces use the natural sweetness of carrot juice so they contain no added sugar or artificial sweeteners. They meet the FDA requirements for being low in saturated fat, as they have one gram or less of saturated fat per serving. Each Bertolli® Premium pasta sauce celebrates succulent and delicious ingredients; just like an Italian Chef’s sauce would.

Click on this link to get a free coupon for your next purchase.

This post was paid for by Bertolli.