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, just adjust the ingredients slightly for more or less people.

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.

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!

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.

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.

I made this meal and it turned out great. It was pretty simple to cook. I didn’t use the cabbage, you don’t have to either.

Cooking Tip: I strongly recommend having everything set out first and cut.

Pad Thai Recipe

Serves 4

Directions:

Soak the rice noodles in a large bowl of warm water until just pliable and almost tender, about 20 minutes. Drain noodles well.

Stir the fish sauce, vinegar and sugar in a small bowl until the sugar dissolves. Set aside.

Heat the oil in a large wok or nonstick skillet over medium-high heat. Add the ginger, chile and garlic and sauté for 1 minute or until the garlic and chile softens and the mixture is fragrant.

Add the shrimp and stir-fry until they are pink and opaque in the center, about 2 minutes.

Add the cabbage, 2 cups of bean sprouts, and half of the cilantro. Add the fish sauce mixture. Stir-fry for 2 minutes or until the cabbage begins to wilt.

Add the noodles and toss until the noodles are tender.

Transfer to 4 plates, mounding slightly and dividing equally. Arrange the shrimp around the noodles. Top with the remaining bean sprouts and cilantro.

Serve with the lime wedges.

[Source Take Home Chef]