Yield: 4 servings

2 C. dry penne pasta
8 oz. Velveeta cheese
1/2 C. heavy cream

Cook pasta according to package directions. Cube Velveeta in small pieces, so it can melt easily. In a small sized saucepan combined cubed Velveeta cheese and heavy cream. Turn the heat on low, and stir until all cheese is melted. Reduce the heat  to simmer until you are ready to combine with the pasta. Once pasta is done, pour back into the pot where it was cooked, add sauce, and mix well. 

If you need to reheat this later, the macaroni and cheese can be made creamy again by adding heavy cream to this.  Honestly, you can use milk, for this recipe, but the results are much more creamy when you use heavy cream.  I have made this with half and half  and whole milk with good results.

Do you have any interesting stories or experiences of you ordering off the children’s menu?  In addition to ordering this via take out, I have also been guilty of ordering the Peanut Butter and Jelly kids combo at Panera Bread.  I never keep bread in my house, because I don’t eat a whole loaf before it goes stale, so for me a freshly made peanut butter and jelly sandwich is a treat for me.  What are your guilty pleasures from a children’s menu?

Many people rate Italian restaurants by their Alfredo sauce. Now you should know that Alfredo sauce isn’t hard to make. You can easily make a very tasty plate of pasta at home. They key is good quality ingredients. Don’t skip on the butter, heavy cream, and Parmesan cheese. While this dish may not be the healthiest choice in dining, it is a nice treat.

Do use good quality butter, and cream. I have found that buying them relatively close to before you make the dish is a good idea. Sometimes butter and cream can pick up flavors from your fridge. When it comes to the Parmesan cheese, be sure to use good quality cheese. If the cheese comes in a can, please use some fresh Parmesan cheese. You will be rewarded with a flavorful sauce if you do.

1 ½ C. Butter
2 C. grated Parmesan Cheese 
 1 ½ C. Heavy Cream plus 2 Tbsp.
1 lb. dried pasta

Prepare pasta according to package directions. While the pasta is cooking, melt the butter, heavy cream, and half of the Parmesan cheese, cook over low to medium heat. When the pasta is done drain and pour into a bowl. Then add the melted cheese mixture to the pasta. Combine and then add the remaining Parmesan cheese. If you like you can add some salt, and white pepper to season.

Mixing the sauce with the pasta is an Italian way to serve up this particular dish. It coats the pasta well, and gives you a delicious bit of sauce in every bite. You do not need to rinse your pasta. Following these directions you can make delicious Alfredo sauce at home.

3 -4 boneless and skinless chicken breasts – cut into bite sized pieces
1 big head broccoli – cut into bite sized pieces
3 – 4 cloves garlic – finely chopped
1/2 Cup parmesean cheese
olive oil
Black pepper

Saute the garlic in the olive oil. Add the chicken and cook until done. Remove to platter. Add the broccoli and saute until crisp tender. Put the chicken back into the pan and toss together. Add the cheese and a healthy amount of freshly ground pepper. Serve with additional cheese.

1 lb ground beef
1 diced sweet onion
1 diced green bell pepper
3 8 ounce) cans tomato sauce
1 14 1/2 ounce) can stewed tomatoes
1 14 1/2 ounce) can water
1 tablespoon dried basil
1 tablespoon dried oregano
1 tablespoon chili powder
1 tablespoon parsley flakes
1/4 cup grated parmesan cheese
1 tablespoon garlic powder
1 teaspoon pepper
4 chicken bouillon cubes or beef bouillon cubes
1 teaspoon Accent seasoning (optional)
1 1/2 lbs spaghetti

Sauté the ground beef, diced onions and diced bell pepper together until meat is browned.

Add all spices, tomato sauce, stewed tomatoes and water. Simmer for twenty minutes. Add 1/4 cup grated parmesan cheese and stir.

Boil four quarts of water. Add 1 ½ lb. spaghetti to boiling water and stir until water returns to boil. Turn heat down and simmer 8 to 9 minutes to desired tenderness. Drain and pour directly in to sauce or add sauce to individual serving.

Because of the bullion cubes make sure you taste before adding salt. You may find some tomatoes and tomato sauce a little more sour than others. This of course depends on the brand being used. If this turns out to be the case, add a wee bit of sugar.

Thanks to Columbamio for sharing this spaghetti recipe.

10 ounces cooked Fettuccine noodles
8 ounces cream (Half & Half)
1 ounce Butter
1/4 cup FRESH grated Parmigianino Cheese

Cook noodles in salted water until 3/4 done; strain off water and put noodles back in pot. Add cream and butter. Bring to a hard boil. When noodles are fully cooked, removed from heat; add parmigiano cheese and cracked black pepper. Toss and serve.

2 15 oz. cans tomato puree
1 15 oz. can crushed tomatoes
1 15 oz. can tomato paste
2 cloves garlic, finely chopped
1 small onion, finely chopped
1 1/2 tbs. Italian Seasoning
4 shakes of Tabasco Sauce
1 c Red Wine Cooking Sherry
1/2 c Vodka (alcohol will evaporate)
2 tbs. Sea Salt
1/4 c sugar
1 standard box Manicotti pasta, cooked, drained & cooled
1 15 oz. Ricotta Cheese
1 egg
1 c Grated Parmesan Cheese
2 c Finely Shredded Italian Cheese Blend
2 c Mozzarella Cheese
1 to 2 lbs. Ground Beef
Wax Paper & butter knife

In large saucepan or stock pot, mix tomato puree, crushed tomatoes and tomato paste. Add chopped garlic, chopped onion, Italian seasoning, Tabasco Sauce, cooking sherry, vodka, and sea salt. Mix thoroughly. Allow sauce to cook for approximately 1 hour and then taste. If desired, add some or all of the sugar (sugar reduces the “tang” of the tomatoes). Continue cooking sauce on low heat for several more hours (ideally and for a richer blend of the seasonings, sauce should be refrigerated overnight and cooked for an additional 2-3 hours the following day for optimal flavor). Thoroughly cook ground beef and drain (rinse with water if necessary to remove all grease). Return to pan and season with a few shakes each of salt, pepper, garlic and onion powder, and cook for an additional 10 minutes. Remove and add meat to sauce. Cook pasta according the package directions, drain and allow to cool, separately, on wax paper. In a separate mixing bowl, blend Ricotta cheese, egg, grated parmesan and the shredded Italian cheese blend until thoroughly mixed.
Using the butter knife, begin to stuff the manicotti shells with cheese mixture until all is used. In a large baking pan (a lasagna pan is best), spread a layer of sauce that completely covers the bottom of the pan. Align the stuffed manicotti shells in the pan atop the sauce. Use remaining sauce to completely cover the pasta. Use as much or as little as desired of the mozzarella shredded cheese to cover. Bake in a 350 degree oven until cheese bubbles and begins to turn a golden brown. Remove, cool, and serve.

4 tbsp olive oil
2 cloves fresh garlic finely diced
1 cup finely diced Roma tomatoes
1/2 cup finely diced black olives
1/4 cup capers
1 small jar of Artichoke hearts, halved
1 package angel hair pasta

Sauté garlic in olive oil until done.
Add tomatoes, olives, capers, and artichoke hearts. Sauté until done.
Serve over pasta.

Thanks to ncbrewster for sharing this recipe.

1 pound elbow macaroni pasta
1 cup whole milk
2 cans (12 oz. size) evaporated milk
3 eggs
2 sticks butter, cut into small pieces
1/2 pound Colby cheese, shredded
1/2 pound Monterey Jack cheese, shredded
1/2 pound sharp cheddar cheese, shredded
1 pound Velveeta cheese, cut into small chunks
Salt, to taste
1 tablespoon white pepper
1 tablespoon sugar
1 cup shredded American or mild cheddar cheese

Directions:
Heat oven to 350F.  Bring a large pot of lightly salted water to a boil. Cook pasta according to package directions. Drain and transfer the pasta to a 9×13-inch casserole dish. Set aside.
In a large bowl, combine the whole milk, evaporated milk and eggs. Mix with a fork until thoroughly combined. Add the butter and Colby, Monterey Jack, sharp cheddar and Velveeta cheeses to the pasta. Pour the milk and egg mixture over the pasta. Season with salt, pepper and sugar and toss. Sprinkle the top of the pasta with the remaining cup of American or cheddar cheese. Bake for 30 to 45 minutes, or until the top is lightly golden brown.
This recipe for Sweetie Pie’s Macaroni And Cheese serves/makes 8

1 ounce melted butter
1 teaspoon chopped fresh garlic
1/8 cup diced red onion
1/4 cup diced cooked bacon
1/4 cup diced Roma tomatoes
1 cup sliced cooked chicken
1 ounce heavy (whipping) cream
1 jar Ragu Alfredo sauce (I got the Cheesy kind)
1/8 cup Asiago cheese
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon garlic salt
10 ounces precooked bowtie noodles

In a heated sauté pan combine butter, garlic, onions, bacon, tomatoes, chicken, and spice mixture.  When onions begin to turn translucent, add heavy cream and Asiago cheese.  Once cheese and cream have reduced by half, add Alfredo sauce and bowtie pasta.  Toss until well combined and remove from fire.  Allow to cool for a few minutes so the cheese and sauce thicken.

Apricot Sauce:
1 cup chicken stock (broth)
1 cup apricot preserves
Salt and pepper to taste

Tomato Mixture:
1 lb roma tomatoes, cut into 1” pieces
12 basil leaves, cut into 1/2” pieces
2 tsp garlic pepper
Salt to taste

Garlic Herb Seasoning:
3 tsp garlic pepper
1 tsp Italian seasoning

Additional ingredients
2 bunches asparagus (remove bottom inch of stems)
1 lb broccoli florets
2 Tbsp extra-virgin olive oil
8 boneless, skinless chicken breasts
Chopped parsley to garnish

1) COMBINE Garlic Herb Seasoning ingredients in a small mixing bowl and set aside.

2) BLEND chicken stock and apricot preserves in a sauce pan. Add salt & pepper to taste. Bring to a boil and remove from heat.

3) COMBINE tomatoes, basil, garlic pepper and salt in a separate mixing bowl and set aside.

4) BLANCH asparagus and broccoli for 1 minute in a pot of salted boiling water. Transfer immediately to ice bath to stop cooking.

5) COAT saute pan with olive oil. Keeping ingredients separated in pan, heat cooled asparagus, broccoli and tomato mixture and until hot. Do not overcook.

6) GRILL chicken until internal temperature reaches 165°F.

7) PLACE grilled chicken on a platter next to hot broccoli and asparagus. Sprinkle Garlic Herb Seasoning on broccoli. Pour tomato mixture on top of vegetables.

TOP chicken breasts with apricot sauce and garnish with chopped parsley.

3 lbs Roma tomatoes, cored* and cut into 1” pieces
30 medium fresh basil leaves, stems removed and cut into 1” pieces
1/4 cup extra-virgin olive oil
3 Tbsp garlic, minced
2 tsp Italian seasoning
Salt to taste
4 Tbsp butter
1 cup white wine
3 cups heavy cream
2 cups Parmesan cheese, grated
2 lbs capellini (angel hair) pasta, cooked according to package directions
3 cups mozzarella cheese, shredded
3 lbs 26/30 or 21/25 shrimp, peeled and de-veined

Preheat broiler.

1. COMBINE tomatoes, basil, olive oil, garlic, Italian seasoning and salt in a large bowl and blend thoroughly. Cover, set aside and marinate for at least 1 hour.

2. HEAT a large, nonstick skillet over medium heat. Add butter and let melt. Stir in white wine and bring to a boil. Add heavy cream and Parmesan cheese and bring to a simmer. Let sauce reduce to desired consistency.

3. ADD cooked, drained pasta and marinated tomatoes to skillet. Stir to thoroughly coat pasta with sauce.

4. TRANSFER pasta and sauce to serving platter and top with mozzarella cheese.

5. GRILL or SAUTE shrimp until internal temperature reaches 150°F and set aside.

6. PLACE serving platter in broiler for 2-3 minutes, or until cheese has melted.

7. TOP pasta with cooked shrimp and serve.

1 medium onion, coarsely chopped;
2 cloves of garlic, pound them with the side of the butcher knife on the cutting board;
3 tablesppons olive oil
3 tablesppons of butter
14 oz can of diced tomatoes
1 can 8 oz tomato sauce
1 teaspoons crushed hot peppers (optional)
2 tablesppons of chopped fresh basil
2 chicken bouillon cubes
2 tablesppons of capers
3 anchovy fillets chopped
1 dozen snow peas cut in 1 in sections (optional but very yummy)
3 tablespoons sliced black olives
2 tablesppons fresh Italian parsley, chopped
1 pound of spaghetti
salt for the spaghetti water
Parmesan cheese to grate over the pasta before serving

Place the oil and butter in a quart size pan. Add the chopped onion and the “pounded” garlic. Allow to cook over medium heat until translucent. Add the diced tomatoes and the tomato sauce along with the crushed hot peppers. Add the bouillon cubes and the chopped basil.
Allow to cook, covered for about 10 minutes.
Meanwhile prepare your chopped anchovies fillets, drain the sliced black olives, the capers and slice the snow peas.
Add the snow peas and cook for 3 minutes over medium heat.
Now add the capers, black olives, anchovies, stir well and serve over cooked, drained spaghetti. Top with grated Parmesan cheese.
Buon Appetito!

Thanks to Marina for sharing this recipe.

1/2 cup (1 stick) butter
1 1/2 cups chopped onions
3/4 cup julienne-cut carrots (1/8-by-1/8-by-11/2-inch)
5 cups (12 ounces) broccoli florets, cut into 1-inch pieces
3 cups (about 8 ounces) sliced mushrooms
1 1/4 cups thinly sliced yellow squash (cut squash in half lengthwise before slicing)
1 teaspoon minced garlic
1 1/2 cups water
1 tablespoon beef bouillon granules (or vegetable broth)
1/4 cup sun-dried tomatoes, oil-packed, minced
1 1/4 cups crushed tomatoes in puree
1 tablespoon finely chopped fresh parsley
1/4 teaspoon dried oregano
1/4 teaspoon dried rosemary
1/8 teaspoon crushed red pepper flakes
1 pound fresh angel-hair pasta
1/2 cup grated Parmesan cheese

Melt butter in Dutch oven over medium heat. Sauté onions, carrots and broccoli in butter 5 minutes. Add mushrooms, squash and garlic. Sauté 2 minutes.

Add all remaining ingredients except pasta and cheese; stir well. Bring to simmer, then cook 8 to 10 minutes or until vegetables are tender and flavors are well blended.

Serve over cooked angel hair pasta.

1 lb. ground beef
1 large onion, chopped
1 can (14-1/2 oz.) tomatoes, cut up
2 Tbsp. tomato paste
1 beef bouillon cube
1-1/2 tsp. dried Italian seasoning
1 tsp. salt
1/2 tsp. pepper
1/4 tsp. ground red or cayenne pepper

White Sauce:
2 Tbsp. butter or margarine
3 Tbsp. all-purpose flour
1/2 tsp. salt
1/4 tsp. pepper
2 cups milk
1-1/4 cups shredded mozzarella cheese, divided
10 to 12 uncooked lasagna noodles

In a Dutch oven, cook beef and onion until meat is browned and onion is tender; drain. Add tomatoes and their liquid, tomato paste, bouillon cube, and seasonings. Cover and cook over medium-low heat for 20 minutes, stirring occasionally. Meanwhile, melt butter in a medium saucepan; stir in flour, salt and pepper. Add milk; bring to a boil, stirring constantly. Reduce heat and cook for 1 minute. Remove from heat and stir in about half of the cheese; set aside. Pour half of the meat sauce into an ungreased 13×9x2-inch baking dish. Cover with half of the uncooked lasagna noodles. Cover with remaining meat sauce. Top with remaining noodles. Pour white sauce over noodles. Sprinkle with remaining cheese. Cover with foil and bake at 400 degrees for 40 minutes or until noodles are tender.

Asiago Sauce:
4 C heavy whipping cream
1/8 tsp paste or dried chicken base (bullion works too)
1 1/4 C asiago cheese
1 Tbsp. cornstarch
2 oz water
Pasta Ingredients:
1/2 stick butter
1/2 C red onions, diced
1/2 C pancetta (Italian smoked bacon)(any smoked bacon will work in a pinch)
1 Tbsp. garlic, chopped
3/4 C green onion; tops only
3/4 lb sliced grilled chicken
2 lbs farfalle (bow tie pasta), cooked
8 oz heavy whipping cream
1 Tbsp. chopped parsley

1. Sauce: Heat cream to very hot and just bubbly (but not a boil). Add chicken base and cheese. Stir constantly with a wire whisk and bring temperature back to just bubbly. Dissolve cornstarch in the cold water and add to sauce. Bring to a slow simmer to cook out starch. Transfer sauce to a container, cover and refrigerate until needed.

2. Pasta Dish: Sauté red onion in butter for a few seconds then add pancetta and garlic. Add chicken, green onion tops and pasta. Deglaze the pan with the cream. When the chicken is cooked add asiago cream sauce. Heat thoroughly.

3. Garnish with parsley and serve.

Thanks to Wardlowe for sharing this grilled chicken and pasta recipe.