Baked Ravioli

Source: tastykitchen.com via Bernadete on Pinterest

Ingredients

• 1 Tablespoon Olive Oil
• 1-½ Tablespoon Minced Garlic
• 1 teaspoon Thyme
• ½ teaspoons Oregano
• 1 can Stewed Tomatoes (14.5 Oz)
• 1 can Diced Italian Flavored Tomatoes (14.5oz)
• Salt To Taste
• Pepper To Taste
• 2 pounds Frozen Ravioli
• ¼ cups Parmesan Cheese
• 1 cup Shredded Mozzarella  
•  
•  
• Directions
• 1. Preheat your oven to 425 degrees F.

  
  2. Heat olive oil in a large sauce pan over medium heat.
  3. Add minced garlic and saute with salt and pepper for about 1 minute.
  4. Add thyme, oregano and tomatoes.
  5. Bring sauce to a boil and reduce heat to a simmer.
  6. Break up tomato chunks with a spoon as much as possible.
  7. Scoop most of the bigger tomato chunks out and blend (I used a magic bullet, but a regular blender would work too) till chunks are gone. (There will still be some chunks, but small ones, you don’t want any full sized tomatoes in your sauce).
  8. Return blended mixture to the sauce.
  9. Simmer for about 15 minutes.
  10. Meanwhile, cook ravioli in a large pot of boiling water, until they float to the top (pasta does not need to be completely cooked because it will continue to cook in the oven). You can use the package instructions for al dente.
  11. When it’s done, drain water from pasta.
  12. Toss pasta and sauce in a large bowl.
  13. Pour pasta into a 9×13 pan.
  14. Top pasta with Parmesan cheese, then mozzarella cheese.
  15. Bake for 20 minutes, until pasta is golden.

Ranch Pasta Salad with Bacon

Source: food.com via Bernadete on Pinterest

 Ranch Pasta Salad with Bacon

Ingredients

• 1 (12 ounce) package uncooked tri-colored rotini pasta
• 10 slices bacon
• 1 cup mayonnaise
• 1 (1 ounce) packet dry ranch dressing mix
• 1/4 teaspoon garlic powder
• 1/2 cup milk (more, if needed)
• 1 large tomatoes, chopped or 15 grape tomatoes, cut in half
• 1 (3 ounce) can sliced black olives
• 1 cup sharp cheddar cheese, shredded
• salt and pepper

Directions:

1. Bring a large pot of lightly salted water to a boil. Stir in rotini pasta and cook for 10 to 12 minutes or until al dente, drain. 
2. Place bacon in a skillet over medium-high heat and cook until evenly brown. Drain and chop. 
3. In a large bowl, mix mayonnaise, ranch dressing mix and garlic powder. Stir in milk until smooth. Add bacon, tomato, black olives and cheese and toss to coat with dressing. Season with salt and pepper to taste. 
4. Cover and chill at least 1 hour in the refrigerator. Toss with additional milk if the salad seems a little dry.
   Review:
   This was  great,very flavorful! I did need to add some milk!

Three Cheese Chicken Alfredo Bake

Three Cheese Chicken Alfredo Bake

Source: plainchicken.com via Bernadete on Pinterest

Ingredients 
1 (16-ounce) package penne or elbow macaroni
2 (10-ounce) containers refrigerated Alfredo sauce
1 (8-ounce) container sour cream
1 (15-ounce) container ricotta cheese
2 garlic clove, minced
3 cups cooked chicken, chopped
2 large eggs, lightly beaten
1/4 cup grated Parmesan cheese
1/4 cup chopped fresh parsley
2 cups mozzarella cheese

Directions
Prepare pasta according to package directions; drain and return to pot.  Stir together all ingredients except mozzarella cheese.  Spread mixture into a lightly greased 13- x 9-inch baking dish.  Sprinkle evenly with mozzarella cheese.  Bake at 350° for 30 minutes or until bubbly.


Review: Cheesy, yummy, and the kids loved it! 

30 Minute Tuna Noodle Casserole

Source: canyoustayfordinner.com via Bernadete on Pinterest

30 Minute Tuna Noodle Casserole

serves 5

5 cups cooked pasta- I recommend rotini or egg noodles

2 cans tuna, drained and flaked with a fork

2 cups peas, fresh or frozen

2 cans condensed cream of mushroom soup

1 cup milk

½ cup grated parmesan cheese

1 teaspoon garlic powder

1 teaspoon black pepper

1/2 cup finely crushed french fried onions (optional)

Preheat the oven to 375°F. Combine the pasta, tuna, and peas in a large mixing bowl. In a separate bowl, whisk together the soup, milk, cheese, garlic powder, and pepper, and pour over the top of the pasta mixture. Stir to combine and pour into a greased casserole dish. Bake, covered with foil, for 20 minutes. Remove the foil, sprinkle the french fried onions evenly over the top and bake uncovered for an additional 5 minutes.

Review: New family favorite! My kids loved this recipe, it tasted creamy and the french fried onion added an extra crunchy!

Spinach and Prosciutto Lasagna

Source: marthastewart.com via Bernadete on Pinterest

Spinach and Prosciutto Lasagna
Ingredients
2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
1 1/2 cups part-skim ricotta
1 garlic clove, minced
Coarse salt and ground pepper
2 1/2 cups jarred tomato sauce
4 ounces thinly sliced prosciutto, finely chopped
6 no-boil lasagna noodles
1 cup shredded part-skim mozzarella (4 ounces)

Directions
1.Preheat oven to 375 degrees.
2. Make filling: In a medium bowl, stir together spinach, ricotta, garlic, teaspoon salt, and 1/4 teaspoon pepper; set aside.
3. In another medium bowl, stir together tomato sauce and prosciutto.
4. In an 8-inch square baking dish, spread cup tomato sauce. Layer 2 noodles, 1/3 filling, and 1/3 remaining tomato sauce; repeat twice. Top with mozzarella.
5. Bake until browned, 35 to 40 minutes.
6. Let stand 5 minutes before serving.

Review:

This recipe tasted good as is. I used half the spinach and cut the filling ingredients in half. After making this recipe I think I will add pork sausage.

Spaghetti with Beef and Mushroom sauce

Spaghetti with Beef and Mushroom Sauce
from BHG.com
Ingredients
1 pound lean ground beef
1/2 cup chopped onion
1 10-3/4-ounce can condensed cream of mushroom soup
1 15-ounce can tomato sauce
1 4-ounce can sliced mushrooms, drained (optional)
1 teaspoon dried Italian seasoning, crushed
1/4 teaspoon black pepper
12 ounces dried spaghetti
Grated Parmesan cheese (optional)
Directions
1. In a large saucepan cook the ground beef and onion until meat is brown and onion is tender. Drain. Stir in the mushroom soup, tomato sauce, mushrooms (if desired), Italian seasoning, and pepper. Bring to boiling; reduce heat. Simmer, covered, for 20 minutes, stirring occasionally.

2. Meanwhile, cook spaghetti according to package directions. Drain. Serve sauce over hot spaghetti. If desired, sprinkle with Parmesan cheese. Makes 6 servings

Review: I hope the ingredients do not scare you away, the cream of mushroom sauce added a nice cream base to the dish. I seasoned the beef as it was cooking to taste with salt, black pepper, garlic salt and all seasoning. Chili powder can be adjusted to level of spice that you desire. My daughter ate her serving including the meat sauce. This is a great way to spice up a stand by dish.

Turkey, Spinach and Pasta soup

Turkey, Spinach and Pasta soup a Life is good creation

1 lb ground turkey

1 small onion chopped

2 cloves minced garlic

1 4oz can of fresh mushrooms

1 cup fresh spinach

(6 ounce) can tomato paste

2 (14 1/2 ounce) cans Italian tomatoes

4 cups fat free chicken broth

2 cups water

1 teaspoon dried oregano

1 teaspoon dried basil

2 tablespoons dried parsley

2 ounces pasta


6 ounces fresh spinach

1. Bring a pot of water with a tsp of salt and a tablespoon of olive oil to a boil. Cook noodles to the time recommend on the package.

2. Cook onion, garlic, and mushrooms in a pot until all veggies are tender add turkey.

3.Thoroughly cook the ground turkey in a large skillet. Add the, garlic, spices, salt and pepper.

4. Add pasta, chicken broth, tomatoes, water and seasonings, stir well.

5. Bring to a boil, reduce heat and simmer about 20 minutes

Yet again this is something I whipped up without a recipe to use ingredients that I had on hand, it was hearty and delicious!

Turkey and Lasagna Roll ups

Turkey and Lasagna Roll ups a Life is good creation

1 lb ground turkey

1 small onion chopped

2 cloves minced garlic

1 4oz can of fresh mushrooms

1 cup frozen spinach, thawed and well drained

1/2 tsp salt

1 1/2 tsp Italian Seasoning

1/2 tsp cracked pepper

1 jar of spaghetti sauce, divided

8 lasagna noodles,


1. Bring a pot of water with a tsp of salt and a tablespoon of olive oil to a boil. Cook noodles to 1/3 the time recommend on the pacakge. Once cooled drain and rinse and then drape over the side of the pot so they do not stick together.

2. Cook onion, garlic, and mushrooms until all veggies are tender add turkey.

3.Thoroughly cook the ground turkey in a large skillet. Add the, sauce, garlic, spices, salt and pepper and spinach. Mix well. Cover and simmer for 10-15 minutes


4. Spread about a cup of sauce on the bottom of a casserole dish. Lay out one lasagna noodle, smear with meat mixture and top with mozerrela cheese .

5. Top the lasagna roll-ups with the remaining sauce, remaining 1oz of mozzarella and a bit of dried parsley.

6. Bake uncovered for 20 minute if you like the crispy noodle bits like I do. Cover with aluminum foil if you don’t. :)

Review: This recipe actually occcured because I had extra meat mixture from the lasagna cupcakes, but it tasted great. Just remember that you can fill your pasta with just about anything, the key is to cook the pasta a little less then normaal.

Baked tortellini

Baked tortellini from here

Olive oil
2 cups marinara sauce
1/3 cup mascarpone cheese (I used softened cream cheese because it’s cheaper and very similar)
1/4 cup chopped fresh Italian parsley leaves
1 tsp of each of the following: basil, thyme and Italian seasoning
1 pound cheese tortellini (the refrigerated type, not frozen)
shredded mozzarella
1/4 cup freshly grated Parmesan


Preheat the oven to 350. Using olive oil, lightly oil an 8 by 8 by 2-inch baking dish.Whisk the sauce, mascarpone cheese, parsley and other seasonings in a large bowl to blend. Cook the tortellini in a large pot of boiling salted water according to package directions. Drain. Add the tortellini to the sauce and toss to coat. Transfer the tortellini mixture to the prepared baking dish. Top the mixture with the mozzarella and Parmesan. Bake at 350 until bubbly and lightly browned, about 30 minutes.

Review: Who can go wrong with cheese, pasta and more cheese! Great weeknight meal!

American Turkey Goulash

American Turkey Goulash
slightly adapted from Eating For Life and from Taste and Tell

Serves 4

8 oz uncooked egg noodles
2 teaspoons olive oil
1 onion, chopped
1 bell pepper, sliced
1 zucchini, sliced
1 pound ground turkey
2 cups tomato sauce
2 tablespoons fresh basil, chopped

Prepare egg noodles according to package directions.

In a large skillet over medium heat, heat the olive oil. Add the onion and cook for about 2 minutes. Add the bell pepper and cook an additional 2 minutes. Add the zucchini and cook for 2 more minutes. Remove the vegetables from the pan and set aside.

Add the ground turkey to the skillet and cook until no longer pink.

When the turkey is done, add the tomato sauce and basil to the pan. Cook, stirring occasionally, until it is heated through and thickened a bit. Add in the reserved vegetables and cook until the vegetables are heated through.

Serve the turkey mixture over the prepared egg noodles.

Review: This was perfect! I want to add mushrooms and a little garlic to it next time, very filling!

Chicken Linguine with Caramelized Onions and Mushrooms

Chicken Linguine with Caramelized Onions and Mushrooms

2 Yellow Onions
1 Tbl Olive Oil
3 Chicken Breasts
3 4 oz. cans of mushrooms, drained (I am sure fresh would be better, but I did my shopping last week and I didn't want the mushrooms to get slimy....blech!)
1/4 cup butter
1/4 cup flour
4-5 cups whole milk
2 tsp basil (again, I am sure fresh would be much better, but I didn't know if it would keep)
1 lb. linguine (they used rigatoni, but I prefer the "noodle" pasta)
Salt and Pepper


Heat olive oil in a large saute pan. The key to caramelizing onions is having a VERY hot pan and time. Lots of time. While the pan is heating, peel, quarter, and thinly slice the onions. Once the pan is hot, saute the onions until they turn a nice caramely color. Don't burn of course, just make sure to stir the onions every few minutes. Mine took close to 30 minutes to caramelize....it seems like they won't ever start to caramelize, but be patient, they will!




Once the onions are finished, put them in bowl and set aside. Using the same pan, grill the chicken until internal temp is 165 degrees or until the middle is no longer pink. I like to let the chicken brown on each side on about medium heat, stick my thermometer (like this one--thanks Mom!) in the chicken, set the thermometer to 165 degrees, and cover the pan. When is reaches 165, it beeps to let you know its done. Pretty simple. Plus you won't catch any food borne illness from improperly cooked foods. And that's always nice.

Once the chicken is done, set on a cutting board and let it sit for a few minutes. You don't want to slice it when it's super hot, otherwise all the juices will run out. As it cools, it will help retain those juices when you slice into it.

As the chicken is cooling, place the butter in the pan over medium heat. This will also help the onion and chicken flavor de-glaze the pan. Add the flour. This is what cooks call a roux. Let this brown up a bit, as this helps cook the flour flavor out. Add your milk and stir the roux with the milk. This will thicken as it heats and can take several minutes. Add the basil and salt and pepper to taste.

Prepare your pasta according to package directions. You can cook it just a little shy of being done, as it will absorb some of the moisture from the cream sauce. Drain your pasta and add your cream sauce, onions, chicken, and mushrooms. Let it heat through. Serve with Parmesan cheese on top.

Spinach and Turkey Lasagna

Turkey and Spinach
from: allrecipes

Ingredients
1 Package of lasagna noodles
1 teaspoon olive oil
1/2 cup chopped onion
1 pound ground turkey breast
3 cups spaghetti sauce
1/2 cup sliced fresh mushrooms
3 tablespoons Italian seasoning
1/4 teaspoon ground black pepper
1/4 teaspoon garlic powder
6 cups chopped fresh spinach( I used 1 10 oz. package of frozen spinach, thawed and pressed to removed acess water)
1/4 teaspoon ground nutmeg
1/2 cup parmasan cheese
2 cups shredded mozzarella cheese

Directions
Preheat an oven to 375 degrees F (190 degrees C).
Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water.

Heat the olive oil in a skillet over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 2 minutes. Add ground turkey and cook 5 to 7 minutes more, stirring to break up any large chunks of meat. Stir in spaghetti sauce, mushrooms, Italian seasoning, black pepper, and garlic powder. Simmer for 2 minutes and season to taste.

Combine spinach, parnasan, mozerella cheese, and nutmeg in a large bowl.

To assemble, arrange 3 noodles lengthwise in the bottom of a greased 9x13 inch baking dish. Spread with 1/3 the soinach mixture, 1/3 of the turkey mixture, and 1/3 of the mozzarella. Repeat layers, ending with remaining mozzarella. Bake in preheated oven for 25 minutes. Cool for 5 minutes before serving.


Review: Ricotta cheese can be added to the spinach mixture. I omitted since my husband dose not like the texture of the cheese. This tasted really good! Just remember to season turkey to taste.

Garlic Toasted Spaghetti Bruschetta

Garlic Toasted Spaghetti Bruschetta from Picky Palate


Softened butter
French bread or Ciabatta Bread, cut in half lengthwise
Lawry's Garlic Salt with Parsley
l lb of your favorite prepared spaghetti
Shredded mozzarella cheese

1. Preheat oven to 375 degrees F. Spread butter over cut sides of bread. Sprinkle lightly with garlic salt. Top with prepared spaghetti that's been cut into small pieces with kitchen scissors then sprinkle with shredded mozzarella cheese. Bake for 20 minutes or until cheese is melted and hot. Let cool for 5 minutes then cut into strips. Serve warm.

Review: I added Parmesan cheese on top instead of mozzarella by mistake, but this still tasted great. This is a great way to dress up a classic meal, top off with a green salad and your done!

Baked Chicken Alfredo

Baked Chicken Alfredo

1 Package of Alfredo noodles

2 Jars of alfredo Sauce Or homemade

Mozzerella Cheese

3 bonless skinless chicken breasts

Boil Chicken and shred it or cut it into chunks.

Cook noodles and when the noodles are done add the shredded chicken and the 2 jars of sauce and pour in a cake pan then cover with mozz. cheese and bake for about 15 min at 400 degrees or until the cheese is a little browned and the sides are bubbling.

Chicken spaghetti a la slow cooker

Chicken spaghetti
Ok this recipe came as a request from the crockpot lady from here
It will be in the crockpot a little latter today. I hope it turns out well. I'll report back on it tonight!


*4 frozen chicken breasts
*1 small can diced tomatoes (preferably the type with Basil and Italian seasonings)
*1/2 jar prepared pasta sauce
*Italian seasoning, garlic powder, oregano
*10 oz. frozen spinach
*1/3 lb. pasta
*3 oz. cream cheese, microwaved a bit until soft, then mushed up
*1/2 cup mozzarella cheese
*1/4 cup parmesan cheese
*Fresh basil

Directions:
Place the frozen chicken breasts, tomatoes (with juice, don't drain), pasta sauce, and dried seasonings (go fairly heavy on them) in crockpot. Cover and cook on low for 6-8 hours.

About 2 hours before serving, place frozen spinach in crock. I just chucked in the frozen block, and went back 30 minutes later, after it thawed, to stir in in.

30-45 minutes before serving, put pasta in crock. If you're using spaghetti, break it in half. Push down so it's covered by the liquid (you'll probably have to get it under the chicken to keep it covered)

When you're ready to serve, use a spoon or utensil to break up the chicken into smaller pieces. Put all three cheeses and the fresh basil in the crock, stir a bit to melt the cheese, and enjoy!

Review: This was really good, chicken was harder to break up then first anticpitated. I added fresh onio and mushrooms to the sauce at the begining of the cook time! Tasted GREAT!

Cheese stuff shells

Cheese stuff shells



2 eggs
2 containers (15 oz each) ricotta cheese
2 cups (8 oz each) shredded mozzarella. cheese
1 cup Parmesan cheese divided
2 tbsp dried parsley
1 tsp salt and 1 tsp pepper
12 oz jumbo shells (cooked 15 mins and drained)
2 jars of prepared spaghetti sauce
in a medium bowl beat eggs lightly. stir in ricotta cheese mozzarella 3/4c of Parmesan cheese, parsley, salt and pepper.

Spoon about 2 tbsp cheese mixture into each shell. arrange in 13x9 baking dish. top with spaghetti sauce. sprinkle with parm cheese.

bake at 350 for 30 mins makes to 13x9 pans and you can freeze what ever you don't want to cook for another meal. just leave off the spag. sauce when freezing.

Review: These are simple and Delicious! Great with some garlic bread and a green salad!I also use the same filling for manicotti shells!

Quick Pasta Dishes

I tried these two pasta dishes. They were simple weeknight meals, but I would rate neither very highly. I may attempt the Chessy Pasta again with meat

Easy Pasta Bake

8 ounces uncooked pasta
1 jar (1 lb. 10 ounces) garlic and onion spaghetti sauce
1 envelope Italian salad dressing mix (the secret ingredient)
2 cups (8 ounces) shredded mozzarella

Cook pasta according to package directions: drain. In a bowl, combine the spaghetti sauce and salad dressing mix; add pasta and toss to coat. Transfer to a greased shallow 2 qt baking dish. Sprinkle with cheese. Bake, uncovered, at 400 for 15-20 minutes or until heated through. 4 servings.


Cheesy Pasta Casserole (Pictured above)
INGREDIENTS:
• 1 pkg. egg noodles, cooked and drained (or 1 1/2 pkgs spaghetti)
• 1 package ground turkey, chicken or beef, cooked (optional) (we used chicken breasts, boiled then chopped up finely)
• 1 jar tomato sauce
• 1 8oz pkg of cream cheese, softened
• 1 cup sour cream
• garlic salt, pepper, Mrs. Dash
• 1 block of shredded cheddar cheese
Directions:
1. Mix the softened cream cheese with sour cream, seasonings, and tomato sauce together.
2. Place small amount of sauce down in 2 casserole dishes to prevent sticking (I have one 13"x9" and one slightly smaller we use).
3. Place the cooked egg noodles/spaghetti and chopped chicken/beef/turkey into sauce, blending together, then pour into casserole dishes.
4. Cover with shredded cheese.
5. Bake uncovered at 350 degrees for 25-30 minutes.

*Once again these were both from another blog, let me know if they are yours.

Pork Marsala

Ingredients
• 4 (4-ounce) boneless pork loin chops, trimmed of fat
• 1/2 teaspoon(s) salt
• 1/4 teaspoon(s) ground black pepper
• 3 teaspoon(s) olive oil
• 1 package(s) (10-ounce) sliced cremini or white mushrooms
• 1 large shallot, chopped
• 1/2 teaspoon(s) dried thyme or 1 1/2 teaspoon fresh thyme leaves
• 1 pound(s) asparagus, ends trimmed
• 1/2 cup(s) reduced-sodium chicken broth
• 1/3 cup(s) Marsala wine
Directions
1. Evenly season pork chops, on both sides, with 1/2 teaspoon salt and 1/4 teaspoon ground black pepper.
2. In 12-inch nonstick skillet, heat 2 teaspoons oil on medium 1 minute. Add chops and cook 6 minutes or until browned on the outside and still slightly pink in the center, turning over once. Transfer chops to platter; keep warm.
3. In same skillet, heat remaining oil 1 minute. Add mushrooms, shallot, and thyme; cook 5 minutes or until mushrooms are browned and shallot is softened.
4. Meanwhile, place asparagus in glass pie plate with 2 tablespoons water; cover and cook in microwave on High 3 to 3 1/2 minutes or until fork-tender. Set aside.
5. Add broth and wine to mushroom mixture; cook 2 minutes. Place chops on 4 dinner plates; top with wine sauce. Serve with asparagus and, if you like, rice

Review: I didn't have asparagus so I left it out of this recipe. Overall it was a good recipe. I think next time I make this I'll add the pork back into the skillet and allow it to simmer with the wine sauce for a bit so that the pork can absorb some of the flavor.



I served the pork chops with pasta. I simply boiled a package of bow tie pasta and then heated some olive oil and a tablespoon of Parmesan cheese and drizzled over the pasta. Light and simple!

Shrimp Alfredo

1 pound fettuccini pasta
1 tablespoon butter
1 pound cooked shrimp - peeled and deveined
4 cloves garlic, minced
1 cup half-and-half
6 tablespoons grated Parmesan cheese
1 tablespoon chopped fresh parsley
salt to taste

DIRECTIONS
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
In a large skillet, saute shrimp and garlic in the butter for about one minute. Pour in half and half; stir. Sprinkle Parmesan cheese in one tablespoon at a time, stirring constantly. After all Parmesan is added, mix in parsley and salt. Stir frequently making sure it does not boil. Sauce will take a while to thicken.
When sauce has thickened, combine with cooked pasta noodles; serve hot.

Great tasting and esay! The sauce took a long time to thicken, it thickend best when removed from heat.

Ingredients
Bread Crumb Topping
3 slices white sandwich bread (good-quality, about 6 ounces), torn into rough pieces
2 tablespoons unsalted butter (cold), cut into 6 pieces

Pasta and Cheese
8oz elbow macaroni
1/2 cup of chopped onion
2 tablespoons butter
2 tablespoons all-purpose flour
1 1/2 teaspoons powdered mustard
1/4 teaspoon cayenne pepper (optional)
2.5 cups milk
1/8 cup of pepper
8 ounces American cheese , shredded (2 cups)
8 ounces sharp cheddar cheese , shredded (2 cups)

Instructions
Preheat oven to 350.

For the bread crumbs: Pulse bread and butter in food processor until crumbs are no larger than 1/8 inch, ten to fifteen 1-second pulses. Set aside.

Cook macaroni according to package directions. Drain; set aside.

Menwhile for cheese sauce, in a medium sauepan cook oion in hot butter until tender but not brown. Stir in flour, pepper, and mustard. Add milk all at once. Cook and stir over medium heat until slightly thickened and bubbly. Add cheese, stirring until melted. Stir in cooked pasta. Transfer to a baking dish. Then sprinkle evenly with bread crumbs.

Bake uncovered for 25 to 30 minutes or until bubbly and heated. Let stand for 10 minutes.

I have never made homemade mac and cheese. Liliana loved it(my 2 year old). It was good and had just the right amount of cheese!