Yummy Peas and Macaroni Recipe

(editor’s note: This is another favorite that I am re-posting. Andrew still doesn’t like peas anymore but I still make it once in a while.)

This is anopeas and macther hand-me-down recipe from my awesome mother-in-law and a favorite in my family. 🙂 We don’t eat meat on Wednesdays and Fridays year-round ( and not just during lent), and this makes a quick and easy meatless  meal.

It also makes a good recipe for the summer since you don’t have to deal with a hot oven. 🙂

Recipe: Peas and Macaroni

Ingredients

  • 1 bag frozen peas
  • 1 small onion, chopped
  • 1 box Ditalini pasta
  • olive oil salt and pepper, to taste

Instructions

  1. Line bottom of heated 2 or 3 quart pot with olive oil.
  2. Add onion and sauté until golden.
  3. Add peas and season with salt and pepper.
  4. Stir and cover pot.
  5. Simmer 20-30, or until peas are cooked through.
  6. Meanwhile, cook Ditalini according to package directions.
  7. Drain and put in bowl.
  8. Add peas and mix together.

Quick Notes

  • You may want to add more olive oil and/or salt and pepper to taste.
  • Serve with a garden salad and/or Italian bread for a complete meal!

(Joined to Works for me Wednesday and Recipe Roundtable.)

Other recipes you might like:

Sausage, Peppers and Potatoes

Corn Pone

Peanut Butter play-dough

Beans and Macaroni

This is a quick and easy recipe that is a perfect meatless meal for Lent (or any time!):

Recipe: Beans and Macaroni

Ingredients:

  • 1 pound elbow macaroni, cooked according to package directions
  • 1 10 oz can tomato sauce
  • 1 10 oz can cannelloni beans
  • 3 cloves garlic, sliced thin
  • olive oil
  • basil, salt and pepper to taste

Directions:

  1. Line medium saute pan with oil and saute garlic until translucent.
  2. Add the rest of the ingredients and stir.
  3. Simmer together for about 1/2 hour.
  4. Add to cooked macaroni and stir to coat/combine.
  5. Serve with salad and/or crusty bread.

(Linked to recipe roundtable.)

Other Recipes you may enjoy:

Ten Meatless Meals

Shepherd’s Pie

Dump Cake

 

 

Marie’s Macaroni and Cheese

This is my sister-in-law’s recipe. I know there are a lot of mac & cheese recipes floating around, but I like this one because it is relatively quick, it’s easy and very tasty.

Recipe: Marie’s Macaroni and Cheese

Ingredients:

  • 1 lb box of medium shell pasta
  • 1 lb freshly sliced yellow American cheese from the deli counter (Using the packaged or Velveeta cheese won’t work at all)
  • 4 cups whole milk (Don’t go lower than 2% for this)

Instructions:

  1. Cook the pasta according to package directions.
  2. While the pasta is cooking, Whisk the cheese a little at a time into the milk over medium-low heat until all the cheese is melted and thoroughly combined with the milk.
  3. Dump the cooked pasta into a 9×13 dish that was prepared with cooking spray (to help prevent sticking).
  4. Pour the melted cheese mixture over the pasta and mix to coat the pasta.
  5. Bake in a preheated 350 degree oven for 30 minutes or until golden.
  6. Let sit for a few minutes before serving.

Quick Notes:

  • We like the top of our macaroni and cheese extra crunchy; so, after the 30 minutes are up, I will put it under the broiler for a couple minutes (watching carefully!) until its a deep golden color and a few of the macaroni are “burnt” looking. 🙂
  • You can put the pasta and cheese mixture together earlier in the day, cover and refrigerate or let sit until you are ready to bake it off.
  • For a meaty variation, add a pound of cubed ham or cooked sausage before baking.

(Linked to Recipe Roundtable.)

Other recipes you may enjoy:

Dump Cake

Ham and Cabbage

Fruit Tarts

 

Macaroni and Cheese

mac and cheese

As tempting as it can be to grab the boxed macaroni and cheese off the shelf (especially when you can get it for .50¢ or less per box!), it is so worth it to make your own. Besides being healthier, it tastes a million times better as well! Here’s a simple recipe that is loved in our family. (As a matter of fact, when I lived in OH and used to bring meals for new moms in our local mom’s group, the moms would often request that I make this!)

Recipe: Macaroni and Cheese

Ingredients

  • 1 pound yellow American cheese from the deli counter
  • 4 cups whole (or 2 %) milk
  • 1 pound box shell pasta
  • 1 pound ham, cubed (optional)

Instructions

  1. Cook the pasta shells according to package directions until they are cooked al dente.
  2. Meanwhile, melt the cheese in the milk over medium heat, stirring constantly, until they come together into a creamy mixture.
  3. Drain the pasta and put into a 9×13 prepared pan (to help keep the cheese of sticking).
  4. Pour the cheese sauce over the pasta and mix  to combine and coat pasta.
  5. If using, add the ham cubes and mix to combine and distribute the ham throughout the dish.
  6. Bake in preheated 350 degree oven for 30 minutes or until cheese is bubbly and it is “crispy” on top.

Quick Notes

  • Don’t use the cheese singles (such as Kraft) in this recipe. It doesn’t work AT ALL.
  • Use only whole or 2% milk. It really makes a difference.
  • For extra texture and crispiness, sprinkle a little dried bread crumbs on top before putting dish in the oven.
  • Or, like I do sometimes, put the dish under the broiler for a couple of minutes, watching carefully so it doesn’t burn.
  • One more thing: you may want to put the pan on a baking sheet before putting in the oven for easy clean up. I’ve had the bubbly cheese overflow the pan on occasion! 😛

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You can serve this as a side dish or a main dish. I serve this a lot during Lent (without the ham, of course), with a salad. Enjoy!

Other recipes you may enjoy:

corn pone

deviled eggs

Tasty Fruit Tarts