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1. Baked Macaroni and Cheese

2. Pan-Browned Noodle Cake with Shrimp and Beef

3. Potato Gnocchi

Book Description

When you hear the word "visionary," Irma Rombauer is probably not the first person to come to mind. But when Rombauer touted pasta as a "nutritious, inexpensive, and quick meal" in the original Joy of Cooking more than 60 years ago, little did she know what an intrinsic part of America's family menus it would become. This beautiful volume is a welcome reminder that with a little TLC, pasta for dinner can mean so much more than spaghetti and red sauce from a jar. The recipes are adapted from the ...

... (more)

Joy of Cooking: All About Pasta and Noodles

Authors: Irma S. Rombauer,Ethan Becker,Marion Rombauer Becker

Date: October 2000

ISBN: 0743202112

Publisher: Scribner

Hardcover

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An especially good rendition of a timeless classic (opposite). The sauce can be made ahead and blended with just cooked noodles before baking, or the entire casserole can be assembled a day ahead of time. As the reduced-fat variation that follows proves, it is possible to enjoy this classic comfort food even if you are trying to restrict calories and fat.

Servings: 4 to 6 main-course servings; 8 to 10 side-dish servings

• Preheat the oven to 350 degrees F. Grease a l l/2-quart deep baking dish.Bring to a rolling boil in a medium saucepan:

• 6 cups water

• 1 1/2 teaspoons salt

• Add and cook just until tender:

• 1 cups elbow macaroni (8 ounces)

• Drain and remove to a large bowl.

• Have ready:

• 2 1/4 cups grated sharp Cheddar or Colby cheese

• Melt in a large saucepan over medium-low heat:

• 2 tablespoons butter

• Whisk in and cook, whisking, for 3 minutes:

• 2 tablespoons all-purpose flour

• Gradually whisk in:

• 2 cups whole or skim milk

• Stir in:

• 1/2 medium onion, minced

• 1 bay leaf

• 1/4 teaspoon sweet paprika

• Simmer gently, stirring often, for 15 minutes. Remove from the heat and stir in two-thirds of the cheese.

• Season with:

• Salt and ground black pepper to taste

• Stir in the macaroni. Pour half of the mixture into the baking dish and sprinkle with half of the remaining cheese. Top with the remaining macaroni and then the remaining cheese.

• Melt in a small skillet over medium heat:

• 1 tablespoon butter

• Add and toss to coat:

• 1/2 cup fresh breadcrumbs

• Sprinkle over the top of the macaroni.

• Bake until the breadcrumbs are lightly browned, about 30 minutes. Let stand for 5 minutes before serving.

1. BAKED MACARONI AND CHEESE (REDUCED-FAT):

2. Prepare Baked Macaroni and Cheese, using skim milk instead of whole milk and substituting one 8-ounce package Neufchatel cheese for the Cheddar cheese. Cut the Neufchatel into 1-inch cubes and add it to the sauce all at once before seasoning with salt and ground black pepper to taste.

More From This Book:

1. Baked Macaroni and Cheese

2. Pan-Browned Noodle Cake with Shrimp and Beef

3. Potato Gnocchi

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