Mac-n-Cheese

Packed with 2lbs of cheesy goodness my mac-n-cheese isn't for the calorie conscious. This dish requires 1 mixing bowl and a baking dish making clean-up quick and easy.

Ingredients:
1 lb - pasta (shells, rotini, elbows, bow ties, etc) 
8 oz - sharp cheddar cheese, shredded
8 oz - Gruyere cheese, shredded
8 oz - Fontina cheese, shredded
8 oz tub - Mascarpone cheese
3 TBS - cornstarch or flour
1 - egg
1 - egg yolk
2 TBS - Dijon mustard
2 - cloves garlic minced fine
1/2 - small onion minced fine
1/4 tsp - nutmeg
1 tsp - salt
1 tsp - pepper
1/4 cup - bread crumbs or panko
1/4 cup - Parmesan cheese

Cheese Note: You can use whatever kinds of cheese you wish. I often change it up my self.

Preheat oven to 350.

For this recipe you can use whatever pasta shape you like. I prefer shapes that have textures (rotini, shells) which allow the cheese to get in and around the pasta. Whatever pasta you choose cook it 1 to 2 minutes less than the box directions. You want it slightly under done as it will continue to cook when it's in the oven. It's important you make your cheese mixture before your pasta is done as you add the hot pasta to the cheese mixture.

In a mixing bowl place the cheddar, Gruyere, Fontina, and the cornstarch/ flour. Using your hands, gently mix the cornstarch with the cheese. The cornstarch keeps the cheese from clumping together and helps thicken the dish. Once combined, mix in the Mascarpone, eggs, mustard, garlic, onion, nutmeg, salt, and pepper. Set aside until your pasta is done.

Once the pasta is done drain it and pour it into the cheese mixture. Gently mix the pasta into the cheese. The heat from the pasta will melt the cheese. Once thoroughly combined pour the pasta mixture into a lightly greased baking dish and top with the bread crumbs and Parmesan cheese. Cover the dish with foil and bake for 30 minutes. When done uncover and place under the broiler for 5-10 minutes until the top is brown. Let sit for 15 minutes prior to cutting.

No-Meat Balls

Having spent the better part of a month not eating meat has made me get creative when it comes to creating dinner options. I decided I wanted to tackle the classic spaghetti and meatballs minus the pasta and meat. What I came up with are these vegetable balls served over spaghetti squash. These pillow soft meatball substitutes are light, refreshing, and packed with flavor.

Vegetable balls served over spaghetti squash

Ingredients:
1 can - Chickpeas (drained and rinsed)
1 - red bell pepper
1 - small yellow onion
1 - small zucchini
1 - small eggplant (peeled)
3 - gloves of garlic
1 cup - grated Parmesan cheese
1 1/2 cups - panko bread crumbs
2 TBS - chopped fresh mint
2 TBS - chopped fresh parsley
2 tsp - salt
1 tsp - pepper
1 TBS - olive oil
Canola oil for pan frying

In a food processor puree the chickpeas until smooth and set aside in a large mixing bowl along with the Parmesan cheese, panko, mint, and parsley. Stir to combine thoroughly.

Chop the pepper, eggplant, onion, zucchini, and garlic into large chunks and place into the food processor. Use the food processor to chop the vegetables into a texture of a fine dice.

Heat a saute pan over medium heat with the olive oil. When hot place all the diced vegetables, salt and pepper in the pan and saute for 15 minutes. You want to let as much liquid as possible evaporate out of the vegetables. After 15 minutes place the vegetables in a large mixing bowl and let cool.

Once cool combine the vegetables and the chickpea mixture thoroughly. Using your hand or a scoop form 1 inch balls and place on the cookie sheet. Depending on the size of your vegetables you should get 30-34 vegetable balls.

At this point you can either freeze the balls on the cookie sheet for later or cook some. When ready to cook heat a large saute pan over medium heat with enough canola oil to cover halfway up the ball. Fry each ball for about 1-2 minutes per side or until golden brown. As they cook they become pretty soft so flip them carefully. When done cooking place on a paper towel to drain the excess oil.

Serve over top spaghetti squash with your favorite tomato sauce. To make the spaghetti squash, split it in half, clean out the seeds, season the inside with some oil and a pinch of salt and pepper. Place in a baking dish inside facing down and bake at 400 degrees for 45 minutes. When done use a fork to scrape out the flesh.