Alfredo sauce is one of the most popular Italian sauces.

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.

Ingredients:

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

Directions:

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.

Ingredients:

1 package dry Angel Hair Pasta (or thin spaghetti, fettuccini or pasta of choice)
1 large can (preferably Italian) Whole Tomatoes
5 cloves of fresh garlic
2 dried red chili peppers (or cayenne pepper to taste)
4 oz. of good quality Olive Oil, can be Extra Virgin
1 package of Fresh Basil leaves or 8-10 fresh basil leaves from farmers market
Kosher Salt and Freshly ground black pepper to Taste
Freshly grated Parmesan cheese to taste.

Directions:

Fill a large pot with water and season with a couple of pinches of salt. Bring to a boil, add pasta and cook till just tender. Drain and toss is with a little oil, and hold. In a Large sauté pan add olive oil and garlic clove and place over medium high heat. Cook the garlic till just golden brown and tender. Add chilis and lightly brown. Carefully add the tomatoes, using a wooden spoon to crush them in the pan. Allow this to simmer for 5 to 8 minutes, add pasta and mix or toss thoroughly. Add basil leaves, season with salt and pepper. Add Parmesan cheese over the top and serve.

Serves 4 to 6.

Cook al dente:
1 pound elbow macaroni
Drain well, set aside

Grate 12 oz. cheese, I used a combination of Gruyere (5) Gouda (5) and Parmesan (2)
Set aside

In a sauce pan make a roux using:
3T butter
3T flour

When slightly turned color, add and bring to a simmer:
1 c broth
1 c milk
1 T paprika
1 t cayenne pepper

Remove from heat and melt cheese into the sauce. Add:
2 – 3 heaping T minced garlic

Combine well with the pasta, place in baking pan and broil until top has browned.

Serve hot with a nice bottle of white wine. MMMM

Ingredients:

90 g (3 oz) elbow macaroni
220 g (8 oz) premium lean ground beef
1/2 cup onion, chopped
1/2 cup red capsicum (red pepper), chopped
1 cup of tomato sauce
1/4 tsp dried basil
1/4 tsp dried thyme
1/4 tsp ground black pepper
40 g (1 1/2 oz) low fat grated mozzarella cheese.

Directions:

Get your oven going, and preheat it to 350 F (180 C).

Next, cook the macaroni for about 10 minutes in a large pot of boiling water, and drain.

Now spray a non-stick frying pan with canola oil, and cook the beef for about 5 minutes, stirring constantly till the meat goes brown. Drain the fat (if any). Set aside on a large dish.

Spray the non-stick pan again with canola oil, and saute the chopped onion and capsicum over mid heat. Stir every now and then till the veggies go tender.

Now add the tomato sauce, thyme, black pepper and the beef, and continue stirring frequently for about 3 minutes or so.

Combine the macaroni with the sauce, and then remove from the heat.

Put the combined macaroni and beef sauce into a oven-proof baking tray and sprinkle with low fat grated cheddar cheese. Bake for about 20 minutes, and remove from the oven. Let it cool down a bit, and serve warm.

Prep/Cooking Time: Prep Time: 10 minutes / Cook Time: 30 minutes

Ingredients:

1 lb. ground beef
1 onion, chopped
2 cans (15.5 ounces) BUSH’S Chili Magic Chili Starter, any variety
1 can (14 1/2 ounces) diced tomatoes
1/2 lb. elbow macaroni
1 can (4.5 ounces) chopped green chilies
4 cups (16 ounces) shredded Mexican cheese blend, divided

Directions:

Preheat the oven to 350°F. Coat a 9″ x 13″ baking dish with nonstick cooking spray. In a large skillet, brown the ground beef with the onion over medium heat; drain if necessary. Add the Chili Magic and diced tomatoes; cover and cook for 10 minutes, stirring occasionally. Meanwhile, cook the macaroni according to the package directions; drain. In a large bowl, combine the chili, macaroni, green chilies, and three cups cheese; mix well and spoon into the baking dish. Top with the remaining 1 cup cheese then bake for 12 to 15 minutes, or until heated through and the cheese melted.

Makes 6-8 servings.

Prep/Cooking Time: Prep: 20 Minutes / Cooking: 30 Minutes

Ingredients:

3/4 pound lean ground beef
1 (16 ounce) jar spaghetti sauce
1 pound spaghetti
1 cup shredded mild Cheddar cheese

Directions:

Preheat oven to 350 degrees F (175 degrees C). In large skillet, cook hamburger until brown. Mix spaghetti sauce into skillet. Reduce heat and simmer.

Meanwhile, bring a large pot of lightly salted water to a boil. Mix in pasta and cook for 8 to 10 minutes or until al dente; drain.

Mix together spaghetti and meat mixture, pour into 9×13 pan. Top with cheese and bake for 30 minutes, or until heated through and cheese is bubbly.

Prep/Cooking Time: 20 minutes

Ingredients:

1 lb ground beef
1 can (10.75oz) cheddar cheese soup
1 can (10.5oz) beef broth
1-1/2 cups water
1/2 cup ketchup
2 cups uncooked medium shell pasta

Directions:

Cook beef in skillet until browned. Pour off fat.

Add soup, broth, water, ketchup and pasta. Heat to a boil. Cook over medium heat for 10 minutes or until done, stirring often.

Serves 4.

Prep/Cooking Time: about 15-20 minutes total

Ingredients:

1 pound ground beef
1 can cheddar cheese soup
1 can tomato soup
1 1/2 cups water
2 cups uncooked medium shell pasta

Directions:

Cook beef in skillet until browned. Pour off fat.

Add soups, water and pasta. Heat to a boil. Cook over medium heat 10 minutes or until done, stirring often.

Nicki’s Variation:

This is an excellent recipe as-is, but we love it with small shells, southwestern pepperjack cheese soup and chicken!

Prep/Cooking Time: prep: 5 mins / cooking: 15 mins

Ingredients:

1 pkg. (7-1/4 oz.) KRAFT Macaroni & Cheese Dinner
1 pkg. (10 oz.) frozen mixed vegetables
1/4 cup milk
1/4 cup (1/2 stick) vegetable oil spread or margarine
1 cup chopped cooked chicken
1/8 tsp. garlic powder

Directions:

Cook Macaroni as directed on package, adding the mixed vegetables to the cooking water along with the Macaroni. Drain; return to pan.

Add Cheese Sauce Mix and remaining ingredients; mix well. Reduce heat to low; cook 1 to 2 minutes or until heated through, stirring occasionally.

Makes 4 servings, 1-1/4 cups each.

Prep/Cooking Time: Preparation time: 5 minutes / Cooking time: 55 minutes

Ingredients:

1 package (16 ounces) penne pasta
1 can (14.5 ounces) diced tomatoes
2 cans (16 ounces) BUSH’S BEST Light or Dark Kidney Beans, drained and rinsed
1 jar (26 ounces) spaghetti sauce
2 cups shredded mozzarella cheese

Directions:

Preheat oven to 375 degrees. Prepare pasta according to package directions. Drain and return to saucepan. Stir in diced tomatoes, kidney beans and spaghetti sauce. Transfer to 2-quart baking dish and top with shredded mozzarella. Bake until cheese is melted and golden, about 40 minutes.

Makes 6-8 servings.

Prep/Cooking Time: Prep Time: 20 / Cooking Time: 20-30 minutes

Ingredients:

12 ounces dry penne pasta, (3 cups), uncooked
1 pound lean ground beef (or ground turkey)
2 cans (14.5 ounce each) Hunt’s® Diced Tomatoes with Basil, Garlic and Oregano, undrained
1 can (15 ounces) Hunt’s® Tomato Sauce
2 packages (8 ounces each) Sargento® Chef Style Shredded Mozzarella Cheese, divided
PAM® Olive Oil No-Stick Cooking Spray

Directions:

Preheat oven to 350°F. Cook pasta according to package directions.

Meanwhile, brown meat in large skillet or saucepan over medium-high heat; drain. Stir in tomatoes with their liquid and tomato sauce; bring to a boil. Reduce heat; simmer, uncovered, about 8 minutes.

Drain pasta; return to same pot. Add meat mixture; toss well. Add 3 cups of the cheese; toss again. Spray 13 x 9-inch baking dish with cooking spray. Pour pasta mixture into dish; top with remaining 1 cup cheese.

Bake 20 minutes or until bubbly and cheese is melted.

Makes 8 servings (about 1-1/2 cups each).

Prep/Cooking Time: prep: 5 mins / total: 17 mins

Ingredients:

1 pkg. (9 oz.) DI GIORNO Three Cheese Tortellini
2/3 cup frozen peas
3/4 cup DI GIORNO Four Cheese Alfredo Sauce
1/4 cup OSCAR MAYER Real Bacon Recipe Pieces
1/8 tsp. freshly ground pepper
1 Tbsp. KRAFT Shredded Parmesan Cheese (optional)

Directions:

Add pasta and peas to 2-1/2 quarts boiling water. Cook 6 to 8 minutes or until desired tenderness, stirring frequently. Drain well.

Return pasta and peas to pan. Stir in Alfredo sauce and bacon. Cook on low heat 2 to 3 minutes or until heated through, stirring occasionally.

Sprinkle with pepper and Parmesan cheese.

Makes 3 servings, 1 cup each.

Suggestion: Substitute 1 cup small broccoli florets for the peas.