Super easy macaroni salad

Ingredients

2 cups macaroni (I use whatever is in my cupboard)

1/2 cup cubed cheese (I prefer cheddar or co-jack)
1/2 cup cubed ham
1/2 cup Miracle Whip (can sub mayo your choice)
1 tablespoon mustard

Directions:

1 Cook,drain and rinse macaroni and put in fridge while you dice up cheese and ham.
2 Mix together cold macaroni, cheese, and ham in a bowl.
3 In a separate bowl mix miracle whip and mustard. (If it is too tangy my mom would put a little sugar in it about a tsp.).
4 Mix it all together and chill or serve immediately.

Waterblommetjie en Chorizo Pasta

ngredients

1 King Oyster Mushroom or 4 Pink Oyster Mushrooms
2 Tbsp of Dark Sesame Oil
500g Waterblommetjies
1 Portuguese Chorizo
1 Onion (diced)
2 cloves of Garlic (pressed then diced)
Cooking oil to cook with
Salt
White Pepper
Fresh Basil
Linguine Pasta

Method

1. Prepare your ingredients
2. Cook the pasta first – the pasta we bought was gluten-free and I found it took much longer to boil through compared to everyday pastas. Make sure to rinse your pasta through cool water once it reaches the right texture to retain that perfect bounce. You can always rinse it through warm-hot water just before serving.
3. Pan-fry the onions on a low to medium heat in 1 Tbsp of dark sesame oil and a little cooking oil.
4. Once the onions turn golden-brown add the garlic, waterblommetjies and add salt and white pepper to taste.
5. Add the mushroom slices, then cover the pan with a lid for 5-7 minutes, stirring occasionally. Cover the pan with a lid for 5-7 minutes, stirring occasionally. (I prefer the waterblommetjies with a bit of a light resistance to the bite, similar to the crunch from blanched green beans)
6. While you wait for it to cook, use a small pot and pan-fry the chorizo slices in 1 Tbsp of dark sesame oil for a few seconds (as soon as the spices and fat dissolves into the oil).
7. Add the chorizo slices, excluding the oil, and fresh basil to the mushrooms and waterblommetjies mix and serve it on top of a pasta heap.
8. Drizzle the chorizo-infused dark sesame oil over the dish

Easy Lasagna

• 1 pound lean ground beef
• 1 (32 ounce) jar spaghetti sauce
• 32 ounces cottage cheese
• 3 cups shredded mozzarella cheese
• 2 eggs
• 1/2 cup grated Parmesan cheese

• 2 teaspoons dried parsley
• salt to taste
• ground black pepper to taste
• 9 lasagna noodles
• 1/2 cup water

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1. In a large skillet over medium heat brown the ground beef. Drain the grease. Add spaghetti sauce and simmer for 5 minutes.
2. In a large bowl, mix together the cottage cheese, 2 cups of the mozzarella cheese, eggs, half of the grated Parmesan cheese, dried parsley, salt and ground black pepper.
3. To assemble, in the bottom of a 9x13 inch baking dish evenly spread 3/4 cup of the sauce mixture. Cover with 3 uncooked lasagna noodles, 1 3/4 cup of the cheese mixture, and 1/4 cup sauce. Repeat layers twice. Top with 3 noodles, remaining sauce, remaining mozzarella and Parmesan cheese. Add 1/2 cup water to the edges of the pan. Cover with aluminum foil.
4. Bake in a preheated 350 degree F(175 degrees C) oven for 45 minutes. Uncover and bake an additional 10 minutes. Let stand 10 minutes before serving.

Seafood pasta/marinara

Ingredients:
1 lb prawns, cleaned, cut up if large
8 ounces scallops, cut in half (depending on the size)
8 oysters
1 (2 ounce) can anchovy fillet, drained and chopped
5 large tomatoes, peeled and chopped
1/2 cup dry white wine
1/2 cup water
2 tablespoons olive oil
3 garlic cloves, crushed
1 tablespoon tomato paste
1 tablespoon parsley, chopped
1 tablespoon mint, chopped
salt and pepper
pasta

Directions:Prep Time: 15 minsTotal Time: 25 mins

1Cook and prepare enough pasta,for 4 people, your choice of pasta.
2Put Wine and water in a skillet, heat to simmer point.
3Add scallops and cook 1 minute, remove and drain.
4Heat oil in the skillet.
5Add tomatoes, garlic and tomato paste, stir until combined, cook 2 minutes.
6Add all the seafood to the pan and cook 1-2 minutes.
7Add parsley, mint and season with salt and pepper.

Macaroni and cheese

Ingredients
3 cups uncooked penne pasta
1 large egg
2 garlic cloves, minced
1 1/2 cup 2% low-fat milk
1 cup (4 ounces) shredded sharp Cheddar cheese
4 ounces cream cheese
1 cup (4 ounces) shredded Gruyère or Swiss cheese
¾ cup (3 ounces) grated Parmigiano-Reggiano cheese
1/8 teaspoon red pepper flakes
1/8 teaspoon salt
1/8 teaspoon black pepper
3 tablespoons butter
12 saltine crackers, crumbled

Instructions
1. Cook pasta according to package directions, drain.
2. Preheat oven to 350F. Lightly grease a 13 x 9-inch or 8-cup casserole dish.
3. Combine egg, garlic and milk and mix well. Place pasta in a large casserole dish. Add milk mixture and remaining ingredients, except butter and crackers. Mix well with a spoon. Combine butter and crackers. Sprinkle over pasta. Bake 30 minutes or until browned and bubbly. Serves 8.

Macaroni and pasta bake

Cooking Time
35 minutes

Ingredients (serves 4)
145g (1 cup) macaroni pasta
1 tablespoon butter
1 brown onion, finely chopped
2 tablespoons plain flour
2 cups skim milk
1 tablespoon wholegrain mustard
1/2 cup grated light tasty cheese
185g can tuna in spring water, drained
2 tablespoons flat-leaf parsley leaves, chopped
1/2 cup wholegrain breadcrumbs (see note)
steamed vegetables, to serve

Method
Preheat oven to 180°C. Grease a 6-cup capacity ovenproof dish. Cook pasta following packet directions. Drain.

Meanwhile, melt butter in a large saucepan over medium-high heat. Add onion. Cook, stirring, for 1 to 2 minutes. Add flour. Cook, stirring, for 1 minute. Remove from heat. Gradually add milk, stirring until smooth. Return to heat. Cook, stirring, for 5 minutes or until mixture comes to the boil.

Remove from heat and stir in mustard, cheese, tuna, parsley and pasta. Season with salt and pepper. Spoon mixture into prepared dish. Sprinkle with breadcrumbs. Bake for 20 to 25 minutes or until top is golden. Serve with steamed vegetables.

Notes
To make 1/2 cup breadcrumbs, process 2 slices of day-old bread.

Make the most of seasonal ingredients this winter with pumpkin recipes, potato recipes, apple recipes and pear recipes from taste.com.au

Macaroni salad

Ingredients
4 cups uncooked elbow macaroni
1 cup mayonnaise
1/4 cup distilled white vinegar
2/3 cup white sugar
2 1/2 tablespoons prepared yellow mustard
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
1 large onion, chopped
2 stalks celery, chopped
1 green bell pepper, seeded and chopped
1/4 cup grated carrot (optional)
2 tablespoons chopped pimento peppers (optional)

Directions
Bring a large pot of lightly salted water to a boil. Add the macaroni, and cook until tender, about 8 minutes. Rinse under cold water and drain.
In a large bowl, mix together the mayonnaise, vinegar, sugar, mustard, salt and pepper. Stir in the onion, celery, green pepper, carrot, pimentos and macaroni. Refrigerate for at least 4 hours before serving, but preferably overnight

Seafood lasagna

Ingredients

1 pound reduced-fat cream cheese
3 scallions, trimmed and chopped
1/4 cup milk
2 teaspoons Old Bay seasoning or Creole Seasoning
2 sweet red peppers, cored, seeded and finely diced
2 boxes (10 ounce each) frozen chopped broccoli, thawed and squeezed dry
3/4 pound imitation crabmeat, shredded
2 eggs
1/2 teaspoon salt
1/4 teaspoon black pepper
1 jar (1 pound) alfredo pasta sauce
12 no-boil lasagna noodles
1/4 cup grated Parmesan cheese
Directions

1. Heat oven to 350°. Coat 13 x 9 x 2-inch baking dish with nonstick spray. Stir cream cheese, scallions, milk and Old Bay seasoning in bowl until smooth. Stir in peppers, reserving 1/2 cup, and broccoli, reserving 1 cup. Add crabmeat, 1 egg, salt and pepper. Whisk remaining egg into alfredo sauce.

2. Spread 1/3 cup alfredo sauce into baking dish. Top with 3 noodles, one-third of the crab mixture and one-fourth of alfredo sauce. Repeat layering twice. Top with 3 noodles; sprinkle with reserved red peppers and broccoli. Pour on remaining alfredo sauce. Sprinkle with Parmesan.

3. Bake, covered, at 350° for 30 minutes. Uncover; bake an additional 20 to 25 minutes, until browned and bubbly. Let stand 10 minutes.

Calories per serving : 321

Pastaslaai

250 g pasta skulpies (gekook saam met die knoffel)
3 knoffelhuisies
250 g rooi kersietamaties (fyn opgesny)
´n handvol ontpitte olywe (fyn opgesny)
2 eetlepels sprietuie (fyn opgesny)
´n handvol basiliekruid (fyn opgesny)
´n halwe komkommer (fyn opgesny)
3 eetlepels wit asyn
6 eetlepels olyfolie
sout
gemaalde swartpeper

Verwyder die knoffel sodra die pasta gekook is. Maak die knoffel fyn en meng met die asyn, olie en sout en peper. Gebruik dit as die slaaisous. Die res van die bestandele word gemeng om die slaai te maak.

Spaghetti met lensie bolognese

350 g spaghetti, gekook
´n eetlepel botter
vars gemaalde swartpeper
225 g gekookte groenlensies
2 opgesnyde uie
2 eetlepels olie
2 fyn gesnyde knoffelhuisies
2 opgesnyde stokke seldery
2 wortels, fyn opgesny
2 eetlepels tamatiepuree
sout

Braai die uie vir 5 minute en voeg dan die knoffel, wortels en seldery by. Kook stadig vir 15 minute tot sag. Roer die lensies, tamatiepuree en sout en peper by. Gooi bietjie water by. Kook stadig vir 10 minute

Bedien warm op warm spaghetti.

Fettucine Alfredo

500 g fettuccine
500 ml room
15 ml olie
5 ml sout
100 g parmesan
vars gemaalde swartpeper
kookwater

Plaas die fettuccine in ´n diep glasbak en bedek dit met kookwater. Die kookwater moet ´n entjie bo die pasta wees. Voeg die sout en olie by en mikrogolf 10 minute teen 100%. Roer een keer tydens die kookproses.

Laat staan 10 minute en gooi water af. Gooi pasta in bak en roer die room en Parmesaankaas by. Eters kan self besluit oor die peper.