Garlickity Split!

Garlicky Spinach Mac and Cheese

Over the holiday season I threw and/or organized five parties in three weeks. Let's just say that even this happy-hostess is ready for a bit of an entertaining hiatus. On the upside, my fridge is stocked with bits of leftovers and unused dip ingredients just screaming for a purpose. My sweetie and I have been snacking of leftover Crock Pot meatball subs for the past few days . . . but what to do with all this cream cheese? Well . . . naturally another Mac and Cheese recipe was destined to make this week's menu. This may very well be the richest, creamiest Mac recipe I have ever put together, thanks to a remaining carton of half and half left from New Years Day Brunch. It's an easy and delicious dinner to throw together. You'll like it. But, believe me- a little bit goes a long way!

Ingredients
- 2 heads of garlic
- 1 Tbsp. olive oil
- 4. Tbsp. butter
- 1 medium yellow onion, finely diced
- 2 c. half and half
- 1 c. heavy cream
- 1/2 c. dry sherry
- 1/4 c. flour
- 8 oz. cream cheese
- 2 c. grated sharp white cheddar cheese
- 1 c. dried bread crumbs
- 1 small handful of Italian parsley, finely minced
- salt
- 2 tsp. white pepper
- 1 Tbsp. Dijon mustard
- 1 lb. dried orecchiette pasta
- 10 oz. fresh spinach

Preheat the oven to 425˚F. Remove the tops of the garlic heads and place in the center of a square of foil. Drizzle with olive oil and sprinkle with salt. Wrap tightly in foil and place on the center rack of the oven. Roast for 20-25 minutes until the garlic cloves are soft and brown. While the garlic is roasting, bring a large pot of salted water to a boil and butter a 13x9" glass baking dish on the bottom and sides, set aside and prepare the cheese sauce. 

Melt butter over medium heat in a large Dutch oven. Add onion and cook over medium until the onion softens and turns translucent. Stir occasionally with a wooded spoon. Sprinkle with salt. Add flour and whisk into butter and onion mixture over medium heat for 1 minute. Slowly begin to add half and half and cream, about a half cup at a time, whisking after each addition until mixture becomes silky and smooth. When all the cream and half and half are added, mix in white pepper, cheddar cheese, mustard, cream cheese, and sherry. Whisk mixture together until it is smooth. Season to taste with additional salt. Remove from heat. 

Add the dried pasta to the boiling water and cook for about 7-8 minutes. Add the uncooked spinach to the boiling pasta and cook for an additional minute until the spinach is bright green. Drain pasta and spinach mixture, reserving a cup of the pasta cooking liquid. Add cooked pasta and spinach to cheese sauce and stir to combine.

By now the garlic should be thoroughly roasted. Remove from oven and turn the heat down to 325˚F. Squeeze the roasted cloves of garlic from the papery head into a small bowl and mash the roasted garlic into a paste. Add to the cheese mixture and combine thoroughly. Mix some of the reserved pasta water into the cheese sauce to loosen it up a bit. 

Spread the cooked pasta and cheese mixture into the prepared baking dish. Cover evenly with a layer of breadcrumbs and then sprinkle with the minced Italian parsley. Bake Mac and Cheese in the oven for 40 minutes, until the top begins to brown the the cheese sauce is hot and bubbly. Allow Mac and Cheese to rest for about 10 minutes before serving. So yummy!

Green Machine

Easy Mac and Cheesy Bake with Greens and Roasted Garlic

Still going meatless and still looking for quick and easy dinner recipes, I was musing over the idea of roasted garlic and melted cheese. What about this isn't a good idea? This isn't exactly a "mac n' cheese recipe," it lacks the really thick, creamy sauce that makes it a true and hearty comfort food. Instead, this is a lighter, veggie packed, vegetarian pasta bake. The roasted garlic and crème fraîche make for a sweet and tangy meal. Enjoy!

Ingredients
- 1 head garlic
- extra virgin olive oil
- 1 lb. elbow macaroni
- 7-8 oz. tub crème fraîche
- 1 lb. extra sharp white cheddar cheese
- 1 c. shredded Parmesan cheese
- 1 large bunch fresh Italian parsley, chopped
- 1 10 oz. package frozen spinach, thawed in microwave, excess water drained
- salt and pepper to taste

Preheat oven to 375˚. Cut top of garlic head, place on a square sheet of foil, drizzle with olive oil, sprinkle with salt, and wrap garlic up in foil. Place in oven and bake about 30 minutes, until garlic cloves are soft and turning brown. Remove from oven and allow to cool.

Meanwhile, grate cheeses, chop parsley, and cook spinach. Set aside. Fill a large pot with water and bring to a boil over high. Add pasta to boiling water and cook to al dente. While pasta is working, spray a 13x9" baking dish with cooking spray and set aside. When pasta is cooked, drain and reserve about 1 cup pasta cooking water. Return cooked pasta to large pot.

Place grated cheddar into a double boiler and allow to melt until smooth. Add crème fraîche and stir until smooth. Remove melted cheeses from heat, squeeze roasted garlic into cheese sauce and stir until combined. Add spinach, parsley, and a little of the pasta water at a time if the sauce is too thick. Add cheese sauce to cook pasta and stir until well combined. Season with salt and pepper to taste and spread in an even layer in prepared baking dish. Sprinkle with grated Parmesan cheese and place dish in oven. Bake 15-20 minutes until the Parmesan cheese is browning on top and the pasta is warmed through.

It's Easy Being Green

Creamy Lemony Pistachio Pesto and Spinach Fettuccine

As per usual, my Lenten abstinence from meat leads me to develop quick and satisfying vegetarian dinners. I love a good pesto, who doesn't? It's super fast to whip up in the food processor and offers the possibility of nearly endless variations of nuts, hard cheeses, leafy herbs, and olive oil. I threw this together in about ten minutes start to finish.

Ingredients
- 1 lb. fresh spinach fettuccine noodles
- 1 c. heavy cream
- zest and juice of 1 lemon
- 2 large garlic cloves, peeled
- 1 large bunch of Italian parsley leaves
- 1 c. dry roasted pistachio nuts
- salt and pepper to taste
- 1/2 c. grated Parmesan cheese, plus extra for sprinkling
- 1/4 c. olive oil

Bring a large pot of water to a boil. Meanwhile, put cream and lemon zest in a small pot over low heat. Stir and heat cream until warmed, but not boiling. Mince garlic cloves in food processor. Add nuts, parsley, lemon juice, and Parmesan cheese to food processor and pulse until ground into a thick paste. With machine running, add olive oil and blend until combined. Season with salt and pepper.

When water has come to a boil, add noodles and cook according to package directions. Fresh noodles boil very quickly- usually 1-2 minutes. Drain noodles and place in a large boil. Toss with pesto and warmed cream until noodles are evenly covered. Divide among plates and sprinkle with additional grated Parmesan. Quick and easy vegetarian goodness. Enjoy!