Thursday, January 17, 2008

Spicy Baked Macaroni



Giada never lets me down.

The other day, I was watching 'Everyday Italian' with Giada De Laurentiis, and she made something that sound just so delicious! I love Baked Macaroni and Cheese, but when I say her making this Spicy Macaroni with tomatoes, mushrooms and spinach; I was intrigued. And I knew I defiantly wanted to make this as soon as possible.

When I told everyone that I was making this, they were all also very interested as to how this would taste. That is, except my boyfriend. He's a very, very picky eater. But, he loves Macaroni and Cheese and he didn't really like the idea of ruining Macaroni and Cheese by having all the things that were in this recipe. But, I told him had to at least try it.

No only was I in love with this, but my entire family fell in love with this recipe! Honestly, it may be better than the original Baked Macaroni. It was just enlightening and all the flavors contrasted very well together! And... My boyfriend even liked it! Kudos!




Recipe

1 pd. elbow macaroni pasta
3 tbsp. olive oil
1/2 cup mushrooms, sliced
2 cloves garlic, chopped
1 (14.5 ounce) can diced tomatoes
1 (10 ounce) package frozen spinach, thawed and drained
1/2 tsp. red pepper flakes
1/2 cup bread crumbs
1/4 cup grated parmesan, plus 1/3 cup
2 tbsp. butter, softened, plus 2 tablespoons
12 ounces mozzarella cubed (about 2 cups)
1/4 tsp. ground nutmeg


1. Preheat oven to 350 degrees.

2. Bring a large pot of salt water to a boil over high heat. Add the pasta and cook until tender, for about 8 to 10 minutes. Drain pasta.

3. In a large skillet, heat the olive oil on medium heat. Add the mushrooms and garlic. Cook until the mushrooms are tender, about 7 minutes. Add the tomatoes, red pepper flakes and spinach. Stir to combine and cook until heated through, about 5 minutes.

4. In a small bowl, mix together the bread crumbs and parmesan. Spread the softened butter in a 9 by 13 inch baking dish and sprinkle half of the bread crumbs mixture inside the dish to coat.

5. In a large bowl, combine the vegetable mixture with the cooked pasta, cubed mozzarella, the remaining bread crumbs and nutmeg. Spoon into the baking dish and top with and remaining bread crumbs, and dot the top with remaining butter. Bake until the top is golden brown, about 30 to 40 minutes. Serve and enjoy!

17 comments:

RecipeGirl said...

This is definitely an "adult" macaroni and cheese recipe that we would love. My six year old... not so much! We'll have to try it some night (and give the kid chicken nuggets). Thanks for a yummy post! Lori http://TheRecipeGirl.blogspot.com

LizNoVeggieGirl said...

isn't Giada fabulous? I have made quite a few of her pasta recipes (veganized, of course) with delicious results. I actually got to meet her when she came to town for a book-signing - very lovely in person!!

Cakespy said...

This looks delicious! Usually I don't trust a skinny cook like Giada...but it looks like she done good this time!! Thank you for rsharing!

Unknown said...

I made this for dinner tonight.
It was fantastic!!!

Alysha said...

I've not tried many Giada recipes - I really need to give her a closer look. This recipe looks delicious.

Again, your recipes and photos look awesome. Your blog is one of my new favorites. Fantastic job!

Shelby said...

I love Giada's recipes - and this looks like one I must try soon!

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Dazy said...

Here is one more item I can offer my kid for their tiffin. This would be healthy for them too.

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pedro velasquez said...

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pedro velasquez said...

This is a great dish to make as a side. Sportsbook You can keep it in the fridge all week and have leftovers and I have even frozen it and it still tastes good reheated. Perfect with an Italian chicken or fish dish. I never have nutmeg so I omit it and it still tastes great. I didn't grow up on traditional mac and cheese so this is the perfect cheesy pasta consistency for me. I have made this recipe a number of times, with different variations. I love her method of putting breadcrumbs on both the top and bottom of the pasta, and sometimes will use panko. online casino I have substituted fontina for the mozzarella and omitted the romano (using extra parmesan), and also used tiny balls of fresh mozzarella instead. Also, when a larger variety of vegetables are in season I play around with different combos, too. I've made it with different types of summer squash, fresh tomatoes, eggplant...you name it. It comes out exceptional every time! For those of you who think this should be like mac and cheese, sorry.it's not. bet online It's better!I just made this a few days ago and loved it, except it was not spicy at all. I doubled the amount for the red pepper and not even a hint of spice. It was still fantastic, though. I used wheat penne instead and shredded fat free mozzarella and a 5-cheese Italian blend, for a total of about 16 oz. of cheese, plus the (already) grated parm/romano. march madness It is a different take on the traditional macaroni and cheese, but very good. Even my picky mom liked it! I may try adding the cayenne next time, or even some jalapenos, to give it some kick.
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