Skip to main content

Cheesy Goodness

I made a fancy version of macaroni-and-cheese for dinner tonight...with four cheeses (smoked cheddar, asiago, Parmesan, and Romano), Italian sausage (made with chicken), sweet bell pepper, whole wheat pasta, and a few peas that I had in my freezer (the broccoli pictured was cooked separately).

This recipe is simply a guide...it can be altered to suit your personal taste (it is, for example, delicious with shrimp...with or without the sausage)....changing the cheese variety changes the flavor dramatically (its amazing what a little Gorgonzola will do). It's delicious too as a vegetarian version (substituting the chicken broth with vegetable broth and loading it with whatever vegetables you prefer).

Now here's the funny thing: calling it a glorified macaroni-and-cheese makes it sound simple and humble (and it is), but remember the next time you're reading a restaurant menu and there is something on it with a name like Pasta con Quattro Formaggio (or aux Quatre Fromages), and it is listed at an exorbitant price...probably quattro the price it would cost you to make it yourself...you are really just paying for mac-and-cheese.

It is really very simple to make yourself...here's how to do it:

Slice then brown the sausage in olive oil, then remove it to a plate and set aside.

In the same skillet, add diced onion and pepper, then a clove of minced garlic. After the vegetables begin to brown add a few tablespoons of flour to make a roux.

Cook the roux for a couple minutes (while stirring) then add chicken broth, heat and stir until thick, then add some milk and do the same.

Add the sausage back to the pan and stir into the sauce, then add the four cheeses. While the sauce simmers (and the flavor of the sausage permeates it) cook the pasta al dente.

Stir in the peas, then the pasta...allow the pasta to finish cooking in the sauce (and absorb its flavor).

Comments

Suzy said…
This would be a hit in my house! And you make it seem so easy!!I'll have to whip up a batch soon.

Popular posts from this blog

Orange Cucumbers

Hello. Likely you have found your way to this page via a link or a search engine. Thank you; I'm glad you're here. Hopefully you'll find the rest of my blog interesting (here's my home page). Urban Simplicity is also on Facebook, please click here. Thanks again for visiting. Peace.


For about a month now I've been wondering what the hell these were hanging off the cucumber vines in my garden. When I googled orange cucumber I found that there are/were multitudes wondering the same thing. It also seems that most, like me, thought they were planting pickling cucumbers. As it turns out (from the best that I can tell) these are a somewhat new crossbred variety designed to be loaded with vitamins. To read short article about them at the website of the USDA click here. To see a photo of them compared to pickling cucumbers (what I thought I was planting) click here. They are interesting looking...and tasty, too...they have an almost acidic, lemony aftertaste to them...I s…

Ezekiel Bread

Hello. Likely you have found your way to this recipe via a link or a search engine. Thank you; I'm glad you're here. Hopefully you'll find the rest of my blog interesting (here's my home page). If you borrow the recipe I only ask that you give me credit and that you link it back to this blog. Since writing this recipe I have updated it a few times and this recipe is my favorite. If you want other healthy and easy to make whole wheat bread recipes please click here. If you want to follow Urban Simplicity on Facebook, please click here. Thanks again for visiting. Peace.

I eat a lot of bread; I always have. I eat bread virtually with every meal, and thus I feel that I am living proof that bread does not make a person fat. I find it odd that humans have been consuming bread in one form or another for something like 6 thousand years...and all of a sudden it is considered fattening. The problem, I think, is lifestyle and the quality of the bread you consume...I'll admit …

Ezekiel Bread...my interpretation

I've posted recipes for this bread--or variations of it--in the past on numerous occasions, but the two most popular are here and here. Those two posts, in fact, draw the largest amount of visitors to this blog everyday (through search engines, I imagine). Yup, I can carry things on my bike until I'm blue in the face, and talk about quotes and all things spiritual...but the topic that gets the most hits are my recipes for Ezekiel Bread.

This post is a little different in that I made the bread at home (opposed to at work in a commercial kitchen), and I did not use any refined (white) flour; just whole wheat. And for that reason the recipe is slightly different than the others (a printable recipe follows the pictures). This one, I believe, is more true...refined flour was unknown in biblical times. But I'm getting ahead of myself. In this post I also wanted to offer some of my personal views on Ezekiel bread and its recipes in general (I know what you're thinking...here…