Hail, hail the long Memorial Day weekend is finally here. Time to gather the family and celebrate the start of the summer season. If you are hosting a holiday potluck or have scored an invitation to one, then consider the following simple recipes that can be made ahead of time and are tailored to please large groups:
BAKED ITALIAN FEAST
Ingredients:
1 pound penne, cooked al dente
1 pound sweet Italian sausage, cooked, and crumbled
3 cups heavy cream
2 cups crushed canned tomatoes
3/4 cup freshly grated Parmesan cheese, divided
1/4 cup Gorgonzola, crumbled
1/2 cup ricotta cheese
4 cups shredded mozzarella cheese, divided
1/4 cup chopped fresh basil, plus extra for garnish
2 tablespoons butter
Directions:
Preheat oven to 375 degrees.
In a large mixing bowl, stir together the cream, tomatoes, 2 cups mozzarella, 1/2 cup parmesan, gorgonzola, ricotta, sausage and basil. Add cooked, drained penne to sauce and stir well.
Pour into a greased, large casserole dish.
Top with remaining mozzarella and Parmesan.
Dot butter over top. Cover with foil and bake for 35 minutes.
Uncover and bake another 10 to 15 minutes until top is browned.
Serve with fresh chopped basil on top.
RED HOT MAC AND CHEESE
Ingredients:
1 pound elbow macaroni
1 pound chorizo sausage, cut into 1-inch pieces
2 tablespoons olive oil
1 container mushrooms, washed and dried
1 medium onion diced
3 cloves minced garlic
1 can diced green chilies
2 to 3 chipotle peppers in adobe sauce, chopped
1/4 cup chipotle Tabasco pepper sauce
3 tablespoons of chili sauce
3 tablespoons course ground mustard
1/2 cup sour cream
Ingredients for Cheese sauce:
1 1/2 cups pepper jack cheese
1 1/2 cups sharp cheddar cheese
1 cup dry white wine
2 cups half and half
2 cups chicken broth
4 tablespoons unsalted butter
4 tablespoons flour
Ingredients for Topping:
4 tablespoons unsalted butter
2 cups crushed ranch-flavored croutons
1 cup Parmesan cheese, shredded
Cilantro chopped for garnish
Directions:
Preheat oven to 350 degrees.
Bring a large pot of water to boil.
In a saute pan, brown the chorizo, set aside. In the same pan, add olive oil, onions and mushrooms. Saute for 5 to 7 minutes, add in the green chilies, garlic, chipotle peppers. Saute about 5 to 7 minutes. Add in the Tabasco sauce, chili sauce, ground mustard and sour cream. Add the chorizo back in and cook on medium low heat, saute about 10 minutes.
Place noodles in boiling water. Cook noodles until al dente.
To make cheese sauce: In a saute pan, melt butter over medium, high heat and whisk in flour. Cook about 2 minutes. Whisk in the wine, cook about a minute. Whisk in half and half and chicken stock. Whisk in both cheeses, season with salt and pepper. Remove from heat.
Drain noodles. Mix noodles with chorizo mixture and spread in a greased deep baking dish. Pour cheese sauce evenly on top.
Top with crunchy topping (mix melted butter with crushed croutons) and Parmesan cheese.
Place in oven for 30 minutes. Remove and let set for 5 minutes.
Top with cilantro before serving.
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