If you’ve never had the opportunity to make your own pasta, then you’re missing out on a fun and entertaining experience. We think every home cook should try it once! My wife and I have been making fresh pasta for a few years now. We don’t do it often because it is a bit of a process, and when we do it’s usually for a special occasion.
We’ve been fortunate enough to be gifted amazing pasta making tools over the years. It all started with the gifting of our stand mixer. In previous posts, I’ve raved about how much my wife (and I!) love that stand mixer. You’d almost think we were paid to write it… but we weren’t… and we aren’t now either. So, suffice it to say we won’t be mentioning the brand name. Feel free to privately message us if you’re interested in more info (or if you’re a brand looking for a fun, and very punny ambassador)!
Okay. back to the pasta… we decided to make two types of pasta using our newest press: large macaroni, and fusilli noodles. Previously, we’d made longer pastas such as fettuccine or linguine noodles. Those required some dexterity, as you have to simultaneously feed and hold the pasta dough in the press. It’s a bit tricky and requires some practice. With out newest pasta press though, making noodles was super easy! After making the dough we simply dropped it inside the feed and in a few seconds out popped tubes and spirals of noodley goodness. As the pasta was pushed out, we simply sliced it at the desired length, and presto we were done! Well, done making fresh pasta that is. Next, we had to use that pasta in an amazing dish, preferably one with lots of ooey-gooey cheese.
Naturally, mac ‘n’ cheese fit the bill. We used a basic recipe from the stand mixer’s recipe guide with a few tweaks. Of course, we used fresh pasta in this recipe, but we don’t see why you couldn’t make it with dry pasta too! We haven’t tried it yet though, so we can’t guarantee that it’ll taste as yummy as this version.
- 2-3 tbsp butter
- 1 small onion, minced
- 2 tbsp all-purpose flour
- 1 cup sharp cheddar cheese, shredded
- 1 cup mozzarella cheese, shredded
- 1 tsp Worcestershire sauce
- ½ tsp dehydrated garlic
- ¼ tsp pepper
- ¼ tsp paprika
- 5-6 cups macaroni noodles, cooked
- Preheat oven to 350 degrees. Lightly grease a 9 x 13 baking dish. Set aside.
- Over medium heat, melt butter in large saucepan. Add onions and cook until translucent. Add flour and cook for one minute, stirring constantly. Continuing over medium heat, whisk in milk and stir until mixture begins to bubble and thicken. Reduce heat to low and stir in shredded cheeses, Worcestershire sauce, garlic, pepper, and paprika. Continue stirring until ingredients are thoroughly blended. In a large bowl, pour cheese mixture over cooked macaroni and stir until noodles are evenly coated. Transfer to baking pan and cover with aluminum foil. Bake 25-30 minutes, then remove foil and bake for an additional 10 minutes to brown top. Best served immediately.
Gregg & Mae
P.S. What’d we make with those fusilli noodles? A lovely pesto pasta with chorizo sausage, Portobello mushrooms, tomatoes, and red onion. We don’t have a recipe for you, but we do have a photo!