 We know Easter will be a little different this year, but that won't keep us from doing what we do best - celebrating with a table full of our favorite comfort foods. Of course not to exclude the most satisfying comfort food of all - Mac and Cheese! This year we're taking it to the next level with the addition of @hatfieldmeats sweet Italian sausage, and whoa - this gets us excited! We teamed up with @hatfieldmeats and @thefeedfeed to bring you a ridiculously creamy recipe, so rich and flavorful with the sausage - the whole family is going to love it. And the best part of all? Hatfield is committed to sustaining American family farms. No hormones or steroids are ever added, and the animals are raised without growth promotants. We can't wait for you to try this one! INGREDIENTS: Prep Time: 15 minutes Cook Time: 25 minutes Serves 8 1 lb medium shells, cooked al dente 1 lb Hatfield Sweet Italian Sausage 4 Tbsp unsalted butter 4 Tbsp flour 4 cups whole milk 16 oz fontina, shredded 8 oz sharp provolone, shredded 1/2 cup grated parmesan cheese, plus more for serving Kosher salt and pepper, to taste INSTRUCTIONS: Bring a large pot of salted water to a boil. Add pasta and cook until al dente. Drain and set aside. Meanwhile, add Hatfield Sweet Italian Sausage to a large pan and cook over medium-high heat until golden brown, about 5-7 minutes. Prepare the sauce by melting butter over med-low in a large saucepan. Whisk in flour and cook for 2-3 minutes. Slowly add milk while whisking continuously until the mixture is completely smooth. Bring milk mixture to a simmer, stirring occasionally until the sauce begins to thicken (careful not to boil sauce), about 7-10 minutes. Remove from heat and slowly whisk in the cheeses, one handful at a time. Whisk in the grated parmesan, and season with kosher salt and pepper. Stir in the cooked Hatfield Sweet Italian Sausage, sprinkle with more grated parmesan, and serve immediately.   Super simple brown rice noodles (we used pad Thai noodles, but you can use any type you'd like) tossed with a salty, sweet, and slightly spicy peanut sauce. So much flavor and so so delicious! These make for a perfect party side dish, but we love these noodles so much we often make whip them up for an easy weeknight dinner with chicken or sautéed vegetables.
INGREDIENTS: 8 oz brown rice noodles 1 handful cilantro, chopped 1/4 cup peanuts, roughly chopped For the sauce: 1/4 cup peanut butter 1/4 cup soy sauce 1 large garlic clove, minced 1 Tbsp + 1 tsp honey 1 Tbsp fresh grated ginger 1 Tbsp fresh squeezed lime juice 1 - 2 tsp sriracha 1 tsp sesame oil 1-2 Tbsp water INSTRUCTIONS: In a large bowl whisk together peanut butter, soy sauce, garlic, honey, ginger, lime juice, sriracha, and sesame oil. The mixture will be slightly clumpy at first. Add water one tablespoon at a time until the mixture becomes smooth and creamy. Set aside. Cook noodles according to package directions. Once noodles are al dente, remove and toss with sauce immediately. Top with chopped cilantro and peanuts. Serve immediately.  Confession: this is a saucy pasta. We like our noodles with extra sauce and lots of flavor! Grab a crusty baguette to soak up all the goodness left in the bowl - no better way to indulge.
The sauce comes together so easily using jarred marinara, so it's perfect for a quick weeknight dinner - plus, it's super kid-friendly. Win-win! INGREDIENTS: 1/2 lb short pasta (we used Campanelle) 3 Tbsp butter 2 large garlic cloves, minced 24 oz jarred marinara 1/2 cup freshly grated parmesan, plus more for serving 1/2 cup heavy cream 8 fresh basil leaves, torn 6oz burrata cheese Kosher salt and pepper Optional: bread for scraping up the extra sauce INSTRUCTIONS: Cook pasta according to package instructions and reserve 1 cup of cooking liquid. Meanwhile melt butter in a large pot over medium low heat. Add minced garlic and cook for 1 minute or until the garlic becomes fragrant. Add the marinara sauce. Continue to cook for about 7-10 minutes. Once sauce is hot turn heat off and whisk in parmesan cheese. Stir in heavy cream. Season with salt and pepper. If the sauce is too thick add a couple spoonfuls of the reserved cooking liquid from pasta. Stir in the pasta, serve in bowls and top with burrata cheese and torn basil. Season the burrata with additional salt and pepper. |
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