Rachael Ray's Big Orange Book (9 page)

Preheat the broiler to high or oven to 400°F.

Place a large pot of water over high heat and bring it to a boil to cook the pasta. Once at a boil, add some salt and the pasta and cook it until al dente.

While the pasta is cooking, heat a medium skillet over medium heat and add the butter. When the butter melts, add the flour and cook for a minute, stirring. Whisk in the stock, milk, and spicy mustard and bring to a bubble. Stir in two-thirds of cheese in a figure-eight motion. Fold in the pastrami. Adjust the seasonings.

Drain the cooked pasta well and combine with the sauce. Pour into a 9 × 13-inch baking dish and top with the crumbled rye toast and remaining cheeses. Sprinkle with black pepper. Brown under the broiler for 3 to 5 minutes.

This dish is based on baked pasta au gratin I had in Venice with my hubby, John. There it was served as a starter course, but at home it takes center plate!

SERVES 4

Bring a big pot of water to a boil for the pasta. Salt the water, add the pasta, and cook to al dente.

While the pasta is working, melt the butter in a medium sauce pot over medium heat. Whisk in the flour, cook for a minute or so, then whisk in the chicken stock and then the half-and-half. Season the sauce with salt, pepper, and a little nutmeg and simmer for 6 to 7 minutes to thicken. Adjust the seasonings.

Heat the EVOO in a skillet over medium heat. Add the anchovy paste, if using, and the garlic, cook for a minute, then add the shrimp and radicchio. Raise the heat a touch and cook for 3 to 4 minutes, until the shrimp is pink and firm and the radicchio is tender.

Preheat the broiler.

Stir the Parmigiano into the white sauce. Drain the pasta and toss with the white sauce, shrimp, and radicchio. Pour into a casserole or serving dish. Sprinkle the pasta with the asiago and brown under the broiler for 2 to 3 minutes. Serve immediately.

This healthy combo of two of my favorite comfort foods is packed with the robust flavor of chili, heart-healthy whole wheat pasta, and the creamy tang of two cheeses. Using stronger-flavored cheeses like pepper Jack and blue lets you cut back on the amount you need while stretching the flavor into every bite, giving you a much healthier bang for your buck. To make cutting the chicken easier, place it in the freezer for about 15 minutes until it firms up slightly but isn't frozen through.

SERVES 6

Preheat the broiler and bring a large pot of water to a boil over high heat for the pasta.

Place a large pot over medium-high heat and add the EVOO. Add the chicken bits and brown them, stirring often, for 5 to 6 minutes. Add the carrot, onion, celery, garlic, paprika, and bay leaf and season with salt and pepper. Cook the veggies, stirring frequently, until tender, 3 to 4 minutes. Add the chicken stock and scrape up any brown bits from the bottom of the pot. Add the hot sauce and crushed tomatoes, and bring up to a bubble. Reduce the heat and simmer the chili for 8 to 10 minutes to let the flavors come together and thicken slightly.

While the chili is simmering, salt the boiling water, add the pasta, and cook until al dente. Drain the pasta and toss it into the chili, then transfer everything to a 9 × 13-inch casserole dish. Discard the bay leaf. Sprinkle the cheeses evenly over the top and place the dish under the broiler until the cheeses have melted and the top is golden brown, 2 to 3 minutes.

Sprinkle the sliced scallions over the top and watch this one disappear in no time.

South Philly Cheesesteak Mac 'n' Cheese with Italian Salad

Yet another take on mac 'n' cheese, made even more rib-sticking with roast beef from the deli.

SERVES 6, EASILY

For the mac 'n' cheese: Place a large pot of water over high heat and bring it to a boil. Salt the water, add the pasta, and cook to al dente. Drain the pasta and return it to the pot.

While the pasta water is coming to a boil, heat the EVOO in a large skillet over medium to medium-high heat. Add the onions, season with salt and pepper and cover with a lid or piece of aluminum foil for 2 to 3 minutes to get them going. Remove the lid or foil and continue cooking the onions until tender and lightly caramelized, 12 to 15 minutes, stirring occasionally.

While the onions are caramelizing, melt the butter in a medium pot over medium-high heat. Sprinkle the flour over the melted butter and cook the mixture for about 1 minute, stirring constantly. Whisk the milk into the butter-flour mixture slowly and bring up to a bubble to thicken, about 5 minutes. Remove the pot from the heat and stir in 1½ cups of shredded cheese, then season with salt and pepper and reserve.

Preheat the broiler.

To the skillet with the onions, add the beef stock and the roast beef. Stir over medium heat just to warm through.

Add the cheese sauce and the onion–roast beef mixture to the pot with the drained pasta and toss everything to combine. Return the pasta mixture to the skillet or to a 9 × 13-inch casserole dish and top with the remaining 1½ cups cheese. Place under the broiler until bubbly, 2 to 3 minutes. Garnish with the parsley.

For the salad: toss all the veggies together in a salad bowl. Mix the oregano and grated garlic with the vinegar in a small bowl, then whisk in the oil in a slow stream. Toss the dressing with the salad and season with salt and pepper.

Two-Sauce Weeknight Lasagna Bowls and Beans-and-Greens Salad