Tag Archives: Pasta

Shrimp Lo Mein (thewoksoflife)

12 oz shrimp (31/40 size), peeled and deveined
1 lb fresh pre-cooked lo mein noodles
1/2 t sugar
1 1/2 T regular or light soy sauce
2 t dark soy sauce
1 T oyster sauce
1/2 t sesame oil
pinch of fresh ground white pepper
3 T neutral oil (like vegetable or canola), divided
2 cloves garlic, minced
6 fresh button or cremini mushrooms, sliced
1 medium carrot, julienned
1/2 c bamboo shoots, sliced
1/2 c water chestnuts, sliced
1 T Shaoxing wine
3 c shredded napa cabbage
1 c snow peas, trimmed
1 c fresh mung bean sprouts
2 scallions, split and cut into 2″ long pieces

Take the shrimp and noodles out of the refrigerator, and let them come up to room temp. One trick for the noodles is to soak the whole bag (unopened) in hot water, which speeds up the warming process without making the noodles soggy. If you can’t find lo mein noodles, you can actually substitute dried linguini. Just cook until al dente, drain and immediately toss with 1 T vegetable oil, working the oil into the pasta so the noodles don’t stick together. Always prepare your noodles just before you are ready to make the dish so they don’t dry out and remain at room temp or warmer. This makes the stir-frying process much easier. Combine the sugar, soy sauces, oyster sauce, sesame oil and white pepper in a bowl until the sugar is dissolved and set aside. Heat a large wok over high heat until it just starts to smoke, and add 1 T oil around the perimeter of the wok. Quickly spread the shrimp around your wok and let them sear for 10 – 15 seconds on each side. Immediately transfer the shrimp to a plate and set aside. Return the wok to the highest heat possible and add 2 T oil, along with the garlic. After a few seconds, add the mushrooms, carrots, bamboo shoots and water chestnuts and stir-fry for 30 seconds. Next, spread the Shaoxing wine around the perimeter of the wok, and then add the napa cabbage. Stir-fry for another 30 seconds. Spread the noodles evenly over the vegetables and give everything a good stir for 1 min. Now, you can see why you want everything at room temp or everything will be overcooked and mushy by the time it heats up! At this point, the noodles should be softened, so add in the sauce mix you set aside earlier and mix until everything is well combined. Stir-fry for another 30 seconds using a scooping motion, until the sauce is well distributed. Add in the shrimp, snow peas, bean sprouts and scallions. Mix well for another 2 min and serve! Serves 6.

Kung Pao Noodles (lecremedelacrumb)

12 oz spaghetti, fettuccine or linguine noodles
1/2 c soy sauce
1 T sesame oil
4 T rice vinegar
2 T sugar
1 – 2 T chili paste
1/3 c cold water & 1 T corn starch
1/4 c peanuts
2 green onions, thinly sliced

Cook noodles according to package’s instructions. Drain and set aside. In a large skillet whisk together soy sauce, sesame oil, rice vinegar, sugar and chili paste and bring to a boil. In a small bowl whisk together cold water and corn starch. Stir into skillet and bring back to a boil, then reduce to medium low heat. Stir noodles, peanuts and green onions into the sauce. Serve immediately. Serves 4 – 6.

Soba Noodles with Sweet Ginger Scallion Sauce (simplyreem)


1 9 oz pkg Soba noodles
salt and pepper as per taste
2 T sesame seeds, lightly toasted
cucumber, thinly julienned (opt)
lime wedges (opt)

Boil soba noodles as per the instruction on the package, If you need them cold drain well with the cold water once they are cooked or just drain the water in which they boiled if you like them hot. Add sauce, sesame seeds and toss the noodles well, check for the seasoning one last time. Sprinkle lime juice if you like and also if you like add some julienne cucumber, give a final toss and Enjoy!

Sweet Ginger Scallion Sauce

1 1/2 c scallions, finely chopped
2 T ginger, minced
1/4 c cilantro, chopped
2 – 3 T sesame oil/ grape seed oil/ any neutral oil
2 t chili oil
1 T soy sauce
2 T rice wine vinegar
2 T honey
1 t salt, as soy sauce is salty too so be careful with the salt
1 t black pepper

Mix all the ingredients and check for the seasoning. Keep it aside for 10 – 15 min for the flavors to develop.

Parmesan Garlic Noodles (happilyunprocessed)

3 t olive oil
5 – ­6 cloves fresh garlic, minced
3 T butter
3 c chicken stock
1/2 box angel hair pasta
1 c freshly grated Parmesan cheese
3/4 c half and half (can sub whole milk)
1/2 t salt
1/4 t pepper
1­ – 2 T fresh parsley, chopped fine

In a large saucepan, heat the olive oil and butter over medium heat. Add the garlic and stir for 1 min. Season with some salt and pepper. Add the chicken stock. Turn the heat up to high and let it come to a boil. Add the pasta and cook according to directions. Take the saucepan off the heat and add the parmesan cheese and stir until completely melted. Add half and half (or milk) and parsley. Add more cream or milk if necessary. Serve immediately

Pan Fried Honey Hoisin Noodles (woksoflife)

1 T honey
1 T hoisin sauce
2 t soy sauce
1/2 t sesame oil
1/4 t salt
1/2 T shaoxing wine or dry sherry (opt)
1/4 t white pepper
8 oz fresh Hong Kong Style Egg Noodles (pan-fried noodles, not “wonton noodles”) or 3 bundles dried Hong Kong Style Egg Noodles
3 T oil
1 scallion, chopped
1 T toasted sesame seeds

In a small bowl mix together honey, hoisin, soy sauce, sesame oil, salt, shaoxing wine (if using) and white pepper. Set aside. Bring a pot of water to a boil and add the noodles. Fresh noodles should be boiled for about 1 min. For dried noodles, boil for 2 – 3 min. Rinse the noodles in cool water and drain thoroughly. Heat wok over high heat and add 1 T oil. Spread noodles across the surface of the wok in a thin, even layer and swirl the wok to distribute the oil. Cook over medium to medium high heat until the noodles are crisp, about 5 min. Flip noodles over and add another T oil around the perimeter of the wok to let the other side crisp up. Don’t stress if you can’t turn the noodles over in one shot. The goal here is just to get the noodles to crisp evenly. You want them to be pretty dry, so that the sauce caramelizes when you add it. Keep the heat at medium and add that last T oil to the wok, along with the sauce. Toss the noodles around for another 3 min until they’re all coated and the sauce is caramelized. Garnish with scallions and sesame seeds. Makes 2 servings.

Real Japanese Ramen Noodles (instructables)

3/4 c flour
1 egg
3/4 t salt or to taste
1 T water (depending on flour and humidity)

This dough doubles or even quadruples very well, although the dough becomes harder to knead. Mix dry ingredients, make a well in the center and beat the eggs and water inside. Then slowly combine the ingredients together. Once your ingredients are somewhat combined, dump the stuff onto your CLEAN counter and start kneading. It should be a little stiffer than bread dough. The dough is ready when your hands become fairly clean and the dough does not stick as much anymore (and when your forearms are sore). When it is the right consistency, you should be able to lift your hand and the dough should fall off after about a second. If it’s too sticky, add some flour and knead it in. If it doesn’t stick at all, add some water a few DROPS at a time. The dough needs to rest before we stretch it, otherwise it will not make nice thin noodles. Put it in a damp cloth and find something to do for at least 30 min in the summer, up to 2 hours in the winter. Take the dough ball and (if you are making a double or triple portion of the recipe) break it into a single portion (otherwise we’ll get a massive dough circle). Sprinkle some flour generously over the dough, take a rolling pin or roller and start stretching it. I suppose you could use a ravioli dough stretcher. If you can, get it to about 1 mm in thickness. If it starts sticking, get some more dry flour onto there. If it starts springing back to its original shape, let it rest for a min or two. Spread flour LIBERALLY on the surface, because if it starts sticking when we cut it, our ramen will be ruined. Fold it 2 times in the same direction, each time spreading flour on the surface. finally, get some flour on the top. Don’t worry, all that loose flour will wash off when we boil it, and the flour in the water will keep our noodles together also. Once it is folded in a strip, start cutting it. A wide square knife is best, but any knife will work as long as it is big enough. Periodically spread some more flour. It won’t hurt anything and it’s best to be safe rather than sorry. Once you have a pile of cut noodles, toy at them with your fingers to unfold them. toss them around with some more flour, just be careful not to break the noodles. Once the water boils, salt it, then sprinkle the noodles into the water. if you dump them in, they will stick. Mix the noodles around with chopsticks. As long as the water is hot enough, they should start floating. I usually boil them about 4 min, depending on how thin I got the noodles. The best way is to just taste the noodles and drain them when they’re just soft enough. You can also boil some vegetables or meat with the noodles to heat them up, just make sure to not cool the water down too much when you put them in. Add some soup and eat.

Homemade Udon (healthydeliscious)

2 3/4 c bread flour
1/3 c corn or tapioca starch
3/4 c warm water
1 1/2 t sea salt

In a small bowl, dissolve the salt in the warm water. Sift the flour and starch into a second bowl. Make a well in the flour bowl and pour about 1/2 of the water into the well. Mix with your hands scraping the bottom of the bowl as you mix until the water is incorporated, use a swift upward motion to “toss” the water into the dough, creating a sandlike mix. Add about 1/2 of the remaining water and continue to mix until the dough begins to separate into strands. Finally, add the rest of the water and mix and squeeze the dough together until it binds into a ball. The dough will not be smooth at this point. Let the dough rest in the bowl for 30 min. Knead the dough until very smooth and shiny, either by hand or using a stand mixer. This will take 8 – 10 min. Once the dough is smooth, form it into a tight ball and rub with a little olive oil. Place the dough ball into a clean bowl, cover with a cloth and allow to rest for 3 – 4 hours. Sprinkle your counter with flour and place the dough onto it. Roll to a 1/4″ thickness. Sprinkle the dough with starch, then fold the dough in half. Sprinkle with more starch and fold in half again. Let the dough rest 30 min. With a sharp knife, cut the dough crosswise into noodles about 1/4″ wide. Separate the noodles to prevent them sticking together. To Cook: Bring a large pot of salted water to a boil. Add the noodles and cook until they float, about 3 min. To Freeze: Place small portions of uncooked noodles on a plate or sheet pan and place in the freezer. Once noodles are frozen, transfer them to ziploc freezer bags. To cook, add frozen noodles directly to hot water.

Soy Sauce Pan Fried Noodles (Cantonese Chow Mein) (chinasichuanfood)


100 g dried egg noodles (thinner ones are better)
1 c bean sprouts remove the roots and cut into sections
6 chives cut into sections
1 green onion, shredded
1 1/2 T cooking oil
pinch of salt; for chive and bean sprouts
roasted sesame seeds for garnish

Bring some water in a large pot to a boiling and then cook the dried noodles until just cooked or slightly under-cooked depending on how chewy you want the final noodles to be. Loose and separate them. Transfer out and rinse the noodles under cold water immediately. Drain and set aside. Heat up around 1/2 T oil in pan, stir fry chive and bean sprouts with pinch of salt until fragrant and soft. Move all the content out. Heat up around 1 T oil in pan on high fire. Add noodles in. Use chop stickers to pick some up, loosen them and repeat the process for around 1 – 2 min. Swirl in the sauce. Mix well with the noodles. Transfer to serving plates, garnish sesame seeds and green onions. Serve directly or with any chili sauce you prefer. Serves 2.

Mixed Sauce

2 t light soy sauce
1 t dark soy sauce
1 t sesame oil
2 T water

In a small bowl, mix all the ingredients of the sauce and set aside.

Classic Chinese Chow Mein (dinnerthendessert)

2 T canola oil
1/4 head cabbage thinly sliced
2 cloves garlic, crushed and minced
2 T sweet soy sauce (aka Kecap Manis)
2 T soy sauce
4 T oyster sauce
1 c water
12 oz chow mein noodles, cooked a minute shy of the directions
6 oz bean sprouts (opt)
sesame seeds for garnish (opt)

Heat a large pan or wok on high heat. Add canola oil to the pan and cook the cabbage. Cook 2 – 3 min until wilted, add garlic and cook for an additional 30 seconds. Add soy sauce, sweet soy sauce, oyster sauce and water and bring to a boil for 1 min. Add in pasta and bean sprouts and toss to coat. Serve immediately. Note:  Add protein of your choice: chicken, shrimp, beef, tofu etc. if desired.

Homemade Kecap Manis

1 1/2 t soy sauce
1 1/2 t molasses or dark brown sugar
a tiny pinch of ground anise

Mix together. This is a decent substitute, but if you can get the original the flavor will be even deeper.


Beijing “Fried Sauce” Noodles (Zha Jiang Mian) (thewoksoflife)


6 oz ground pork
1/4 t salt
1 t cornstarch
1/2 t oil
1/8 t white pepper

Combine salt, cornstarch, oil and white pepper. Marinate for 15 min.


1 T oil
1 oz pork fat, finely minced (opt)
3 slices ginger, minced finely
4 cloves garlic, minced
6 fresh shiitake mushrooms, finely chopped
2 T sweet bean sauce
3 T ground bean paste
1 T dark soy sauce
1 c water
8 oz noodles (your favorite flour based noodle, fresh or dry)
1 c julienned carrots
1 c julienned cucumbers
1/2 c julienned scallions

Heat 1 T oil in your wok over medium heat and add the pork fat (if using). Cook for 1 min to render the fat down and add the marinated ground pork to the wok. Cook for a minute to brown it and then add the ginger, garlic and mushrooms. Stir fry everything together for another 2 – 3 min. Add sweet bean sauce, bean paste, dark soy sauce and water, stirring everything together well. Lower the heat and cover the wok. Simmer the sauce for 15 – 20 min, stirring occasionally to prevent sticking. While that’s happening, cook the noodles according to package directions. Mix with the sauce and toss with the julienned carrots, cucumbers and scallions. This amount of sauce should be good for 4 servings. Makes 4 servings.

An’s Copycat Asian Garlic Noodles (theculinarychronicles)


1 lb chow mein noodles (fresh if possible)
2 T olive oil
1/4 c unsalted butter
3 T minced garlic
1/4 t red pepper flakes
1/2 T light brown sugar
1 T Maggi Seasoning
1/4 t freshly cracked black pepper
1/4 c grated Parmesan cheese
1 scallion, chopped
2 – 3 pinches toasted sesame seeds

Cook the chow mein noodles according to the direction on the package. Drain the noodles, reserving a few tablespoons of the starchy water. In a wok or large sauté pan, melt the butter and olive oil over medium heat. Add the garlic and sauté until aromatic but not browned, approx 1 – 2 min. Add the red pepper flakes, sugar and Maggi. Stir until the sugar is dissolved. Remove the wok from the heat and quickly toss the noodles into the mix. Sprinkle in the black pepper and cheese. Toss the noodles ensuring that it is thoroughly covered. You may add a tablespoon of the pasta water as needed to loosen the pasta. Transfer to a serving dish and garnish with the scallions and sesame seeds. Serve immediately. Serves approx 4.

Homemade Noodles (afarmishkindoflife)

1 egg
2 T milk
1/2 t salt
1 c flour ( white or wheat )

Combine egg, milk and salt with a whisk. Then stir in the flour a little bit at a time. Keep stirring in the flour until you have a stiff dough. Now, cover this dough with a clean dish towel and let it rest for 10 min. Don’t skip this part, it’s very important for rolling the dough. Lightly flour the surface you’re going to be working on. Take the dough out of the bowl and roll it flat to a thickness of 1/8 – 1/4″. Remember, these are going to puff up when they get boiled, so you don’t want to make them too thick to start. After this is rolled out, let the dough rest another 20 min. Again, don’t skip this resting part – if you don’t let the dough rest, it won’t stay stretched out when you start cutting noodles. After 20 min it’s time to start cutting noodles. Cut noodles using a pizza cutter, but there are many other tools available to help you cut and/or shape your noodles, including a pastry and ravioli cutter wheel, or—even fancier—a pasta maker machine. Cut your noodles and carefully lay them out to dry on cooling racks. After you have all your noodles cut and laid out to dry they need to dry for at least 2 hours. Now, it might not look like this is a ton of noodles. Experiment with the amounts of noodles that your family needs. It’s easy enough to double, triple or multiply this recipe by even more if it is needed. After the noodles have air-dried for 2 hours you have 2 choices: you can package them up in an airtight container (to store in the refrigerator for a few days) or you can cook them. To Cook: Add them to a pot of boiling water salted. Let them boil 10 – 12 min or til desired doneness and voila! You’ve got yourself some simple, delicious, and oh-so-much-better-than-store-bought homemade noodles ready to make your belly happy.

20 Minute Sticky Basil Thai Noodles (layersofhappiness)

1 (14.5 oz) box angel hair pasta, linguine or whole wheat spaghetti
1/4 c vegetable oil
1/2 c sesame oil
6 T honey
6 T soy sauce
1 T vegetable oil
1 jalapeño, seeded and deveined, minced
1 clove minced garlic (or 1 t pre-minced garlic)
1/2 c sliced green onions
1/2 c basil, thinly sliced
1/4 c chopped peanuts, roasted and salted
grilled chicken for topping (opt but highly recommended!!)

Cook pasta according to package directions. In a small bowl, whisk together vegetable oil, sesame oil, honey and soy sauce. Set aside. Once pasta is cooked, drain and set aside. In a large skillet add the vegetable oil, jalapeño and garlic and cook over medium heat until jalapeño is soft and translucent. Add the sauce and noodles to the skillet and stir to evenly distribute jalapeños and evenly coat noodles with sauce. Simmer over low heat for 5 – 10 min until sauce has thicken and pasta is sticky. Top with green onions, basil, peanuts and grilled chicken. Serve immediately!

Shrimp Drunken Noodles (delisch)


1 T vegetable oil
2 cloves garlic, minced
1 T freshly grated ginger
1/4 c sliced green onions
2 bell peppers, thinly sliced into strips
1 c sliced mushrooms (such as cremini)
1 lb medium peeled and deveined shrimp (thawed if frozen)
12 oz cooked rice or udon noodles

In a large skillet over medium heat, heat oil. Add garlic and ginger and stir until fragrant, 1 min then add green onions. Cook until softened, 2 min. Add peppers and mushrooms and cook until tender, 5 min then add shrimp and cook until pink, 2 – 3 min. Add noodles and toss until completely combined. Pour sauce over noodles and shrimp and toss until combined. Fold in basil and serve with lime wedges.


3/4 c low-sodium soy sauce
2 T brown sugar
1 T Sriracha or chili sauce
1 T lime zest

Whisk together soy sauce, brown sugar, Sriracha and lime zest.


1/3 c fresh basil leaves
lime wedges, for serving


Vietnamese Noodle Salad with Grilled Pork Chops (thewoksoflife)

Nuoc Cham Sauce

3 cloves garlic, minced
1 lime, juiced
2 T rice vinegar or white vinegar
1/4 c fish sauce
3 T sugar
1 red chili, seeded and sliced (or substitute 2 t chili garlic sauce or Sriracha)
1/2 c cold water

Combine ingredients in a medium bowl and set aside.

Pork Chops and Noodles

3 T low sodium soy sauce
3 T fish sauce
1/2 t sesame oil
1/2 T cornstarch
1 T Shaoxing wine or dry sherry
4 bone-in pork chops
vegetable oil
1 medium onion, thinly sliced
1 T flour
12 oz dried rice vermicelli noodles, prepared according to package directions
1 small cucumber, julienned
1 medium carrot, julienned
2 c mung bean sprouts
1/2 c cilantro, mint, and/or Thai basil leaves

In a shallow dish, make the pork chop marinade by adding the soy sauce, fish sauce, sesame oil, cornstarch and wine. Marinate the pork chops for 20 min. Heat about 1/4 c oil in a large skillet. Toss the sliced onions in the flour and fry in the oil until crisp. Remove from the pan and set aside to drain on a paper towel lined plate. In the same oil, sear the pork chops on both sides until cooked through. Set pork chops aside to rest. Add the noodles, cucumber, carrot, bean sprouts and herbs to a bowl. Top with the pork chops and crispy onions and serve with the nuoc cham sauce. Serves 6 – 8.

KFC Macaroni and Cheese (food)

8 oz uncooked large elbow macaroni
1 1/8 c skim milk (or 9 T whole milk with 9 T water)
1 T nonfat dry milk powder
1 t cornstarch
1/2 t mustard powder
1/8 t seasoning salt
1 pinch white pepper
12 oz  Velveeta cheese, cut into 1/2″ cubes
1/2 c shredded cheddar cheese

NOTE: PREPARE EXACTLY AS DIRECTED. USE LARGE ELBOW MACARONI. Into milk, whisk in the nonfat dry milk, cornstarch, mustard powder, seasoning salt and white pepper. Cook macaroni according to package directions. Drain macaroni and return to pot.
Add remaining ingredients except cheddar cheese and stir over medium heat. Stir mix often without letting mix boil (reduce heat if this happens) until thickened and glossy in appearance. Add shredded cheddar cheese until melted and creamy. Serve immediately and enjoy. Serves 4.

Rotini and Cheese (cookinglight)

2 bacon slices
1 T butter
1 T olive oil
1 c finely chopped onion
2 garlic cloves, minced
1 1/2 t flour
2 t Dijon mustard
1 c 1% low-fat milk
3/4 c shredded sharp cheddar cheese
1/2 t kosher salt
1/4 t freshly ground black pepper
5 c hot cooked rotini (about 8 oz uncooked pasta)
3/4 c frozen green peas, thawed

Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan; crumble. Increase heat to medium-high. Add butter and oil to drippings in pan; swirl to coat. Add onion; sauté for 5 min stirring occasionally. Add garlic; sauté for 30 seconds, stirring constantly. Add flour and sauté 1 min, stirring frequently. Stir in mustard. Gradually add milk, stirring constantly with a whisk and bring to a boil. Cook for 3 min or until slightly thickened. Remove from heat. Let stand 5 min. Add cheese, salt and pepper, stirring with a whisk until smooth. Place pan over low heat. Stir in bacon, pasta and peas; cook for 1 min or until thoroughly heated, tossing to coat.

Mongolian Beef Ramen (chefsavvy)

1 lb flank steak, sliced against the grain and cut into 1/4″ cubes
1/8 c cornstarch
1/2 T sesame oil
1/2 T canola or vegetable oil
3 cloves garlic, minced
1 t ginger, minced
1/2 c low sodium soy sauce
1/2 c water
3/4 c light or dark brown sugar
oil for frying
10 oz pkg dry ramen noodles
sliced green onions for garnished, if desired

Toss the beef in the cornstarch and place in the fridge for 10 min while you are heating up the oil. Meanwhile add enough oil to a large wok or pan with high sides to fry the beef. Heat oil until hot but not scorching. Add in the beef making sure not to over crowd the pan. Brown the beef on both sides for 1 – 2 min on each side. Remove from the oil with a slotted spoon and place on paper towels. Carefully remove the oil from the skillet or wok and wipe clean. Heat sesame oil and canola oil to the same pan the beef was cooked in. Add in garlic and ginger and cook for 1 – 2 min. Stir in soy sauce, water and brown sugar. Bring to a simmer and cook for 2 – 3 min. Set aside. While the sauce is cooking boil noodles according to package instructions. Place beef in the sauce and toss to coat. Bring the sauce back to a simmer and cook until thickened 2 – 3 min. (If the sauce is not thick enough sprinkle in some more cornstarch.) Toss in the ramen noodles and cook for an additional min. Serve immediately with green onions for garnish if desired. Serves 4.

Asian Garlic Noodles (Damndeliscious)


8 oz spaghetti
12 oz medium shrimp, peeled and deveined
1 T olive oil
8 oz cremini mushrooms, sliced
1 red bell pepper, diced
2 zucchinis, diced
1 carrot, grated
2 T chopped fresh cilantro leaves


1/3 c reduced sodium soy sauce
3 cloves, garlic, minced
2 T browns sugar, packed
1 T sambal oelek or more to taste (can sub Sriracha)
1 T oyster sauce
1 T freshly grated ginger
1 t sesame oil

Mix all together.

In a small bowl, whisk together soy sauce, garlic, brown sugar, sambal oelek, oyster sauce, ginger and sesame oil; set aside. In a large pot of boiling salted water, cook pasta according to package instructions; drain well. Heat olive oil in a large skillet over medium high heat. Add shrimp and 2 T sauce mix and cook, stirring occasionally until pink, about 2 – 3 min; set aside. Stir in mushrooms, bell pepper, zucchinis and carrot to the skillet. Cook, stirring frequently, until tender, about 3 – 4 min. Stir in spaghetti, shrimp and remaining sauce mix until well combined, about 2 – 3 min. Serve immediately, garnished with cilantro, if desired.

Million Dollar Macaroni and Cheese (carlsbadcravings)

Macaroni and Cheese

1 lb cellentani pasta (can sub rigatoni, penne or macaroni)
4 T butter
1/4 c flour
3 c milk
1 12 oz can evaporated milk
1 T cornstarch
1 T Dijon mustard
1 T chicken bouillon
1 t onion powder
1 t garlic powder
1 t dried parsley
1 t salt
1/2 t pepper
1/4 – 1/2 t red pepper flakes (opt)
4 c freshly grated sharp cheddar cheese
6 – 8 slices provolone cheese (can sub Gouda)
1 c sour cream
1 c freshly grated Parmesan Cheese

Cook pasta just until al dente according to package directions, don’t overcook! Strain and rinse with cold water. Preheat oven to 350 F. Lightly grease a 9 x 13 baking dish. Set aside. Melt butter in a large skillet over medium heat then whisk in flour. Cook, while stirring for 2 min. Turn heat to low then gradually whisk in milk. Whisk cornstarch into evaporated milk and gradually add to skillet followed by Dijon mustard and all remaining spices/seasonings. Bring to a boil, whisking constantly then reduce heat to medium and simmer, whisking occasionally until thickened (but not overly thick). Remove from heat and whisk in sharp cheese until melted. Add pasta and toss until evenly coated (it will seem like a lot of extra sauce which is a good thing). Pour half of the macaroni and cheese into prepared baking dish. Layer macaroni evenly with provolone cheese followed by an even layer of sour cream. Pour remaining macaroni and cheese over sour cream and spread into an even layer. Sprinkle with 1 c Parmesan cheese (or more to taste). Evenly sprinkle panko topping over macaroni and cheese. Bake 25 – 30 min or until bubbly and inside provolone is melted. If not topping with panko, broil until Parmesan is golden. Cool 10 min to set before serving. Note: Can add ham or bacon if desired.

Panko Topping (opt)

3/4 c panko breadcrumbs
2 T butter
1 T extra virgin olive oil

Panko topping (opt): Melt butter in olive oil over medium heat in a medium skillet. Add panko and stir to coat. Continue cooking until crumbs become golden brown.