VICKI'S
MACARONI & CHEESE
For a very long time, when my children were little, they didn't want anything but Kraft Macaroni and Cheese. Somewhere along the line, they changed their tunes, and now my homemade recipe is a favorite.
Ingredients:
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8 oz. (1/2 box) semolina elbow macaroni
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8 oz. (1/2 box) whole wheat elbow macaroni
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1 large-ish onion
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1 cup shredded fresh extra sharp cheddar cheese
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1 package (
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fresh ground salt and pepper
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4 tbsp. butter/olive oil blend
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1/2 tsp. honey
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freshly grated parmesan cheese
Preparation:
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Wrap bacon slices in paper towel and cook on high in microwave for 6 minutes, or until crisp enough to break into small pieces.
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Zest lemon.
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Drop gnocchi in boiling water until just barely tender, approx. 5 minutes.
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Thinly slice onion and finely chop parsley.
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Add onions to pan with 2 tbsp. melted butter/olive oil blend and sauté until tender.
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Add Brussels sprouts, sprinkle with salt and pepper, and sauté until crisp-tender.
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Sprinkle lemon zest over Brussels sprouts and continue to cook over medium heat until onions are caramelized to slightly crisp and golden brown. Remove to a bowl.
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Using the same pan, add drained parboiled gnocchi and sear until crispy and golden, 2-3 minutes on one side. (If pan is too dry, add a little olive oil.)
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Add 2 tbsp. butter/olive oil blend and honey to gnocchi and sprinkle in a bit more salt and pepper. Cook while stirring, for about 3 minutes, until butter mixture is foamy.
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Remove pan from heat and fold in Brussels sprouts, onions, and bacon pieces.
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Serve with Parmesan cheese.
Variations:
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If using packaged dry gnocchi, parboil for 3-5 minutes.
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Parboil fresh refrigerated gnocchi for about 2 minutes.
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Make your own gnocchi, but do not parboil.
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Substitute olive oil for butter/olive oil blend and eliminate bacon and Parmesan cheese for vegan preparation.