white cheddar and arugula pesto mac and cheese

prep time:  tbd
cook time  30 - 35 minutes
servings:  4 - 6

arugula pesto:
4 cups arugula
1/3 cup asiago cheese
3 garlic cloves
1/4 cup olive oil

macaroni ingredients:
4 cups uncooked whole wheat pasta
2 tablespoons unsalted butter
2 tablespoons flour
2 cups milk
1/4 cup heavy cream
10 ounces freshly grated white cheddar cheese + more for topping
pinch of nutmeg
salt
pepper
1/3 cup arugula pesto
1/3 cup panko bread crumbs

arugula pesto:
1.  in a food processor, combine garlic, arugula and cheese.  pulse until combined.  stream in olive oil a tablespoon at a time until the pesto becomes smooth.

macaroni steps:
1.  preheat oven to 400 degrees.  bring water to a boil and cook pasta according to directions.

2.  while pasta is cooking, heat butter in a saucepan over medium heat. once sizzling, add flour and whisk until smooth to create a roux. cook for 2-3 minutes, until golden and has a nutty aroma. add milk and cream, bring to a boil while constantly whisking. reduce heat to low and add cheese, then cook for a few minutes while stirring until cheese is melted and mixture thickens. add nutmeg, then taste and season with salt and pepper as desired.

3.  add pasta to a baking dish and pour cheese sauce over top.  stir to distribute sauce, then stir in pesto. top with additional grated cheese and breadcrumbs. bake for 30-35 minutes, or until top is golden and bubbly.

- how sweet eats

four-cheese scalloped potatoes

prep time:  tbd
cook time:  tbd
servings:  6 - 8

ingredients:
1 1/2 tablespoon unsalted butter - cut into pieces + more for brushing
1/2 clove garlic
1/3 cup shredded mozzarella cheese
1/3 cup shredded asiago cheese
1/3 cup shredded raclette or comte cheese
2 pounds russet potatoes - peeled and sliced 1/8 inch thick
salt
pepper
2 cups heavy cream
1/4 teaspoon nutmeg
4 fresh bay leaves
1/4 cup grated parmesan cheese

steps:
1.  position a rack in the upper third of the oven and preheat to 425 degrees.  generously brush a large skillet with butter, then rub with the garlic.  combine the mozzarella, asiago and raclette in a bowl.

2.  heat the skillet over medium-high heat.  add half the potatoes, spreading them out.  sprinkle with 3/4 teaspoon salt, half of the cut-up butter, half of the shredded cheese blend, and pepper to taste.  arrange the rest of the potatoes on top and repeat omitting the cheese.  pour the cream over the potatoes, then add the nutmeg and bay leaves; simmer 3 minutes.  dot the potatoes with the remaining cut-up butter.

3.  generously brush a shallow baking dish with butter, slide the potatoes into the dish.  sprinkle the potatoes with the parmesan and remaining shredded cheese blend.  bake until golden, about 25 minutes.  let rest 5 minutes before serving.  discard the bay leaves.

- food network magazine, april 2011

pesto chicken stuff shells with alfredo

prep time:  tbd
cook time:  30 minutes
servings:  tbd

ingredients:
12-16 jumbo pasta shells

4-ounces cream cheese - softened
1 cup freshly grated parmesan or asiago cheese + 1/4 cup for topping
3 tablespoons prepared pesto
2 cups shredded cooked chicken
2 cloves garlic - minced
1 jar of alfredo sauce
salt and pepper to taste

steps:
1.  boil water and prepare pasta according to package.

2.  in a large bowl, combine the rest of the ingredients, except the 1/4 cup of cheese for the topping. fill the pasta shells with the filling and place in a baking dish.

3.  sprinkle the remaining 1/4 cup of cheese over filled shells as well as the jar of alfredo.
4.  preheat oven to 350 degrees and bake shells uncovered for 30 minutes or until shells are bubbling hot and cheese melts.

- sadly, i have forgotten which great blog i found this on