Best Macaroni Neapolitan Recipes

MACARONI AND CHEESE

Macaroni and Cheese image

Provided by Giada De Laurentiis

Time 45m

Yield 6 servings

Number Of Ingredients 12

Ingredients

Butter, for greasing dish
12 ounces wide egg noodles
2 cups heavy cream
2 1/2 cups whole milk
2 teaspoons all-purpose flour
1/2 teaspoon salt, plus more for pasta water
1/4 teaspoon freshly ground black pepper
2 cups (packed) grated Fontina
3/4 cup (packed) finely grated Parmesan
3/4 cup (packed) grated mozzarella
4 ounces cooked ham, diced, optional
2 tablespoons finely chopped fresh Italian parsley leaves

Steps:

Preheat the oven to 450 degrees F.
Butter a 13 by 9-inch glass baking dish and set aside. Cook the noodles in a large pot of boiling salted water until tender but still firm to bite, stirring frequently, about 5 minutes. Drain well, but do not rinse.
Whisk the cream, milk, flour, 1/2 teaspoon salt, and pepper in large bowl to blend. Stir in 1 cup Fontina, 1/2 cup Parmesan, 1/2 cup mozzarella, ham, if using, and parsley. Add the noodles and toss to coat. Transfer the noodle mixture to the prepared baking dish. Toss the remaining 1 cup Fontina, 1/4 cup Parmesan, and 1/4 cup mozzarella in a small bowl to blend. Sprinkle the cheese mixture over the noodle mixture. Bake until the sauce bubbles and the cheese melts and begins to brown on top, about 20 minutes. Let stand for 10 minutes before serving.

PASTA NAPOLITANA

Pasta Napolitana image

This is the ultimate meat lovers sauce and is my copycat version of The Cheesecake Factory's pasta. Rich and hearty, with tremendous flavors, this pasta Napolitana will disappear quickly. I always make extra sauce, as it freezes very well. —John Pittman, Northampton, Pennsylvania

Provided by Taste of Home

Categories Dinner

Time 2h30m

Yield 8 servings.

Number Of Ingredients 25

Ingredients

8 bacon strips
1 pound ground beef
1 pound bulk Italian sausage
1 tablespoon olive oil
1 large onion, chopped
1 can (6 ounces) tomato paste
1 jar (24 ounces) marinara sauce
1 can (14-1/2 ounces) chicken broth
1/2 cup dry red wine
1 can (8 ounces) mushroom stems and pieces
1/3 cup pepperoni, chopped
1 tablespoon sugar
1 tablespoon garlic powder
1 tablespoon dried oregano
1 tablespoon dried basil
2 teaspoons dried parsley flakes
1 teaspoon dried rosemary, crushed
1 teaspoon dried marjoram
1 teaspoon rubbed sage
1 teaspoon seasoned salt
1 teaspoon pepper
1/2 to 1 teaspoon crushed red pepper flakes
1 teaspoon Worcestershire sauce
Hot cooked spaghetti
Grated Parmesan cheese

Steps:

In a Dutch oven, cook bacon over medium heat; drain and set aside. Discard drippings. In same pan, cook ground beef and sausage in olive oil until beef is no longer pink, breaking into crumbles. Add onion; cook until tender, about 5 minutes. Drain. Add tomato paste; cook and stir until fragrant, about 5 minutes. Stir in bacon, marinara sauce, broth, wine, mushrooms, pepperoni, sugar, garlic powder, oregano, basil, parsley, rosemary, marjoram, sage, seasoned salt, pepper, pepper flakes and Worcestershire sauce. Bring to a boil; reduce heat. Simmer, covered, stirring occasionally, until thickened and flavors have combined, about 2 hours. Serve with spaghetti and Parmesan cheese.

Nutrition Facts : Calories 427 calories, Fat 28g fat (9g saturated fat), Cholesterol 82mg cholesterol, Sodium 1591mg sodium, Carbohydrate 19g carbohydrate (10g sugars, Fiber 4g fiber), Protein 24g protein.