Pasta Palace

Spaghetti Aglio e Olio

• 8 ounces (about 225g) spaghetti
• 1/4 cup extra-virgin olive oil
• 4 cloves garlic, thinly sliced
• 1/2 teaspoon red pepper flakes (adjust to taste)
• Salt, to taste
• Freshly ground black pepper, to taste
• 2 tablespoons chopped fresh parsley
• Grated Parmesan cheese, for serving (optional)

1. Cook the spaghetti in a large pot of salted boiling water until al dente according to the package instructions. Reserve about 1/2 cup of pasta cooking water, then drain the spaghetti.
2. While the spaghetti is cooking, heat the olive oil in a large skillet over medium heat. Add the sliced garlic and red pepper flakes, sautéing until the garlic becomes fragrant and lightly golden. Be careful not to burn the garlic.
3. Add the drained spaghetti to the skillet, tossing to coat the pasta evenly with the garlic-infused oil. If the pasta seems dry, add a bit of the reserved pasta cooking water to achieve the desired consistency.
4. Season the spaghetti with salt and freshly ground black pepper to taste. Toss again to combine.
5. Remove the skillet from heat, sprinkle chopped fresh parsley over the spaghetti, and toss one more time.
6. Serve the spaghetti aglio e olio hot, garnished with additional red pepper flakes, if desired, and grated Parmesan cheese.

Baked Macaroni and Cheese

• 8 ounces (about 2 cups) elbow macaroni
• 1/4 cup unsalted butter
• 1/4 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon ground mustard
• 1/4 teaspoon garlic powder
• 2 1/2 cups whole milk
• 3 cups shredded sharp cheddar cheese
• 1 cup shredded mozzarella cheese
• 1/2 cup breadcrumbs (optional, for topping)

1. Preheat your oven to 350°F (175°C). Cook the macaroni according to package instructions until al dente. Drain and set aside.
2. In a large saucepan over medium heat, melt the butter. Stir in the flour, salt, pepper, ground mustard, and garlic powder to create a roux. Cook for 1-2 minutes, stirring constantly until the mixture is smooth and lightly golden.
3. Gradually whisk in the milk, ensuring there are no lumps. Continue to cook and whisk until the mixture thickens, usually about 5-7 minutes.
4. Reduce the heat to low, then add 2 1/2 cups of shredded cheddar and the mozzarella. Stir until the cheese is fully melted and the sauce is smooth.
5. Add the cooked macaroni to the cheese sauce, stirring to coat the pasta evenly.
6. Transfer the macaroni and cheese mixture to a greased baking dish. Sprinkle the remaining 1/2 cup of cheddar cheese over the top. If desired, sprinkle breadcrumbs evenly over the cheese for a crunchy topping.
7. Bake in the preheated oven for 25-30 minutes or until the top is golden brown and the cheese is bubbly.
8. Remove from the oven and let it cool for a few minutes before serving.