Dependable Eats



Macaroni and Cheese

This macaroni and cheese is one of my dad’s specialties. It’s a little different approach, using the microwave to make a creamy sauce.


  • 8 oz elbow macaroni
  • 3 Tbsp butter
  • 3 Tbsp flour
  • 2 cup milk
  • 2 cups shredded cheese
  • Pepper to taste


  • Cook macaroni according to package instructions
  • While macaroni is cooking, melt butter in 2-quart dish; stir in flour and add pepper to taste; stir until it makes a paste
  • Slowly add milk to paste mixture, stirring constantly
  • Microwave mixture uncovered on high 4 minutes
  • Stir well, then microwave 1 more minute on high (should start to thicken and have a few lumps)
  • Stir well then microwave 1 final minute on high
  • Add shredded cheese to mixture then add noodles; stir well
  • Cover and microwave 12 minutes at 50% power

No Boil Baked Ziti

My mom discovered this “no boil” ziti recipe from the Ragu website, and it has served us both well over the years.


  • 1 lb ground beef
  • 1 jar pasta sauce
  • 1.5 cups water
  • 1 container ricotta cheese
  • 2 cups shredded mozzarella cheese
  • 1/4 cup grated Parmesan cheese
  • 8 oz uncooked ziti


  • Preheat oven to 400°
  • Brown mean and drain; add sauce and water
  • Stir in ricotta, 1 cup mozzarella and Parmesan; then stir in uncooked ziti
  • In 13″ x 9″ baking dish, evenly spoon ziti mixture; cover tightly with foil and bake 55 minutes
  • Remove foil and sprinkle with remaining cup of cheese; bake uncovered an additional 5 minutes
  • Let stand 10 minutes before serving

Intellectuals Pasta

This recipe is from a friend of my sister-in-law. A little different from your typical weeknight spaghetti, it’s a nice option for mixing things up.


  • 1/2 lb Penne pasta
  • 3 cloves garlic, minced
  • 1/2 yellow onion, chopped
  • 1/2 cup shredded Parmesan cheese
  • 1/4 cup olive oil
  • 1/4 cup butter
  • 1 lb Italian sausage
  • 14 oz can diced tomatoes
  • 1/2 cup heavy cream or half-and-half


  • Brown sausage and drain fat
  • Simultaneously, bring water to a boil and cook pasta
  • Combine garlic, onion, olive oil, butter, diced tomatoes and cream with sausage; simmer
  • Combine cooked pasta with sauce
  • Add Parmesan cheese and serve immediately (garnish with herbs, if desired)

Beef Burgundy

Growing up, this was one of the few recipes in my dad’s cooking repertoire. He had learned to make it from my grandmother (who wasn’t big on measurements). It’s a classic that always delivers.


  • 6+ strips of bacon
  • 1 lb stew beef, seasoned with salt, pepper and tenderizer
  • 1/2 stick margarine
  • 2 big spoons flour
  • 1 can beef consomme
  • 1/2 cup burgundy
  • Onion flakes, thyme, parsley and chives
  • Egg noodles, cooked


  • Cook bacon and drain all but a little of the grease
  • In the same skillet, brown stew meat after seasoning and tenderizing
  • Melt butter and add flour, consomme and burgundy; add this mixture to the meat
  • Add chopped bacon and seasonings
  • Simmer until cooked through
  • Serve over cooked egg noodles

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