Happy Sunday readers! I hope that everyone has been enjoying their weekend, I know I have been! My Blackhawks won last night and are potentially one game away from winning the Stanley Cup again! I sure hope they do so we can take another picture like this one:
Last Sunday was a very special day for Zach and I…it was our TWO YEAR anniversary! I really can’t believe it has already been two years! It still seems like yester day that this happened…
followed very quickly by this…
I am a very lucky girl that I got to marry my best friend and he still makes me laugh…even when he is driving me crazy. I also can’t believe that it has been almost a year since I started this blog! I will admit it has been a lot more work than I was expecting and I haven’t been nearly as dedicated as I thought I would be, but I am learning so bear with me!
A lot of things have changed in the past year though…a few weeks ago some friends were going through something and not knowing what else to do I offered to make them dinner, a year ago I was barely willing to offer to make Zach dinner. I turned to two favorites, cheese enchiladas that I will definitely have to share with you guys and my personal favorite tetrazzini. When I was making the tetrazzini I realized how far I have come, from documenting my first time ever making it here on the blog, to practically knowing it by heart and adding my own personal touches.
Now for the new and improved Tetrazzini!
For this recipe you will need Angel Hair pasta, butter, flour, salt, white pepper, poultry seasoning, ground mustard, milk, shredded cheese.
(Optional and not pictured onion and chicken/turkey).
Bring large pot of water to boil. Add pasta and cook for four minutes. Drain.
Melt butter in sauce pan over medium heat. If you wish to add onion do so now and cook and stir until tender.
Stir in flour until well blended.
Gradually add milk and stir so no lumps form.
Season with salt, white pepper, poultry seasoning and mustard.
Cook over medium heat, stirring constantly till it thickens.
Remove from heat and stir in 1 1/3 cup shredded cheese. Stir until cheese melts.
Add cooked pasta to the sauce and stir until noodles are well covered.
Add meat if desired, I highly recommend using shredded chicken, and stir until well combined.
Pour pasta mixture into 9X13 pan and sprinkle with remaining 2/3 cup shredded cheese.
Bake at 400 for 25 minutes until sauce is bubbly and cheese is toasted.
Serve topped with crushed Ritz crackers. Enjoy!
- 1 16oz package Angel Hair pasta
- 2/3 cup onion, if desired
- 1/2 cup butter
- 1/2 cup all purpose flour
- 2 teaspoon salt
- 1/2 teaspoon white pepper
- 1 teaspoon poultry seasoning
- 1/2 teaspoon ground mustard
- 4 cup milk
- 2 cup shredded sharp cheddar or Mexican blend cheese
- 2 cups cooked, shredded chicken
Preheat oven to 400.
Bring large pot of water to boil. Add pasta and cook for about 4 minutes (until almost tender). Drain.
Melt butter in saucepan over medium heat. Add onion, if desired; cook and stir until tender. Stir in flour until well blended, then gradually add milk and stir so no lumps form. Season with salt, white pepper, poultry seasoning and ground mustard. Cook over medium heat stirring constantly till it thickens. Remove from heat and add 1 1/3 cup of the cheese. Stir until cheese melts.
Stir in pasta and shredded chicken. Place in 9X13 baking dish. Top with remaining 2/3 cup cheese.
Bake for 25 minutes until sauce is bubbly and cheese is toasted.
Serve topped with crushed Ritz crackers.
I love feeling like I have made this recipe my own over the past year, I love making it and it is great for leftovers!
What is a recipe you have made your own over the years?