If cooler days have you wishing for savory dishes, give your menu a boost this fall with a bold, spicy twist on your favorite comfort foods.
Rich, creamy dishes featuring pasta and a kick of spicy heat will warm you up from the inside out (as soon as it turns cool again!).
A traditional pasta and cheese is the perfect foundation for a delicious skillet dish, one-pot pleaser or casserole that blends familiar flavors with new ones to make an easy and complete weeknight dinner.
Packaged options such as Velveeta Shells & Cheese can help shave preparation time, and with new bold Jalapeño and Chipotle flavors, you can bring the heat to a whole new level.
These recipes show how easy it is to combine simple proteins, such as chicken or beef, in addition to your favorite cheesy pasta and spices for a cozy dish in minutes.
But no cheesy pasta is complete unless it’s perfectly prepared. Follow these dos and don’ts to get your pasta just right:
•Do use lots of water. The ideal amount is 4-6 quarts per pound of pasta. This allows the pasta enough room to cook without sticking together.
•Don’t add oil. If you have enough water, you won’t need to add oil to prevent sticking.
•Do stir pasta when you first add it to the water to prevent it from sticking together and to the bottom of the pot.
•Don’t throw pasta against the wall. Instead, use the cooking time on the package as a guide, then try a piece to see if it’s the right texture. Italians like their pasta "al dente" (a little chewy), but you might like it softer.
•Don’t rinse cooked pasta; you’ll rinse away the starch, which actually helps the sauce stick. Only rinse pasta if it will be used cold, such as in a salad.
