https://guylyons.dev/tags/pasta/Recent content in Pasta on Guy LyonsHugoen-usTue, 24 Feb 2026 11:33:03 -0500https://guylyons.dev/recipes/sauce/Tue, 24 Feb 2026 00:00:00 +0000https://guylyons.dev/recipes/sauce/<h2 id="ingredients">Ingredients</h2> <ul> <li>1 lb pasta (your choice)</li> <li>3 tbsp extra-virgin olive oil</li> <li>1 small onion, chopped</li> <li>2 garlic cloves, sliced</li> <li>1 lb cherry tomatoes, halved</li> <li>1 cup fresh basil leaves, torn</li> <li>Salt, to taste</li> <li>1 cup grated Parmigiano</li> </ul> <h2 id="instructions">Instructions</h2> <ol> <li>Boil a large pot of well-salted water.</li> <li>Meanwhile, in a large saucepan, sauté the onion and garlic in the olive oil until softened.</li> <li>Add the tomatoes, basil, and salt. Cook until softened, about 10 minutes.</li> <li>Gently crush the tomatoes with a fork or potato masher.</li> <li>Boil the pasta until <em>al dente</em>. Reserve 1 cup of pasta water, then drain.</li> <li>Add the pasta to the sauce in the saucepan.</li> <li>Toss with Parmigiano and a bit of the pasta water until the pasta is coated.</li> </ol> <h2 id="notes">Notes</h2> <ul> <li>Use high-quality olive oil for best flavor.</li> <li>Add red pepper flakes if you want a little heat.</li> <li>This dish is best served immediately.</li> </ul> <p>Enjoy!</p>https://guylyons.dev/recipes/cheesy-baked-pasta-with-cauliflower/Fri, 20 Feb 2026 00:00:00 +0000https://guylyons.dev/recipes/cheesy-baked-pasta-with-cauliflower/<h2 id="ingredients">Ingredients</h2> <ul> <li>1 pound pasta (medium shells or tube pasta)</li> <li>1 (14-ounce) can cherry tomatoes</li> <li>8 ounces low-moisture whole-milk mozzarella, coarsely grated</li> <li>4 ounces provolone or other mildly sharp cheese, coarsely grated</li> <li>2 ounces sharp cheddar, coarsely grated</li> <li>2 ounces Parmesan, grated</li> <li>1 1/2 cups heavy cream</li> <li>Freshly ground black pepper</li> <li>1/2 head cauliflower, cut into 1/2-inch pieces</li> <li>Room-temperature butter or nonstick cooking spray (for pan)</li> <li>Salt, to taste</li> </ul> <h2 id="instructions">Instructions</h2> <ol> <li>Preheat oven to 350 F.</li> <li>Cook pasta in a large pot of salted boiling water until about halfway cooked (still very firm). Drain, reserving 1/2 cup pasta water.</li> <li>Rinse pasta under cold water to stop cooking and drain well.</li> <li>In a large bowl, lightly crush cherry tomatoes by hand.</li> <li>Add mozzarella, provolone, cheddar, Parmesan, heavy cream, and reserved pasta water. Mix to combine.</li> <li>Season generously with salt and black pepper.</li> <li>Add cauliflower and pasta; toss until coated.</li> <li>Butter or lightly spray a 3-quart (13x9x2-inch) baking dish.</li> <li>Transfer pasta mixture to dish and spread evenly. Cover tightly with foil.</li> <li>Bake 20 to 25 minutes, until hot and steaming.</li> <li>Remove foil and increase oven to 425 F.</li> <li>Continue baking 25 to 30 minutes, until bubbling and browned in spots.</li> <li>Let cool slightly before serving.</li> </ol> <h2 id="make-ahead">Make Ahead</h2> <ul> <li>Assemble up to 2 days ahead, cover, and refrigerate until ready to bake.</li> </ul>https://guylyons.dev/recipes/creamy-baked-mac-and-cheese/Thu, 19 Feb 2026 00:00:00 +0000https://guylyons.dev/recipes/creamy-baked-mac-and-cheese/<h2 id="ingredients">Ingredients</h2> <ul> <li>16 oz elbow macaroni</li> <li>1/2 cup (1 stick) unsalted butter</li> <li>1/2 cup all-purpose flour</li> <li>2 cups half and half</li> <li>2 cups whole milk</li> <li>1 tsp salt</li> <li>1/2 tsp black pepper</li> <li>1/2 tsp paprika</li> <li>1/2 tsp ground mustard</li> <li>4 cups sharp cheddar cheese, shredded</li> <li>2 cups gruyere cheese, shredded</li> </ul> <h2 id="instructions">Instructions</h2> <ol> <li>Preheat oven to 325°F and grease a 9x13-inch baking dish.</li> <li>Cook pasta: boil macaroni 1 minute less than al dente. Drain and toss with a little olive oil.</li> <li>Make cheese sauce: <ul> <li>Melt butter over medium heat. Whisk in flour and cook for 1 minute.</li> <li>Slowly whisk in half and half and milk, stirring constantly until thickened.</li> <li>Remove from heat and add salt, pepper, paprika, and mustard.</li> <li>Stir in 1 1/2 cups cheddar and 1 1/2 cups gruyere until melted.</li> </ul> </li> <li>Assemble and bake: <ul> <li>Mix pasta with cheese sauce.</li> <li>Layer half in the dish and top with 1 1/2 cups shredded cheese.</li> <li>Add the rest of the pasta, then top with remaining cheese.</li> <li>Bake for 15 minutes until bubbly and lightly golden.</li> </ul> </li> </ol> <h2 id="optional-toppings">Optional Toppings</h2> <ul> <li>Crunchy topping: mix 1 cup panko or crushed Ritz crackers with 2 tbsp melted butter and sprinkle on top before baking.</li> <li>Bacon: add crumbled bacon for extra flavor.</li> </ul>