Mary ann esposito mac and cheese

Over medium heat, slowly whisk in the milk and dry mustard. Continue whisking until the sauce begins to thicken enough to coat a spoon. Do not make the sauce too thick. Add salt and pepper to taste and stir in 2 cups of the cheese until the mixture is smooth. Turn off the heat. Stir in the macaroni, ham and broccoli and mix well. Season again if necessary. Sprinkle the remaining cup of cheese evenly over the top of the casserole. Cover and bake for minutes. Uncover and bake 10 minutes longer or just until the cheese forms a nice brown crust. Serve directly from the pot.

This recipe is from show — Macaroni. This recipe is featured on Season 21 - Episode Mary Ann's newest book contains over recipes, 60 gorgeous food photos, and many scenic pictures of Italy taken by Mary Ann on her travels through the years. Order using this link and receive a signed book plate. Steak Florentine-style and spicy chicken under a brick topped off with a vegetable medley are prepared. She's inspired to create two traditional molded pasta dishes.

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Ciao Italia #2001 Rice Pie

He wants to learn more about the regional recipes, so Mary Ann does just that as they create scallops in vinaigrette, sea bass with orange sauce, mushroom salad and hazelnut, and chocolate and banana tartlets. Peter Scognamillo is one great baker and he's just a kid! When Mary Ann invites him to stop by nella cucina to make cookies, Peter brings his recipe for Maddalena raspberry cookies - two buttery, crisp wafers filled with raspberry jam.

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Her mom's chickpea meatballs recipe is the perfect addition to your file. Mary Ann makes baked fish and potatoes, using sliced potatoes, fish, and thyme. Then she prepares a hearty beefsteak, Neapolitan-style, made with mushrooms and the tangy zest of lemon. Mary Ann and students makes Handmade black pepper fettuccine, a hearty beef stew with roasted vegetables, stuffed swiss chard, and a moist and delicate fig and grape cake.

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Baked Macaroni and Cheese/Macaroni e Formaggio al Forno - Ciao Italia

When schoolteacher Becky Lane stops by nella cucina, Mary Ann teaches her the fine art of gnocchi-making by preparing ricotta cheese and zucchini gnocchi. Also, crisp-crusted potato, zucchini, and cheese tart. Food critic and wine expert John Mariani joins Mary Ann nella cucina to match great wines with great antipasti. Crunchy artichoke and cheese crostini is followed by marinated salmon trout. Then Mary Ann's little fried mozzarella balls join in a finale with melted scamorza.

Guy's garden yields bright orange carrots for Mary Ann to take nella cucina where she prepares a carrot salad with sweet red peppers, a smooth and hearty pureed leek, potato and carrot soup, and carrots in vermouth. Mary Ann has eager cooking students all to herself in a Italian restaurant kitchen in Amalfi. Without missing a beat they prepare traditional Campania recipes: gnocchi Sorrentino, eggplant parmigiano, veal scallopine, and shrimp Amalfi-style. They top it off with an Amalfi lemon cake. You don't have to be a hard-working coal miner to enjoy spaghetti alla carbonara, which is what inspired this classic pasta dish.

And "butterfly" pasta never looked and tasted better than when Mary Ann adds nuts to her farfalle with pistachios. And if think you've had great penne in vodka sauce, you haven't tasted Mary Ann's clever variation. Mary Ann uses this tiny little pasta to make some gigantic taste treats, starting with a savory beef and barley Soup. Then she puts a twist on classic risotto by preparing one featuring barley and mushrooms.

Esposito, Mary Ann

Mary Ann harvests a bumper crop of basil from Guy's garden, and then goes nella cucina to use this fabulous fresh herb in salads, including a creative basil-infused fruit salad; a hearty Neapolitan bread salad; a fresh pesto, potato, and chickpea salad; and a colorful beet and basil salad. Warm up fast when Mary Ann shows you how to turn up the heat by making pork loin in Barolo wine along with a hearty vegetable side dish of broccoli rabe with olives. And then you can laugh at the thermometer as you sample her crisp and delicate jam tart.

You want chicken fast? You've got it with Mary Ann's ten minute chicken. Want it traditional? Look no further than her classic chicken marsala with mushrooms. Want a recipe to make an Italian cry with joy? Then watch her as she prepares succulent chicken with lemon, orzo, and spinach. Then she goes nella cucina to turn out link after link that she then combines with bitter greens to make an Italian favorite - bitter greens with homemade Italian sausage. When it comes to a classic Italian dessert, Pastiera rice pie tops the list. Every Italian has his or her favorite recipe, often from childhood, and so does Mary Ann, who teaches how to make this classic recipe.

Mary Ann is on the road again, cooking before another live audience. But this time it's a cook-off. She and a fellow chef team up with two lucky audience members to see who can make the best recipe in the shortest time, using the same list of authentic Italian ingredients. Mary Ann's just in time for an early summer harvest of plump, juicy, succulent strawberries from Guy's Garden. After sampling more than a few, she heads nella cucina to prepare an eye-popping-beautiful strawberry tart, and arugola spinach and strawberry salad.

Then she delivers the surprise of all surprises, a creamy smooth strawberry risotto. Mary Ann prepares an entire authentic Italian meal featuring the classic specialty ingredients of the Val d'Aosta region of Italy, starting with a piping hot, cheesy Fonduta. Then she prepares veal cutlets with fontina, refreshes the palate with a salad Val d'Aosta style, and serves a mascarpone cheese-topped pears in red wine. Mary Ann invites a guest viewer to join her nella cucina to make a wine-infused, tender chicken marsala and oven-baked chicken with mozzarella. Mary Ann takes you beyond the obvious and explores the world crunchy, fried farro cakes.

Then she prepares a hearty and filling barley salad. What's the best thing to take the chill off a winter's day? Try some of her lentil soup. Mary Ann travels to the city of Torino to teach her eager students how to prepare even more classic dishes from this northernmost region of "the boot. She leaves with eggs to make her eggs in purgatory.

Then she prepares paradise soup, and finishes things off with Pavia's poached egg soup. Mary Ann picks some crispy leaves of Cavalo Nero black cabbage to use in her famous black cabbage soup. She doesn't leave the garden until she's got a basket filled with tender, fresh onions for her equally famous roasted onion soup. The crowned king of cheese is featured when food educator Nancy Radke joins Mary Ann nella cucina to create a table filled with delicious antipasti. They make prosciutto di Parma wrapped fruit with Parmigiano Reggiano, parmesan cheese and almond wafers, and spicy fava bBean spread.

Mary Ann is in a sandwich mood, and so is celebrity chef Rocco DiSpirito, who joins Mary Ann and chef Michael Luboff for an Italian sandwich cook-off before a live audience. Mary Ann starts things off with little artichoke and zucchini tarts; then some spicy soppressata and tomato tarts; and then finishes off the party with sweet red, yellow bell pepper tarts with olives. Williams meet at his favorite pizza parlor. Then, Mary Ann goes nella cucina to create a whole wheat pizza with salad greens, and a mixed mushroom pizza.

Mary Ann receives a prestigious award honoring her as an Italian American food educator. She goes nella cucina to make "Mom's Sponge Cake" as her way of honoring the people in her life who helped make this award possible. Mary Ann starts with a surprising addition of pepper to her pears with vanilla and black pepper. Next, she transforms the famous Prosecco and peach bellini cocktail into modern day dessert. She finishes with a pear torta and fruit cocktail.

Mary Ann visits her friend Cindy Jones's garden to harvest fall potatoes and create a feast of casseroles based on this terrific tuber. She makes a cheese-filled Piedmont potato casserole, gives a modern-day twist to her spinach-filled Grandma Galasso's potato casserole, and finishes with Osteria Luchin's potato meatloaf.

Nick's biscotti Regina cookies are a vanilla-and-sesame-seed memory from childhood, while Mary Ann's Cuccidatu cookies honor her childhood memory of her mother making these fig-filled cookies. Mary Ann takes to the stage before a live audience with FoodTV celebrity chef Robert Irvine and pastry wizard Lynn Mansel to create an autumn-themed program. In between laughter and good natured teasing they create a hearty minestrone, a stuffed turkey breast prosciutto di Parma, and mozarella and apple carmel bread pudding.

Mary Ann goes shopping at Eastside Market for hot, hot peppers. Then she goes nella cucina to turn up the heat with a spicy hot red pepper paste that she uses to create potatoes and onions with red pepper paste, and farfalle and green beans with red pepper paste. While in the Piedmont, Mary Ann and her friends prepare a cornucopia of regional favorites, including rabbit in sweet red pepper sauce, a classic rice dish from Novara, mushrooms in green sauce, and peach cake. Master seafood chef Jasper White shows how to bake a whole fist in salt. Plus, Mary Ann transforms salted cod into a mouthwatering salted cod and potato salad with capers, cherry Tomatoes, and green beans.

Mary Ann makes a hearty bruschetta with dried tomatoes and eggplant, and a spicy sun-dried tomato sauce tossed with farfalle pasta. Nothing comforts you better than a casserole, and Mary Ann's makes two of them: whole wheat penne with meat sauce and molded macaroni casserole. Mary Ann visits visits a local winemaking supply store to learn the ins and outs of choosing the right grapes and the proper equipment to make homemade wine.

Then, with bottles of red and white wine in hand, she goes nella cucina to prepare a savory Lombardy-style stewed beef, and a simple but delicious chicken in padella. Mary Ann makes a luscious tomato herb tart. Then, she whips up an eye-appealing Sstained glass tomato tart that will rival the one in Notre Dame Cathedral. Mary Ann prepares a Sicilian artichoke and cheese casserole, while California celebrity chef Brandon Boudet warms things up with his deep-fried shrimp and artichokes with mint, capers, and lemon.

Mary Ann creates three great recipes featuring luscious peaches, starting with her classic peaches and cream with white peaches and amaretti cookies, iced peaches, and stuffed peaches with amaretti cookies. Mary Ann takes her time to prepare two hearty, cheese-filled casseroles that will have you coming back for seconds and thirds. Mary Ann takes the all-time favorite Italian dessert and puts a sweet twist on it by adding Bing cherries to make cherry tiramisu. Mary ann and Providence, R. Mayor David Cicilline make stuffed pepper boats, prosciutto and arugola pizza, tuna and chickpea salad, and fontina and mortadella panin.

Mary Ann takes a simple dessert like Banana Pudding and transforms it into a luxurious, mouthwatering, silky smooth Buddino that takes minutes to prepare but tastes like it took forever. She finishes off her cool dessert magic by doing the same thing with Ricotta Pudding. Mary Ann's in a salad celebration mood when she travels to Guy's garden, basket in hand. Minutes later she's heading for the kitchen to prepare a crunchy, marinated tri-color cauliflower salad; an anise-flavored fennel, carrot, apple and parmesan cheese salad; and a mixed greens with citrus salad.

Mary Ann makes an unforgettable panettone bread pudding and Sal wraps things up with his famous ricotta cheese-filled zeppoles. Mary Ann shows how to make a complete meal in less than twenty minutes by creating scallops with oven roasted vegetables. Then it's on to a luscious, fresh fruit medley called Macedonia. And some kiwi sauce on the side to top your favorite ice cream.

Mary ann meets up with her favorite butcher who brings her two cuts of meat for two fabulous recipes that are guaranteed to please the most demanding eaters. She starts by making thick and crunchy pistachio-dusted pork chops then follows it with a Sunday favorite: stuffed flank steak with olives and cheese. Mary Ann celebrates 12 year-old Ryan Andre's birthday by inviting him into her kitchen where they prepare his favorite food: risotto, the royal member of the rice family. Ryan knows his way around the kitchen and helps Mary Ann every step of the way as they prepare a garden fresh asparagus risotto, and then an aromatic tomato and wine risotto.

Good cooking runs in the family when daughter-in-law Jennifer Chase Esposito invites Mary Ann to her condo to make meatballs. Jennifer's cheesy meatballs are oozing Fontina cheese and Mary Ann's Sicilian meatballs are topped with a tangy tomato sauce. And the secret to both recipes is baking not frying to get that perfect taste.

Mary Ann makes layered cornmeal pie with mushrooms and sausage and polenta and vegetable casserole - perfect comfort food. Sue Hoss, editor of Cusine at Home magazine, travels from Iowa to make her crunchy, spicy Dutch almond thins. Mary Ann returns the favor by making thin almond macaroons.

Williams create two of their favorite birthday cakes.

Directions

Frank prepares his bitter chocolate cake flavored with amaretto cookies and Mary Ann makes her Mom's sponge cake. Chef Jasper White turns a simple shrimp cocktail into a taste sensation. Mary Ann takes that same shrimp and heads off in a different delicious direction by preparing spicy hot and hearty Guy's shrimp and tomato basil pasta dish. Roberto Donna joins Mary Ann for a cooking demonstration before an audience of hungry fans.

While she prepares her favorite Sicilian street food, Roberto works up crispy, ricotta-filled calzones. Chef Paul Delios invites Mary Ann to his house for a seafood party, starting things off with his signature deep-fried buttermilk calamari with a spicy-sweet and medium-hot pepper sauce. Mary Ann contributes her seafood sundae, a salt-rimmed margarita glass filled with shrimp, calamari, and crabmeat and topped off with a piquant seafood sauce. Mary Ann visits the Concord Cooperative Food Market in New Hampshire to learn about organic chicken, then makes chicken Marengo and chicken pot pie with vegetables.

Mary Ann wraps crab cakes with zucchini strips and pops them into the oven, then whips up some mini crab cakes with extra crunch supplied by Panko crumbs. Zesty green beans with walnut pesto, marinated green beans, a comforting leek and almond casserole, and crunchy roasted green beans with sesame seeds. Mary Ann harvests a bumper crop of garlic from Guy's garden and uses it to make a hearty garlic potato soup, roasted garlic, warm and crunchy garlic bread, and pasta with garlic and olive oil. Mary Ann uses marzipane, a paste made from almonds, to create a festive apricot marzipan tart, almond cookies, and coconut macaroons.

Martin Yan joins Mary Ann for a lively exchange of Italian and Chinese stir-fry recipes, with members of a studio audience sampling and judging their creations. After picking up some perfect pork chops from her neighborhood butcher, Mary Ann brines them to bring out the flavor, then prepares skillet-breaded pork chops with rosemary and savory pork sausage with potatoes and zucchini.

Together they turn out whole-grain bread with olive paste; provolone and sopressata; a tasty "pizza panini"; panettone raisin bread with mascarpone and chocolate; a brunch panini with peaches, ricotta, honey, and almonds; and zucchini, prosciutto, and asiago panini. Master chef Jasper White prepares scallops with Swiss chard and polenta as well as crispy fried scallops with fennel slaw topped with roast pepper and garlic aioli. At the annual Italian-American festival in her hometown of Buffalo, NY, Mary Ann samples rice- and meat-filled arancina and stuffed artichokes.

Then she shows how to prepare some quick antipasti: a grilled mozzarella sandwich, pecorino cheese and cherry tomato spiedini, and summer squash roll-ups. Mary Ann prepares a lightning-fast basil and tomato sauce and then uses no-bake noodles to prepare "lazy lasagna.

Mary Ann prepares luscious skillet pears with mascarpone cheese, baked apples with dried figs and honey, and a light and refreshing kiwi mint sauce. Mary Ann spends a day cooking in her mother's kitchen in Buffalo, NY, preparing Louisa's homemade pasta with walnut sauce, broccoli salad, and nut roll. Mary Ann creates a sensational lemon curd meringue cake by sandwiching a creamy, tart lemon filling between two wafer-crisp meringue layers. Then she pipes out puffy meringues by the dozen. Penne with Brussels sprouts and green beans, roasted Brussels sprouts with cheese and almonds, and a brisk and refreshing lemon sauce to go with them.

Father Jonathan DeFelice is a college president who loves to cook. Mary Ann joins him in the St. Anselm College's monastery kitchen to prepare two childhood favorites. A smooth and savory cream of pea soup with potatoes and pancetta, a tangy pea soup with salted ricotta cheese, and a simple yet elegant dish of peas with mint.

Mary Ann also sends a video postcard from St. Peter's Basilica in Rome.

Meat expert Joe Terrazano helps Mary Ann serve up slow-cooked beef short ribs with rigatoni. She also re-creates a regional classic recipe, lamb casserole from Basilicata, and finishes with an all-time favorite, rigatoni with broccoli. Mary Ann creates a unique variation on mushroom soup, aromatic mushroom meatballs, and a mushroom sauce for pasta.

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A tart and tangy apple fig pie, a festive dried cherry and mango open-face pie, classic pasta frolla dough, and "little bears" made from a sweet dough. Mary Ann turns everyday pasta into two masterpieces: conchiglioni pipieni al forno large stuffed shells and millerighi con prosciutto cotto stuffed sleeves with cooked ham. Mary Ann sleuths out the origins of the torta Barozzi, a rich chocolate cake made in the small town of Vignola, Italy, and prepares a chocolate walnut cake.

Together they prepare chicken vegetable soup, carrot and lemon soup, pastina and egg soup, and zucchini soup with cheese and eggs. Healthy whole-wheat pizza dough forms the base for two sensational pizzas: one with escarole, olives, and mozzarella cheese, and the other a "four seasons" pie. Mary Ann shops for fresh ingredients, then creates two crispy, crunchy pizzas featuring escarole and radicchio. Mary Ann helps restaurant and hotel owner Gianfranco Marrocco cook for his big, hungry family.

They roast a whole suckling pig, Gian's father's favorite meal, and make penne arrabbiata, broccoli rape, a Caprese salad, and cannoli to accompany it. At one of Altamura's signature artisanal bakeries, Mary Ann meets the DiGesu family and samples the classic breads they make, including a dome-shaped loaf named for the hilltop site of the city.

Barrington baker wins top prize at Calef’s First Mac and Cheese Bake Off

Cheese expert and educator Nancy Radke makes a potato and sweet potato pie and a Parmigiano "gelato" that's chilled and served as antipasto. Mary Ann uses Parmigiano-Reggiano cheese to top a crisp and inviting Caesar salad. Cookbook author and good friend Nancy Verde Barr joins Mary Ann to create a dazzling variety of sauces to accompany handmade cavatelli little caves pasta.

Mary Ann befriends busy wine expert and educator Kristin Milles who knows everything about wines but has no time to cook with them. With knives chopping and veggies sizzling, Martin creates one of his signature dishes, Mint Flavored Rice with Chicken while Mary Ann turns down the flame for Milanese Risotto.