A delicious experiment

We had frozen Tilapia filets for a while now and with groceries dwindling in the house, it was time to get over my fears of making fish....what if it isn't done enough? What if we get sick? What if it turns out tough and rubbery? It will stink up the entire house!

Well, those fears were all completely unfounded! This mild, flaky fish was a cinch to put in the oven and 18-20 minutes later, a delicious meal! Along with this, I decided to make an Italian Baked Macaroni and Cheese...no recipe, just an idea based on this delicious mac & cheese that Paul and I had in the Italian Steakhouse on our cruise...this was close and with a few tweaks, it will be VERY close to what we had and loved!!

Baked Tilapia with Garlic Butter
Recipe courtesy of About.com

• 2 tablespoons butter
• 2 cloves garlic, finely minced
• dash pepper
• dash salt
• pinch dried dillweed or parsley
• dash paprika
• 4 tilapia fillets

In saucepan, combine butter, garlic, pepper, salt, dillweed, and paprika. Heat over low heat until butter is melted and starts simmering. Remove from heat. Brush a little of the butter mixture in the bottom of a shallow baking dish (line baking dish with foil, if desired) then place tilapia fillets on the buttered area. Brush top of each tilapia fillet with the seasoned butter mixture. Bake at 350° for 12 to 15 minutes, until tilapia flakes easily with a fork.
Serves 2.

Italian Macaroni & Cheese
Recipe courtesy of me

• 2.5 cups Mini Farfalle (or any shaped/sized pasta)
• 1.5 cups shredded cheddar cheese
• 1 cup shredded mozzarella cheese
• 3 tbs. cream cheese
• 3 cloves garlic, finely minced
• 4 tbs. butter
• 4 tbs. flour
• 1 tsp. paprika
• 1/4 tsp. salt
• 1/2 tsp. pepper
• 1/2 tsp. thyme
  
• 1 cup half and half

Breadcrumb topping:

• 1/2 cup Italian breadcrumbs
• 2 tbs. butter, melted

Preheat oven to 350 degrees.

Put a large pot of salted water on to boil. Cook pasta according to directions.

Meanwhile, melt butter in smaller pot and add garlic, paprika, thyme, salt & pepper. Let set over low heat for the garlic to infuse into the butter for about 5-6 minutes.

Add flour to the butter, whisking constantly to form a roux. Cook for 3 minutes over medium low heat.

Add cream, whisking constantly. Let thicken over medium high heat for about 3 minutes.

Add cream cheese and stir in until mixed well and melted.

Add shredded cheeses and whisk until incorporated and melted. If too thick, add a splash of milk and whisk more.

Take drained pasta and add to cheese mixture, folding in until well coated.

Pour into a casserole dish that has been sprayed with a non-stick spray.

Melt 2 tbs. of butter and mix with the 1/2 cup of Italian breadcrumbs. Sprinkle the mixture on top of macaroni.

Bake at 350 degrees for 20 minutes.