Mike's Quick Lunch World-Famous Macaroni and Cheese
Jul 14, 2005
Cooking the sauce and sausages separately speeds up supper preparations for this robust dish.
A mouthwatering ragù in less than 30 minutes? It's possible, thanks to already shredded braised pork and a little red wine. Serve the rest of the wine at the table, along with crusty bread to soak up every last bit of sauce.
Polpette, or Italian meatballs, are fantastic with a side of sauteed rapini or other leafy greens. Or serve with cooked pasta, quinoa or rice.
This pub favourite is traditionally made with lamb, but beef can easily be substituted. For extra colour and flavour, sprinkle with 1/2 cup shredded orange old Cheddar cheese to melt while it's standing before serving.
Be sure to try our zippy Lime Chili Corn on the Cob on the side (recipe link below).
Lamb takes on an especially delicious flavour when simmered with bacon and rosemary.
This hearty winter soup (from our "Mealtimes Made Easy" story in the December 2004 issue of Canadian Living Magazine) is brimming with vegetables. Make it ahead for the family to enjoy on a night when your schedule is particularly hectic.
