Type what you have

Ingredients

• ✓ romano cheese
• fettuccine pasta
• heavy cream
• butter
• nutmeg
• black pepper

Instructions

1. 1 Cook pasta according to directions on package. Drain and toss with one tablespoon of butter, cover and set aside.
2. 2 In a medium sauce pan over low heat, heat cream and 3 tablespoons of butter, stirring constantly. When cream begins to simmer mix in a small amounts of Romano cheese, stirring constantly, until all cheese is added and sauce has reduced. It should be thick and easily cover the back of a spoon.
3. 3 Stir in nutmeg and black pepper. Toss with warm fettuccini and serve.

By Michelle Barr

Ingredients

• ✓ romano cheese
• butternut squash
• olive oil
• thyme
• black pepper
• salt

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C).
2. 2 Mix butternut squash, olive oil, thyme, black pepper, and salt in a large bowl until evenly coated. Spread mixture in a large baking dish in an even layer; cover with aluminum foil.
3. 3 Bake in preheated oven for 30 minutes; remove foil and stir in half the Romano cheese. Sprinkle remaining cheese on top. Return to oven, uncovered, and continue to bake until tender and golden brown, about 20 minutes more.

By kris

Ingredients

• ✓ romano cheese
• ditalini pasta
• butter
• leek
• garlic
• heavy cream
• black pepper

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook ditalini at a boil, stirring occasionally, until tender yet firm to the bite, 8 to 10 minutes; drain.
2. 2 Melt butter in a large skillet over low heat. Add leek and garlic; cook until tender and translucent. Stir in cream; simmer until thickened. Add ditalini and cheese; toss until evenly coated and cheese is melted. Season with black pepper.

By Ryan MacMichael

Ingredients

• ✓ romano cheese
• zucchini
• dill weed
• black pepper
• margarine
• tomato
• basil

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 2-quart casserole dish.
2. 2 Place zucchini in a pot fitted with a steamer basket over boiling water. Steam 5 minutes, or until tender but firm. Transfer to the casserole dish. Mix the dill, pepper, and margarine, and stir into the casserole dish, evenly coating zucchini. Layer tomato slices over zucchini, and sprinkle with basil and Romano cheese.
3. 3 Bake 30 minutes in the preheated oven, until bubbly and golden brown.

By ACSFRIEND

Ingredients

• ✓ romano cheese
• olive oil
• garlic
• salt
• red pepper flakes
• parsley
• penne pasta

Instructions

1. 1 Cook pasta according to directions
2. 2 In a pan, brown garlic in oil. Add salt, pepper and parsley and remove from heat.
3. 3 Toss penne pasta with garlic mixture and Romano cheese and serve!

By Terry Stirling

Ingredients

• ✓ romano cheese
• yellow squash
• zucchini
• vidalia onion
• tomato
• butter
• salt
• pepper

Instructions

1. 1 Gather the ingredients. Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a 7x11-inch casserole dish.
2. 2 Layer sliced squash, zucchini, onion, and tomatoes in the baking dish, sprinkling with cheese and adding pats of butter between each layer of vegetables, and seasoning with salt and ground black pepper to taste. Continue layering process until vegetables are used up; top with remaining butter and cheese.
3. 3 Cover the casserole and bake in the preheated oven until vegetables are to desired tenderness and cheese is melted and bubbly, about 20 to 30 minutes.

By Ann Marie

Ingredients

• ✓ romano cheese
• artichoke
• bread
• garlic
• parsley
• oregano
• vegetable oil
• salt
• pepper

Instructions

1. 1 Snip the pointed tips of artichoke leaves, and cut off the stems. Wash and drain. Holding artichoke firmly by base, firmly rap the top of it on a hard surface; this will open it so it can be stuffed.
2. 2 In a medium bowl combine bread cubes, garlic, parsley, Romano cheese, oregano, 2 tablespoons vegetable oil, salt and pepper; mix well.
3. 3 Press about 1/2 cup of stuffing into each artichoke. Tightly pack stuffed artichokes together in a large heavy saucepan or Dutch oven. Add enough water to reach half way up artichokes and add 3 tablespoons oil.
4. 4 Bring to a boil over high heat; reduce heat to low and simmer, covered, for 1 hour, or until leaves pull out easily.

By Michele O'Sullivan

Ingredients

• ✓ romano cheese
• potato
• egg
• parsley
• imitation bacon bits
• onion flake
• salt
• pepper
• bread crumb
• vegetable oil

Instructions

1. 1 In a large bowl, combine mashed potatoes, cheese, eggs, parsley, bacon bits, onion flakes, salt, and pepper. Form mixture into patties, then dredge patties in bread crumbs.
2. 2 Pour oil 1/2-inch deep in a large, heavy skillet. Heat oil over medium-high heat.
3. 3 Fry patties in hot oil, flipping to fry them on both sides until they are golden brown. Serve hot.

By PETER GERRY

Ingredients

• ✓ romano cheese
• fettuccine pasta
• butter
• onion
• heavy cream
• parmesan cheese
• salt
• black pepper
• mozzarella cheese

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium casserole dish.
2. 2 Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 8 to 10 minutes or until al dente; drain.
3. 3 In a skillet over medium heat, melt the butter, and cook the onion until tender. Stir in the fettuccine, heavy cream, 1/4 cup Parmesan cheese, 1/4 cup Romano cheese, salt and pepper. Transfer to the prepared dish. In a bowl, mix the remaining Parmesan, remaining Romano, and mozzarella. Sprinkle the cheese mixture over the fettuccine mixture.
4. 4 Bake 15 minutes in the preheated oven, until bubbly and golden brow.

By veggigoddess

Ingredients

• ✓ romano cheese
• chicken
• olive oil
• chicken stock
• garlic
• oregano
• salt
• pepper
• balsamic vinegar

Instructions

1. 1 Preheat oven to 450 degrees F (230 degrees C).
2. 2 Place chicken pieces in a 9x13 inch baking dish. Pour oil and stock over chicken and sprinkle with garlic. Season with oregano, salt and pepper and top with cheese.
3. 3 Bake in the preheated oven for about 45 to 60 minutes, or until chicken is cooked through and no longer pink inside.
4. 4 Pour vinegar over chicken and serve.

By Joe

Ingredients

• ✓ romano cheese
• penne pasta
• butter
• onion
• all-purpose flour
• garlic powder
• skim milk
• green pea
• mushroom
• salmon

Instructions

1. 1 Gather all ingredients.
2. 2 Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes; drain.
3. 3 Melt butter in a large skillet over medium heat. Sauté onion in butter until tender, 2 to 3 minutes. Stir flour and garlic powder into onion.
4. 4 Gradually stir in milk. Heat to just below boiling point, then gradually stir in cheese until sauce is smooth. Stir in peas and mushrooms; cook over low heat until warmed through, about 4 minutes.
5. 5 Toss in smoked salmon and cook until heated through, about 2 minutes. Serve over pasta.

By Dinah

Ingredients

• ✓ romano cheese
• almond
• sesame seed
• romaine lettuce
• red leaf lettuce
• feta cheese
• black olive
• cherry tomato
• red onion
• mushroom
• salad dressing

Instructions

1. 1 Heat a large skillet over medium-high heat. Place the almonds in the skillet, and cook, stirring frequently until lightly browned. When the almonds are beginning to turn, add sesame seeds, and cook 1 more minute, or until seeds are toasted.
2. 2 In a large salad bowl, combine lettuce with feta cheese, olives, almonds, sesame seeds, tomatoes, onion, mushrooms, and Romano cheese. When ready to serve, toss with Italian dressing.

By Toni Bankson

Ingredients

• ✓ romano cheese
• bow-tie pasta
• bacon
• basil
• lemon juice
• olive oil
• garlic
• black pepper
• salt
• avocado

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook bow tie pasta at a boil, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.
2. 2 Cook bacon in a large skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on paper towels. Crumble into small pieces.
3. 3 Combine basil, lemon juice, olive oil, garlic, pepper, and salt together in a small bowl.
4. 4 Combine bacon and avocado in a large bowl; stir in basil mixture. Add pasta; toss to combine. Sprinkle Romano cheese on top.

By DragonMom

Ingredients

• ✓ romano cheese
• penne pasta
• shrimp
• avocado
• basil
• garlic
• lemon
• salt
• black pepper
• olive oil
• cherry tomato

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until mostly cooked through, 8 to 10 minutes. Add shrimp to the pot and cook until bright pink on the outside and the meat is opaque, 2 to 3 minutes; penne should be cooked through at this point.
2. 2 While the penne is cooking, combine avocado, basil, 2 tablespoons Romano cheese, garlic, and lemon juice in a food processor; season with salt and pepper. Process until smooth. Add olive oil and pulse until creamy. Remove the blade from the food processor; stir diced tomatoes into pesto.
3. 3 Drain penne and shrimp, then return to the pot. Add pesto, season with salt and pepper, and stir to coat.
4. 4 Garnish servings with remaining Romano cheese.

By Nicmic921

Ingredients

• ✓ romano cheese
• margarine
• garlic
• onion
• white wine
• salt
• black pepper
• chicken broth
• bay scallop
• linguine pasta
• parsley

Instructions

1. 1 In a large skillet, melt margarine over medium heat and saute garlic and onion until translucent. Add wine, salt, ground black pepper and 1/4 cup cheese.
2. 2 Add chicken broth and scallops; increase heat and boil rapidly for 7 to 8 minutes.
3. 3 Meanwhile, bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
4. 4 Reduce heat for scallop mixture and add parsley; place sauce on top of linguine. Sprinkle with remaining cheese; serve.

By Nikki Medina

Ingredients

• ✓ romano cheese
• spaghetti
• olive oil
• garlic
• butter
• parsley
• garlic powder
• oregano
• basil
• black pepper
• clam

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
2. 2 Meanwhile, heat olive oil in a small saucepan over medium heat. Add minced garlic; cook until browned. Stir in butter, parsley, garlic powder, oregano, basil, and black pepper until butter is melted. Stir in clams with some of their liquid until heated through.
3. 3 Drain spaghetti; toss with clam sauce. Top with grated Romano cheese.

By ANGCHICK

Ingredients

• ✓ romano cheese
• eggplant
• salt
• all-purpose flour
• egg
• bread crumb
• vegetable oil
• ricotta cheese
• garlic
• salt
• black pepper

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13-inch baking dish with butter.
2. 2 Slice eggplant into 1/4-inch thick slices lengthwise; discard the end slices with skin. Lay the eggplant slices on paper towels and sprinkle both sides generously with sea salt. Let slices drain for 30 minutes; rinse and pat dry with paper towels.
3. 3 Place flour, eggs, and bread crumbs in separate shallow bowls. Dip each eggplant slice in flour and shake off excess; dip into egg and then into bread crumbs.
4. 4 Heat vegetable oil in a large skillet over medium heat and fry the slices until golden brown, about 5 minutes per side. Drain on paper towels, place on baking sheets, and refrigerate eggplant for 10 minutes.
5. 5 Mix ricotta cheese, Romano cheese, and garlic in a bowl; season to taste with salt and black pepper. Place a cooled eggplant slice onto a work surface and mound 1/3 to 1/2 cup of cheese mixture in the center; roll up slice and place seam side down into the prepared baking sheet. Repeat with remaining slices and cheese filling.
6. 6 Bake rolls in the preheated oven until filling is hot, about 25 minutes.

By Nikki Wilson

Ingredients

• ✓ romano cheese
• artichoke
• olive oil
• butter
• lemon juice
• mayonnaise
• asiago cheese
• parmesan cheese
• garlic
• black pepper
• chipotle pepper
• aluminum foil

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Trim each artichoke stem to less than 2 inches in length. Slice off tips and snip thorny tips with kitchen shears. Slice artichokes in half lengthwise and use a small knife to remove the "chokes" (white fibrous hairs and inner purple leaves); discard.
3. 3 Lay out 8 squares of aluminum foil. Place 1 artichoke half, cut-side up, in the center of each foil square.
4. 4 Mix olive oil, butter, and lemon juice together in a small bowl. Drizzle mixture over each artichoke half, making sure it gets in between the leaves. Flip artichokes over.
5. 5 Form the foil packets: Bring up the foil sides, double-fold the top and ends, and seal the foil snugly around each artichoke. Transfer to a baking sheet.
6. 6 Roast in the preheated oven until fork-tender, about 40 minutes.
7. 7 While the artichokes are roasting, mix mayonnaise, cheese, garlic, pepper, and chipotle powder together in a bowl; set aside.
8. 8 Remove artichokes from the oven. Turn on the broiler.
9. 9 Carefully open foil by cutting along the top of each packet with a sharp knife, allowing steam to escape. Use tongs to flip each artichoke over. Scoop some mayonnaise mixture into the center of each artichoke half. Spread slightly with a spoon.
10. 10 Return artichokes to the oven and broil, with the foil opened, until topping is browned, 4 to 5 minutes.

By Reynolds KitchensR

Ingredients

• ✓ romano cheese
• oil
• chicken breast
• cream cheese
• cheddar cheese
• milk
• bread crumb
• garlic
• butter
• lemon juice
• garlic salt
• paprika

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly coat a large, shallow baking dish with oil.
2. 2 Butterfly each breast by slicing in half horizontally through the center, cutting almost but not completely through. Place one slice each of Cheddar and cream cheese in the center of each breast. Close again as if placing between the pages of a book. Set aside.
3. 3 Pour milk into a shallow bowl. In a separate bowl, combine breadcrumbs and Romano cheese. Carefully dip each breast first in milk, then in breadcrumb mixture, patting lightly to firmly coat. Place breasts side by side in a single layer in pre-oiled baking dish, tucking edges under to seal.
4. 4 Melt butter in a small saucepan over medium heat. Stir in lemon juice and garlic, and drizzle evenly over chicken. Season breasts with garlic salt and paprika, if using.
5. 5 Bake in preheated oven for 30 minutes, or until no longer pink in center and juices run clear.

By CHRCAMILLO

Ingredients

• ✓ romano cheese
• active dry yeast
• water
• all-purpose flour
• salt
• olive oil
• tomato sauce
• mozzarella cheese
• basil
• oregano
• red pepper flake
• olive oil

Instructions

1. 1 Sprinkle yeast over surface of warm water in a large bowl. Let stand for 1 minute, then stir to dissolve. Mix in flour, salt, and olive oil. When dough is too thick to stir, turn out onto a floured surface and knead for 5 minutes. Knead in a little more flour if dough is too sticky. Place into an oiled bowl, cover, and set aside in a warm place to rise until doubled in bulk.
2. 2 Preheat the oven to 475 degrees F (245 degrees C). If using a pizza stone, preheat it in the oven as well, setting it on the lowest shelf.
3. 3 When dough has risen, flatten it out on a lightly floured surface. Roll or stretch out into a 12-inch circle, and place on a baking pan. If you are using a pizza stone, you may place it on a piece of parchment while preheating the stone in the oven.
4. 4 Spread tomato sauce evenly over dough. Sprinkle with oregano, mozzarella cheese, basil, Romano cheese, and red pepper flakes.
5. 5 Bake for 12 to 15 minutes in the preheated oven, until bottom of crust is browned when you lift up the edge a little, and cheese is melted and bubbly. Cool for about 5 minutes before slicing and serving.

By Freddie Loehr

Ingredients

• ✓ romano cheese
• chicken breast
• chicken broth
• water
• salt
• pepper
• heavy cream
• pesto
• egg noodle
• parmesan cheese
• asiago cheese
• milk

Instructions

1. 1 Place chicken breasts in a slow cooker. Add broth and water to cover; season with salt and pepper. Cover and cook on High until chicken is no longer pink inside, about 3 hours.
2. 2 Remove chicken from the slow cooker and shred using two forks; return chicken to the slow cooker. Stir in 1 cup of cream and pesto; cover and continue to cook on High for 1 hour.
3. 3 Add remaining 1 cup of cream, egg noodles, and 3/4 of the grated cheese to the slow cooker. Stir in milk; cover and continue to cook on High until noodles are tender, about 1 hour more. Top with remaining grated cheese.

By Meretia

Ingredients

• ✓ romano cheese
• fettuccine pasta
• butter
• heavy cream
• parmesan cheese
• garlic
• salt
• black pepper
• olive oil
• onion
• mushroom
• shrimp

Instructions

1. 1 Fill a large pot with lightly salted water and bring to a rolling boil over medium heat. Stir in fettuccine, return to a boil, and cook until tender yet firm to the bite, about 8 minutes. Drain and keep warm.
2. 2 While the fettuccine is cooking, heat 1 cup butter and cream in a large saucepan over medium heat. When butter melts, add Romano, Parmesan, 1/3 of the garlic, salt, and pepper; cook and stir until cheese melts and sauce thickens, about 5 minutes. Remove from the heat.
3. 3 At the same time, heat remaining 1/4 cup butter and olive oil in another saucepan over medium heat. When butter melts, add onion; cook and stir until softened and translucent, 2 to 3 minutes. Stir in mushrooms and remaining garlic; increase the heat to medium-high and cook until mushrooms are soft, about 2 minutes. Add shrimp and cook until bright pink on the outside and opaque in the center, 1 to 2 minutes.
4. 4 Fold shrimp mixture into sauce. Add drained fettuccine and toss to coat.

By Ailea Clarkson

Ingredients

• ✓ romano cheese
• olive oil
• turkey sausage
• garlic
• red wine
• tomato
• spice
• chicken stock
• cayenne powder
• bow-tie pasta
• mushroom
• parsley
• basil

Instructions

1. 1 Heat olive oil in a large skillet over medium-high heat. Add sausages and brown on all sides, 3 to 5 minutes. Add garlic; saute for a few seconds, until fragrant, but not burned. Add wine and cook, covered, until wine has reduced, 4 to 5 minutes.
2. 2 Add diced tomatoes, chicken stock, and cayenne powder. Stir well, cover, and simmer for 5 minutes. Stir in uncooked pasta until well combined, cover, and cook for 5 minutes.
3. 3 Add mushrooms, parsley, and basil. Cook, covered, until pasta is tender yet firm to the bite, 5 to 7 minutes. Remove from heat, transfer to a serving dish, and toss with Romano cheese. Serve immediately.

By MARTINATHEDIVA

Ingredients

• ✓ romano cheese
• olive oil
• onion
• red bell pepper
• mushroom
• salt
• black pepper
• all-purpose flour
• milk
• broccoli floret
• cheddar cheese
• bread crumb
• butter

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 2-quart baking dish.
2. 2 Heat oil in a large skillet over medium-high heat. Add onion, bell pepper, mushrooms, ¼ teaspoon salt, and black pepper; cook and stir until begins to brown, 12 to 15 minutes.
3. 3 Sprinkle flour over mushroom mixture; stir until well combined, about 1 minute. Add milk and remaining ¼ teaspoon salt; bring to a boil, stirring frequently, until slightly thickened, about 3 minutes. Stir in broccoli, Cheddar cheese, and 2 tablespoons Romano cheese. Transfer to the prepared baking dish.
4. 4 Toss bread crumbs with remaining 2 tablespoons Romano cheese; sprinkle over casserole and dot with butter.
5. 5 Bake in the preheated oven, uncovered, until top is golden and casserole is bubbling, about 40 minutes. Cool before serving, 5 minutes.

By RuthE

Ingredients

• ✓ romano cheese
• flour
• salt
• pepper
• shrimp
• olive oil
• shallot
• garlic
• chicken broth
• chardonnay wine
• lemon juice
• heavy cream
• butter
• parsley

Instructions

1. 1 Place flour in a shallow dish; season with salt and pepper. Toss shrimp in flour; shake off any excess.
2. 2 Heat oil in a large skillet over medium heat; add shrimp and cook until pink, about 2 minutes per side. Remove shrimp from skillet; set aside. Discard all but 1 tablespoon of oil from the skillet. Add shallots and garlic; cook and stir until soft, about 2 minutes. Pour in 1/2 cup chicken broth, wine, and lemon juice. Simmer until reduced to about 3/4 cup, about 5 minutes.
3. 3 Stir in remaining 1/2 cup of chicken broth and cream; simmer until sauce is reduced and thickened slightly, approximately 10 minutes more. Add butter and stir until melted.
4. 4 Return shrimp to the skillet; simmer until heated through, about 3 minutes. Sprinkle with Romano cheese and parsley before serving.

By DonnaT

Ingredients

• ✓ romano cheese
• ziti pasta
• mozzarella cheese
• ricotta cheese
• parmesan cheese
• yellow onion
• parsley
• egg
• garlic
• basil
• oregano
• thyme
• salt
• black pepper
• marinara sauce

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Bring a large pot of lightly salted water to a boil. Add ziti and cook, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain.
3. 3 Combine mozzarella cheese, ricotta cheese, 1/2 cup Parmesan cheese, Romano cheese, onion, parsley, egg, garlic, basil, oregano, thyme, salt, and pepper in a large bowl. Stir in ziti and 2 cups marinara sauce.
4. 4 Spread 1 cup marinara in the bottom of a 9x13-inch baking dish to coat. Pour ziti mixture into the dish; top with remaining 1 cup marinara, and sprinkle with remaining 1/2 cup Parmesan cheese. Cover dish with aluminum foil.
5. 5 Bake in the preheated oven until heated through, about 20 minutes. Remove foil; continue baking until bubbly and cheese browned, about 10 minutes more. Remove from the oven; let sit 10 minutes before serving.

By Meganginna

Ingredients

• ✓ romano cheese
• milk
• heavy cream
• parmesan cheese
• egg yolk
• salt
• black pepper
• salad dressing
• rosemary
• lemon juice
• flat iron steak
• fettuccine pasta
• spinach
• gorgonzola cheese
• balsamic glaze
• parsley

Instructions

1. 1 Heat milk and cream in a saucepan over medium heat until simmering, about 5 minutes. Slowly whisk in Parmesan and Romano cheeses. Remove from heat.
2. 2 Whisk egg yolks together in a heat-proof bowl; slowly whisk in about ¼ cup hot cream mixture to temper eggs. Slowly whisk egg yolk mixture into the cream mixture in the saucepan; season with salt and black pepper. Cool Alfredo sauce; refrigerate until needed.
3. 3 Whisk salad dressing, rosemary, and lemon juice together in a large glass or ceramic bowl. Add steak and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 4 hours.
4. 4 Preheat an outdoor grill for medium heat and lightly oil the grate.
5. 5 Fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, about 8 minutes. Drain.
6. 6 Heat 2 cups refrigerated Alfredo sauce in a saucepan over medium heat. Add spinach and 2 tablespoons Gorgonzola cheese.
7. 7 Remove steak from marinade; shake off excess. Discard remaining marinade. Cook on the preheated grill to desired doneness, 5 to 10 minutes.
8. 8 Pour hot Alfredo sauce into a large serving bowl. Add fettuccine; toss to combine. Sprinkle remaining 2 tablespoons Gorgonzola cheese on top. Add grilled steak; drizzle with balsamic glaze and garnish with parsley.

By Elissa

Ingredients

• ✓ romano cheese
• elbow macaroni
• lobster
• butter
• onion
• milk
• shallot
• black peppercorn
• garlic
• all-purpose flour
• gruyere cheese
• cheddar cheese
• kosher salt
• pepper
• panko bread crumb

Instructions

1. 1 Gather all ingredients.
2. 2 Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Reserve 2 cups hot pasta water, then drain macaroni in a colander set in the sink. Rinse with cold water to cool; set aside.
3. 3 Pour reserved pasta water into the same pot and add lobster halves, cut-side up. Bring to a boil, then reduce heat to medium-low, cover, and steam until lobster meat firms and turns opaque, about 3 minutes.
4. 4 Remove lobster to a tray and cool for a few minutes, then remove lobster meat and cut into bite-sized pieces. Reserve shells.
5. 5 Melt 2 tablespoons butter in a saucepan over medium heat. Cook and stir onion in hot butter until onion is softened and translucent, about 5 minutes. Remove onions to a small bowl; set aside.
6. 6 Place reserved lobster shells, milk, shallot, peppercorns, and garlic into the same saucepan. Bring to a gentle simmer over medium heat and cook for 20 minutes.
7. 7 Preheat the oven to 350 degrees F (175 degrees C).
8. 8 Melt remaining 5 tablespoons butter in a separate saucepan over medium-low heat. Whisk in flour and stir until mixture turns pasty and light golden brown, about 10 minutes. Strain milk mixture through a mesh sieve and slowly pour into flour mixture while whisking. Bring to a simmer over medium heat; cook and stir until thick and smooth, 10 to 15 minutes. Remove from heat.
9. 9 Stir Gruyère, Cheddar, and Romano cheeses into thickened milk mixture until melted and smooth. Season with salt and pepper, then stir in reserved lobster meat, onions, and macaroni.
10. 10 Pour mixture into a 4-quart casserole dish and smooth the top. Sprinkle evenly with panko crumbs.
11. 11 Bake in the preheated oven until sauce is bubbly and the top is golden brown, 8 to 12 minutes.

By Ange

Ingredients

• ✓ romano cheese
• ciabatta bread
• olive oil
• shallot
• garlic
• cherry tomato
• kosher salt
• black pepper
• basil
• milk
• egg
• salt
• black pepper
• garlic powder
• onion powder

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13-inch glass baking dish and place bread cubes in the dish.
2. 2 Heat olive oil in a large skillet over medium-high heat. Add shallot and garlic and cook, stirring constantly, until fragrant, about 1 minute. Add tomatoes and season with salt and pepper. Cook until tomatoes have softened slightly, about 2 minutes. Remove from the heat and stir in basil. Pour the entire tomato mixture over the bread. Sprinkle Romano cheese over top, then stir until well combined.
3. 3 Beat milk, eggs, salt, pepper, garlic powder, and onion powder together for custard in a large bowl until smooth. Pour over the bread mixture and gently toss to coat.
4. 4 Bake on the center rack of the preheated oven until slightly puffed and golden, 24 to 30 minutes. Remove from the oven and let cool for 5 minutes. Cut into wedges and serve.

By Tuscan_Italian

Ingredients

• ✓ romano cheese
• mozzarella cheese
• parmesan cheese
• black pepper
• salt
• lemon juice
• tomato
• milk
• chicken broth
• all-purpose flour
• dill
• parsley
• shrimp
• garlic
• vegetable oil
• butter
• penne pasta

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain and set aside until needed.
3. 3 While the pasta is cooking, heat 1 tablespoon butter and oil in a large oven-safe skillet over medium heat. Add garlic and cook until fragrant, about 30 seconds. Add shrimp, 2 tablespoons parsley, and dill; cook until shrimp are bright pink on the outside and the meat is opaque, 1 1/2 to 2 minutes per side. Transfer shrimp to a plate, leaving any cooking juices in the pan.
4. 4 Melt remaining 2 tablespoons butter in the skillet over medium heat. Whisk in flour until fully combined and starting to turn golden, 30 seconds to 1 minute. Whisk in chicken broth until combined, then repeat with milk. Stir in tomatoes, lemon juice, salt, and pepper; bring to a simmer.
5. 5 Add 1/2 cup Parmesan and Romano; stir until cheeses begin to melt and sauce is creamy. Add 1 tablespoon mozzarella cheese, then mix in 1/2 of the cooked pasta. Add more pasta if there is enough sauce to coat it. Stir in shrimp, then top with remaining mozzarella, Parmesan, and parsley.
6. 6 Bake in the preheated oven until golden on top and bubbling around the edges, 8 to 10 minutes.

By Ed N Angela Latimer