Soth Recipe

Preparation

Place 3 tablespoons butter in a small glass measuring cup. Microwave butter at MEDIUM-HIGH 45 seconds or until melted. Let stand 1 minute. Skim foam from surface, and discard. (Mixture will appear separated.) Pour melted butter through a fine sieve over a small bowl, and discard the milk solids. Set the clarified butter aside.
Heat a large nonstick skillet coated with cooking spray over medium-high heat; add mushrooms, shallots, and garlic. Cook 3 minutes or until moisture evaporates; remove mushroom mixture from pan. Set aside.
Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to a 1/4-inch thickness using a meat mallet or rolling pin. Sprinkle both sides of chicken with 1/8 teaspoon salt and 1/8 teaspoon pepper. Place flour in a shallow dish; dredge chicken breast halves in flour.
Add clarified butter to pan, and place over medium-high heat. Add chicken; cook 3 minutes on each side or until lightly browned. Remove chicken from pan. Return mushroom mixture to pan; add broth and Marsala, scraping pan to loosen browned bits. Bring mixture to a boil, reduce heat, and simmer 5 minutes or until reduced to 1 cup. Stir in peas; cook 1 minute. Add 1 tablespoon butter, half-and-half, 1/8 teaspoon salt, and 1/8 teaspoon pepper, stirring until butter melts. Return chicken to pan; cook until thoroughly heated. Serve chicken and sauce over pasta.

3 tbsp butter
1 lb ground beef
1 ½ cup diced tomatoes (canned)
1 small onions, diced
1/2 cup green bell pepper, diced
1/2 cup tomato paste
1 tsp paprika
1 piece beef cube
1 cup water
1 tbsp sugar
Salt and pepper to taste

3 tbsp butter
3 tbsp all-purpose flour
2 cups fresh milk
1/4 tsp salt
1 ounce grated parmesan cheese
2 ounces grated sharp cheddar cheese

Cooking Procedure:

Prepare the elbow macaroni according to instructions in the package and intentionally cut the cooking time so that the macaroni is not well done (the macaroni will be fully cooked once baked) then drain and set aside.
Prepare the meat sauce by heating a cooking pot and melt-in the butter.
When the butter is hot enough, add the ground beef and cook for 5 minutes or until the color turns medium brown.
Add the onion, green bell pepper, and diced tomatoes then stir and simmer for 3 minutes or until the vegetables are soft.
Add the tomato paste and paprika then stir and cook for a minute
Add the beef cube and water then stir until everything is well distributed. Simmer for 20 minutes.
Put-in the sugar, salt, and pepper then mix well. Turn of the heat and set aside.
Prepare the Mornay sauce by melting the butter in a sauce pan over medium heat.
Add the flour stir constantly for about a minute (color must be yellowish and not brown).
Slowly whisk in the milk and continue to whisk until the sauce thickens and comes to a boil.
Add salt and pepper then simmer for 2 to 3 minutes.
Stir in the cheeses and whisk until melted. Set aside.
Combine the cooked macaroni and meat sauce in a baking dish then toss until the meat sauce is well distributed.
Arrange the macaroni and pour the Mornay sauce over it. (Spread the Mornay sauce over the macaroni and meat sauce mixture ensuring that every space is covered)
Pre-heat oven to 350 degrees Fahrenheit and bake for about 15 to 20 minutes.
Remove from the oven and allow to cool down a bit.
Serve hot. Share and Enjoy!