Even though I’m not a fan of her racist outbursts, Martha Stewart’s recipe for sliders is delicious. When I made them they ended up being on huge rolls though, hardly tiny appetizers. I also wanted to make creamy mac and cheese like they serve at Panera so I tried a copycat recipe that was amazing!!
FOR THE MEATBALLS
- 2 slices white or sandwich bread, torn into 1-inch pieces
- 1/2 cup whole milk
- 8 ounces ground beef (85 percent lean)
- 8 ounces ground pork
- 4 ounces ground veal
- 1/2 cup finely grated pecorino Romano or Parmesan cheese (1 ounce)
- 3 tablespoons coarsely chopped fresh flat-leaf parsley
- 1 garlic clove, minced
- 1 large egg
- Coarse salt
- Marinara Sauce
Make the meatballs: Soak bread in milk for 5 minutes. Gently mix bread and milk with meats, pecorino Romano, parsley, garlic, egg, and 1 teaspoon salt. Refrigerate for at least 30 minutes.
Roll mixture into twenty-four 1-ounce balls (each about the size of a golf ball).
Heat sauce in a large heavy pot over medium heat. Drop meatballs into sauce, and bring to a gentle simmer. Cook, partially covered, until meatballs are cooked through, 20 to 25 minutes.
Make the sandwiches: Preheat oven to 400 degrees. Working in batches, arrange rolls, cut side up, on a baking sheet. Place 1 meatball, a spoonful of sauce, 1 tablespoon mozzarella, and 1 teaspoon pecorino Romano on bottom halves. Bake until cheese melts, about 3 minutes. Sandwich with basil.
8 to 12 ounces small or medium Shell pasta
2 tablespoon butter
2 tablespoon all-purpose flour
2 cups Heavy Whipping Cream
3 slices white American cheese, chopped
2 ounces Cream Cheese
1 ounce shredded Parmesan
6 ounces shredded extra-sharp White Vermont cheddar
(for a lighter flavor, use only 4oz instead of 6oz)
1/2 tablespoon Dijon mustard
1/2 teaspoon kosher salt
2-3 drops Frank’s hot sauce
1. Prepare pasta according to package directions. While pasta is cooking, do steps 2 – 4
2. Melt butter over low heat. Whisk in flour and cook 1 minute, whisking constantly.
3. Gradually whisk in milk; cook over medium heat, whisking until mixture starts to thicken. Reduce heat to low.
4. Add cheeses, mustard, salt, and hot sauce, stirring until cheese melts and sauce is smooth. Add a small amount of whole milk to thin out if needed. It should look kind of like vanilla pudding, but a little bit thinner.
5. Stir in pasta and cook over medium heat for 1 minute (or until thoroughly heated).
Makes about 70 balls.