#miceli's

Mozzarella Macaroni and Cheese Total Time: 30 minutes Yield: 4 servings Ingredients: 2 cups uncooked elbow macaroni 2 tablespoons butter 2 tablespoons all-purpose flour 1 teaspoon grated or very finely chopped garlic 2 cups milk 2 cups (8 oz) Miceli's Mozzarella cheese 1/4 cup chopped fresh basil leaves Instructions: 1) Cook and drain macaroni as directed on package 2) In 10" skillet, melt butter over medium heat. Using whisk, stir in flour, salt, and garlic. Cook 2-3 minutes, or until mixture smells nutty and is lightly golden, stirring constantly with whisk. 3) Add milk. Continue to beat with whisk, scraping bottom of skillet until mixture heats to boiling. Mixture will thicken. Remove from heat; add cheese and basil. Stir with whisk until smooth. Stir in drained macaroni. 4) Serve with additional basil leaves if desired. Original recipe and image courtesy of Betty Crocker

Mac and Queso with Sausage Total Time: 35 minutes Yield: 4 servings Ingredients: Kosher salt 6 ounces cavatappi or fusilli 3 hot turkey sausage links (about 8 ounces), casings removed 1 tablespoon all-purpose flour 3/4 teaspoon chili powder 1/4 teaspoon ground cumin 1 cup whole milk 1 cup (4 ounces) Miceli's Shredded Cheddar cheese 2 large eggs, lightly beaten 1/3 cup sour cream 1 10-ounce can diced tomatoes with chiles, drained 1 cup (4 ounces) Miceli's Shredded Mexican cheese (about 4 ounces) Instructions: 1) Preheat the broiler. Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Drain, then transfer to an 8-inch square baking dish. 2) Meanwhile, cook the sausage in a medium saucepan over medium-high heat, breaking up the meat, until browned and crisp (about 10 minutes). Add the flour, chili powder, cumin and 1/2 teaspoon salt and cook, stirring, until combined, about 1 minute. Slowly whisk in the milk, scraping up any browned bits. Add the processed cheese and whisk until melted and smooth (1 to 2 minutes). Remove from the heat and whisk in the eggs. Return the saucepan to medium-low heat and cook, whisking, until thickened (1 to 2 minutes). Whisk in the sour cream and tomatoes. 3) Pour the cheese sauce over the pasta and stir to combine. Sprinkle with the shredded cheese and broil until melted and bubbling (2 to 3 minutes). Original recipe courtesy of Foodnetwork. Original recipe courtesy of Ryan Dausch via Foodnetwork.

Italian Garden Frittata Total Time: 30 minutes Yield: 4 servings Ingredients: 4 large eggs 6 large egg whites 1/2 cup Miceli's Fancy Shredded Romano cheese, divided 1 tablespoon minced fresh sage 1/2 teaspoon salt 1/4 teaspoon pepper 1 teaspoon olive oil 1 small zucchini, sliced 2 green onions, chopped 2 plum (Roma) tomatoes, thinly sliced Instructions: 1) Preheat broiler. In a large bowl, whisk eggs, egg whites, 1/4 cup cheese, sage, salt, and pepper until blended 2) In a 10" broiler-safe skillet coated with cooking spray, heat oil over medium-high heat. Add zucchini and green onions; cook and stir 2 minutes. Reduce heat to medium-low. Pour in egg mixture. Cook, covered, 4-7 minutes or until eggs are nearly set. 3) Uncover; top with tomatoes and remaining cheese. Broil 3"-4" from heat for 2-3 minutes, or until eggs are completely set. Let stand 5 minutes. Cut into wedges. Original recipe and image courtesy of Taste of Home

Mac and Cheese with Cracker Crumble Total Time: 1 hour Yield: 6-8 servings Ingredients: 1 pound radiatore pasta 3 cups whole milk 1 tablespoon sodium citrate 1 pound Miceli's Shredded Sharp Cheddar cheese 1 tablespoon Worcestershire 3/4 teaspoon kosher salt 4 cups crumbled buttery crackers, preferably Ritz 1 stick unsalted butter, melted 1/2 cup Miceli's Grated Parmesan cheese 3/4 teaspoon pepper Instructions: 1) Preheat the oven to 375°. In a large pot of salted boiling water, cook the pasta until al dente. Drain and transfer to a 9-by-13-inch baking dish. 2) In a medium saucepan, bring the milk and sodium citrate to a simmer. Whisk in the cheddar, 1/2 cup at a time, until smooth. Whisk in the Worcestershire and the salt. Pour the sauce over the pasta. 3) In a bowl, mix the crackers with the butter, Parmesan and pepper; sprinkle over the pasta. Bake the mac and cheese for 20 minutes, until bubbling and the top is browned. Let stand for 5 minutes; serve. Original recipe and image provided by Food & Wine

Original recipe and image courtesy of Betty Crocker

Birra Dell Eremo Fiera IPA at Miceli's on Cohuenga. Another Boar's Head . . .

Hollywood Boulevard reminds me so much of Times Square, with one key exception: there are so many great restaurants and bars that line the street. We went to Miceli’s and were pleasantly surprised to get great food and delicious drinks without paying a fortune for it, and after dinner we went to Power House Bar--across the street from our hotel, no less--and was charmed by the solid selection of drinks on the menu as well as the gorgeous decor.