INGREDIENTS:

• 1 1/2 cups elbow macaroni
• Nonstick cooking spray
• 1 Tbsp. olive oil
• 1 Tbsp. all-purpose flour
• 1/2 cup nonfat (skim) milk
• 1/2 cup butternut> or cauliflower puree
• 1 1/2 cups shredded reduced-fat Cheddar cheese (about 8 oz.)
• 4 oz. (almost 1/4 cup) reduced-fat or nonfat cream cheese
• 1/2 tsp. salt
• 1/8 tsp. paprika
• 1/8 tsp. pepper

COOKING INSTRUCTIONS:

Bring a large pot of salted water to a boil, add the macaroni and cook according to package directions until al dente. Drain in a colander.

While the macaroni is cooking, coat a large saucepan with cooking spray and heat over medium heat. Add the oil, then the flour, and cook, stirring constantly, until the mixture resembles a thick paste but has not browned, 1 to 2 minutes.

Add the milk and cook, stirring every now and then, until the mixture begins to thicken, 3 to 4 minutes. Add the vegetable puree, Cheddar, cream cheese and seasonings and stir until the cheese is melted and the sauce is smooth. Stir in the macaroni and serve warm.

• 1 tablespoon vegetable oil
• 1 pound elbow macaroni
• 8 tablespoons (1 stick) plus 1 tablespoon butter
• 1/2 cup (2 ounces) shredded Muenster cheese
• 1/2 cup (2 ounces) shredded mild Cheddar cheese
• 1/2 cup (2 ounces) shredded sharp Cheddar cheese
• 1/2 cup (2 ounces) shredded Monterey Jack
• 2 cups half-and-half
• 1 cup (8 ounces) Velveeta, cut into small cubes
• 2 large eggs, lightly beaten
• 1/4 teaspoon seasoned salt
• 1/8 teaspoon freshly ground black pepper

COOKING INSTRUCTIONS:

1. Preheat the oven to 350 degrees F. Lightly butter a deep 2 1/2-quart casserole.
2. Bring the large pot of salted water to a boil over high heat. Add the oil, then the elbow macaroni, and cook until the macaroni is just tender, about 7 minutes. Do not overcook. Drain well. Return to the cooking pot.
3. In a small saucepan, melt eight tablespoons of the butter. Stir into the macaroni.
4. In a large bowl, mix the Muenster, mild and sharp Cheddar, and Monterey Jack cheeses.
5. To the macaroni, add the half-and-half, 1 1/2 cups of the shredded cheese, the cubed Velveeta, and the eggs. Season with salt and pepper. Transfer to the buttered casserole. Sprinkle with the remaining 1/2 cup of shredded cheese and dot with the remaining one tablespoon of butter.

Bake until it’s bubbling around the edges, about 35 minutes. Serve hot.

• 1 lb box elbow macaroni cooked

INGREDIENTS – WHITE SAUCE

• 1 stick butter
• 3/4 cup all-purpose flour

Cheese Sauce

• 6 cups milk
• 1/2 cup blond roux (made in advance)
• 1 tablespoon vegetable oil
• 1 cup diced onion (about 1 large onion)
• 1 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1 tablespoon plus on teaspoon Worcestershire sauce
• 1/4 cup Dijon mustard
• 5 cups aged white cheddar cheese, grated (about 20 oz)
• 6 oz Gorgonzola cheese, crumbled
• 1 3/4 cups grated Parmesan cheese (about 7 oz) reserve 1 cup for topping
• 1 cup fresh bread crumbs

COOKING INSTRUCTIONS:

Preheat oven to 400 degrees. Cook macaroni according to package directions. Drain, rinse with cold water and set aside.

COOKING INSTRUCTIONS – WHITE SAUCE

Melt 1 stick of butter in small saucepan. Add 3/4 cup of flour. Blend well. Cook while stirring constantly, about 3-5 minutes, until flour and butter are well blended and start to dry slightly. Reserve for cheese sauce.

COOKING INSTRUCTIONS – CHEESE SAUCE:

In a large saucepan, bring milk to simmer over medium heat. Whisk in 1/2 cup of the roux. Continue to whisk over heat until smooth and sauce begins to thicken, about 10 minutes. Saute diced onion in oil over medium heat until soft. Add onion to roux. Next add Worcestershire sauce, Dijon mustard, salt and pepper. Whisk to incorporate all ingredients. Begin to add cheddar cheese, gradually, in small amounts. Whisk constantly to help dissolve. Add remaining cheddar, the Gorgonzola and 3/4 cup of Parmesan. Whisk until smooth.

PUT IT ALL TOGETHER

Mix cheese sauce with cooked macaroni. Place in a large buttered oven-proof dish. Top with breadcrumbs and remaining 1 cup of Parmesan cheese.

Bake for about 10 minutes or until hot. To brown, place under the broiler until top is evenly browned; watch carefully.

• 4 cups uncooked medium elbow macaroni
• 3 tablespoons all-purpose flour
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 2 1/4 cups fat-free milk
• 1/4 cup (2 ounces) 1/3-less-fat cream cheese, softened
• 2 teaspoons Dijon mustard
• 2 teaspoons Worcestershire sauce
• 1/2 teaspoon bottled minced garlic
• 1 1/4 cups (5 ounces) shredded reduced-fat cheddar cheese

COOKING INSTRUCTIONS:

1. Cook pasta according to package directions, omitting salt and fat. Drain and set aside.
3. While pasta cooks, place flour, salt, and pepper in a large saucepan. Add milk, stirring with a whisk until well blended. Drop cream cheese by teaspoonfuls into milk mixture; bring to a boil over medium-high heat, stirring constantly. Reduce heat; simmer 2 minutes or until thick and cream cheese melts, stirring occasionally.
4. Stir in mustard, Worcestershire, and garlic; simmer 1 minute. Remove from heat. Add cheddar cheese, stirring until cheese melts. Combine pasta and cheese sauce in a large bowl; toss well.

This recipe makes 6 servings (serving size: 1 1/2 cups)

NUTRITIONAL INFORMATION

CALORIES 252(29% from fat)

FAT 8.2g (sat 5.1g,mono 0.1g,poly 0.3g)

PROTEIN 14.5g

CHOLESTEROL 27mg

CALCIUM 312mg

SODIUM 536mg

FIBER 1.1g

IRON 1.4mg

CARBOHYDRATE 30.9g

• 8 ounces macaroni, uncooked
• 1 pound ground chuck
• 1/2 cup chopped onion
• 1 envelope cheese sauce mix (1 1/4 ounces)
• 1 1/4 cups milk
• 1/4 cup mayonnaise
• 1 can (4 ounces) chopped mild green chiles
• 1 tablespoon butter
• 1/4 cup fine dry bread crumbs
• 2 teaspoons dried parsley flakes

COOKING INSTRUCTIONS:

1. Cook macaroni as directed on package, drain.
2. In a large skillet, brown ground beef with onion, stirring to break up. Drain off excess fat.
3. Stir in dry cheese sauce mix, milk, and mayonnaise. Add chiles and cooked macaroni; bring to a boil, stirring occasionally.
4. Spoon macaroni mixture into a 1 1/2-quart casserole. Melt butter, stir in crumbs and parsley flakes. Sprinkle over casserole. Bake at 375 degrees farenheit for 20 to 30 minutes, or until lightly browned.

This recipe serves 4 to 6 people.

• leftover macaroni and cheese
• 2 eggs, lightly beaten with 2 tablespoons water
• bread crumbs, about 1 cup
• oil for deep frying

COOKING INSTRUCTIONS:

Heat oil to about 360 degrees farenheit, or until a cube of bread browns in about 30 seconds. Shape macaroni and cheese into small balls. Dip balls in bread crumbs, beaten eggs, then in crumbs again. Drop carefully into hot fat and cook until browned, about 1 minute. Remove to paper towels to drain. Two eggs will make 1 to 2 dozen small croquettes.

• 4 tablespoons butter
• 6 tablespoons flour
• 1 cup chicken broth
• 1 1/2 cups milk
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 3/4 cup fresh grated Parmesan cheese
• 8 ounces small shell macaroni, uncooked
• 1 cup soft bread crumbs
• 3 tablespoons melted butter
• 1 tablespoon freshly chopped parsley or 1 teaspoon dried parsley flakes
• paprka, optional

COOKING INSTRUCTIONS:

In a saucepan, melt butter over medium-low heat. Stir in flour, cooking until hot and bubbly, about 1 minute. Gradually stir in chicken broth and milk. Add the salt and pepper. Continue to cook, stirring, until thickened and bubbly. Stir in the Parmesan cheese and continue to cook and stir until cheese is melted.

Meanwhile, cook the shells in boiling salted water as directed on package. Drain well and add to the sauce mixture, blending well. Transfer to a lightly buttered 2-quart baking dish. Combine bread crumbs with melted butter and parsley flakes; sprinkle over the casserole.

Bake at 325¬8 for 25 to 35 minutes, or until hot and bubbly. Sprinkle with paprika before serving, if desired.

This recipe serves 4 to 6 people.

• 2 tablespoons butter
• 1 cup cottage cheese (not lowfat)
• 2 cups milk (not skim)
• 1 teaspoon dry mustard
• Pinch cayenne
• Pinch freshly grated nutmeg (Deb note: I skipped this)
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 pound sharp or extra-sharp cheddar cheese, grated (Deb note: I‚Äôm a big fan of Cabot extra-sharp, in the purple wrapper)
• 1/2 pound elbow pasta, uncooked.

COOKING INSTRUCTIONS:

1. Heat oven to 375 degrees and position an oven rack in upper third of oven. Use 1 tablespoon butter to butter a 9-inch round or square baking pan.
2. In a blender, puree cottage cheese, milk, mustard, cayenne, nutmeg and salt and pepper together. Reserve 1/4 cup grated cheese for topping. In a large bowl, combine remaining grated cheese, milk mixture and uncooked pasta. Pour into prepared pan, cover tightly with foil and bake 30 minutes.
3. Uncover pan, stir gently, sprinkle with reserved cheese and dot with remaining tablespoon butter. Bake, uncovered, 30 minutes more, until browned. Let cool at least 15 minutes before serving.

This recipe makes 6 to 8 servings.

• 5 cups cooked macaroni (approx 4 cups uncooked)
• 5 tbsp butter
• 2 eggs
• 1/2 tsp salt
• 1/2 tsp pepper
• 3 cups milk
• 2 cups shredded mozarella cheese
• 4 cups shredded cheddar cheese

COOKING INSTRUCTIONS:

1. Cook the macaroni until done as usual. Do not overcook it. Drain macaroni in
   strainer.
2. Place macaroni, butter, salt,pepper, milk, mozarella cheese, and 3 cups of cheddar cheese in casserole dish. Mix eggs in a bowl first and then stir into mixture.
3. Cover everything with aluminum foil and cook for 45 minutes at 350 degrees.
4. Uncover and add extra cup of cheddar cheese across the top. Bake uncovered
   for another 15 minutes.

This recipe serves 4 to 6 people.

• 5 cups cooked macaroni (approx 4 cups uncooked)
• 3 tablespoons butter
• 12 ounces extra-sharp cheddar cheese, coarsely grated
• 12 ounces American cheese or cheddar cheese, coarsely grated
• 1 pound elbow pasta, boiled in salted water until just tender, drained, and rinsed under cold water
• 1/8 teaspoon cayenne (optional)
• Salt
• 2/3 cup whole milk.

COOKING INSTRUCTIONS:

1. Cook the macaroni until done as usual. Do not overcook it. Drain macaroni in
   strainer.
2. Heat oven to 375 degrees farenheit. Use one tablespoon butter to thickly grease a 9-by-13-inch baking dish. Combine grated cheeses and set aside two heaping cups for topping.
3. In a large bowl, toss together the pasta, cheeses, cayenne (if using) and salt to taste. Place in prepared pan and evenly pour milk over surface. Sprinkle reserved cheese on top, dot with remaining butter and bake, uncovered, 45 minutes. Raise heat to 400 degrees farenheit and bake 15 to 20 minutes more, until crusty on top and bottom.

This recipe makes 4 to 6 servings.

• 5 cups cooked macaroni (approx 4 cups uncooked)
• 2 tablespoons butter
• 1 tablespoon plus 2 teaspoons flour
• 1 cup milk
• 1 cup shredded American cheese
• 2 cups hot cooked macaroni
• 1/2 teaspoon seasoned salt
• 1 1/2 cups cooked, diced ham
• 1 tablespoon horseradish
• 1 tablespoon prepared mustard

COOKING INSTRUCTIONS:

1. Cook the macaroni until done as usual. Do not overcook it. Drain macaroni in
   strainer.
2. In a large saucepan over medium-low heat, melt butter; add flour and stir until smooth and bubbly. Gradually stir in milk. Continue cooking, stirring, until sauce just begins to bubble and sauce has thickened.
3. Combine sauce with cheese, hot cooked macaroni and salt; mix well. Pour into buttered casserole dish. Combine remaining ingredients; sprinkle over the top of the macaroni, pressing into the mixture lightly.
4. Bake at 350 degrees farenheit for about 20 to 25 minutes.

This recipe make 4 – 6 servings.

• 2 cups uncooked elbow macaroni
• 1/4 pound bacon
• 2 tablespoons butter
• 3 tablespoons flour
• 1 cup evaporated milk
• salt and pepper to taste
• 1 teaspoon Worcestershire sauce
• 2 tablespoons grated onion
• 1 1/2 cups, about 6 ounces, shredded sharp Cheddar cheese

COOKING INSTRUCTIONS:

1. Cook macaroni in boiling salted water as package directs. Drain the cooking liquid into a 2 cup measure. If necessary, add more water to make 2 cups.
2. Fry bacon, remove to paper towels to drain. Drain off all but 1 tablespoon of bacon fat, add 2 tablespoons butter. Stir in flour. Slowly stir in evaporated milk and 2 cups water.
3. Stirring constantly, bring mixture to the boiling point; season with salt, pepper, Worcestershire sauce, and onion. Add cheese and continue to heat over low heat until cheese is melted. Add cooked macaroni; mix well. Serve with crumbled bacon on top.

This recipe makes 4 servings.