8 oz. elbow macaroni
2 C. skim milk
2 T. unbleached flour
1/4 tsp. ground white pepper
2 tsp. dry mustard
2 C. non-fat or reduced-fat
Cheddar cheese, shredded and divided

Cook the macaroni al dente according to package directions. Drain, rinse and drain again. Set aside. Place 1/2 cup of milk and all of the flour, pepper and mustard in a container with a tight-fitting lid. Shake until smooth and set aside. Pour the remaining 1 1/2 cups of milk into a 2-quart pot, and bring to a boil over medium heat, stirring constantly. Add the flour mixture and cook, still stirring, for about 1 minute, or until thickened. Reduce the heat to low; add 1 1/2 cups of the cheese and stir until the cheese melts. Remove the pot from the heat and stir in the cooked macaroni. Coat a 2-quart casserole dish with non-stick cooking spray and spread the macaroni mixture evenly in the dish. Sprinkle with remaining cheese over the top and bake at 350º for 30 to 35 minutes, or until bubbly around the edges. Remove the dish from the oven and let sit for 5 minutes before serving.

Makes 6 servings.

1 1/2 C. vinegar
1 1/2 C. sugar
1/4 C. oil
1 1/2 tsp. garlic powder
2 tsp. parsley flakes
1 tsp. salt
1tsp. pepper

VEGETABLES:
Green onions
Celery
Peppers (orange or yellow add color)
Cherry tomatoes
Zucchini
Cucumbers
1 small can black olives
Any other veggie you’d like

Cook 16 ounces noodles in water (I prefer mostaccioli); rinse with cold water. Boil the above ingredients. Add the vegetable ingredients to the drained noodles. Pour the boiled mixture over the noodles and veggies and mix well. Put in a container that you can turn upside-down to mix. The longer it marries, the better the flavor becomes.

1/2 to 1 lb. bacon
1 pkg. fettuccine noodles
5 eggs
3/4 C. fresh Parmesan cheese
3 T. milk
1/2 to 1tsp. salt
1/8 tsp. pepper

Boil water to cook noodles according to package. Cut bacon into 1″ to 2″ pieces and cook in skillet until not quite crispy. In separate bowl, beat eggs and then add milk, salt, pepper and half of Parmesan cheese. Set aside.

When noodles are done cooking, drain and return to large saucepan. Turn on low heat and pour egg mixture over noodles. Cook over low heat until eggs start to set, stirring continuously to coat noodles with egg mixture.

Add bacon (and grease, if you’re brave) to noodles and stir.

Add rest of Parmesan cheese before serving.

Cook linguine according to package directions. Add broccoli for last 4 minutes or cooking time. Drain. Heat butter in skillet. Add chicken and cook until browned, stirring often. Add soup, milk, cheese, pepper and linguine mixture and heat through. Serve with additional Parmesan cheese.

Mix all ingredients together. Cover and bake at 350º for 45 minutes. Stir occasionally. Let stand 10 minutes before serving. You may use your crock pot, but double the recipe and cook on low for 4 to 6 hours.

2 C. uncooked elbow macaroni
4 T. (1/2 stuck) butter, cut into pieces
2 1/2 C. (about 10 ounces) grated sharp Cheddar cheese
3 eggs, beaten
1/2 C. sour cream
1 (10 3/4-ounce) can condensed Cheddar cheese soup
1/2 tsp. salt
1 C whole milk
1/2 tsp. dry mustard
1/2 teaspoon black pepper

Boil the macaroni in a 2 quart saucepan in plenty of water until tender, about 7 minutes. Drain. In a medium saucepan, mix butter and cheese. Stir until the cheese melts. In a slow cooker, combine cheese/butter mixture and add the eggs, sour cream, soup, salt, milk, mustard and pepper and stir well. Then add drained macaroni and stir again. Set the slow cooker on low setting and cook for 3 hours, stirring occasionally.

1 12 oz. box bow-tie pasta
1 28 oz. can diced tomatoes
1/3 C. olive oil
1 6 oz. package Parmesan cheese
3-4 cloves garlic, chopped
1/3 to 1/2 C. basil, chopped
Salt and pepper, to taste
3-4 Chicken Breasts, cooked and sliced (optional)

Cook pasta according to directions on the box. In a medium bowl, mix together tomatoes, olive oil, cheese, garlic, basil, salt and pepper. Drain pasta and return noodles to pot. Add tomato mixture to pasta and stir over low heat (only takes a minute or two to warm tomatoes). Add sliced grilled or baked chicken breasts and stir.

Mix oil, vinegar and sugar. Pour over the remaining ingredients that have been combined. Mix well. This can marinate in refrigerator 2 or 3 days before serving. To serve, add cherry tomatoes for color.

NOTE: This makes a lot of dressing. Only put on half the amount and let sit for a day to see if you need more dressing. The remaining dressing can be used on a tossed salad.

Mix the first 3 ingredients together and add flour. Knead with flour until it doesn’t stick to table. Roll dough to 1/8″ to 1/4″ thickness and cut into noodles.

2 – 8 oz. pkgs. spiral macaroni
2 C. real mayonnaise
1/2 C. vinegar
1/2 C. sugar
1 can Eagle Brand sweetened condensed milk
3 carrots, chopped
1 onion, chopped
1 green pepper, chopped
1 cucumber, chopped

Cook macaroni; drain and blanch with cold water. Put in bowl. Add carrots, green pepper, onion and cucumber. Add a little salt and pepper. Mix together mayonnaise, vinegar, sugar and milk. Pour and mix into macaroni mixture and refrigerate overnight for best results.