Ingredients

• 4 cups macaroni, cooked al dente
• 1 cup sliced mushrooms
• 1/4 chopped shallots
• 2 stalks celery, finely chopped
• 2 teaspoons butter, melted
• 1-1/2 cups evaporated skim milk
• 3/4 cup part-skim ricotta cheese
• 1 egg, beaten
• 1 red bell pepper, seeded and diced
• 1 tablespoon minced tarragon
• 1 teaspoon salt
• 1/2 teaspoon freshly ground white pepper
• 1/4 teaspoon nutmeg
• 1/4 cup grated Parmesan cheese
• 1 teaspoon grated lemon zest
• 1/4 cup breadcrumbs
• 2 tomatoes

Directions

Preheat the oven to 350 degrees. Butter a large soufflé dish and set aside. Put cooked macaroni in a large mixing bowl. Sauté mushrooms, shallots and celery in butter over low heat for 5 minutes, until cooked, but firm. Add to macaroni and toss.

Combine milk, ricotta, egg, bell pepper, tarragon, salt, pepper and nutmeg, and beat until well blended. Pour mixture over the macaroni and transfer macaroni to the soufflé dish. In a small bowl, combine Parmesan, lemon zest and bread crumbs.

Slice tomato thinly and pat dry. Starting from the center, form a spiral across the top of the macaroni with the tomatoes, overlapping if necessary. Sprinkle crumb mixture on top and bake for 35 minutes, until golden brown on top.

Makes 8 servings

Ingredients

• 8 ounces noodles (My aunt uses spaghetti)
• 1 1/2 pounds ground chuck
• 1 large onion — chopped
• 1/2 green pepper — chopped
• 8 ounces mushrooms — (juice included) [one can]
• 1 teaspoon salt
• 1/4-teaspoon pepper
• 1/4-teaspoon oregano
• 2 cans condensed tomato soup
• 1 can tomato paste — (small can)
• 1 cup water
• 2 teaspoons Worcestershire sauce
• 8 ounces sharp Cheddar cheese — grated (2 cups)

Directions

Brown meat; add onion, green pepper and mushrooms. Cook until tender, then add seasonings; set aside.

In another pot or bowl, combine soup, tomato paste, water and Worcestershire sauce; set aside. Cook noodles and drain.

Place a layer of noodles in a greased casserole (we used 9-by-13-inches), then a layer of meat mixture and half of the sauce and half of the cheese.

Repeat, ending with the remaining cheese.

Bake uncovered at 375 degrees for 1 hour.

Ingredients

• 1 Cup Macaroni
• 1 Can Diced Tomatoes
• 1 Cup shredded cheddar cheese (or more if wanted)
• Salt and Pepper (to taste)

Directions

1. Cook the Macaroni using the directions on the package.

2. Pour Can of diced Tomatoes into pot with the macaroni.

3. Heat on med-high until it seems warm enough, start stirring in some of the cheese, put in as much as desired.

The cheese will start to melt as you mix it.

3. Put mixture into Casserole dish and top with cheese then bake at 350 for about 10-15 mins, or until cheese is fully melted.

Then serve, be careful it will be hot, enjoy.

Makes about 4 servings, if you need more double up.

Ingredients

• Lasagna noodles
• 1 pound ground beef
• 1 jar of Prego (meat flavor)
• mozzarella
• one small container ricotta
• 1/2 cup parmasean
• 1 egg
• salt, pepper and any spices you like

Directions

Boil noodles, brown a pound of ground beef –

drain and add 1 large jar spaghetti sauce ( I like prego meat flavor).

mix a cup or so mozzarella, one small container ricotta, about 1/2 cup parmasan, 1 egg, salt & pepper and any spices you like.

Layer with noodles and sauce. Cover with more mozzarella and bake at 350 or so until it looks done

You can also use sausage if you like.

Ingredients

• 1 pound skinless boneless chicken breasts
• Olive oil (for brushing)
• 2 heads of broccoli, cut into florets (about 5 cups)
• 2 tablespoons (1/4 stick) unsalted butter
• 2 tablespoons all purpose flour
• 4 cups whipping cream
• 1 cup grated Fontina cheese (about 4 ounces)
• 1 cup grated cheddar cheese (about 4 ounces)
• 1 pound pasta shells, freshly cooked
• 1/2 bunch fresh chives, chopped

Directions

Prepare barbecue (medium heat). Sprinkle chicken with salt and pepper. Brush both sides with olive oil. Grill until cooked through, about 6 minutes per side. Dice chicken and set aside. Cook broccoli in medium pot of boiling salted water until crisp-tender, about 3 minutes. Set aside.

Melt butter in heavy large saucepan over medium heat. Add flour and cook 2 minutes, stirring constantly. Gradually mix in cream. Bring to boil, reduce heat, and simmer 10 minutes, stirring frequently. Add both cheeses and stir until sauce is smooth. Season to taste with salt and pepper. Add pasta, chicken, and broccoli to sauce; mix well. Garnish with chives and serve.

Makes 6 servings.

Source: Bon Appétit
September 2006