Ingredients

• 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

Directions

Cook the macaroni until done as usual.
Do not overcook it. Drain macaroni in
strainer.

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.

Cover everything with aluminum foil and
cook for 45 minutes at 350 degrees.

Uncover and add extra cup of cheddar
cheese across the top. Bake uncovered
for another 15 minutes.

*for a little extra richness, I like to stir in a little cream cheese (about half a block, soft). Adds a nice flavor.

Ingredients

• 4 cups uncooked macaroni
• 5 tbsp butter
• 2 eggs
• 1/2 tsp salt
• 1/2 tsp pepper
• 3 cups milk
• 2 cups shredded mozza cheese
• 4 cups cheddar cheese

Directions

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

Ingredients

• 1 8-ounce package macaroni, cooked according to package directions
• 1 large onion, diced
• 2 tablespoons bell pepper, diced
• 3 ribs celery, diced
• 1 16-ounce can stewed tomatoes
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons cooking oil
• touch of sugar (to taste)

Directions

Heat oil in skillet. Add onion, bell pepper, and celery. Fry until tender. Add tomatoes and sugar. Cook for five minutes more. Add cooked macaroni, and mix well. Cook slowly for ten minutes. Stir often. Makes six generous servings.

Ingredients

• 12 oz cooked penne pasta
• 3 tbsp balsamic vinegar
• 3 tbsp balsamic vinegar
• 1/4 cup olive oil
• 2 baskets of cherry tomatoes, halved
• 4 cloves of fresh garlic sliced
• 1/4 cup green olives, sliced
• 2 tbsp oregano, minced

Directions

Toss all ingredients well together in salad bowl. Serve and Enjoy!!

Ingredients

• 1-1/2 lbs. ground beef
• 2 cans refried beans
• 4 to 6 lasagna noodles
• 8 oz of Monterey Jack cheese, grated
• 1 can mild Rotel tomatoes (diced tomatoes and peppers)
• 1 15 oz can tomato puree
• 1 8 oz can of tomato sauce
• 1 medium green pepper (optional)
• 1 medium onion, chopped
• 1 T chili powder
• 2 T taco powder
• 1 T cumin
• 1 T oregano

Directions

Boil noodles according to directions.

In a large skillet, cook hamburger, onions, and peppers until the
hamburger is done. Drain return to skillet and add seasonings and rest
of ingredients except refired beans and cheese. Simmer for 30 minutes.

In a lasagna dish, put some of the mixture (1/3) on the bottom of the
dish and place first row of noodles. Then put refried beans (all), 1/3
of mixture and 1/2 of the cheese. Top with another layer of noodles,
the rest of the mixture, and then the rest of the cheese.

Put in oven at 400 degrees and bake for 30 minutes or until hot and
bubbly and cheese is light brown. Let stand for a few min so you can
cut into servings.