Golden Macaroni and Cheese

Ingredients

• 1 (8-ounce) package elbow macaroni (about 2 cups uncooked macaroni)
• 2 cups milk 
• 1/4 cup all-purpose flour 
• 1 teaspoon onion salt
• 2 (10-ounce) blocks sharp Cheddar cheese, shredded (about 4 1/2 cups) and divided* 
• 1 cup soft breadcrumbs (4 slices, crusts removed)
• 1/4 cup butter or margarine, melted 

Preparation

1. Cook macaroni according to package directions; drain well. Set aside.
2. Place milk, flour, and onion salt in a quart jar; cover tightly, and shake vigorously 1 minute.
3. Stir together flour mixture, 3 1/2 cups cheese, and macaroni.
4. Pour macaroni mixture into a lightly greased 13- x 9-inch baking dish or 2 (11-inch) oval baking dishes. Sprinkle evenly with breadcrumbs and remaining 1 cup cheese; drizzle evenly with melted butter.
5. Bake at 350° for 45 minutes or until golden brown.
6. *20 ounces loaf pasteurized prepared cheese product, shredded or cut into small cubes, may be substituted. Omit breadcrumbs if using prepared cheese product.
7. Note: For testing purposes only, we used Kraft Cracker Barrel Sharp Cheddar Cheese.

Louise Floyd, Potters Station, Alabama, Southern Living
JANUARY 2004

Spaghetti with Ricotta and Pea Pesto

Ingredients

• 1/2 pound spaghetti 
• 1 cup frozen peas, thawed
• 1/4 cup pine nuts
• 1/4 cup grated Grana Padano cheese
• 1 teaspoon fresh lemon juice
• 1 large garlic clove
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 cup olive oil
• 1/2 cup part-skim ricotta
• Fresh mint leaves, torn
• 5 teaspoons toasted pine nuts

Preparation

1. Cook spaghetti according to package directions until al dente. Meanwhile, in a food processor, combine peas, 1/4 cup pine nuts, Grana Padano cheese, lemon juice, garlic clove, salt, and pepper until chunky. With processor running, add olive oil in a slow stream until smooth. Reserve. Drain spaghetti, but do not rinse. Toss pasta with reserved pesto. Divide pasta among 4 bowls and top each with 2 tablespoons part-skim ricotta, some torn fresh mint leaves, and 1 1/4 teaspoons toasted pine nuts.

Joe Bastianich, Health

Spaghetti with Butternut Squash

Ingredients

• 1 small butternut squash (about 1 1/2 lb.), peeled, seeded, cut into 1/2-inch cubes
• 2 tablespoons olive oil
• Salt
• 1 pound spaghetti 
• 2 tablespoons unsalted butter, melted
• 2 tablespoons finely chopped fresh sage
• 1/4 cup grated Parmesan

Preparation

1. 1. Preheat oven to 400ºF. Line a baking sheet with heavy-duty aluminum foil. On baking sheet, toss squash with oil and 1/4 tsp. salt to coat. Spread squash in a single layer and roast until soft, stirring occasionally, about 25 minutes.
2. 2. Bring a large pot of salted water to boil. Cook spaghetti until just tender, about 10 minutes, or as package label directs. Drain, reserving 1/2 cup of pasta cooking water. Return spaghetti to pot and add squash, butter and sage. Stir, adding pasta water as necessary to moisten. Serve immediately, topping with Parmesan.

All You

Stir-Fried Beef with Noodles

Ingredients

• Salt and pepper
• 3 cups broccoli florets 
• 8 ounces pad thai rice noodles
• 2 cups low-sodium chicken broth
• 2 tablespoons green or red curry paste
• 2 tablespoons fish sauce
• 2 tablespoons vegetable oil
• 1 pound flank steak, cut into thin strips
• 1 tablespoon finely chopped fresh ginger
• 2 cloves garlic, chopped

Preparation

1. 1. Bring a pot of salted water to a boil. Add broccoli and rice noodles; cook until just tender, about 4 minutes. Drain; rinse under cold water. In a medium bowl, whisk together broth, curry paste and fish sauce.
2. 2. In a large skillet, warm oil over high heat. Season beef with salt and pepper; add to skillet in a single layer. Cook, stirring, until no longer pink, about 4 minutes. Transfer to a bowl.
3. 3. Add ginger and garlic to skillet; sauté 30 seconds. Add broth mixture, beef, noodles and broccoli to skillet and sauté until sauce thickens and ingredients are heated through.

All You

Roasted Vegetable Hot Pot with Buckwheat Noodles

Ingredients

• 2 zucchini, cut into 1-inch chunks
• 2 cups cauliflower florets
• 1/2 eggplant, peeled and cut into 1-inch chunks
• 1 red bell pepper, cut into 1-inch chunks
• 2 tablespoons olive oil
• 2 teaspoons ground cumin
• Sea salt, to taste
• Freshly ground pepper, to taste
• 3 cups vegetable or chicken broth
• 1 cup orange juice 
• 1 tablespoon grated orange zest 
• 4 green onions, thinly sliced
• 2 bay leaves
• 1 (15-ounce) can chickpeas, rinsed and drained
• 2 tablespoons chopped fresh parsley
• 2 tablespoons chopped fresh cilantro, plus more for garnish 
• 1 (8.8-ounce) package buckwheat, lo mein, or soba noodles, cooked

Preparation

1. 1. Preheat oven to 400°. Toss first 4 ingredients in a bowl with olive oil and cumin to coat. Spread vegetables evenly on a lightly greased rimmed baking sheet, and season with salt and pepper. Bake for 20 to 25 minutes or until vegetables are tender and golden brown around edges.
2. 2. Place broth and next 4 ingredients in a large saucepan, and bring to a low boil. Add chickpeas, salt, and pepper, and simmer 2 to 3 minutes. Add roasted vegetables, parsley, and 2 tablespoons chopped cilantro; stir to mix. Discard bay leaves. Serve warm in large bowls; top with noodles and cilantro leaves, if desired.

Sara Foster, MyRecipes