Rotini and Cheese

8 servings

Ingredients:
4 cups (about 11 ounces) uncooked rotini or rotelle pasta
3 tablespoons butter, divided use
3 tablespoons all-purpose flour
3 cups milk, heated
2 tablespoons Dijon mustard
1 teaspoon salt
3 1/2 cups (14 ounces) grated Cheddar cheese, divided
1/4 cup dry bread crumbs Fresh parsley springs, optional

PREHEAT oven to 350° F. Grease 2-quart casserole or 13x9-inch baking dish with 1 tablespoon butter.
COOK rotini in salted boiling water until al dente (or firm); drain and set aside.
HEAT 2 tablespoons butter in medium saucepan over medium heat until melted. Slowly add flour; cook and stir about 3 minutes. Gradually add milk and continue to stir; cook about 6 minutes until mixture boils and thickens. Stir in mustard and salt. Remove from heat; stir in 3 cups cheese until smooth. Pour over cooked rotini; mix well. Pour into prepared dish.
COMBINE remaining 1/2 cup cheese, bread crumbs and dash of salt. Sprinkle over top of casserole.
BAKE about 30 minutes or until hot and bubbly and browned on top. Garnish with parsley, if desired.

Quick Tortellini Supper

6 servings

Ingredients:
2 (9-ounce) packages fresh cheese-filled tortellini or 8 ounces (2 1/2 cups) uncooked dried medium shell macaroni.
1 tablespoon butter
1 teaspoon minced garlic
1 cup sliced fresh mushrooms
1 (10-ounce) package frozen peas, thawed
3/4 cup (3 ounces) cheddar cheese, shredded

COOK pasta according to package directions. Drain. Set aside.
MELT garlic butter in 12-inch skillet until sizzling; add mushrooms. Cook over medium heat, stirring occasionally, until tender (3 to 5 minutes). Stir in tortellini and peas; continue cooking until heated through (3 to 5 minutes). Stir in cheese. Sprinkle with additional cheese, if desired.

Pasta Twists with Beer-Cheese Sauce

4 servings

Ingredients:
8 ounces dry tri-colored rotini (corkscrew) or gemelli pasta
2 medium carrots, bias-sliced
1 small zucchini, coarsely chopped
1 cup fresh whole mushrooms, quartered
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup milk
1/4 cup beer
3/4 cup (3 ounces) shredded sharp cheddar cheese
Salt and freshly ground pepper to taste

COOK pasta according to package directions. Drain; keep warm.
COOK carrots, zucchini, and mushrooms in a medium saucepan in butter until tender. Stir in flour. Add milk all at once. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 1 minute more. Add beer and heat through. Remove from heat.
ADD cheddar cheese, stirring until until melted. Season to taste with salt and pepper.
ARRANGE pasta on individual plates or a large serving platter. Spoon the sauce over pasta.

Mexicali Macaroni and Cheese

6 servings

Ingredients:
2 (12-ounce) packages Macaroni and Cheese
1/2 cup (2 ounces) shredded cheddar cheese
1/2 cup frozen corn kernels
1/3 cup mild Salsa
3/4 cup crushed tortilla chips

PREHEAT oven to 400°F.
MIX macaroni and cheese, cheese, corn and salsa in medium bowl; spoon into 8-inch-square baking pan. Top with chips.
BAKE for 25 to 30 minutes or until bubbly around edges.

Rigatoni with Spicy Tomato-Cheese Sauce

Serves 4

Ingredients:
3 tablespoons olive oil
3 tablespoons all purpose flour
3/4 cup milk
1/2 cup chicken broth
1 14 1/2-ounce can tomatoes, drained, diced
1 teaspoon dried red pepper flakes
1/2 teaspoon pepper
1 teaspoon dried basil, crumbled
2 cups shredded sharp cheddar
1 cup freshly grated Parmesan
Salt to taste
1 pound rigatoni pasta, cooked according to package directions
Additional freshly grated Parmesan

HEAT oil in heavy large skillet over medium-low heat. Add flour; stir and saute for 1 minute. Gradually stir in milk and chicken broth. Bring to boil, stirring frequently. Add tomatoes, red pepper flakes, pepper and basil and simmer 5 minutes, stirring occasionally.
Reduce heat to low. Add cheddar and 1 cup Parmesan and stir until well blended. Season with salt to taste. Pour sauce over rigatoni. Toss thoroughly.
Serve, passing additional Parmesan cheese separately.

Super Easy Mexican Pasta

8 servings

Ingredients:
1 jar Mild Salsa
1 pound dry spaghetti
2 cups shredded cheddar cheese
3 tablespoons olive oil
green onions, sliced (optional)
ripe olives (optional)
cilantro (options)
lettuce, shredded (optional)
sour cream

COOK pasta accoring to package directions.
HEAT salsa in large saucepan.
ADD pasta, cheese and oil; toss well.
GARNISH as desired with sliced green onions, sliced ripe olives, chopped cilantro, shredded lettuce and/or sour cream.

"Say Cheese"

4 servings

Ingredients:
1 pound fresh or refrigerated cheese-filled tortellini
2 tablespoons butter or margarine
2 tablespoons all-purpose flour
1 3/4 cups milk
1 garlic clove, crushed
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
3/4 cup shredded cheddar cheese - divided
2 tablespoons freshly grated Parmesan cheese
2 tablespoons chopped fresh parsley
1 tablespoon plain dry bread crumbs

COOKtortellini according to package directions. Drain.
MELT butter in saucepan over medium heat. Whisk in flour and cook until smooth and bubbly, about 1 minute. Gradually whisk in milk; add garlic, salt, and pepper. Cook, whisking constantly, until mixture is thickened and just begins to boil. Reduce heat and simmer 2 minutes. Remove from heat; stir in 1/4 cup cheddar and the Parmesan. Discard garlic. Stir in tortellini and parsley until well mixed.
TRANSFER to shallow 1 1/2-quart casserole. Combine remaining 1/4 cup cheddar and the bread crumbs in small bowl; sprinkle on top of casserole. Broil 1 to 2 minutes or until topping is golden.

Two Cheese Pasta Bake

4 servings

Ingredients:
3 cups uncooked penne or rotini pasta

1/4 cup all-purpose flour

2 teaspoons freshly chopped sage (1 teaspoon dried)

salt and pepper to taste

2 cups whole, low-fat or skim milk

1 1/2 cups (6 ounces) American cheese, shredded or sliced into 2-inch squares

1/2 cup shredded Cheddar cheese

1 dash hot pepper sauce (optional)

PREHEAT oven to 350 degrees F.
COOK pasta until tender, about 8 to 10 minutes, stirring occasionally to prevent sticking.
POUR milk to a medium saucepan.
COMBINE flour, sage, salt and pepper in a separate bowl. Whisk ingredients gradually into milk to prevent lumps. Heat mixture, stirring constantly until it thickens and just begins to boil. Add American cheese, stir and remove from heat when cheese is melted. Add a dash of hot pepper sauce (optional). Drain pasta and add to cheese sauce.
BUTTER an 9-inch square baking dish and pour pasta mixture into dish. Spread evenly, top with Cheddar cheese.
BAKE uncovered for 20 to 25 minutes until hot and bubbly, serve at once.

Veggie Skillet

5 servings

Ingredients:
6 ounces (2 cups) uncooked dried farfalle (bow tie) pasta

2 tablespoons butter

1 teaspoon purchased minced garlic

2 medium zucchini, cut into 1/2-inch pieces

1 medium red onion, cut into thin wedges

1 tablespoon chopped fresh basil leaves (or 1 teaspoon dried basil leaves)

4 ounces (1 cup) cheddar cheese, cubed 1/2-inch

COOK pasta according to package directions. Drain.
MELT butter in 10-inch skillet until sizzling; stir in garlic. Stir in all remaining ingredients except cheese. Cook over medium heat, stirring occasionally, until vegetables are crisply tender (4 to 6 minutes).
STIR in pasta. Continue cooking, stirring occasionally, until heated through (2 to 3 minutes). Stir in cheese. Salt and pepper to taste.

Cheese and Mushroom Manicotti

Ingredients:
2 cups shredded Mozzarella cheese
2 cups shredded Cheddar cheese
1/4 pound mushrooms, coarsely chopped
2 ounces sliced ripe olives, drained
1/4 cup chopped onion
1/4 cup chopped celery
1/2 cup soft bread crumbs
1 egg, lightly beaten
1/4 cup milk
2 tablespoons chopped parsley
1/4 teaspoon pepper
4 cups prepared spaghetti sauce
1 cup water
8 manicotti shells
grated Parmesan cheese

COMBINE 1 cup of the Mozzarella with Cheddar cheese, mushrooms, olives,
onion, celery, crumbs, egg, milk, parsley, and pepper in a large bowl, ; set aside. Combine spaghetti sauce and water; pour half the sauce into a shallow 3 quart casserole or baking dish.
STUFF manicotti shells with cheese mixture and arrange side by side in sauce. Pour remaining sauce over top.
BAKE covered, in a 375F degree oven for about 1 hour. Remove cover, sprinkle with remaining Mozzarella cheese, and return to oven, uncovered, for about 10 more minutes or
until cheese is melted. Serve with Parmesan cheese.

Cheese and Mushroom Manicotti

Ingredients:
2 cups shredded Mozzarella cheese
2 cups shredded Cheddar cheese
1/4 pound mushrooms, coarsely chopped
2 ounces sliced ripe olives, drained
1/4 cup chopped onion
1/4 cup chopped celery
1/2 cup soft bread crumbs
1 egg, lightly beaten
1/4 cup milk
2 tablespoons chopped parsley
pepper
4 cups prepared spaghetti sauce
1 cup water
8 manicotti shells grated
Parmesan cheese


COMBINE 1 cup of the Mozzarella with Cheddar cheese, mushrooms, olives, onion, celery, crumbs, egg, milk, parsley, and pepper in a large bowl, ; set aside.
COMBINE spaghetti sauce and water; pour half the sauce into a shallow 3 quart casserole or baking dish.
STUFF manicotti shells with cheese mixture and arrange side by side in sauce. Pour remaining sauce over top.
BAKE covered, in a 375F degree oven for about 1 hour.
REMOVE cover, sprinkle with remaining Mozzarella cheese, and return to oven, uncovered, for about 10 more minutes or until cheese is melted. Serve with Parmesan cheese.

Baked Ditalini with Three Cheese

5 servings

Ingredients
1 pound Ditalini, elbow macaroni or other medium pasta shape, uncooked
1 cup skim milk
3/4 cup part skim ricotta cheese
1/2 cup grated low fat Cheddar cheese
1/3 cup plus 2 tablespoons grated Parmesan cheese
1/4 cup chopped parsley
Salt and freshly ground black pepper to taste
1/4 cup fine bread crumbs, dry
2 tablespoons melted margarine

COOK pasta according to package directions, reducing cooking time by one third; drain.
COMBINE the milk and ricotta in a blender while pasta is cooking. Blend until smooth. Transfer to a medium mixing bowl and stir in the Cheddar cheese, 1/3 cup of the Parmesan cheese, the parsley and salt and pepper. Stir the pasta into the cheese mixture until well blended. Transfer to a 10 inch round casserole dish.
STIR the bread crumbs, margarine and remaining 2 tablespoons of Parmesan cheese in a small bowl until thoroughly mixed. Sprinkle mixture evenly over casserole. Bake at 375F until heated through, bubbling around the edges and the bread crumbs are golden brown, about 35 minutes.
SERVE immediately.

Autumn Pasta with Apples and Cranberries

6 servings

Ingredients
8 ounces wide egg noodles
2 teaspoons margarine
1/2 pound turkey ham, unsliced, cut into 1/2 inch cubes
1 bunch green onion, whites and some greens, chopped
2 granny smith or macintosh apples, cut into slices, then into 1/2 inch pieces
1/4 teaspoon nutmeg
1/2 cup frozen apple juice concentrate, thawed
1 cup half and half
1 cup sharp Cheddar cheese, grated
2 tablespoons chives
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup dried cranberries


COOK pasta according to package directions, drain.
MELT margarine in large skillet and cook ham. Remove to a plate when done.
ADD onion to skillet; cook over medium high heat for 3 minutes. Add apples and cook until apples are golden. Transfer apples and onions to plate.
ADD nutmeg, apple juice, and half and half to skillet. Sauce may look curdled, but continue to cook for 5 minutes or until reduced by 1/3.
ADD cheddar and chives, stir until cheese is melted. Season with salt, pepper, and cranberries. ADD sauce to pasta and toss to coat. Add ham, apples and onions.

Three Cheese Sauce

2 cups of white or Béchamel sauce
¾ cup of grated Cheddar
½ cup of grated Gruyere cheese
¼ cup of grated Parmesan
1 tsp of dry mustard powder
1/3 tsp of paprika
¼ tsp of white pepper
¼ tsp of grated nutmeg
salt


HEAT up the two cups of white sauce in a medium sized saucepan. Add the spices and seasonings while stirring continuously.
STIR in the Parmesan cheese, followed by the Gruyere and then the Cheddar. Stir well and check that the cheeses have melted and blended into the sauce.

Macaroni and Cheese

10 minutes to prepare
15 minutes to cook

5 servings

Ingredients
4 tablespoons (1/4 cup) butter
1 large onion, chopped
1/8 cup all-purpose flour
1 teaspoon salt
3 cups milk
1/2 box (8 ounces) Elbows, uncooked
1 1/2 cups cheddar cheese, shredded

HEAT milk in a small saucepan.
MELT butter in a saucepan over medium heat. Add onions and saute until transparent.
STIR in flour and salt; cook for 2-3 minutes.
ADD milk and stir to blend. Bring mixture to a low, steady simmer.
ADD uncooked Elbows, cover and continue to simmer gently for 8 minutes, stirring occasionally. (Mixture will thicken as it cooks).
REMOVE from heat and add cheese. Stir gently until cheese is melted. Pour mixture into a 1-1/2 quart casserole dish, cover and let sit 5 minutes before serving.

The Ranch Pasta Salad

6 servings


INGREDIENTS
16 ounces pasta
1 (6 ounce) can black olives, drained and chopped
1 (5 ounce) jar stuffed green olives, sliced
8 ounces shredded Cheddar cheese
8 ounces shredded Monterey Jack cheese
2 1/2 tablespoons bacon bits
1 (16 ounce) bottle ranch-style salad dressing
1/2 cup chopped green onions
1/2 teaspoon ground black pepper

COOK pasta for 8 to 10 minutes or until al dente; drain and reserve.

MIX black olives, green olives, Cheddar cheese, Monterey Jack cheese, bacon bits, dressing, onion, ground black pepper and pasta ina large bowl.

COVER and refrigerate the bowl to chill for one hour, and serve.

Baked Spaghetti

20 Minutes to prepare
30 Minutes to cook

6 servings

INGREDIENTS
3/4 pound lean ground beef
1 jar spaghetti sauce
1 pound spaghetti
1 cup shredded mild Cheddar cheese

PREHEAT oven to 350 degrees F.

COOK beef until brown in large skillet.

MIX spaghetti sauce into skillet. Reduce heat and simmer.

COOK pasta until al dente and drain.

MIX together spaghetti and meat mixture, pour into 9x13 pan. Top with cheese and bake until heated through and cheese is bubbly.