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.

Ultimate Macaroni and Cheese

4 Servings

Ingredients:
1/2 pound macaroni
2 large eggs
12 ounces evaporated milk
1/4 teaspoon hot pepper sauce
salt & black pepper
1 teaspoon dry mustard in 1 teaspoon water
4 tablespoons sweet butter
12 ounces favorite cheese

BOIL two quarts of water in a large heavy saucepan. Add 1 1/2 teaspoon salt and macaroni and cook until almost tender. Drain, return to pan with butter and stir.
MIX eggs, 1 cup of the evaporated milk, pepper sauce, 1/2 teaspoon salt, pepper and mustard mixture in a small bowl.
POUR egg mixture over hot buttered macaroni along with 3/4 of the cheese. Stir, over medium heat, until thoroughly combined and cheese starts to melt. Gradually add remaining cheese and milk, stirring constantly until mixture is hot and creamy, about 5 minutes. Serve immediately.

THE Pasta Salad

15 Min to prepare
25 Min to cook
READY BY 9 Hrs

7 servings

INGREDIENTS
1 (8 ounce) package small seashell pasta
2 eggs
2 ounces cooked ham, cut into thin strips
1 (10 ounce) package frozen peas, thawed
1 cup shredded Swiss cheese
1/2 cup mayonnaise
1/4 cup sour cream
green onions, chopped
1 teaspoon mustard
1 teaspoon hot pepper sauce
1 teaspoon paprika


COOK pasta for 8 to 10 minutes, or until al dente. Rinse under cold water, drain, and set aside.

BOIL the eggs in a saucepan, simmer for 10 to 15 minutes. Let cool completely, then peel and slice.

TOSS together the pasta, egg, ham, peas, and Swiss cheese in a large serving bowl. In a separate bowl, mix together the mayonnaise, sour cream, green onion, mustard, mustard, and hot pepper sauce. Stir until well blended.

POUR 3/4 of the dressing over the pasta, and toss to coat thoroughly. Spread the remaining dressing evenly over the top of the pasta salad, all the way to the edge of the bowl. Sprinkle with paprika, cover tightly, and chill 4 hours, or overnight for best flavor.