Mac and cheese recipes

[Sara Noel]

Macaroni and Cheese - over 300 Ways


8 oz Dried fusilli; cook, drain
10 oz Frozen broccoli florets;
-thaw
14 1/2 oz Can diced tomatoes; drain
Cooking spray
1 Onion; chop
3 tb All-purpose flour
2 c Skim milk
8 oz Fat-free cream cheese
1 1/2 c Shredded reduced-fat
-cheddar; divided
1/4 c Grated Parmesan
Salt and pepper

COLUMN A
Penne
Long fusilli
Small shells
Ziti
Cavatappi
Tricolor rotini
Rigatoni

COLUMN B
Frozen spinach; thaw
Frozen peas; thaw
Links cooked sausage
1/2 c Cooked mushrooms
1 c Cooked ham; dice
Frozen asparagus spears;
-thaw
1 c Cooked diced chicken breast

COLUMN C
Pepper Jack
Pizza blend
Mozzarella
Provolone
Gruyere
Gouda
Fontina

Heat oven to 375~. Add pasta to a greased 6-cup oven-proof casserole. Stir in broccoli (or another item from Column B) and diced tomatoes. In nonstick skillet coated with cooking spray, cook onion 3 minutes or until translucent.

Sprinkle with flour; cook, stirring, 1 minute more or until flour just
begins to turn golden. Slowly whisk in milk until mixture is free of lumps and flour is incorporated.

Stir in cream cheese; cook, stirring, until cheese dissolves and mixture is smooth. Bring to a simmer and stir in 3/4 c cheddar (or your choice of cheese from Column C) and Parmesan; stir until cheeses melt. Pour over pasta and vegetables; toss to coat. Season with
salt and pepper. Sprinkle with 3/4 c cheddar (or the cheese chosen from Column C). Bake 20 minutes or until
golden.

343 WAYS: Follow the basic recipe,
substituting ingredients from columns A, B and C as suggested. Always use the ingredient amounts called for in the recipe unless otherwise specified in the
chart.

[AmyMCGS]

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