Creamy Three Cheese Macaroni

I never thought I would find a better Macaroni and Cheese than my original favorite, but this healthier version compares in taste and texture but not in calories and fat! It's simply fabulous!!

3 cups uncooked elbow macaroni

1/3 cup flour

2-2/3 cups lowfat 1% milk

1-1/2 cups (6 ounces) shredded reduced fat Sharp Cheddar cheese

3 ounces process light American cheese (Velveeta)

2 tbsp. grated reduced fat Parmesan cheese

1/4 tsp. salt

1/4 tsp. dry mustard

1/8 tsp. pepper

1. Heat oven to 375º. Spray a 2-quart casserole dish with cooking spray. Cook macaroni according to package directions for 6 minutes.

2. Sprinkle flour into a large saucepan. Gradually whisk in milk; cook and stir over medium heat until thick and bubbly. Reduce heat to medium-low; stir in cheeses and cook and stir for 2 more minutes, until cheeses are melted and sauce is creamy. Remove from heat and stir in salt, mustard and pepper. Stir in macaroni.

3. Pour into prepared casserole dish. Bake for 30 minutes, until hot and bubbly. Yield: 8 servings.

Macaroni and Cheese

I have two homemade macaroni and cheese recipes I use, this one and a healthier version (which is also phenomenal). This is my old faithful, though, and for good reason. One rich and creamy bite and you'll see why.

2 cups uncooked elbow macaroni

1/2 cup butter

1/2 cup flour

1-3/4 cups milk

1 cup sour cream

1/4 cup grated Parmesan cheese

1/2 tsp. salt

1/2 tsp. pepper

1/2 tsp. dry mustard

3 cups (12 ounces) grated Sharp Cheddar cheese, divided

1. Preheat oven to 350º.

2. Cook macaroni in salted boiling water according to package directions. Drain and rinse with cold water. Pour into a 2-quart baking dish.

3. In a saucepan, melt butter and stir in flour. Cook and stir for one minute. Gradually stir in milk. Add sour cream, Parmesan cheese, salt, pepper and mustard. Cook over medium-low heat, stirring constantly, until sauce bubbles and thickens. Stir in half of the Cheddar cheese until melted.

4. Toss macaroni with remaining Cheddar cheese. Pour sauce over macaroni and mix thoroughly.

5. Bake, uncovered, for 1 hour, or until bubbly and browning. Yield: 6 servings.

Bow Tie Pasta Puttanesca

This is one of my personal favorite dishes. The hot Italian turkey sausage makes this dish! A hearty salad and glass of red wine compliment this filling pasta entree nicely.

8 oz. hot Italian turkey sausage, casings removed

1/2 cup onion, chopped

2 cloves garlic, minced

1 can (14 oz.) tomato puree

1 can (14 oz.) petite diced tomatoes

1 tsp. Italian seasoning

Pinch each sugar, salt and pepper

1/2 cup sliced black olives

1/4 cup reduced fat Parmesan cheese

12 oz. farfalle (bow tie pasta)

1. In a medium skillet, crumble and cook sausage with onion and garlic over medium-high heat until turkey is browned. Stir in tomato puree, tomatoes, seasonings and olives. Cook, covered, over medium-low heat for 40 minutes.

2. Cook pasta according to package directions. Drain. Serve sauce over pasta; sprinkle with Parmesan cheese. Yield: 6 servings.

Pasta Primavera

This tasty meatless treasure comes from Cooking Light. The abundance of veggies remind me of dining al fresca on a warm summer evening, but this is certainly delicious any time of year. Serve with a nice crusty Artisan bread and a bottle of Chardonnay to share to round out the meal.

1-1/2 cups baby carrots

8 oz. cavatappi or fusilli pasta

1 tsp. olive oil

2 cups baby broccoli florets (or asparagus tips)

1/2 cup chopped onion

3/4 cup frozen baby peas

2 garlic cloves, minced

1/2 tsp. salt

1/4 tsp. cracked pepper

1/3 cup dry white wine

1/3 cup fat free half and half

1/4 cup heavy whipping cream

1 tbsp. lemon juice

1/4 cup grated reduced fat Parmesan cheese

Fresh basil, sliced, to taste (optional)

1. In a large saucepan, bring 2 quarts water and 1/2 tsp. salt to a boil; add carrots and cook for 3 minutes. Remove carrots with a slotted spoon. Add pasta to water; cook according to package directions.

2. Heat olive oil in a large skillet over medium-high heat. Add broccoli and onion; saute' for 3 minutes. Add carrots, peas, garlic, salt and pepper; saute' 2 minutes. Stir in wine, fat free half and half, cream and lemon juice; cook 1 minute. Add pasta and Parmesan cheese; stir to coat. Remove from heat; stir in basil if desired. Yield: 4 servings.

Cajun Jambalaya Fettucine

Open up the windows and turn on the oven fan as this spicy dish cooks. The hot spices are intoxicating, but ohhh sooo delicious!! (Must like hot n spicy food to appreciate this one)! Goes well with a hearty red wine like Merlot or Shiraz.

1 tsp. salt

1/4 tsp. white pepper

1/4 tsp. cayenne pepper

1/4 tsp. paprika

1/8 tsp. garlic powder

1/8 tsp. onion powder

3 boneless, skinless chicken breast halves (about 3/4 pound)

1/2 pound medium to large shrimp, peeled and deveined

1 box (12 ounces) spinach and plain fettucine blend

2 tbsp. olive oil

1/2 pound smoked kielbasa, cut into small chunks

1 medium tomato, chopped

1 small bell pepper, sliced

1 small white onion, sliced in small pieces

1-1/2 cups chicken broth, divided

2 tbsp. white wine


1. Make a Cajun seasoning blend by combining the salt, white pepper, cayenne pepper, paprika, garlic powder and onion powder in a small bowl.

2. Cut the chicken breasts into bite-size pieces. Use about one-third seasoning blend to coat the chicken pieces. In another bowl, sprinkle another one-third of the spice blend over the shrimp.

3. Start the pasta cooking according to package directions.

4. While the fettucine cooks, heat 1 tbsp. of the olive oil in a large frying pan or skillet over high heat. When the oil is hot, saute' the chicken in the pan for about 2 minutes or until chicken starts to turn brown.

5. Add the shrimp to the pan with the chicken and cook for another 2 minutes, stirring occasionally. When the chicken and shrimp have been seared, pour the contents of the pan onto a plate or into a bowl (separate the chicken and shrimp as they will be added back to the pan at different stages).

6. Put the pan back over the high heat and add the remaining 1 tbsp. of oil to the pan. Add the kielbasa, tomato, pepper, and onion. Sprinkle on the remaining spice blend and saute' for about 5 minutes or until veggies begin to soften and turn dark brown.

7. Add the chicken back to the skillet and pour 3/4 cup of the chicken broth in the pan. Cook over high heat until the broth has been reduced to just about nothing. Add the remaining 3/4 cup of broth and shrimp to the pan, stirring constantly and scraping the blackened bits on the bottom of the pan. Reduce the broth a bit more, then turn the heat down to low.

8. Stir the wine into the pan and simmer over low heat for 2 more minutes. Drain fettucine and spoon onto plates. Top with jambalaya. Yield: 4 servings.