Ingredients:

1 tablespoon olive oil
1 pound elbow macaroni
8 tablespoons (1 stick) plus 1 tablespoon butter
1/2 cup (2 ounces) shredded Muenster cheese
1/2 cup (2 ounces) shredded mild Cheddar cheese
1/2 cup (2 ounces) shredded sharp Cheddar cheese
1/2 cup (2 ounces) shredded Monterey Jack (Or any combo of cheese you desire. Monterey Jack is recommended)
2 cups half-and-half
1 cup (8 ounces) Velveeta , cut into small cubes
2 large eggs , lightly beaten
1/2 teaspoon seasoned salt
1/4 teaspoon freshly ground black pepper

Directions:

1. Preheat the oven to 350 degrees. Lightly or spray non-stick Pam butter on a deep 2 1/2-quart casserole dish.
2. Bring salted water to a boil over high heat. Add the oil, the elbow macaroni, and cook until the macaroni is tender, about 7-9 minutes. Do not overcook. Drain and return to the cooking pot.
3. In a separate saucepan, melt eight tablespoons of the butter and Stir into the macaroni.
4. In a large bowl, mix the cheeses. To the macaroni, add the half-and-half, 1 1/2 cups of the shredded cheese, the cubed Velveeta, and the eggs. Season with salt and pepper. Transfer to the buttered casserole dish. Sprinkle with the remaining 1/2 cup of shredded cheese and place a small amount of butter, about a tablespoon on top of the cheese.
5. Bake at 350 degrees until the dish is bubbling around the edges, about 35 minutes. Serve while hot and enjoy your dish.

Ingredients:

1 Large bag of bowtie pasta
1/2 lb. of cherry tomatoes cut in half long ways
1/4 lb. feta cheese
1-1 1/2 lb. of spinach
Italian Dressing

Directions:

1. Cook pasta according to package directions and drain
2. Combine with tomatoes, spinach and cheese
3. Drizzle Italian Dressing over until lightly coated.
4. Salt and Pepper to taste

Recipe Submitted by Steven Blocker

Timing

Total Time: 75 Min
Prep Time: 30 Min
Cook Time: 30 Min
Rest Time: 15 Min

Ingredients:

16 oz Large Elbow Macaroni
16 oz Tomato Sauce (I prefer 2 – 8oz cans for easy distribution)
32 oz Cottage Cheese
1 1/2 lbs Cheddar Cheese (I prefer Sharp Cheddar, but Mild or Medium is ok)

Directions:

1. In a large pot, boil water and cook noodles following package instructions. Cooking a little al dente will prevent mushy pasta in the dish.
2. Preheat oven to 375 degrees
3. In an approximately 4.8 quart baking dish, layer the ingredients in the following order: Half the Pasta, Half the Cottage Cheese, Half the Tomato Sauce, Half the Cheddar Cheese. Then repeat layers.
4. Bake for 30 min or until cheese starts to brown and bubble.
5. Remove from oven and let rest for 10-15 mins.

Enjoy!

Recipe Submitted by Ben Orgovan-Lee

Ingredients:

• 1 package sweet Italian sausage – remove from casing and break up
• 1 red, 1 orange and 1 yellow bell pepper – cut into half inch pieces
• 1 bunch asparagus – break off bottoms and cut into 1” pieces tops and some stems
• Shaved or grated parmesan cheese (I love the blend of parm and romano from Trader Joees)
• Fresh mint – 1/8 cup chopped
• Fresh sweet basil 1/8 cup chopped
• Fresh Italian parsley = 1/8 cup chopped up
• 2 cups orzo pasta cooked

Directions:

1. In a large frying pan or wok over med – high heat, cook the sausage like ground beef/turkey and move to bowl
2. Using the fat from the sausage, cook peppers to desired texture
3. Add the asparagus and cook until desired texture
4. Drain off sausage grease
5. Add veggies, herbs, cheese and cooked pasta to bowl with meat
6. Toss and enjoy

Recipe Submitted by Lisa Freedman