Super Easy Mac N Cheese

4 Servings
Prep: 10 minutes
Bake: 350 for 40 minutes

1 can (14 1/2 oz) chicken broth
1 C + 2 T uncooked elbow mac
3/4 C evap milk
2 T butter cut up
2 tsp AP Flour
1/4 tsp salt
1/4 tsp pepper
1 1/2 c cheese

In a 8 x 10 (or similar) casserole combine all but cheese and bake (cover with foil) at 350 for 40 minutes.

Stir after 15 minutes and gain after 30 minutes (hmmm how do you do that if it only is in there 40 min?)

Stir in cheese until melted

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Festive Fusilli

From Good Housekeeping

This holiday-hued pasta dish delivers cancer-fighting lycopene in the tomatoes, roasted for extra benefit and sweetness. Broccoli adds a dose of heart-healthy fiber and vitamins.

INGREDIENTS
12 ounce(s) fusilli or rotini pasta
1 bag(s) (12 ounces) broccoli florets
1 pint(s) grape tomatoes
2 large garlic cloves, peeled and smashed with side of chef's knife
1 tablespoon(s) olive oil
1/4 cup(s) grated Pecorino Romano cheese

DIRECTIONS

1. Preheat oven to 450 degrees. Heat large covered saucepot of salted water to boiling on high. Add pasta and cook as label directs, adding broccoli when 3 minutes of cooking time remain.
   
2. Meanwhile, in bowl, toss tomatoes with garlic, oil, and 1/4 teaspoon salt. Spread tomato mixture in 15 1/2" by 10 1/2" jelly-roll pan, and roast 15 minutes or until tomatoes wrinkle and begin to burst, stirring halfway through cooking time.
   
3. Reserve 1/2 cup pasta cooking water; drain pasta and broccoli. Add reserved pasta cooking water to jelly-roll pan, stirring to scrape up any browned bits. Return pasta and broccoli to saucepot; stir in tomato mixture, Romano, 1/2 teaspoon salt, and 1/4 teaspoon freshly ground black pepper.
   

COOKING INFO
Serves 4
Total time 30 minutes
Oven Temp 450

NUTRITIONAL INFORMATION (per serving):  Calories 410, Total Fat 7g, Saturated Fat 2g, Cholesterol 5mg, Sodium 650mg, Total Carbohydrate 73g, Dietary Fiber 6g, Sugars --
Protein 16g, Calcium --

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Whole Wheat Penne Genovese
From Good Housekeeping

An onion-flecked white bean sauté adds heft to this fresh and healthy pesto pasta dish, making it light yet satisfying.

INGREDIENTS
12 ounce(s) whole wheat penne or rotini
1 1/2 cup(s) packed fresh basil leaves
1 clove(s) garlic
3 tablespoon(s) water
3 tablespoon(s) extra virgin olive oil
Salt and pepper
1/2 cup(s) freshly grated Parmesan cheese
1 small onion (4-6 ounces), chopped
1 can(s) (15 to 19 ounces) white kidney beans (cannellini), rinsed and drained
1 pint(s) grape tomatoes (red, yellow, and orange mix if available), each cut into quarters

DIRECTIONS

• Heat large covered saucepot of salted water to boiling on high. Add pasta and cook as label directs.
  
• Meanwhile, make pesto: In food processor with knife blade attached, blend basil, garlic, water, 2 tablespoons oil, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper until pureed, stopping processor occasionally and scraping bowl with rubber spatula. Add Parmesan; pulse to combine. Set aside.
  
• In 12-inch skillet, heat remaining 1 tablespoon oil on medium until very hot; add onion and cook 5 to 7 minutes or until beginning to soften. Stir in white beans, and cook 5 minutes longer, stirring occasionally.
  
• Reserve 1/4 cup pasta cooking water. Drain pasta and return to saucepot; stir in white bean mixture, pesto, cut-up tomatoes, and reserved cooking water. Toss to coat.
  

Serves 6
Total time 30 minutes

NUTRITIONAL INFORMATION (per serving)
Calories 375, Total Fat 10g, Saturated Fat 2g, Cholesterol 5mg, Sodium 435mg, Total Carbohydrate 59g, Dietary Fiber 9g, Sugars --, Protein 15g, Calcium --


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Roasted Vegetable Pasta

Resource:  Our Vested Life  (get step by step, with pictures)

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Pasta with Roasted Cauliflower

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Ingredients

Serves 4
Coarse salt and ground pepper
1 head cauliflower (about 2 1/2 pounds), cored and broken into small florets
1 medium red onion, halved and cut into thin wedges
5 garlic cloves, peeled and halved
1/4 cup olive oil
4 slices white sandwich bread
12 ounces cavatappi or other short pasta
1/4 cup grated Parmesan, plus more for serving (optional)
1/4 cup fresh parsley, chopped
Directions

Preheat oven to 475 degrees, with racks in upper and lower thirds. Set a large pot of salted water to boil. On a rimmed baking sheet, toss cauliflower, onion, and garlic with 2 tablespoons oil; season with salt and pepper. Roast on lower rack until lightly browned and tender, 20 minutes, tossing once.
Meanwhile, in a food processor, combine bread and remaining 2 tablespoons oil; pulse until coarse crumbs form. Spread on a rimmed baking sheet. Bake on upper rack until golden brown, 5 to 6 minutes, tossing once.
Cook pasta in boiling water until al dente. Reserve 1/2 cup pasta water; drain pasta and return to pot. Add cauliflower mixture, Parmesan, and parsley; toss to combine. Tossing pasta, gradually add enough pasta water to form a thin sauce that coats pasta. Serve topped with breadcrumbs and, if desired, more Parmesan.
Helpful Hint

Cauliflower tastes surprisingly nutty and sweet when roasted. Break it up into small florets to help it cook quickly. We like cavatappi, but any short pasta will work.

From MarthaStewart

Broccoli and Garlic Penne

Cook: 20 mins
Ready in: 20 mins

1 cup Swanson® Chicken Broth
1/2 tsp. dried basil leaves , crushed
1/8 tsp. ground black pepper
2 cloves garlic , minced
3 cups broccoli flowerets
4 1/2 cups hot cooked penne pasta (medium tube­shaped pasta), cooked without salt
1 tbsp. lemon juice
2 tbsp. grated Parmesan cheese

Cooking Instructions
MIX broth, basil, pepper, garlic and broccoli in skillet. Heat to a boil. Cover and cook over low heat for 3 min. or until broccoli is tender­crisp. ADD pasta and lemon juice. Toss to coat. Serve with cheese.

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Yoka Soba

1 package of spaghetti noodles, cooked and drained
1 onion, chopped
1 head of cabbage, chopped
1 package bacon cooked
2 tbsp ginger
1 large can mushrooms

basically, you cook everything before hand, then put it all in a big pot and warm through, while cookin add enough soy sauce for your own preference. I like lots. Yummy!! (This didn’t sound good to me – but several readers tried it and loved it! – so maybe!)

Crockpot macaroni and cheese--MY FAV.

8-oz. box macaroni, cooked and drained
2 tablespoons oil
13-oz. can eveporated milk
3 cups shredded cheese
1/4 cups melted butter

Mix all. Put in ziploc. When time to serve, thaw and put in crockpot for 3-4 hours on low. We usually have this with salad and jello.