Mac and Cheese

Who doesn't love Macaroni and Cheese? It has got to be one of those iconic, all-time favorite comfort foods. Ask a dozen different cooks, and chances are you'll get a dozen variations of this yumminess. It seems most of us who do any kind of cooking have our version of mac and cheese that we whip up periodically.

Here are several versions to add to your Mac and Cheese line-up, including Apple-Cheddar Mac and Cheese and Grandma’s Mac And Cheese. Enjoy!

HOMEMADE MACARONI AND CHEESE

I had been looking for a really simple but good homemade macaroni and cheese recipe, and this fits the bill. My daughter and granddaughter had come over on my granddaughter's birthday; while they were here, my daughter whipped up this recipe. She'd been making it for quite a while. It was a definite hit with everyone in the house.

Ingredients

1 box (16 ounce) cannelloni pasta (see Note)

3 tablespoons butter

3 tablespoons flour

2 cups milk

2 cups shredded cheddar cheese

Salt and pepper, to taste

Note: Just about any tubular pasta can be used in this recipe, though it seems to work best with something bigger than elbow macaroni. Some of the better substitutes for the cannelloni would be ziti, penne, rigatoni, or elicoidali - though elbow macaroni can be used if that's what's on hand (or your preference).

Directions

Turn oven on to 350 degrees.

Cook pasta according to package directions. If the package gives you a bracket – say, 12 – 14 minutes – lean toward the lower time, since you don't want the pasta to be too mushy. Drain, rinse, and set aside.

In a large pot, melt butter on low heat, then add flour, salt, and pepper. Cook on low heat, stirring continuously, for 2 to 3 minutes. Add milk and cook on medium heat for approximately 5 minutes until mixture thickens, stirring continuously.

Remove from heat and add macaroni, stirring it into mixture. Add the shredded cheese, and stir in completely.

Pour mixture into a 13 X 9 inch pan and bake at 350 for 10 – 15 minutes. Remove carefully, as it will be hot. (You knew that, right?) Dig in.

This makes 4 – 5 servings.

Photo: Homemade Macaroni and Cheese, on the left in the blue dish, and Benecol Macaroni and Cheese, on right, in orange casserole dish (from Avon)



BENECOL MACARONI AND CHEESE

For several years, there was a magazine dedicated to walking, titled Walking Magazine. It had many good articles, tips and recipes for those of us who feel a little more comfortable race-walking than running. Unfortunately, the magazine folded several years ago. This recipe was in it during its final year. Serves 4.

Ingredients

1/2 lb. small shell style macaroni

4 Tbs. Benecol

3 Tbs. all purpose flour

3 Tbs. finely chopped onion

1-1/2 C 2% milk, warmed

few drops Tabasco Sauce

1-pint nonfat cottage (or ricotta) cheese

1 tsp. salt

1/2 C flavored bread crumbs

1 Tbs. olive oil

Directions

Preheat oven to 375 degrees. Spray a 9-by-9 inch pan liberally with nonstick cooking spray. Cook shells according to package directions, strain, and rinse with cold water. Set aside.

To prepare sauce, melt Benecol in 2-quart saucepan over medium heat. Quickly whisk in flour, add onions, and cook for 1 minute. Slowly pour milk into flour mixture, whisking constantly to avoid lumps. Add Tabasco Sauce and cook an additional minute. Whisk in cheese and salt, and blend in shells; transfer mixture to prepared pan.

In small bowl, mix oil and bread crumbs together; spoon over top of macaroni and cheese. Bake for 20 minutes.

Per Serving: 510 calories; 27.2% calories from fat; 3G saturated fat; 65G carbohydrates; 12MG cholesterol; 612MG sodium; 2G fiber

APPLE-CHEDDAR MAC AND CHEESE

This comes from FamilyTime, and begins, “Raise your hand if you like mac and cheese? And when it's teamed with apples, you'll want to raise both hands!” Serves: 4; Prep Time: 25 to 30 minutes; Cook Time: 30 minutes.

To view this online, click here.

Ingredients

1-1/4 cups dry elbow macaroni

1-1/2 cups small diced, unpeeled, tart green or red apples

2 tablespoons butter

1/4 cup finely chopped onion

2 tablespoons all-purpose flour

2-1/4 cups whole milk, lower fat milk can be substituted

1 small bay leaf

2 1/3 cup shredded sharp white or yellow Cheddar cheese

1/2 teaspoon dry sherry (see second note)

Salt to taste

Ground white pepper to taste

1/3 cup panko bread crumbs, regular bread crumbs can be substituted

Directions

Butter a 1-1/2-quart round casserole.

Cook the pasta in a large saucepan according to package directions until al dente. Rinse with cold water to stop the cooking and drain well. Return the pasta to the saucepan and add the apples.

Meanwhile, melt the butter in a heavy saucepan. Add the onions and cook over medium heat for about 3 minutes or until tender. Add the flour and cook, stirring, for about 1 minute or until fragrant. Slowly add the milk, whisking constantly until simmering gently. Add the bay leaf, reduce the heat to low and cook, stirring, for 10 minutes.

Preheat the oven to 350°F.

Remove and discard the bay leaf and then stir 2 cups of the cheese and the sherry into the milk. Cook for 1 to 2 minutes, stirring until the cheese melts. Remove the pan from heat and season to taste with salt and pepper.

Add the cheese sauce to the pasta and apples and stir gently to combine. Transfer the mac and cheese to the casserole and sprinkle with the remaining cheese and the panko. Bake, uncovered, for about 30 minutes or just until heated through and lightly browned. Let stand for about 5 minutes before serving.

Note: You can bake the mac and cheese in individual ramekins. Butter them and bake for about 15 minutes.

Note: If you’re like me and don’t have alcohol around the house, no worries. Omit the Sherry, or add 1/2 teaspoon of milk or water with the cheese.

Per Serving: 600 calories; 33 g fat; 20 g saturated fat; 100 mg cholesterol; 660 mg sodium; 48 g carbohydrate; 3 g fiber; 27g protein

GRANDMA'S MAC AND CHEESE

This comes from my e-cookbook, titled Off the Wall Cooking, found on Amazon.com.

Both of my grandmas were characters; I could write a book about either one. This is my dad's mom's version of the ultimate comfort food. She told me she made this for my dad and my uncle when they were kids. Very simple, but very good.

Ingredients

1 lb. elbow macaroni

1 – 2 jars of Cheese Whiz

Directions

Cook macaroni according to package directions. Heat Cheese Whiz, either in microwave or boiling water. (Remove lids from jars first.) Drain macaroni, dump into a large bowl, add heated Cheese Whiz, stir, and PIG OUT!!!

CLASSIC BAKED MACARONI AND CHEESE

This comes from Tablespoon.com, and starts off, "This classic macaroni and cheese recipe is a perfect side dish for your fall meal." Personally, I think that this would work just fine for a rainy day in any season – as would any of the macaroni and cheese recipes here. Prep time: 20 minutes; total time: 50 minutes; makes 6 servings.

To view this online, click here.

Ingredients

1 package (7-1/2 oz) elbow macaroni (2-1/2 cups)

2 tablespoons butter

2 tablespoons all-purpose flour

2 cups milk

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

1/4 teaspoon ground red pepper (cayenne)

2 cups shredded sharp Cheddar cheese (8 oz)

Directions

Heat oven to 400°F. Spray 2-quart casserole with cooking spray. Cook and drain macaroni as directed on package, using minimum cook time.

Meanwhile, in 3-quart saucepan or Dutch oven, melt butter over medium-low heat; stir in flour with whisk until smooth. Cook 2 minutes, stirring constantly. Gradually stir in milk; cook 5 minutes, stirring constantly, until thickened. Remove from heat. Stir in salt, black pepper, red pepper and 1 cup of the cheese. Stir in cooked macaroni.

Spoon mixture into casserole. Sprinkle with remaining 1 cup cheese.

Bake uncovered 20 minutes or until bubbly. Let stand 10 minutes before serving.

CAULIFLOWER MAC AND CHEESE [VEGAN]

This comes from One Green Planet, and starts off, “Eat your veggies as the ultimate comfort food. Nice and cheesy with a spicy kick, an addictive taste, and the goodness of cauliflower, this mac and cheese is a keeper! Healthy AND tasty.” Serves 3 - 4; cook time: 35 minutes. This recipe is: Dairy Free; High Carb Vegan; Vegan.

To view this online, click here.

Ingredients

1 medium cauliflower, cut into florets

1 carrot, chopped

6 garlic cloves

3 tablespoons olive oil

2 cups macaroni pasta or pasta of your choice

1 cup almond milk

1/4 cup apple cider vinegar

1 tablespoon white miso

1/3 cup vegan cream cheese

1/4 cup nutritional yeast

1/2 cup raw cashews

1/4 teaspoon red cayenne pepper

1 teaspoon smoked paprika

1/2 teaspoon garlic powder

1/4 teaspoon turmeric

1/2 teaspoon black pepper

2 tablespoons dry mint leaf flakes

1 teaspoon sea salt

2 tablespoons vegan butter

Preparation

Set the oven 400°F.

Place the cauliflower florets and the carrots into an oven dish, add two tablespoons of the olive oil and mix.

Wrap the garlic cloves in aluminum foil together with the remainder of the olive oil.

Oven roast the vegetables and the garlic for about 25-30 minutes.

In the meantime, cook the pasta according to package directions, drain, and set aside.

In a high-speed blender, blend the roasted cauliflower and carrot mix, the roasted garlic, and all the other ingredients except the macaroni and the vegan butter. Blend until you get a very smooth mixture.

For a more cheesy taste, let this sauce wait at room temperature for one to two hours. Add the vegan butter and the macaroni pasta in a large pan, stir and cook for about one minute until the butter melts and the macaroni is coated uniformly. Add the cheese sauce, stir and cook for about 5 more minutes.

Monday Recipes

It's Monday, time to get started for the work week. Today's six yummy recipes include Vegan Lasagna and Flourless Black Bean Brownies. Enjoy!

BANANA RUM VEGAN CHEESECAKE WITH MAPLE RUM SAUCE

This comes from Jolinda Hackett, who wrote for The Spruce Eats. Jolinda wrote, “This gourmet banana rum vegan cheesecake with maple rum sauce has several steps, but the bananas, pecan crust and rum sauce can all be prepared in advance. Then, the only thing left is to blend the vegan cream cheese and the other ingredients and bake. Easy! If you're looking for a gourmet vegan cheesecake recipe, this is the one to try.”

Ingredients

4 very ripe bananas

16 ounces nondairy cream cheese

3/4 cup firmly packed light brown sugar

3/4 teaspoon ground cinnamon

1/2 cup dark rum

2 tablespoons cornstarch

1/4 teaspoon salt

Prepared pecan pie crust (recipe follows)

Prepared maple rum sauce (recipe follows)

Toasted pecan halves for garnish

Preparation

Preheat the oven to 325 degrees.Place 4 large, very ripe, unpeeled bananas on a roasting pan and roast for 15-20 minutes, until bananas are soft and skin turns dark brown. Let bananas cool to room temperature in the pan in their skins.

Turn oven up to 400 degrees.

Peel the roasted bananas and remove any obvious strings. Puree bananas in a food processor until very smooth. Add nondairy cream cheese, brown sugar, cinnamon, rum, cornstarch and salt then pulse until smooth, scraping sides of bowl periodically. Do not overprocess or cream cheese will separate and curdle.

Pour the filling into the prepared pecan pie crust and bake at 400 for 10 minutes. Reduce temperature to 350 and bake another 35-45 minutes, until the top is the color of light brown sugar and center is set. A toothpick inserted in center should come out clean.

Let cheesecake cool to room temperature on a rack for at least 1 hour, then cover with plastic wrap and chill in refrigerator at least 3 hours, preferably overnight.

Drizzle with prepared maple rum sauce just before serving and garnish with extra toasted pecan halves.

PECAN PIE CRUST

Jolinda Hackett's pecan pie crust can be used for either cheesecake or as a regular pie crust.

Ingredients

1 cup pecan nut flour (see instructions below)

1/2 cup spelt flour (white or whole wheat )

1 tablespoon firmly packed light brown sugar

4 Tbsp vegan margarine, partially melted

1/8 teaspoon ground cardamom

1/2 teaspoon ground ginger

Pinch of sea salt

Preparation

Note: To make pecan nut flour, freeze the nuts overnight, then place in a food processor and pulse until finely ground. Freezing the nuts prevents them from turning into nut butter when you process them.pre-heat oven to 400 degrees.

Combine all ingredients in a bowl and mix until well combined and incorporated.

Press the mixture into a 9-inch springform pan and put in freezer for 5 minutes.

Bake for 8-10 minutes, until crust is a little dry and edges are light golden. Let cool completely before using in a recipe.

VEGAN MAPLE RUM SAUCE RECIPE

Jolinda wrote, “Use this vegan maple rum sauce recipe to drizzle on top of a banana rum cheesecake or on top of ice cream or chocolate brownies.Yum!”

Ingredients

1 cup real maple syrup (grade B organic is best in this recipe)

4 tablespoons Earth Balance vegan butter

Sea salt

1 tablespoon dark rum

Preparation

In a small saucepan, combine maple syrup, vegan butter, and sea salt to taste and bring to a boil over medium-high heat. Reduce heat to medium-low and simmer, stirring frequently, until sauce has thickened slightly, about 10 minutes.

Remove from heat and stir in rum, stirring carefully, as sauce will bubble up a bit. Let cool for a few minutes then taste and add more salt if necessary.

Cool to room temperature, then transfer to a squeeze bottle.If not using immediately, the sauce can be rewarmed by putting the bottle in a pan of hot water off the heat.

VEGAN LASAGNA

This comes from Lena Abraham on Delish, and begins, “A lasagna you can feel good about.”

Total Time: 1 hour 45 minutes; Prep Time: 15 minutes; Level: Easy; Serves: 10-12

To view this online, click here.

Ingredients

For the Lasagna

1 box lasagna noodles

1 (14-oz) package firm tofu, drained

kosher salt

Freshly ground black pepper

1 tbsp. olive oil

1 large onion, chopped

3 garlic cloves, minced

2 tsp. dried oregano, divided

1 (8-oz) package baby bella mushrooms, sliced

2 (10-oz) packages frozen spinach, thawed and drained of excess liquid

For the White Sauce

1/4 c. olive oil

1/4 c. all-purpose flour

2 1/2 c. almond milk (or other non-dairy milk)

2 tbsp. nutritional yeast

1/2 tsp. garlic powder

kosher salt

Freshly ground black pepper

2 c. marinara

3 tomatoes, thinly sliced

1/4 c. thinly sliced basil, for garnish

Directions

Preheat oven to 350º. Bring a large pot of salted boiling water to a boil and cook lasagna noodles until al dente. Drain.

Wrap tofu in a clean kitchen cloth or paper towels and place on a large plate. Place a pan or heavy plate on top of tofu in order to press out as much liquid as possible. Let sit for at least 30 minutes. When drained, crumble with two forks and season with salt and pepper. Set aside.

In a large skillet over medium heat, heat oil. Add onion and garlic and season with salt, pepper, and 1 tsp oregano. Add mushrooms and cook until softened, 3 to 4 minutes. Stir in thawed and drained spinach until completely combined. Remove from heat and set aside vegetables.

Wipe out skillet and return to medium heat to make white sauce: Add olive oil and heat until shimmering but not smoking. Add flour and whisk to combine. Cook until lightly golden and nutty, 1 to 2 minutes. Whisk in nut milk until smooth. Stir in nutritional yeast and garlic powder and season with salt and pepper. Bring to a simmer and let cook until thickened, 8 to 10 minutes.

Build lasagna: In a large baking dish, spoon 1/4 c marinara into an even layer, then add a layer of noodles. Top with an even layer of vegetable mixture, tofu, marinara, and white sauce. Repeat until all ingredients are used, ending in marinara. Add a single layer of tomato rounds and season with salt, pepper and remaining oregano.

Bake 35 to 40 minutes, until tomatoes are cooked and lasagna is heated through. Remove from oven and let cool slightly. Garnish with basil and serve.

STUFFED SHELLS I

This is from SallyJun at AllRecipes. SallyJun wrote, "Jumbo macaroni shells stuffed with cheese mixture, covered with sauce, and baked."

Prep: 25 m; Cook: 25 m; Ready In: 50 m

View this online here.

Ingredients

1 (16 ounce) package jumbo pasta shells

4 cups large curd cottage cheese

12 ounces mozzarella cheese, shredded

1/2 cup grated Parmesan cheese

2 eggs, lightly beaten

1 pinch garlic powder

1 teaspoon dried oregano

1 teaspoon dried parsley

1 (26 ounce) jar spaghetti sauce

1/4 cup grated Parmesan cheese

Directions

Cook shells according to package directions. Place in cold water to stop cooking. Drain.

Mix together cottage cheese, mozzarella cheese, 1/2 cup Parmesan cheese, eggs, and garlic powder. Rub the dried herbs in the palms of your hands to pulverize them, and stir into the cheese mixture. Stuff mixture into the shells.

Spread 1/3 of spaghetti sauce in the bottom of a 15 x 10 inch pan. Place shells open side up, and close together in pan. Spread remaining sauce over top, and sprinkle with remaining 1/4 cup Parmesan cheese.

Bake at 350 degrees F (175 degrees C) for 25 to 35 minutes, or until bubbly. Let stand 10 minutes before serving.

FLOURLESS BLACK BEAN BROWNIES

This recipe comes from Kaleigh McMordie, MCN, RDN, LD, who, besides running her own site (Lively Table), writes on VeryWellFit.

For this recipe, Kaleigh wrote, “If you have a sweet tooth, you may be used to eating dessert most days. Sometimes fruit or a fruit salad will do for a light. Other days, you just need a brownie.

“Baked goods like brownies are often high in sodium, even though they don’t taste salty. Between leaveners like baking soda and baking powder, salted butter, and added salt, brownies and other baked goods can be sneaky sources of sodium! If you bake your own brownies at home, you can control the amount of sodium-containing ingredients for a better alternative.

“The secret to these flourless brownies is a can of low sodium black beans.Before you write them off, give them a try! Blending up black beans in a high-powered blender or food processor makes them nice and smooth, and when baked into brownies, gives them a nice chewy texture without any flour. They also add in extra fiber, iron, and folate.”

Total Time: 35 minutes; Prep Time: 10 minutes; Cook Time: 25 minutes; Servings: 16 (2-inch square each).

To view this online, click here.

Ingredients

1 (15 ounce) can low sodium black beans, drained and rinsed

2 large eggs

1/2 cup sugar

1/4 cup cocoa powder

1/2 teaspoon instant coffee granules

1/2 teaspoon baking powder

1 teaspoon vanilla

1/4 cup chopped dark chocolate, melted and slightly cooled

1/2 cup dark chocolate chips or chunks

Preparation

Heat oven to 350F. Line an 8x8" baking dish with parchment or spray with oil.

Blend all ingredients except for unmelted chocolate in a high powered blender until smooth, 1 to 2 minutes.

Stir in chocolate and pour into prepared pan. Bake 20 to 25 minutes.

Ingredient Variations and Substitutions

Use all chocolate chips if you don’t have a dark chocolate bar.

Cocoa powder, melted dark chocolate, and chocolate chips gives these brownies lots of rich chocolate flavor with a little boost from coffee granules.

If you don’t have the coffee granules don’t worry—you can leave them out and you’ll still have delicious chocolatey brownies!

Cooking and Serving Tips

Avoid over-cooking—the designated time should be just about enough, but you can check before removing from the oven. Brownies shouldn't be overly dry.

Store leftovers in the refrigerator and heat for 20 to 30 seconds in the microwave before serving.

CLASSIC BAKED MACARONI AND CHEESE

This comes from Alison Roman in The New York Times cooking e-newsletter. Alison wrote, “Think Stouffer's without the freezer. While it can be enjoyed straight from the pot, this macaroni and cheese has a slightly looser sauce than the stovetop variety to allow for thickening in the oven. Bread crumbs, while optional, make it truly spectacular.”

Yield: 4 to 6 servings; Time: about 1 hour

To view this online at the Times’ website, click here.

Ingredients

For the Macaroni and Cheese:

1 pound elbows, shells, cavatappi, farfalle, fusilli or other short, tube-shaped pasta

Kosher salt

4 tablespoons unsalted butter

1/4 cup all-purpose flour

4 cups whole milk

1 clove garlic, finely grated

1 teaspoon smoked or hot paprika

Freshly ground pepper

12 ounces sharp or white Cheddar cheese, grated

12 ounces fontina or Gruyère, grated

For the Topping (Optional):

1 cup coarse bread crumbs or panko

4 tablespoons melted butter or olive oil

1/4 cup finely grated Parmesan cheese (optional)

Kosher salt and freshly ground pepper

Preparation

Cook pasta in a large pot of salted boiling water until it’s barely al dente. (It should be more al dente than your average pasta: It’s going to continue to cook in the oven.) Drain and set aside.

Meanwhile, heat butter in a medium pot over medium heat. (The pot should be large enough to hold all the pasta when cooked.) Whisk in flour and cook, whisking constantly, until the flour is foamy and just starting to turn a light golden brown, about 4 minutes. Slowly whisk in milk to avoid clumping. Add garlic, paprika and season with salt and pepper. Bring to a simmer, whisking constantly and paying special attention to the edges of the pot to make sure the flour mixture is totally incorporated.

Add grated cheese and whisk to blend until the cheese is completely melted. (The sauce will seem thick at first and thin out as the cheese melts; it will thicken while it bakes.) Season with salt and pepper and add cooked pasta, stirring to coat well.

Heat oven to 425 degrees. Line a rimmed baking sheet with aluminum foil (to catch any cheesy drips).

Make the optional topping: Combine bread crumbs, melted butter and Parmesan, if using, in a medium bowl. Season with salt and pepper and, using your hands, mix well to ensure the bread crumbs are evenly coated.

Transfer the macaroni and cheese mixture to a 2-quart baking dish and scatter bread crumbs, if using, evenly over the top. Place on prepared baking sheet and bake until macaroni and cheese is bubbling, thickened and creamy, and bread crumbs are evenly golden brown, 25 to 30 minutes. Let cool slightly before serving.

Mac And Cheese

Stressful times call for certain things, including comfort food. If you're like me, Mac And Cheese just yells comfort food.

That said, here are six mac and cheese recipes, including Baked Macaroni and Cheese and Cauliflower Mac and Cheese. Enjoy!

MAC AND CHEESE

This recipe is from Ina Garten and was posted on the Food Network. Yield: 6 to 8 servings; Level: Easy.

To view this online, click here.

Ingredients
Kosher salt

Vegetable oil

1 pound elbow macaroni or cavatappi

1 quart milk

8 tablespoons (1 stick) unsalted butter, divided

1/2 cup all-purpose flour

12 ounces Gruyere, grated (4 cups)

8 ounces extra-sharp Cheddar, grated (2 cups)

1/2 teaspoon freshly ground black pepper

1/2 teaspoon ground nutmeg

3/4 pound fresh tomatoes (4 small)

1 1/2 cups fresh white bread crumbs (5 slices, crusts removed)

Directions

Preheat the oven to 375 degrees F.

Drizzle oil into a large pot of boiling salted water. Add the macaroni and cook according to the directions on the package, 6 to 8 minutes. Drain well.

Meanwhile, heat the milk in a small saucepan, but don't boil it. Melt 6 tablespoons of butter in a large (4-quart) pot and add the flour. Cook over low heat for 2 minutes, stirring with a whisk. While whisking, add the hot milk and cook for a minute or two more, until thickened and smooth. Off the heat, add the Gruyere, Cheddar, 1 tablespoon salt, pepper, and nutmeg. Add the cooked macaroni and stir well. Pour into a 3-quart baking dish.

Slice the tomatoes and arrange on top. Melt the remaining 2 tablespoons of butter, combine them with the fresh bread crumbs, and sprinkle on the top. Bake for 30 to 35 minutes, or until the sauce is bubbly and the macaroni is browned on the top.

CLASSIC BAKED MACARONI AND CHEESE

This is from Southern Living, and starts off, "Step away from the boxed stuff. That powdery cheese has no place on our Southern tables. But what if we told you that this famous and delicious dish–loved and requested by both kids and adults alike–can come together in under one hour and in three easy-to-follow steps? Sounds almost too good to be true."

Active Time: 22 minutes; Total Time: 47 minutes; Yield: 6 to 8 servings

To view this online, go to https://www.southernliving.com/recipes/classic-baked-macaroni-and-cheese-recipe.

Ingredients

2 cups milk

2 tablespoons butter

2 tablespoons all-purpose flour

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

1 (10-oz.) block extra sharp Cheddar cheese, shredded

1/4 teaspoon ground red pepper (optional)

1/2 (16-oz.) package elbow macaroni, cooked

Directions

Preheat oven to 400°. Microwave milk at HIGH for 1 1/2 minutes. Melt butter in a large skillet or Dutch oven over medium-low heat; whisk in flour until smooth. Cook, whisking constantly, 1 minute.

Gradually whisk in warm milk, and cook, whisking constantly, 5 minutes or until thickened.

Whisk in salt, black pepper, 1 cup shredded cheese, and, if desired, red pepper until smooth; stir in pasta. Spoon pasta mixture into a lightly greased 2-qt. baking dish; top with remaining cheese. Bake at 400° for 20 minutes or until golden and bubbly.

Chef's Notes

We tested with Cracker Barrel Extra-Sharp Cheddar.

CAULIFLOWER MAC AND CHEESE

This is from Sheela Prakash on TheKitchn. Sheela wrote, “What if I told you that you could have a rich and creamy bowl of mac and cheese while also packing in over a pound of cauliflower? Sounds like a trick, right? No so fast! This recipe does just that, thanks to a base of cheesy cauliflower sauce.”

Serves 8

To view this online, click here.

For the cauliflower cheese sauce:

2 cloves garlic, crushed

3 sprigs fresh thyme

2 bay leaves

2 medium heads cauliflower, cut into florets

3 tablespoons olive oil, divided

1 cup grated Gruyère cheese

1 cup grated sharp cheddar cheese

2 teaspoons Dijon mustard

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

For the macaroni and cheese:

1 pound dry cavatappi pasta or medium pasta shells

2 tablespoons unsalted butter, melted

1 cup fresh or panko breadcrumbs

1/2 cup grated Parmesan cheese

Arrange a rack in the top third of the oven and heat to 400°F. Coat a 9x13-inch baking dish with cooking spray or butter.

Make the cauliflower cheese sauce: Bring a large pot of salted water to a boil over medium-high heat. Add the garlic, thyme, and bay leaves and boil for 5 minutes to infuse water.

Add the cauliflower and cook until very fork tender, 7 to 10 minutes. Using a slotted spoon, transfer the cauliflower to a rimmed baking sheet or medium bowl out of the water, leaving the herbs and garlic behind in the pot (do not drain the pot).

Place 1/2 of the cauliflower in a blender or food processor fitted with the blade attachment. Scoop out 3/4 cup of the cooking liquid and add it to the blender along with 1 1/2 tablespoons of oil. Blend until very smooth, about 1 1/2 minutes. Transfer the purée to a large bowl. Repeat with the remaining cauliflower, 3/4 cup of cooking liquid, and remaining 1 1/2 tablespoons of oil; transfer to the same bowl.

Add the cheddar, Gruyère, mustard, salt, and pepper into the purée and whisk to combine. Taste and season with more salt and pepper as needed; set aside.

For the macaroni and cheese: Bring the pot of infused water back to a boil. Add the pasta and cook per package instructions until just al dente. Meanwhile, combine the melted butter and breadcrumbs in a small bowl; set aside.

Drain the pasta, discard the herbs and garlic cloves, and add the pasta to the bowl of cauliflower sauce. Stir gently until the pasta is entirely coated.

Transfer the mixture to the baking dish and spread into an even layer. Sprinkle the breadcrumbs evenly over the top, followed by the grated Parmesan.

Transfer the dish to the oven and bake until the sauce is bubbling and the top is golden-brown, 15 to 20 minutes. If the pasta becomes bubbly before the top is golden, you can run the dish under the broiler for a minute or two to crisp the topping.

Recipe Notes

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.

Make ahead: After transferring the pasta and cauliflower sauce mixture to the baking dish, it can be covered and refrigerated for up to 1 day. Return to room temperature, sprinkle the buttered breadcrumbs and Parmesan cheese on top, and proceed with baking.

Freezing: After transferring the pasta and cauliflower sauce mixture to the baking dish, it can be also be covered tightly with aluminum foil and frozen for up to 2 months. Bake, frozen and covered, at 350°F, for 1 hour. Uncover, sprinkle with the buttered breadcrumbs and Parmesan cheese, and bake until the topping is golden-brown, 15 to 20 minutes more.

ONE-POT MAC ’N’ CHEESE

This is from The Food Network, and begins, “This one-pot wonder has humble beginnings: just milk and macaroni. As the pasta cooks, the starch released helps thicken the milk to make the perfect base for a sauce. The cheeses and seasonings are stirred in at the very end, and everything comes together magically.”

Total: 20 min; Active: 10 min; Yield: 6 servings; Level: Easy

To view this online, go to http://www.foodnetwork.com/recipes/food-network-kitchen/one-pot-mac-n-cheese.

Ingredients

4 cups whole milk

3/4 pound elbow macaroni (about 3 cups)

8 ounces mild Cheddar, shredded (about 3 cups)

3 ounces part-skim mozzarella, shredded (about 1 cup)

2 ounces cream cheese, cut into small pieces

2 tablespoons unsalted butter, cut into small pieces

1 teaspoon Dijon mustard

Large pinch cayenne pepper

Large pinch freshly grated nutmeg

Kosher salt

Directions

Put the milk and macaroni in a medium saucepan. Bring the milk to a boil over medium heat, stirring frequently to keep the macaroni from clumping, then cook, stirring frequently, until the macaroni is tender and the milk has thickened to the consistency of heavy cream, 4 to 5 minutes. Remove the saucepan from the heat, add the Cheddar, mozzarella, cream cheese, butter, mustard, cayenne, nutmeg and 1 1/2 teaspoons salt, and stir until smooth, thick and creamy. Serve hot. (The dish will thicken as it cools; thin it out with a little hot water if desired.)

Cook's Note

Be sure to buy blocks of cheese and shred it yourself. The pre-shredded cheese that comes in bags is often tossed with starchy cellulose, which can give this mac 'n' cheese a clumpy texture.

APPLE-CHEDDAR MAC AND CHEESE

This comes from FamilyTime, and begins, “Raise your hand if you like mac and cheese? And when it's teamed with apples, you'll want to raise both hands!” Serves: 4; Prep Time: 25 to 30 minutes; Cook Time: 30 minutes.

To view this online, click here.

Ingredients

1 1/4 cups dry elbow macaroni

1 1/2 cups small diced, unpeeled, tart green or red apples

2 tablespoons butter

1/4 cup finely chopped onion

2 tablespoons all-purpose flour

2 1/4 cups whole milk, lower fat milk can be substituted

1 small bay leaf

2 1/3 cup shredded sharp white or yellow Cheddar cheese

1/2 teaspoon dry sherry (see second note)

Salt to taste

Ground white pepper to taste

1/3 cup panko bread crumbs, regular bread crumbs can be substituted

Directions

Butter a 1 1/2-quart round casserole.

Cook the pasta in a large saucepan according to package directions until al dente. Rinse with cold water to stop the cooking and drain well. Return the pasta to the saucepan and add the apples.

Meanwhile, melt the butter in a heavy saucepan. Add the onions and cook over medium heat for about 3 minutes or until tender. Add the flour and cook, stirring, for about 1 minute or until fragrant. Slowly add the milk, whisking constantly until simmering gently. Add the bay leaf, reduce the heat to low and cook, stirring, for 10 minutes.

Preheat the oven to 350°F.

Remove and discard the bay leaf and then stir 2 cups of the cheese and the sherry into the milk. Cook for 1 to 2 minutes, stirring until the cheese melts. Remove the pan from heat and season to taste with salt and pepper.

Add the cheese sauce to the pasta and apples and stir gently to combine. Transfer the mac and cheese to the casserole and sprinkle with the remaining cheese and the panko. Bake, uncovered, for about 30 minutes or just until heated through and lightly browned. Let stand for about 5 minutes before serving.

Note: You can bake the mac and cheese in individual ramekins. Butter them and bake for about 15 minutes.

Note: If you’re like me and don’t have alcohol around the house, no worries. Omit the Sherry, or add 1/2 teaspoon of milk or water with the cheese.

Per Serving: 600 calories; 33 g fat; 20 g saturated fat; 100 mg cholesterol; 660 mg sodium; 48 g carbohydrate; 3 g fiber; 27g protein

BAKED MACARONI AND CHEESE

This is from a Weight Watchers email.

Serves: 8; 5 Points

12 oz uncooked macaroni, elbow-type

1/2 cup fat-free sour cream

12 oz fat-free evaporated milk

8 oz low-fat cheddar or Colby cheese, shredded

1 Tbsp Dijon mustard

1/4 tsp table salt

1/4 tsp black pepper

1/8 tsp ground nutmeg

2 Tbsp dried bread crumbs

2 Tbsp grated Parmesan cheese

Preheat oven to 350ºF.

Cook pasta according to package directions without added fat or salt; drain & transfer to a large bowl. While pasta is still hot, stir in sour cream; set aside.

Heat milk in small saucepan over medium heat until tiny bubbles appear just around the edges. Reduce heat to low, add cheese & simmer until cheese melts, stirring constantly with wire whisk, about 2 minutes; remove from heat & stir in mustard, salt, pepper & nutmeg.

Add cheese mixture to pasta; mix well. Transfer to a 4-quart casserole dish. Combine bread crumbs & Parmesan cheese; sprinkle over pasta. Bake until top is golden, about 30 minutes. Yields about 1 cup per serving.

Monday Recipes

It's Monday, time to get started for the work week. Today's six yummy recipes include Vegan Lasagna and Flourless Black Bean Brownies. Enjoy!

BANANA RUM VEGAN CHEESECAKE WITH MAPLE RUM SAUCE

This comes from Jolinda Hackett, who wrote for The Spruce Eats. She wrote, “This gourmet banana rum vegan cheesecake with maple rum sauce has several steps, but the bananas, pecan crust and rum sauce can all be prepared in advance. Then, the only thing left is to blend the vegan cream cheese and the other ingredients and bake. Easy! If you're looking for a gourmet vegan cheesecake recipe, this is the one to try.”

Note: Unfortunately, I'm no longer able to find a link for this, as well as the next two recipes from Jolinda. But it's yummy enough that I wanted to post it, and give a nod to Jolinda for coming up with this.

Ingredients

4 very ripe bananas

16 ounces nondairy cream cheese

3/4 cup firmly packed light brown sugar

3/4 teaspoon ground cinnamon

1/2 cup dark rum

2 tablespoons cornstarch

1/4 teaspoon salt

Prepared pecan pie crust (recipe follows)

Prepared maple rum sauce (recipe follows)

Toasted pecan halves for garnish

Preparation

Preheat the oven to 325 degrees.Place 4 large, very ripe, unpeeled bananas on a roasting pan and roast for 15-20 minutes, until bananas are soft and skin turns dark brown. Let bananas cool to room temperature in the pan in their skins.

Turn oven up to 400 degrees.

Peel the roasted bananas and remove any obvious strings. Puree bananas in a food processor until very smooth. Add nondairy cream cheese, brown sugar, cinnamon, rum, cornstarch and salt then pulse until smooth, scraping sides of bowl periodically. Do not overprocess or cream cheese will separate and curdle.

Pour the filling into the prepared pecan pie crust and bake at 400 for 10 minutes. Reduce temperature to 350 and bake another 35-45 minutes, until the top is the color of light brown sugar and center is set. A toothpick inserted in center should come out clean.

Let cheesecake cool to room temperature on a rack for at least 1 hour, then cover with plastic wrap and chill in refrigerator at least 3 hours, preferably overnight.

Drizzle with prepared maple rum sauce just before serving and garnish with extra toasted pecan halves.

PECAN PIE CRUST

Jolinda Hackett's pecan pie crust can be used for either cheesecake or as a regular pie crust.

Ingredients

1 cup pecan nut flour (see instructions below)

1/2 cup spelt flour (white or whole wheat )

1 tablespoon firmly packed light brown sugar

4 Tbsp vegan margarine, partially melted

1/8 teaspoon ground cardamom

1/2 teaspoon ground ginger

Pinch of sea salt

Preparation

Note: To make pecan nut flour, freeze the nuts overnight, then place in a food processor and pulse until finely ground. Freezing the nuts prevents them from turning into nut butter when you process them.pre-heat oven to 400 degrees.

Combine all ingredients in a bowl and mix until well combined and incorporated.

Press the mixture into a 9-inch springform pan and put in freezer for 5 minutes.

Bake for 8-10 minutes, until crust is a little dry and edges are light golden. Let cool completely before using in a recipe.

VEGAN MAPLE RUM SAUCE RECIPE

Jolinda wrote, “Use this vegan maple rum sauce recipe to drizzle on top of a banana rum cheesecake or on top of ice cream or chocolate brownies.Yum!”

Ingredients

1 cup real maple syrup (grade B organic is best in this recipe)

4 tablespoons Earth Balance vegan butter

Sea salt

1 tablespoon dark rum

Preparation

In a small saucepan, combine maple syrup, vegan butter, and sea salt to taste and bring to a boil over medium-high heat. Reduce heat to medium-low and simmer, stirring frequently, until sauce has thickened slightly, about 10 minutes.

Remove from heat and stir in rum, stirring carefully, as sauce will bubble up a bit. Let cool for a few minutes then taste and add more salt if necessary.

Cool to room temperature, then transfer to a squeeze bottle.If not using immediately, the sauce can be rewarmed by putting the bottle in a pan of hot water off the heat.

VEGAN LASAGNA

This comes from Lena Abraham on Delish, and begins, “A lasagna you can feel good about.”

Total Time: 1 hour 45 minutes; Prep Time: 15 minutes; Level: Easy; Serves: 10-12

To view this online, click here.

Ingredients

For the Lasagna

1 box lasagna noodles

1 (14-oz) package firm tofu, drained

kosher salt

Freshly ground black pepper

1 tbsp. olive oil

1 large onion, chopped

3 garlic cloves, minced

2 tsp. dried oregano, divided

1 (8-oz) package baby bella mushrooms, sliced

2 (10-oz) packages frozen spinach, thawed and drained of excess liquid

For the White Sauce

1/4 c. olive oil

1/4 c. all-purpose flour

2 1/2 c. almond milk (or other non-dairy milk)

2 tbsp. nutritional yeast

1/2 tsp. garlic powder

kosher salt

Freshly ground black pepper

2 c. marinara

3 tomatoes, thinly sliced

1/4 c. thinly sliced basil, for garnish

Directions

Preheat oven to 350º. Bring a large pot of salted boiling water to a boil and cook lasagna noodles until al dente. Drain.

Wrap tofu in a clean kitchen cloth or paper towels and place on a large plate. Place a pan or heavy plate on top of tofu in order to press out as much liquid as possible. Let sit for at least 30 minutes. When drained, crumble with two forks and season with salt and pepper. Set aside.

In a large skillet over medium heat, heat oil. Add onion and garlic and season with salt, pepper, and 1 tsp oregano. Add mushrooms and cook until softened, 3 to 4 minutes. Stir in thawed and drained spinach until completely combined. Remove from heat and set aside vegetables.

Wipe out skillet and return to medium heat to make white sauce: Add olive oil and heat until shimmering but not smoking. Add flour and whisk to combine. Cook until lightly golden and nutty, 1 to 2 minutes. Whisk in nut milk until smooth. Stir in nutritional yeast and garlic powder and season with salt and pepper. Bring to a simmer and let cook until thickened, 8 to 10 minutes.

Build lasagna: In a large baking dish, spoon 1/4 c marinara into an even layer, then add a layer of noodles. Top with an even layer of vegetable mixture, tofu, marinara, and white sauce. Repeat until all ingredients are used, ending in marinara. Add a single layer of tomato rounds and season with salt, pepper and remaining oregano.

Bake 35 to 40 minutes, until tomatoes are cooked and lasagna is heated through. Remove from oven and let cool slightly. Garnish with basil and serve.

STUFFED SHELLS I

This is from SallyJun at AllRecipes. SallyJun wrote, "Jumbo macaroni shells stuffed with cheese mixture, covered with sauce, and baked."

Prep: 25 m; Cook: 25 m; Ready In: 50 m

View this online here.

Ingredients

1 (16 ounce) package jumbo pasta shells

4 cups large curd cottage cheese

12 ounces mozzarella cheese, shredded

1/2 cup grated Parmesan cheese

2 eggs, lightly beaten

1 pinch garlic powder

1 teaspoon dried oregano

1 teaspoon dried parsley

1 (26 ounce) jar spaghetti sauce

1/4 cup grated Parmesan cheese

Directions

Cook shells according to package directions. Place in cold water to stop cooking. Drain.

Mix together cottage cheese, mozzarella cheese, 1/2 cup Parmesan cheese, eggs, and garlic powder. Rub the dried herbs in the palms of your hands to pulverize them, and stir into the cheese mixture. Stuff mixture into the shells.

Spread 1/3 of spaghetti sauce in the bottom of a 15 x 10 inch pan. Place shells open side up, and close together in pan. Spread remaining sauce over top, and sprinkle with remaining 1/4 cup Parmesan cheese.

Bake at 350 degrees F (175 degrees C) for 25 to 35 minutes, or until bubbly. Let stand 10 minutes before serving.

FLOURLESS BLACK BEAN BROWNIES

This recipe comes from Kaleigh McMordie, MCN, RDN, LD, who, besides running her own site (Lively Table), writes on VeryWellFit.

For this recipe, Kaleigh wrote, “If you have a sweet tooth, you may be used to eating dessert most days. Sometimes fruit or a fruit salad will do for a light dessert. Other days, you just need a brownie.

“Baked goods like brownies are often high in sodium, even though they don’t taste salty. Between leaveners like baking soda and baking powder, salted butter, and added salt, brownies and other baked goods can be sneaky sources of sodium! If you bake your own brownies at home, you can control the amount of sodium-containing ingredients for a better alternative.

“The secret to these flourless brownies is a can of low sodium black beans.Before you write them off, give them a try! Blending up black beans in a high-powered blender or food processor makes them nice and smooth, and when baked into brownies, gives them a nice chewy texture without any flour. They also add in extra fiber, iron, and folate.”

Total Time: 35 minutes; Prep Time: 10 minutes; Cook Time: 25 minutes; Servings: 16 (2-inch square each).

To view this online, click here.

Ingredients

1 (15 ounce) can low sodium black beans, drained and rinsed

2 large eggs

1/2 cup sugar

1/4 cup cocoa powder

1/2 teaspoon instant coffee granules

1/2 teaspoon baking powder

1 teaspoon vanilla

1/4 cup chopped dark chocolate, melted and slightly cooled

1/2 cup dark chocolate chips or chunks

Preparation

Heat oven to 350F. Line an 8x8" baking dish with parchment or spray with oil.

Blend all ingredients except for unmelted chocolate in a high powered blender until smooth, 1 to 2 minutes.

Stir in chocolate and pour into prepared pan. Bake 20 to 25 minutes.

Ingredient Variations and Substitutions

Use all chocolate chips if you don’t have a dark chocolate bar.

Cocoa powder, melted dark chocolate, and chocolate chips gives these brownies lots of rich chocolate flavor with a little boost from coffee granules.

If you don’t have the coffee granules don’t worry—you can leave them out and you’ll still have delicious chocolatey brownies!

Cooking and Serving Tips

Avoid over-cooking—the designated time should be just about enough, but you can check before removing from the oven. Brownies shouldn't be overly dry.

Store leftovers in the refrigerator and heat for 20 to 30 seconds in the microwave before serving.

CLASSIC BAKED MACARONI AND CHEESE

This comes from Alison Roman in The New York Times cooking e-newsletter. Alison wrote, “Think Stouffer's without the freezer. While it can be enjoyed straight from the pot, this macaroni and cheese has a slightly looser sauce than the stovetop variety to allow for thickening in the oven. Bread crumbs, while optional, make it truly spectacular.”

Yield: 4 to 6 servings; Time: about 1 hour

To view this online at the Times’ website, click here.

Ingredients

For the Macaroni and Cheese:

1 pound elbows, shells, cavatappi, farfalle, fusilli or other short, tube-shaped pasta

Kosher salt

4 tablespoons unsalted butter

1/4 cup all-purpose flour

4 cups whole milk

1 clove garlic, finely grated

1 teaspoon smoked or hot paprika

Freshly ground pepper

12 ounces sharp or white Cheddar cheese, grated

12 ounces fontina or Gruyère, grated

For the Topping (Optional):

1 cup coarse bread crumbs or panko

4 tablespoons melted butter or olive oil

1/4 cup finely grated Parmesan cheese (optional)

Kosher salt and freshly ground pepper

Preparation

Cook pasta in a large pot of salted boiling water until it’s barely al dente. (It should be more al dente than your average pasta: It’s going to continue to cook in the oven.) Drain and set aside.

Meanwhile, heat butter in a medium pot over medium heat. (The pot should be large enough to hold all the pasta when cooked.) Whisk in flour and cook, whisking constantly, until the flour is foamy and just starting to turn a light golden brown, about 4 minutes. Slowly whisk in milk to avoid clumping. Add garlic, paprika and season with salt and pepper. Bring to a simmer, whisking constantly and paying special attention to the edges of the pot to make sure the flour mixture is totally incorporated.

Add grated cheese and whisk to blend until the cheese is completely melted. (The sauce will seem thick at first and thin out as the cheese melts; it will thicken while it bakes.) Season with salt and pepper and add cooked pasta, stirring to coat well.

Heat oven to 425 degrees. Line a rimmed baking sheet with aluminum foil (to catch any cheesy drips).

Make the optional topping: Combine bread crumbs, melted butter and Parmesan, if using, in a medium bowl. Season with salt and pepper and, using your hands, mix well to ensure the bread crumbs are evenly coated.

Transfer the macaroni and cheese mixture to a 2-quart baking dish and scatter bread crumbs, if using, evenly over the top. Place on prepared baking sheet and bake until macaroni and cheese is bubbling, thickened and creamy, and bread crumbs are evenly golden brown, 25 to 30 minutes. Let cool slightly before serving.

Friday Recipes

Yay! It's finally Friday! Here are six yummy recipes to help you through the weekend, including Summer Panzanella and Mini Cheddar Quiche Bites. Enjoy!

CLASSIC BAKED MACARONI AND CHEESE

This comes from Alison Roman in The New York Times cooking e-newsletter. Alison wrote, “Think Stouffer's without the freezer. While it can be enjoyed straight from the pot, this macaroni and cheese has a slightly looser sauce than the stovetop variety to allow for thickening in the oven. Bread crumbs, while optional, make it truly spectacular.”

Yield: 4 to 6 servings; Time: about 1 hour

To view this online at the Times’ website, click here.

Ingredients

For the Macaroni and Cheese:

1 pound elbows, shells, cavatappi, farfalle, fusilli or other short, tube-shaped pasta

Kosher salt

4 tablespoons unsalted butter

1/4 cup all-purpose flour

4 cups whole milk

1 clove garlic, finely grated

1 teaspoon smoked or hot paprika

Freshly ground pepper

12 ounces sharp or white Cheddar cheese, grated

12 ounces fontina or Gruyère, grated

For the Topping (Optional):

1 cup coarse bread crumbs or panko

4 tablespoons melted butter or olive oil

1/4 cup finely grated Parmesan cheese (optional)

Kosher salt and freshly ground pepper

Preparation

Cook pasta in a large pot of salted boiling water until it’s barely al dente. (It should be more al dente than your average pasta: It’s going to continue to cook in the oven.) Drain and set aside.

Meanwhile, heat butter in a medium pot over medium heat. (The pot should be large enough to hold all the pasta when cooked.) Whisk in flour and cook, whisking constantly, until the flour is foamy and just starting to turn a light golden brown, about 4 minutes. Slowly whisk in milk to avoid clumping. Add garlic, paprika and season with salt and pepper. Bring to a simmer, whisking constantly and paying special attention to the edges of the pot to make sure the flour mixture is totally incorporated.

Add grated cheese and whisk to blend until the cheese is completely melted. (The sauce will seem thick at first and thin out as the cheese melts; it will thicken while it bakes.) Season with salt and pepper and add cooked pasta, stirring to coat well.

Heat oven to 425 degrees. Line a rimmed baking sheet with aluminum foil (to catch any cheesy drips).

Make the optional topping: Combine bread crumbs, melted butter and Parmesan, if using, in a medium bowl. Season with salt and pepper and, using your hands, mix well to ensure the bread crumbs are evenly coated.

Transfer the macaroni and cheese mixture to a 2-quart baking dish and scatter bread crumbs, if using, evenly over the top. Place on prepared baking sheet and bake until macaroni and cheese is bubbling, thickened and creamy, and bread crumbs are evenly golden brown, 25 to 30 minutes. Let cool slightly before serving.

APRICOT COBBLER SUPREME

This comes from the infamous long-since-forgotten emailing list.

Ingredients

1 egg

1 cup sugar

1 cup flour

1 tsp baking powder

1/2 tsp salt

1/4 cup milk

1/2 tsp vanilla

1 tbs melted shortening

2 cups cooked apricots, sweetened

Directions

Beat egg and sugar until creamy. Sift flour, baking powder and salt. Add dry ingredients alternately with milk and vanilla to creamed mixture; add shortening. Put fruit in greased baking dish; pour in batter. Bake at 350F for 30 minutes or until batter is done. Serve warm with cream or ice cream.

Any type fruit, fresh or canned, may be substituted for apricots. If using fresh fruit, sprinkle with 1cup sugar and heat before pouring in batter. Enjoy!

TOMATO FRITTATA

This comes from the infamous long-since-forgotten emailing list. Serves 4.

Ingredients

2 tablespoons olive oil

2 medium onions, thinly sliced

1 (15 ounce) can of Italian tomatoes, drained and coarsely chopped

6 eggs, beaten

Salt and freshly-ground pepper, to taste

3 tablespoons freshly-grated Parmesan cheese

1/2 cup roughly chopped fresh basil

Directions

Heat the olive oil in a large, heavy skillet over moderate heat and sauté the onions for 8 to 10 minutes, until golden but not brown. Add the tomatoes and cook an additional 5 minutes, stirring frequently.

Combine the eggs, salt, pepper, Parmesan cheese, and basil in a mixing bowl. Turn the heat down to the lowest setting and add the egg mixture to the pan, stirring a little to combine the onions and tomatoes. Cook uncovered for about 15 minutes, until the eggs have set and only the top surface is still runny.

Place the skillet under a preheated broiler and cook for 1 or 2 minutes, just until the eggs on the surface have set. Properly cooked, the frittata should not be brown on the top or bottom.

CANDIED GINGER PUMPKIN PIE

This was posted on the Vegetarian Times site on November 4, 2007, and begins, “The secret ingredient in this lightly spiced pie is sweetened condensed milk, which gives the filling a silky-smooth texture.”

Makes 8 servings.

To view this online, click here.

Ingredients

1 15-oz. can unsweetened pumpkin puree

1 14-oz. can fat-free sweetened condensed milk

4 large eggs

1 9-inch graham cracker piecrust

1/4 cup chopped candied ginger

Preparation

Preheat oven to 350°F. Whisk together pumpkin purée and sweetened condensed milk in large bowl. Whisk in eggs and pinch of salt. Pour filling into graham cracker crust and bake 30 minutes.

Sprinkle chopped ginger on top and bake 25 to 30 minutes more, or until knife inserted in side of filling (not center), comes out clean. Cool, and refrigerate 3 hours, or overnight.

Nutrition Information: Calories: 266; Carbohydrate Content: 47 g; Fat Content: 5 g; Fiber Content: 2 g; Protein Content: 8 g; Saturated Fat Content: 2 g; Sodium Content: 141 mg; Sugar Content: 37 g

SUMMER PANZANELLA

This comes from Rian Handler on Delish. The recipe begins, “Panzan-HELL-YEA!”

Yields: 6; Prep Time: 15 minutes; Total Time: 25.

To view this online, click here.

Ingredients

2 large baguettes, cut into 1-inch cubes

1/2 c. extra-virgin olive oil, divided

3 tbsp. red wine vinegar

1 tsp. honey

kosher salt

Freshly ground black pepper

1 large, seedless cucumber, roughly chopped

2 pt. cherry tomatoes (preferably multi-colored), halved

1 red onion, chopped

1 clove garlic, minced

1 bunch basil, torn

Directions

Pre-heat a large skillet over medium-high heat.

Meanwhile, in a large bowl, toss bread with 1/4 cup olive oil. Add bread to skillet and toast until golden and crisp, about 10 minutes. Drain and set aside to cool.

Make dressing: In a small bowl, whisk together red wine vinegar, remaining 1/4 cup olive oil and honey. Season with salt and pepper.

To large bowl, add crispy bread, cucumber, tomatoes, onion and garlic. Toss with dressing until evenly coated and season with more salt and pepper.

Garnish with basil and serve.

MINI CHEDDAR QUICHE BITES

This is from FamilyTime, and begins, “These simple, mini quiche bites are easy to make ahead and then reheat in the microwave. Perfect for kids, breakfasts on-the-go, parties, pot-lucks and more.”

Makes 24 mini-quiches; Prep Time: 10 minutes; Cook Time: 12 to 15 minutes

To view this online, click here.

Ingredients

1/4 cup panko or regular breadcrumbs

4 large eggs

1/3 cup half-and-half

1/4 teaspoon salt

1/8 teaspoon pepper

1 1/4 cups shredded Cheddar cheese

Directions

Preheat the oven to 350° F. Generously spray 24 mini-muffin cups with flavorless cooking spray.

Lightly pat 1/2 to 1 teaspoon of crumbs in the bottom of each muffin cup. Tap the muffin pan to insure the crumbs lightly coat the sides.

In a mixing bowl, whisk together the eggs, half-and-half, salt and pepper until blended. Add the cheese and mix well. Spoon evenly into the muffin cups. Each cup will take about 1 tablespoon.

Bake for 12 to 15 minutes or just until set. Let the muffin pans cool on wire racks for about 5 minutes. Loosen the quiches from the sides of the muffin cups with a thin knife and remove them. Serve warm.

Monday Recipes

I hope your weekend was good. If it was like mine, you probably didn't get around to doing everything you planned to do. And if you did accomplish everything you wanted to do, a definite Congratulations are in order!

Either way, here are six recipes to get your week started off right, including Lemon Bars and Classic Baked Macaroni and Cheese. Enjoy!

CHOCOLATE-HONEY BROWNIE BARS

This is from Kraft Recipes, and begins, “These brownies not only have honey in the batter, but are also drizzled with a luscious chocolate-honey topping for an extra-special touch.”

Prep Time: 15 minutes; Total Time: 40 minutes; Servings: 24 servings

To view this online, click here.

Ingredients

3/4 cup butter

2 pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate, divided

1/2 cup sugar

1/2 cup plus 2 Tbsp. honey, divided

2 eggs

1 cup flour

Directions

Heat oven to 350°F.

Line 13x9-inch pan with foil, with ends of foil extending over sides; spray with cooking spray. Microwave butter and 6 oz. chocolate in large microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted and mixture is well blended. Add sugar and 1/2 cup honey; mix well. Blend in eggs. Add flour; stir until blended. Pour into prepared pan.

Bake 25 min. or until toothpick inserted in center comes out with fudgy crumbs. (Do not overbake.) Cool completely.

Microwave remaining chocolate and honey in microwaveable bowl on HIGH 1 min. Stir until chocolate is completely melted and mixture is well blended. Drizzle over brownie.

Refrigerate 5 min. or until chocolate is firm. Use foil handles to remove brownie from pan before cutting into bars.

CLASSIC BAKED MACARONI AND CHEESE

This comes from Alison Roman in The New York Times cooking e-newsletter. Alison wrote, “Think Stouffer's without the freezer. While it can be enjoyed straight from the pot, this macaroni and cheese has a slightly looser sauce than the stovetop variety to allow for thickening in the oven. Bread crumbs, while optional, make it truly spectacular.”

Yield: 4 to 6 servings; Time: about 1 hour

To view this online at the Times’ website, click here.

Ingredients

For the Macaroni and Cheese:

1 pound elbows, shells, cavatappi, farfalle, fusilli or other short, tube-shaped pasta

Kosher salt

4 tablespoons unsalted butter

1/4 cup all-purpose flour

4 cups whole milk

1 clove garlic, finely grated

1 teaspoon smoked or hot paprika

Freshly ground pepper

12 ounces sharp or white Cheddar cheese, grated

12 ounces fontina or Gruyère, grated

For the Topping (Optional):

1 cup coarse bread crumbs or panko

4 tablespoons melted butter or olive oil

1/4 cup finely grated Parmesan cheese (optional)

Kosher salt and freshly ground pepper

Preparation

Cook pasta in a large pot of salted boiling water until it’s barely al dente. (It should be more al dente than your average pasta: It’s going to continue to cook in the oven.) Drain and set aside.

Meanwhile, heat butter in a medium pot over medium heat. (The pot should be large enough to hold all the pasta when cooked.) Whisk in flour and cook, whisking constantly, until the flour is foamy and just starting to turn a light golden brown, about 4 minutes. Slowly whisk in milk to avoid clumping. Add garlic, paprika and season with salt and pepper. Bring to a simmer, whisking constantly and paying special attention to the edges of the pot to make sure the flour mixture is totally incorporated.

Add grated cheese and whisk to blend until the cheese is completely melted. (The sauce will seem thick at first and thin out as the cheese melts; it will thicken while it bakes.) Season with salt and pepper and add cooked pasta, stirring to coat well.

Heat oven to 425 degrees. Line a rimmed baking sheet with aluminum foil (to catch any cheesy drips).

Make the optional topping: Combine bread crumbs, melted butter and Parmesan, if using, in a medium bowl. Season with salt and pepper and, using your hands, mix well to ensure the bread crumbs are evenly coated.

Transfer the macaroni and cheese mixture to a 2-quart baking dish and scatter bread crumbs, if using, evenly over the top. Place on prepared baking sheet and bake until macaroni and cheese is bubbling, thickened and creamy, and bread crumbs are evenly golden brown, 25 to 30 minutes. Let cool slightly before serving.

VEGETABLE FRITTATA

This comes from the infamous long-since-forgotten emailing list.

Ingredients

Mixture of green peppers, red peppers, yellow peppers, onion, mushrooms, broccoli, squash (about 2-3 cups total)

Olive oil

5-6 eggs

Milk

About 1/2 cup grated cheese (Cheddar, Swiss or Parmesan)

Salt and freshly-ground pepper to taste

Parsley sprigs for garnish

Directions

Preheat oven to 350 degrees F.

Gently saute the vegetables in a 9- or 10-inch oven-proof skillet in the olive oil until just soft.

Mix eggs with a little milk, then pour over and around the vegetables. Sprinkle cheese over the top.

Cook over medium heat enough to set the eggs, then place in the oven to finish the cooking. Bake until the top of the frittata is no longer runny. Garnish and serve.

SPAGHETTI WITH TOMATOES, BASIL, OLIVES AND FRESH MOZZARELLA

This is from Familytime, and begins, “Since the tomatoes here are not cooked, you’ll really notice their flavor.”

Serves: 4; Prep Time: 10 minutes; Cook Time: 13 minutes

To view this online, click here.

Ingredients

2 pounds vine ripened tomatoes, (about 6), chopped

3/4 pound salted mozzarella cheese, cut into 1/4-inch cubes, at room temperature

1 1/4 cups chopped, fresh basil

1/2 cup halved and pitted black olives

4 teaspoons balsamic vinegar

1 1/4 teaspoons salt

1/2 teaspoon fresh ground black pepper

1 pound spaghetti

1/2 cup olive oil

3 garlic cloves, minced

Directions

In a large glass or stainless-steel bowl, combine the chopped tomatoes with the mozzarella, basil, olives, balsamic vinegar, salt, and pepper.

In a large pot of boiling, salted water, cook the spaghetti until just done, about 12 minutes. Drain, add to the tomato mixture, and toss.

Heat the oil in a small frying pan over moderately low heat. Add the garlic and cook, stirring, for 1 minute. Pour the oil over the pasta and toss again.

Variations: Add some drained capers, chopped red onion or grated Parmesan to the pasta.

LEMON BARS

This yummy recipe comes from Ina Garten, star of The Food Network show, Barefoot Contessa.

Total: 1 hr 35 min; Prep: 10 min; Inactive: 30 min; Cook: 55 min; Yield: 20 squares or 40 triangles; Level: Intermediate

To view this online, click here.

Ingredients

For the crust:

1/2 pound unsalted butter, at room temperature

1/2 cup granulated sugar

2 cups flour

1/8 teaspoon kosher salt

For the filling:

6 extra-large eggs at room temperature

3 cups granulated sugar

2 tablespoons grated lemon zest (4 to 6 lemons)

1 cup freshly squeezed lemon juice

1 cup flour

Confectioners' sugar, for dusting

Directions

Watch how to make this recipe.

Preheat the oven to 350 degrees F.

For the crust, cream the butter and sugar until light in the bowl of an electric mixer fitted with the paddle attachment. Combine the flour and salt and, with the mixer on low, add to the butter until just mixed. Dump the dough onto a well-floured board and gather into a ball. Flatten the dough with floured hands and press it into a 9 by 13 by 2-inch baking sheet, building up a 1/2-inch edge on all sides. Chill.

Bake the crust for 15 to 20 minutes, until very lightly browned. Let cool on a wire rack. Leave the oven on.

For the filling, whisk together the eggs, sugar, lemon zest, lemon juice, and flour. Pour over the crust and bake for 30 to 35 minutes, until the filling is set. Let cool to room temperature.

Cut into triangles and dust with confectioners' sugar.

AMBROSIA SALAD

This comes from Delish, and begins, “There's a reason it's a classic.”

To view this online, click here.

Yields: 6 servings; Prep Time: 10 minutes; Total Time: 15 minutes.

Ingredients

1 1/2 c. Cool Whip

1/2 c. sour cream

3 c. mini marshmallows

1 (15-oz.) can mandarin oranges, drained

1 c. chopped fresh pineapple

1 c. shredded coconut

3/4 c. halved maraschino cherries (stems removed), drained

3/4 c. toasted pecans

Directions

In a large bowl, fold together Cool Whip and sour cream. Add oranges, pineapple, cherries, coconut, pecans, and marshmallows and stir gently.

Cover and refrigerate for at least 1 hour and up to overnight.

Monday Recipes

It's Monday, time to get started for the work week. Today's six yummy recipes include Vegan Lasagna and Flourless Black Bean Brownies. Enjoy!

BANANA RUM VEGAN CHEESECAKE WITH MAPLE RUM SAUCE

This is also from Jolinda Hackett, who writes, “This gourmet banana rum vegan cheesecake with maple rum sauce has several steps, but the bananas, pecan crust and rum sauce can all be prepared in advance. Then, the only thing left is to blend the vegan cream cheese and the other ingredients and bake. Easy! If you're looking for a gourmet vegan cheesecake recipe, this is the one to try.”

Ingredients

4 very ripe bananas

16 ounces nondairy cream cheese

3/4 cup firmly packed light brown sugar

3/4 teaspoon ground cinnamon

1/2 cup dark rum

2 tablespoons cornstarch

1/4 teaspoon salt

Prepared pecan pie crust (recipe follows)

Prepared maple rum sauce (recipe follows)

Toasted pecan halves for garnish

Preparation

Preheat the oven to 325 degrees.Place 4 large, very ripe, unpeeled bananas on a roasting pan and roast for 15-20 minutes, until bananas are soft and skin turns dark brown. Let bananas cool to room temperature in the pan in their skins.

Turn oven up to 400 degrees.

Peel the roasted bananas and remove any obvious strings. Puree bananas in a food processor until very smooth. Add nondairy cream cheese, brown sugar, cinnamon, rum, cornstarch and salt then pulse until smooth, scraping sides of bowl periodically. Do not overprocess or cream cheese will separate and curdle.

Pour the filling into the prepared pecan pie crust and bake at 400 for 10 minutes. Reduce temperature to 350 and bake another 35-45 minutes, until the top is the color of light brown sugar and center is set. A toothpick inserted in center should come out clean.

Let cheesecake cool to room temperature on a rack for at least 1 hour, then cover with plastic wrap and chill in refrigerator at least 3 hours, preferably overnight.

Drizzle with prepared maple rum sauce just before serving and garnish with extra toasted pecan halves.

PECAN PIE CRUST

Jolinda Hackett's pecan pie crust can be used for either cheesecake or as a regular pie crust, and can be viewed online here.

Ingredients

1 cup pecan nut flour (see instructions below)

1/2 cup spelt flour (white or whole wheat )

1 tablespoon firmly packed light brown sugar

4 Tbsp vegan margarine, partially melted

1/8 teaspoon ground cardamom

1/2 teaspoon ground ginger

Pinch of sea salt

Preparation

Note: To make pecan nut flour, freeze the nuts overnight, then place in a food processor and pulse until finely ground. Freezing the nuts prevents them from turning into nut butter when you process them.pre-heat oven to 400 degrees.

Combine all ingredients in a bowl and mix until well combined and incorporated.

Press the mixture into a 9-inch springform pan and put in freezer for 5 minutes.

Bake for 8-10 minutes, until crust is a little dry and edges are light golden. Let cool completely before using in a recipe.

VEGAN MAPLE RUM SAUCE RECIPE

Jolinda wrote, “Use this vegan maple rum sauce recipe to drizzle on top of a banana rum cheesecake or on top of ice cream or chocolate brownies.Yum!” To view this online, click here.

Ingredients

1 cup real maple syrup (grade B organic is best in this recipe)

4 tablespoons Earth Balance vegan butter

Sea salt

1 tablespoon dark rum

Preparation

In a small saucepan, combine maple syrup, vegan butter, and sea salt to taste and bring to a boil over medium-high heat. Reduce heat to medium-low and simmer, stirring frequently, until sauce has thickened slightly, about 10 minutes.

Remove from heat and stir in rum, stirring carefully, as sauce will bubble up a bit. Let cool for a few minutes then taste and add more salt if necessary.

Cool to room temperature, then transfer to a squeeze bottle.If not using immediately, the sauce can be rewarmed by putting the bottle in a pan of hot water off the heat.

VEGAN LASAGNA

This comes from Lena Abraham on Delish, and begins, “A lasagna you can feel good about.”

Total Time: 1 hour 45 minutes; Prep Time: 15 minutes; Level: Easy; Serves: 10-12

To view this online, click here.

Ingredients

For the Lasagna

1 box lasagna noodles

1 (14-oz) package firm tofu, drained

kosher salt

Freshly ground black pepper

1 tbsp. olive oil

1 large onion, chopped

3 garlic cloves, minced

2 tsp. dried oregano, divided

1 (8-oz) package baby bella mushrooms, sliced

2 (10-oz) packages frozen spinach, thawed and drained of excess liquid

For the White Sauce

1/4 c. olive oil

1/4 c. all-purpose flour

2 1/2 c. almond milk (or other non-dairy milk)

2 tbsp. nutritional yeast

1/2 tsp. garlic powder

kosher salt

Freshly ground black pepper

2 c. marinara

3 tomatoes, thinly sliced

1/4 c. thinly sliced basil, for garnish

Directions

Preheat oven to 350º. Bring a large pot of salted boiling water to a boil and cook lasagna noodles until al dente. Drain.

Wrap tofu in a clean kitchen cloth or paper towels and place on a large plate. Place a pan or heavy plate on top of tofu in order to press out as much liquid as possible. Let sit for at least 30 minutes. When drained, crumble with two forks and season with salt and pepper. Set aside.

In a large skillet over medium heat, heat oil. Add onion and garlic and season with salt, pepper, and 1 tsp oregano. Add mushrooms and cook until softened, 3 to 4 minutes. Stir in thawed and drained spinach until completely combined. Remove from heat and set aside vegetables.

Wipe out skillet and return to medium heat to make white sauce: Add olive oil and heat until shimmering but not smoking. Add flour and whisk to combine. Cook until lightly golden and nutty, 1 to 2 minutes. Whisk in nut milk until smooth. Stir in nutritional yeast and garlic powder and season with salt and pepper. Bring to a simmer and let cook until thickened, 8 to 10 minutes.

Build lasagna: In a large baking dish, spoon 1/4 c marinara into an even layer, then add a layer of noodles. Top with an even layer of vegetable mixture, tofu, marinara, and white sauce. Repeat until all ingredients are used, ending in marinara. Add a single layer of tomato rounds and season with salt, pepper and remaining oregano.

Bake 35 to 40 minutes, until tomatoes are cooked and lasagna is heated through. Remove from oven and let cool slightly. Garnish with basil and serve.

STUFFED SHELLS I

This is from SallyJun at AllRecipes. SallyJun wrote, "Jumbo macaroni shells stuffed with cheese mixture, covered with sauce, and baked."

Prep: 25 m; Cook: 25 m; Ready In: 50 m

View this online here.

Ingredients

1 (16 ounce) package jumbo pasta shells

4 cups large curd cottage cheese

12 ounces mozzarella cheese, shredded

1/2 cup grated Parmesan cheese

2 eggs, lightly beaten

1 pinch garlic powder

1 teaspoon dried oregano

1 teaspoon dried parsley

1 (26 ounce) jar spaghetti sauce

1/4 cup grated Parmesan cheese

Directions

Cook shells according to package directions. Place in cold water to stop cooking. Drain.

Mix together cottage cheese, mozzarella cheese, 1/2 cup Parmesan cheese, eggs, and garlic powder. Rub the dried herbs in the palms of your hands to pulverize them, and stir into the cheese mixture. Stuff mixture into the shells.

Spread 1/3 of spaghetti sauce in the bottom of a 15 x 10 inch pan. Place shells open side up, and close together in pan. Spread remaining sauce over top, and sprinkle with remaining 1/4 cup Parmesan cheese.

Bake at 350 degrees F (175 degrees C) for 25 to 35 minutes, or until bubbly. Let stand 10 minutes before serving.

FLOURLESS BLACK BEAN BROWNIES

This recipe comes from Kaleigh McMordie, MCN, RDN, LD, who, besides running her own site (Lively Table), writes on VeryWellFit.

For this recipe, Kaleigh wrote, “If you have a sweet tooth, you may be used to eating dessert most days. Sometimes fruit or a fruit salad will do for a light dessert. Other days, you just need a brownie.

“Baked goods like brownies are often high in sodium, even though they don’t taste salty. Between leaveners like baking soda and baking powder, salted butter, and added salt, brownies and other baked goods can be sneaky sources of sodium! If you bake your own brownies at home, you can control the amount of sodium-containing ingredients for a better alternative.

“The secret to these flourless brownies is a can of low sodium black beans.Before you write them off, give them a try! Blending up black beans in a high-powered blender or food processor makes them nice and smooth, and when baked into brownies, gives them a nice chewy texture without any flour. They also add in extra fiber, iron, and folate.”

Total Time: 35 minutes; Prep Time: 10 minutes; Cook Time: 25 minutes; Servings: 16 (2-inch square each).

To view this online, click here.

Ingredients

1 (15 ounce) can low sodium black beans, drained and rinsed

2 large eggs

1/2 cup sugar

1/4 cup cocoa powder

1/2 teaspoon instant coffee granules

1/2 teaspoon baking powder

1 teaspoon vanilla

1/4 cup chopped dark chocolate, melted and slightly cooled

1/2 cup dark chocolate chips or chunks

Preparation

Heat oven to 350F. Line an 8x8" baking dish with parchment or spray with oil.

Blend all ingredients except for unmelted chocolate in a high powered blender until smooth, 1 to 2 minutes.

Stir in chocolate and pour into prepared pan. Bake 20 to 25 minutes.

Ingredient Variations and Substitutions

Use all chocolate chips if you don’t have a dark chocolate bar.

Cocoa powder, melted dark chocolate, and chocolate chips gives these brownies lots of rich chocolate flavor with a little boost from coffee granules.

If you don’t have the coffee granules don’t worry—you can leave them out and you’ll still have delicious chocolatey brownies!

Cooking and Serving Tips

Avoid over-cooking—the designated time should be just about enough, but you can check before removing from the oven. Brownies shouldn't be overly dry.

Store leftovers in the refrigerator and heat for 20 to 30 seconds in the microwave before serving.

CLASSIC BAKED MACARONI AND CHEESE

This comes from Alison Roman in The New York Times cooking e-newsletter. Alison wrote, “Think Stouffer's without the freezer. While it can be enjoyed straight from the pot, this macaroni and cheese has a slightly looser sauce than the stovetop variety to allow for thickening in the oven. Bread crumbs, while optional, make it truly spectacular.”

Yield: 4 to 6 servings; Time: about 1 hour

To view this online at the Times’ website, click here.

Ingredients

For the Macaroni and Cheese:

1 pound elbows, shells, cavatappi, farfalle, fusilli or other short, tube-shaped pasta

Kosher salt

4 tablespoons unsalted butter

1/4 cup all-purpose flour

4 cups whole milk

1 clove garlic, finely grated

1 teaspoon smoked or hot paprika

Freshly ground pepper

12 ounces sharp or white Cheddar cheese, grated

12 ounces fontina or Gruyère, grated

For the Topping (Optional):

1 cup coarse bread crumbs or panko

4 tablespoons melted butter or olive oil

1/4 cup finely grated Parmesan cheese (optional)

Kosher salt and freshly ground pepper

Preparation

Cook pasta in a large pot of salted boiling water until it’s barely al dente. (It should be more al dente than your average pasta: It’s going to continue to cook in the oven.) Drain and set aside.

Meanwhile, heat butter in a medium pot over medium heat. (The pot should be large enough to hold all the pasta when cooked.) Whisk in flour and cook, whisking constantly, until the flour is foamy and just starting to turn a light golden brown, about 4 minutes. Slowly whisk in milk to avoid clumping. Add garlic, paprika and season with salt and pepper. Bring to a simmer, whisking constantly and paying special attention to the edges of the pot to make sure the flour mixture is totally incorporated.

Add grated cheese and whisk to blend until the cheese is completely melted. (The sauce will seem thick at first and thin out as the cheese melts; it will thicken while it bakes.) Season with salt and pepper and add cooked pasta, stirring to coat well.

Heat oven to 425 degrees. Line a rimmed baking sheet with aluminum foil (to catch any cheesy drips).

Make the optional topping: Combine bread crumbs, melted butter and Parmesan, if using, in a medium bowl. Season with salt and pepper and, using your hands, mix well to ensure the bread crumbs are evenly coated.

Transfer the macaroni and cheese mixture to a 2-quart baking dish and scatter bread crumbs, if using, evenly over the top. Place on prepared baking sheet and bake until macaroni and cheese is bubbling, thickened and creamy, and bread crumbs are evenly golden brown, 25 to 30 minutes. Let cool slightly before serving.

Thursday Recipes - Mac and Cheese

Who doesn't love Macaroni and Cheese? It has got to be one of those iconic, all-time favorite comfort foods. Ask a dozen different cooks, and chances are you'll get a dozen variations of this yumminess. It seems most of us who do any kind of cooking have our version of mac and cheese that we whip up periodically.

Well, here are several versions to add to your Mac and Cheese line-up. Enjoy!

HOMEMADE MACARONI AND CHEESE

I had been looking for a really simple but good homemade macaroni and cheese recipe, and this fits the bill. My daughter and granddaughter had come over on my granddaughter's birthday; while they were here, my daughter whipped up this recipe. She'd been making it for quite a while. It was a definite hit with everyone in the house.

1 box (16 ounce) cannelloni pasta (see Note)

3 tablespoons butter

3 tablespoons flour

2 cups milk

2 cups shredded cheddar cheese

Salt and pepper, to taste

Note: Just about any tubular pasta can be used in this recipe, though it seems to work best with something bigger than elbow macaroni. Some of the better substitutes for the cannelloni would be ziti, penne, rigatoni, or elicoidali - though elbow macaroni can be used if that's what's on hand (or your preference).

Turn oven on to 350 degrees.

Cook pasta according to package directions. If the package gives you a bracket – say, 12 – 14 minutes – lean toward the lower time, since you don't want the pasta to be too mushy. Drain, rinse, and set aside.

In a large pot, melt butter on low heat, then add flour, salt, and pepper. Cook on low heat, stirring continuously, for 2 to 3 minutes. Add milk and cook on medium heat for approximately 5 minutes until mixture thickens, stirring continuously.

Remove from heat and add macaroni, stirring it into mixture. Add the shredded cheese, and stir in completely.

Pour mixture into a 13 X 9 inch pan and bake at 350 for 10 – 15 minutes. Remove carefully, as it will be hot. (You knew that, right?) Dig in.

This makes 4 – 5 servings.

Photo: Homemade Macaroni and Cheese, on the left in the blue dish, and Benecol Macaroni and Cheese, on right, in orange casserole dish (from Avon)



BENECOL MACARONI AND CHEESE

For several years, there was a magazine dedicated to walking, titled Walking Magazine. It had many good articles, tips and recipes for those of us who feel a little more comfortable race-walking than running. Unfortunately, the magazine folded several years ago. This recipe was in it during its final year. Serves 4.

1/2 lb. small shell style macaroni

4 Tbs. Benecol

3 Tbs. all purpose flour

3 Tbs. finely chopped onion

1 1/2 C 2% milk, warmed

few drops Tabasco Sauce

1-pint nonfat cottage (or ricotta) cheese

1 tsp. salt

1/2 C flavored bread crumbs

1 Tbs. olive oil

Preheat oven to 375 degrees. Spray a 9-by-9 inch pan liberally with nonstick cooking spray. Cook shells according to package directions, strain, and rinse with cold water. Set aside.

To prepare sauce, melt Benecol in 2-quart saucepan over medium heat. Quickly whisk in flour, add onions, and cook for 1 minute. Slowly pour milk into flour mixture, whisking constantly to avoid lumps. Add Tabasco Sauce and cook an additional minute. Whisk in cheese and salt, and blend in shells; transfer mixture to prepared pan.

In small bowl, mix oil and bread crumbs together; spoon over top of macaroni and cheese. Bake for 20 minutes.

Per Serving: 510 calories; 27.2% calories from fat; 3G saturated fat; 65G carbohydrates; 12MG cholesterol; 612MG sodium; 2G fiber

APPLE-CHEDDAR MAC AND CHEESE

This comes from FamilyTime, and begins, “Raise your hand if you like mac and cheese? And when it's teamed with apples, you'll want to raise both hands!” Serves: 4; Prep Time: 25 to 30 minutes; Cook Time: 30 minutes.

To view this online, click here.

Ingredients

1 1/4 cups dry elbow macaroni

1 1/2 cups small diced, unpeeled, tart green or red apples

2 tablespoons butter

1/4 cup finely chopped onion

2 tablespoons all-purpose flour

2 1/4 cups whole milk, lower fat milk can be substituted

1 small bay leaf

2 1/3 cup shredded sharp white or yellow Cheddar cheese

1/2 teaspoon dry sherry (see second note)

Salt to taste

Ground white pepper to taste

1/3 cup panko bread crumbs, regular bread crumbs can be substituted

Directions

Butter a 1 1/2-quart round casserole.

Cook the pasta in a large saucepan according to package directions until al dente. Rinse with cold water to stop the cooking and drain well. Return the pasta to the saucepan and add the apples.

Meanwhile, melt the butter in a heavy saucepan. Add the onions and cook over medium heat for about 3 minutes or until tender. Add the flour and cook, stirring, for about 1 minute or until fragrant. Slowly add the milk, whisking constantly until simmering gently. Add the bay leaf, reduce the heat to low and cook, stirring, for 10 minutes.

Preheat the oven to 350°F.

Remove and discard the bay leaf and then stir 2 cups of the cheese and the sherry into the milk. Cook for 1 to 2 minutes, stirring until the cheese melts. Remove the pan from heat and season to taste with salt and pepper.

Add the cheese sauce to the pasta and apples and stir gently to combine. Transfer the mac and cheese to the casserole and sprinkle with the remaining cheese and the panko. Bake, uncovered, for about 30 minutes or just until heated through and lightly browned. Let stand for about 5 minutes before serving.

Note: You can bake the mac and cheese in individual ramekins. Butter them and bake for about 15 minutes.

Note: If you’re like me and don’t have alcohol around the house, no worries. Omit the Sherry, or add 1/2 teaspoon of milk or water with the cheese.

Per Serving: 600 calories; 33 g fat; 20 g saturated fat; 100 mg cholesterol; 660 mg sodium; 48 g carbohydrate; 3 g fiber; 27g protein

GRANDMA'S MAC AND CHEESE

This comes from my e-cookbook, titled Off the Wall Cooking, found on Amazon.com.

Both of my grandmas were characters—I could write a book about either one. This is my dad's mom's version of the ultimate comfort food. She told me she made this for my dad and my uncle when they were kids. Very simple, but very good.

1 lb. elbow macaroni

1 – 2 jars of Cheese Whiz

Cook macaroni according to package directions. Heat Cheese Whiz, either in microwave or boiling water. (Remove lids from jars first.) Drain macaroni, dump into a large bowl, add heated Cheese Whiz, stir, and PIG OUT!!!

CLASSIC BAKED MACARONI AND CHEESE

This comes from Tablespoon.com, and starts off, "This classic macaroni and cheese recipe is a perfect side dish for your fall meal." Personally, I think that this would work just fine for a rainy day in any season – as would any of the macaroni and cheese recipes here. Prep time: 20 minutes; total time: 50 minutes; makes 6 servings.

To view this online, click here.

Ingredients

1 package (7 1/2 oz) elbow macaroni (2 1/2 cups)

2 tablespoons butter

2 tablespoons all-purpose flour

2 cups milk

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

1/4 teaspoon ground red pepper (cayenne)

2 cups shredded sharp Cheddar cheese (8 oz)

Directions

Heat oven to 400°F. Spray 2-quart casserole with cooking spray. Cook and drain macaroni as directed on package, using minimum cook time.

Meanwhile, in 3-quart saucepan or Dutch oven, melt butter over medium-low heat; stir in flour with whisk until smooth. Cook 2 minutes, stirring constantly. Gradually stir in milk; cook 5 minutes, stirring constantly, until thickened. Remove from heat. Stir in salt, black pepper, red pepper and 1 cup of the cheese. Stir in cooked macaroni.

Spoon mixture into casserole. Sprinkle with remaining 1 cup cheese.

Bake uncovered 20 minutes or until bubbly. Let stand 10 minutes before serving.

CAULIFLOWER MAC AND CHEESE [VEGAN]

This comes from One Green Planet, and starts off, “Eat your veggies as the ultimate comfort food. Nice and cheesy with a spicy kick, an addictive taste, and the goodness of cauliflower, this mac and cheese is a keeper! Healthy AND tasty.” Serves 3 - 4; cook time: 35 minutes. This recipe is: Dairy Free; High Carb Vegan; Vegan.

To view this online, click here.

Ingredients

1 medium cauliflower, cut into florets

1 carrot, chopped

6 garlic cloves

3 tablespoons olive oil

2 cups macaroni pasta or pasta of your choice

1 cup almond milk

1/4 cup apple cider vinegar

1 tablespoon white miso

1/3 cup vegan cream cheese

1/4 cup nutritional yeast

1/2 cup raw cashews

1/4 teaspoon red cayenne pepper

1 teaspoon smoked paprika

1/2 teaspoon garlic powder

1/4 teaspoon turmeric

1/2 teaspoon black pepper

2 tablespoons dry mint leaf flakes

1 teaspoon sea salt

2 tablespoons vegan butter

Preparation

Set the oven 400°F.

Place the cauliflower florets and the carrots into an oven dish, add two tablespoons of the olive oil and mix.

Wrap the garlic cloves in aluminum foil together with the remainder of the olive oil.

Oven roast the vegetables and the garlic for about 25-30 minutes.

In the meantime, cook the pasta according to package directions, drain, and set aside.

In a high-speed blender, blend the roasted cauliflower and carrot mix, the roasted garlic, and all the other ingredients except the macaroni and the vegan butter. Blend until you get a very smooth mixture.

For a more cheesy taste, let this sauce wait at room temperature for one to two hours. Add the vegan butter and the macaroni pasta in a large pan, stir and cook for about one minute until the butter melts and the macaroni is coated uniformly. Add the cheese sauce, stir and cook for about 5 more minutes.