Company Mac'n Cheese

1 pound elbow pasta

4 tablespoons butter

1 small onion, chopped

¼ cup all-purpose flour (spooned and leveled)

4 cups milk

⅛ teaspoon cayenne pepper (optional)

1¼ cups (5 ounces) shredded yellow Cheddar cheese

1¼ cups (5 ounces) shredded white Cheddar cheese

Coarse salt and fresh ground pepper

8 ounces ham, diced into ½-inch pieces

2 slices white sandwich bread

1 Preheat oven to 375⁰F. Cook the pasta according to package directions; drain and reserve. In a 5-quart heavy pot, melt the butter over medium heat. Add the onion; cook, stirring occasionally, until softened, 3 to 5 minutes. Whisk in the flour to coat the onion. In a slow, steady stream, whisk in the milk until there are no lumps.

2 Cook, whisking often, until the mixture is thick and bubbly and coats the back of a wooden spoon, 6 to 8 minutes. Stir in the cayenne, if using, and 1 cup each of the yellow and white Cheddar cheese. Season with 1 teaspoon salt and ¼ teaspoon pepper.

3 Toss the pasta with the cheese mixture; fold in the ham. Transfer to a 9-x-13-inch baking dish or individual dishes (see below). Set aside.

4 In a food processor, pulse the bread until large crumbs form. Toss together with the remaining ¼ cup each white and yellow Cheddar, and ¼ teaspoon salt. Top the pasta with the breadcrumb mixture. Bake until the top is golden, about 30 minutes.

Making Individual Servings

This recipe makes enough to fill eight 12-to16-ounce baking dishes. divide the macaroni and cheese evenly, sprinkle with topping, and bake for 15 to 20 minutes, until golden.

Serves 8

Creamy Chicken-Brocoli Bake

6 ounces dried medium noodles (3 cups)

Nonstick cooking spray

12 ounces skinless, boneless chicken breast halves, cut into bite-size pieces

1 tablespoon vegetable oil (optional)

1½ cups sliced fresh mushrooms

½ cup sliced green onions (4)

½ cup chopped red sweet pepper

1 can condensed cream of broccoli soup

1 8-ounce carton dairy sour cream

¼ cup chicken broth

1 teaspoon dry mustard

⅛ teaspoon ground black pepper

1 10-ounce package frozen chopped broccoli, thawed and drained

¼ cup fine dry bread crumbs

1 tablespoon butter or margarine , melted

1 Cook noodles according to package directions; drain and set aside.

2 Coat a large skillet with nonstick cooking spray. Preheat over medium heat. Add chicken to skillet. Cook and stir about 3 minutes or until chicken is no longer pink. Transfer chicken to a large bowl.

3 If needed, add vegetable oil to skillet. Add mushrooms, green onions and sweet pepper to skillet. Cook and stir over medium heat until vegetables are tender.

4 Transfer vegetables to bowl with chicken. Stir in soup, sour cream, chicken broth, mustard and black pepper. Gently stir in cooked noodles and broccoli.

5 Preheat oven to 350⁰F. Spoon chicken mixture into a greased 2-quart square baking dish. In a small bowl, combine bread crumbs and melted; sprinkle over chicken mixture.

6 Cover casserole with foil. Bake for 30 minutes. Uncover and bake about 15 minutes more or until heated through.

Makes 6 servings

Better-Than-Mom's Pot Roast

4-5 lb beef bottom round or rump roast

1 tablespoon olive oil

2 cups beef broth

2 cps ketchup

½ cup cider vinegar

2 onions, chopped

2 cloves garlic, minced

6 tablespoons brown sugar

5 carrots, chopped

5 ribs celery, chopped

1 Rub roast with oil. Brown under broiler on both sides.

2 Stir broth , ketchup, cider vinegar, onions, garlic and brown sugar in 4-quart or larger slow cooker. Add roast, carrots and celery.

3 Cover, Cook on low for 8 hours, or until meat is tender. Slice roast and serve with vegetables and sauce from cooker.

Add whipped potatoes and a baguette to sop up the sauce!

12 Servings

Apple and Horseradish-Glazed Salmon

⅓ cup apple jelly

1 tablespoon finely chopped fresh chives

2 tablespoons prepared horseradish

1 tablespoon white wine vinegar

½ teaspoon kosher salt, divided

4 (6-ounce) salmon fillets (about 1-inch thick), skinned

¼ teaspoon freshly ground black pepper

2 teaspoons olive oil

1 Preheat oven to 350ᴼF

2 Combine apple jelly, chives, horseradish, vinegar and ¼ teaspoon salt and pepper,stirring well with a whisk.

3 Sprinkle salmonwith ¼ teaspoon salt and pepper. Heat oil in a large non-stick skillet over medium heat. Add salmon, cook 3 minutes. Turn salmon over, brush with half of apple mixture. Wrap handle of skillet with foil, bake at 350ᴼ for 5 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness.

4 Brush with remaining apple mixture.

4 Servings