Herbed Macaroni 'n' Cheese

This is a yummy version of mac and cheese. The family loved it.
1 Tbsp margarine
3 Tbsp flour
2 C. skim milk
3/4 to 1 tsp dried marjoram
1/2 tsp dried thyme
1/8 tsp ground nutmeg
1/8 tsp paprika
1 Tbsp Dijon mustard
1/2 C. grated Parmesan cheese, divided
1 pk. (7 ounces) elbow macaroni, cooked and drained
1 C. low-fat cottage cheese

In a large saucepan, melt margarine. Stir in flour until smooth. Gradually add milk, stirring constantly. Bring to a boil over medium heat; boil for 2 minutes or until thickened. Add the marjoram, thyme, nutmeg and paprika; stir in mustard and 1/3 cup Parmesan cheese; mix well. Add macaroni and cottage cheese; stir until coated. Pour into and 8 in square baking dish coated with nonstick cooking spray. Sprinkle with remaining Parmesan. Bake uncovered at 350* for 30 minutes or until golden brown. Yield: 4 servings

Chicken Fettuccine Alfredo

This version is a little healthier then the common alfredo sauce since it uses cream cheese or whipping cream and this recipe calls for milk. You can use low fat or soy milk too. I didn't have fettuccine noodles so I just used what I had. It still tastes just the same either way!

12 oz. fettuccine noodles, cooked and drained

4 skinless boneless chicken breasts or thighs

2 C. milk

1 Tbsp. corn starch, thinned with milk

1/4 tsp. black pepper

1 tsp. garlic powder

1/8 tsp. paprika

1/2 tsp. Italian seasoning

3/4 C. grated Parmesan cheese

1 tsp. salt

• Cook noodles, drain & set aside.
• In a frying pan over medium heat add 1 tsp. oil when hot cook chicken until juices run clear. You can cut the chicken into cubes, strips or just leave it whole.
• In a saucepan over medium heat combine milk & corn starch stirring constantly until simmering. Add pepper, garlic powder, paprika, Italian seasoning, salt & Parmesan cheese. Keep stirring so it won't stick and burn on bottom of pan. Simmer until sauce has thickened.
• Stir noodles, chicken, and sauce together and serve hot. Yield: 6 servings

Baked Macaroni and Cheese

Five stars on this recipe! I used mozzarella cheese since I didn't have cheddar and you can experiment with what ever kind of cheese you like. I also added some Lawry's and Nature's seasoning to the sauce.

Prep/Total Time: 35 min.

8 ounce box of elbow macaroni

4 Tablespoons of butter, divided

2 Tablespoons of cornstarch

1 teaspoon salt

1 teaspoon dried mustard

1/4 teaspoon black pepper

2 cups of milk

1-1/2 cups shredded cheddar cheese

2 Tablespoons dried breadcrumbs

• Cook and drain an elbow macaroni. Pour the cooked noodles into a large casserole dish that has been sprayed with nonstick cooking spray. Set aside.
• Pre-heat oven to 350*.
• In a large saucepan, melt 2 Tablespoons of butter. Mix in cornstarch, salt, dried mustard and black pepper. Let it cook for just a couple minutes, then stir in milk. Stirring constantly, bring the milk mixture slowly to a boil over medium heat. Let it gently boil for a few minutes until it's thick and creamy.
• Remove the saucepan from the heat and stir in cheese. Once the cheese and white sauce are evenly mixed, pour the sauce over the macaroni. Stir it, so everything is evenly dispersed. Set aside.
• In the saucepan melt the 2 Tablespoons of butter. Once it's melted, stir in a few tablespoons of seasoned dry breadcrumbs. It should form a crumbly texture.
• Sprinkle the buttered breadcrumbs over the top of the casserole and bake it (uncovered) at 350* degrees for 25 minutes. Yield: 4 servings