Baked Macaroni and Cheese

1 1/2c - elbow macaroni
3 tbsp - butter
2 tbsp - flour
2 c - milk
2 c - SHARP cheddar cheese cubed

Cook macaroni in boiling, lightly salted water per package directions for al dente; drain and set aside.
In pasta pan, melt butter' blend in flour'; stir until golden brown. Then slowly whisk in milk, stirring constantly until thick and bubbly. Add cheddar cheese; stir in until melted. Toss in cooked macaroni and blend well.
Transfer to a lightly buttered 1 1/2 quart casserole dish. Bake at 350 degrees for 35-40 minutes."

Creamy Chicken Spaghetti Casserole

(See my edits below)

Ingredients

• 1 wholeCut Up Fryer Chicken
• 1 stick1/2 Cup Butter
• 16 ounces, weightWhite Mushrooms, Sliced
• ¼ cupsDry White Wine
• Kosher Salt And Pepper
• ¼ cupsFlour
• 2 cupsChicken Broth (reserved From Chicken Or Canned)
• 1-½ cupWhole Milk
• ¼ cups(additional) Dry White Wine
• 1 cupFreshly Grated Parmesan Cheese
• 1 cupWhole Black Olives, Chopped
• 1 teaspoonKosher Salt, Or To Taste
• Freshly Ground Black Pepper
• Extra Cheese, For Sprinkling
• 1 poundThin Spaghetti

Preparation Instructions

Place chicken in a pot of water and boil on medium-low heat for 30 to 40 minutes. Remove chicken from pot and allow to cool slightly. Keep broth in pot.

Melt 2 tablespoons butter in a large skillet. Throw in mushrooms, add 1/4 cup white wine, and sprinkle with salt and pepper. Cook over medium heat for 8 to 10 minutes, or until liquid has totally evaporated. Remove mushrooms from skillet. Set aside.

Bring broth to a boil. Break spaghetti into thirds (shorter pieces). Add spaghetti pieces to boiling broth and cook. Drain when al dente. Remove meat from bones and shred until you have 2-plus cups of shredded chicken.

Return large skillet to medium-low heat. Add 6 tablespoons butter. Sprinkle flour over butter, whisking to combine. Cook for 1 or 2 minutes. Pour in 2 cups broth and whisk to combine. Pour in milk, additional 1/4 cup wine, salt and pepper to taste, then cook and bubble until thick. Turn off heat, add Parmesan cheese, and stir.

Add mushrooms, chicken, and chopped olives. Stir to combine and check seasonings. Add cooked spaghetti and stir.

Turn into a 9 x 13 casserole pan. Bake at 350 degrees or until golden brown and bubbly. Serve with salad and warm, crusty bread.

Danielle's Edits:

- I did NOT boil a whole chicken. Sorry, too lazy. I just cut up some chicken breasts (three to be exact), and cooked them up in the frying pan, and set them to the side.

- I didn't have wine, and it didn't make a difference. I just had to add a bit more broth.

- I added red onions for flavor.

- Next time, I'd go without the olives. I don't like them personally, but I wanted to see if the recipe needed them. It doesn't especially if you aren't a fan.

Hearty Chicken and Noodle Casserole

1 can - condensed cream of mushroom soup

1/2c - milk

1/4 tsp - black pepper

1 c - frozen mixed vegetables

2c - cubed cooked chicken

1/4 of a 12 on package medium egg noodles (~2 cups) cooked and drained

1/4c - Parmesan cheese

1 - shredded cheddar cheese

Stir soup, milk, black pepper, vegetables, chicken, noodles and Parmesan cheese. Spoon into a casserole dish. Bake at 400 degrees for 30 minutes. Stir and top with Cheddar cheese.

Three Cheese Baked Ziti with Spinach

1 box - tube shaped pasta (ziti)

1 bag - baby spinach leaves (4 cups washed)

1 jar Italian sauce

1 cup - ricotta cheese

1 cup - mozza cheese

3/4 cup - Parmesan cheese

1/2 tsp - garlic powder

1/4 tsp - black pepper

Prepare pasta according to package directions. Add the spinach during the last minute of the cooking time. Drain. Return to saucepan. Stir in sauce, ricotta, 1/2 c of mozza cheese, 1/2 c Parmesan cheese, garlic powder and black pepper. Spoon pasta mixture into casserole dish. Sprinkle with remaining cheeses. Bake at 350 degrees for 30 minutes.

Pasta Primevera

3c - uncooked corkscrew pasta

1 bag - frozen veggies (combination)

1 jar - (10oz) Italian Sauce

Grated Parmesan cheese

Prepare pasta according to package directions in a 4 quart saucepan. Add the vegetables during the last 5 minutes of the cooking time. Draim the pasta and vegetables in a colander and return them to the saucepan. Stir the Italian sauce into the saucepan. Heat, stirring occasionally until hot and bubbling. Top with the cheese.