Herbedmacaroniparmesan Recipes

Steps:

• Cook macaroni and drain well; place in a 1-1/2-qt. casserole and set aside. In a saucepan, melt butter over medium heat. Stir in flour and seasonings; gradually add milk. Cook and stir until thickened. Remove pan from heat; add sour cream, 1/2 cup cheddar cheese and all the Havarti or Muenster. Stir until melted. Pour sauce over macaroni and mix well. Combine Parmesan cheese, bread crumbs and remaining cheddar cheese; sprinkle over casserole. Bake at 350 degrees F for 15-20 minutes.

Steps:

• Other possible additions: 1 clove garlic (finely minced) sauteed with the tomatoes, sliced mushrooms, or steamed broccoli florets.
• Bring large pot of water to boil; cook pasta until al dente; drain well.
• In a skillet over medium heat melt the butter and saute the tomatoes for 4 minutes.
• Add the basil and parsley, stir, then add remaining ingredients and the hot noodles and toss to combine.
• Garnish with additions suggested above in step 1.

Steps:

• Cook macaroni and drain well; place in a 1-1/2-qt. casserole and set aside. In a saucepan, melt butter over medium heat. Stir in flour and seasonings; gradually add milk. Cook and stir until thickened. Remove pan from heat; add sour cream, 1/2 cup cheddar cheese and all the Havarti or Muenster. Stir until melted. Pour sauce over macaroni and mix well. Combine Parmesan cheese, bread crumbs and remaining cheddar cheese; sprinkle over casserole. Bake at 350 degrees F for 15-20 minutes.

Steps:

• Bring a large pot of lightly salted water to a boil. Cook ditalini pasta in the boiling water, stirring frequently, until cooked through but firm to the bite, about 8 minutes. Drain and rinse pasta under cold water.
• Combine pasta, mayonnaise, celery, green onions, red bell pepper, lemon juice, chopped parsley, salt, and pepper in a large bowl until macaroni salad is well combined.
• Set a few egg slices aside for garnish and stir remaining egg slices into macaroni salad. Cover bowl with plastic wrap and refrigerate, 8 hours to overnight.
• Stir shrimp into macaroni salad, adding more mayonnaise if salad is dry. Garnish salad with reserved egg slices and parsley sprigs.

Steps:

• Combine Italian sauce, 3 tablespoons Parmesan cheese, chicken and macaroni in skillet. Heat to a boil. Reduce heat to medium. Cover and cook for 10 minutes or until macaroni is done, stirring occasionally.
• Sprinkle with mozzarella cheese and remaining Parmesan cheese. Let stand for 5 minutes or until cheese melts.
• Kitchen Clip: You can use store-bought rotisserie chicken or leftover cooked chicken for this dish.