See this at: marthastewart.com| Added on 04/20/09

* Preheat oven to 375 degrees. Combine squash, stock, and milk in a medium saucepan; bring to a boil over medium-high heat. Reduce heat to medium;...

See this at: cookingontheside.com| Added on 04/05/09

Rich, golden spinach-bacon macaroni and cheese is kind of like having a little angel and a little devil on each shoulder. It’s decadent for sure, but the spinach relieves just a touch of the guilt. This was a rather simple recipe, from the back of a... See more

Rich, golden spinach-bacon macaroni and cheese is kind of like having a little angel and a little devil on each shoulder. It’s decadent for sure, but the spinach relieves just a touch of the guilt. This was a rather simple recipe, from the back of a pouch of Kraft cheddar cheese, but the flavors were anything but basic. There’s no added seasoning whatsoever to this dish - all of the rich flavor comes from the ingredients themselves. The roux for the cheese sauce starts from the leftover bacon drippings, distributing a gentle bacony flavor throughout the pasta. The cheddar is both sharp and buttery and the parmesan is salty and a little nutty, so the combination is pretty robust and complex. And aside from a welcome color contrast, the spinach adds a nice herbiness to the mix. You know what I love most about macaroni and cheese, besides eating it? Freezing it! Back when I was pregnant and looking for meals I could make ahead for after the baby arrived I learned about how well macaroni... See less

See this at: thelunacafe.com| Added on 04/05/09

Macaroni and Cheese is one of the easiest dishes in the world to prepare and surely one of the most wonderful, which probably accounts for the million-and-one versions that hurried, hungry folks have come up with over the years. (If you read to the... See more

Macaroni and Cheese is one of the easiest dishes in the world to prepare and surely one of the most wonderful, which probably accounts for the million-and-one versions that hurried, hungry folks have come up with over the years. (If you read to the end of this post, you will get to my most fabulous rendition, which I promised you a few weeks ago in Quintessential Mac & Cheese, Part 1, a review of the best of all the Mac & Cheese I ate last year in Seattle, Portland, and Boston restaurants, complete with photos. For the continuing story, check out Quintessential Mac & Cheese under the Dining tab. ) In case you want more than one fantastic recipe, however, there are fifty or so versions captured for your eating enjoyment in the excellent little cookbook, appropriately titled, Macaroni And Cheese, by Marlena Spieler. Dishes that will make your mouth water just reading the recipes, such as, The Contessa’s Rigatoni, with porcini mushrooms, Italian sausage, pecorino, and fontina cheeses, and... See less

See this at: weightwatchers.com| Added on 01/09/09

10 3/4 oz Campbell's 98% Fat-Free Cream Of Celery Soup, or Chicken Soup, or other brand | 1 cup(s) fat-free mayonnaise | 8 oz low-fat cheddar or colby...

See this at: thecrepesofwrath.wor...| Added on 01/05/09

Jump to Comments Happy New Year!!! I hope everyone had fun last night, but not too much fun! Kramer and I are flying to New York today, so I may or may not be updating in the next week; it just depends on how much free time I have and what kind of... See more

Jump to Comments Happy New Year!!! I hope everyone had fun last night, but not too much fun! Kramer and I are flying to New York today, so I may or may not be updating in the next week; it just depends on how much free time I have and what kind of internet access is available. Either way, I’m really excited about our trip! Now, onto the food. Who doesn’t absolutely adore macaroni and cheese? It’s another dish that you love at any age. I remember when I was little, my favorite macaroni and cheese was made by my grandma who lived in South Carolina. She baked it, though, and I wanted something a bit quicker, so I made mine on the stove top. It was creamy, rich, and flavorful. The different cheeses made for a great combination and the smokiness of the bacon was perfect. This is sure to be a hit, and can easily be doubled if needed! Recipe after the jump, as always. Ingredients! Start by frying your bacon until crisp, then remove it to another plate. Add the shallot and garlic and cook for... See less

See this at: delish.com| Added on 11/09/08

* 1. Cook the pasta and make the sauce: Preheat oven to 350 degrees F. Cook the pasta following package directions. Strain the pasta, rinse with cold...

See this at: goodhousekeeping.com| Added on 03/16/08

* Heat large covered saucepot of water to boiling over high heat. Add pasta and cook 2 minutes less than label directs. Drain pasta; transfer to large...

See this at: countryliving.com| Added on 03/16/08

* Make the sauce: Preheat oven to 350 degrees F. Cook the pasta following package directions. Strain the pasta, rinse with cold water to cool, drain well, and transfer to a large bowl. Set aside. Combine the half-and-half, milk, cream cheese, and... See more

* Make the sauce: Preheat oven to 350 degrees F. Cook the pasta following package directions. Strain the pasta, rinse with cold water to cool, drain well, and transfer to a large bowl. Set aside. Combine the half-and-half, milk, cream cheese, and butter in a medium saucepan. Cook over medium heat, stirring occasionally, until the butter and cream cheese have melted — about 10 minutes. * Assemble the macaroni and cheese: Toss the provolone, 1 1/2 cups Parmesan, prosciutto, sage, pepper, and salt with the reserved pasta. Add the hot milk mixture and stir until well combined. Evenly divide the macaroni mixture among 8 four-ounce ramekins. Place the filled cups on a baking sheet and sprinkle the remaining 1/4 cup of Parmesan cheese evenly over the tops. Bake until the macaroni is set and the tops are golden brown — about 25 minutes. Serve hot in ramekins. See less