Creamy Macaroni Salad

Ingredients:

3 cups elbow macaroni (about 10 ounces)

1/2 cup reduced-fat sour cream

1/2 cup reduced-fat mayonnaise

1/4 cup milk

1/2 cup sweet pickle relish

2 tablespoons white vinegar (substitute: Sweet Pickle juice)

2 teaspoons prepared mustard

1 cup cubed Cheddar cheese (about 4 ounces)

1 cup chopped celery

1/2 cup chopped green bell pepper

1/4 cup chopped onion

1/4 teaspoon paprika

Step-by-Step:

Cook macaroni according to package directions. Drain; rinse with cold water; drain again.
Combine sour cream, mayonnaise and milk in a large bowl; mix well. Add relish, vinegar and mustard; mix well.
Add cooked macaroni, Cheddar, celery, bell pepper and onion to bowl; mix well. Sprinkle with paprika.

Two-Cheese Macaroni

Ingredients:


1 (7-ounce) package elbow macaroni
8 ounces sharp Cheddar cheese
1 large egg
1 cup small curd cottage cheese
1 cup sour cream
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons chopped fresh parsley; optional


Step-by-Step


1. Preheat the oven to 350°F. Lightly spray a 2-quart baking dish with nonstick cooking spray.
2. Place 2 quarts water in a large saucepan. Bring to a boil. Add macaroni. Boil until tender, about 10 minutes; drain well.
3. Shred Cheddar. Whisk egg in a large bowl. Add cottage cheese, sour cream, salt and pepper; mix well. Stir in Cheddar.
4. Fold macaroni into cheese mixture gently; mix well. Spoon macaroni mixture into prepared baking dish.
5. Bake until the mixture is bubbly and lightly browned, about 30 minutes. Sprinkle with chopped fresh parsley, if desired.

Mac and Cheese with Broccoli

• Serves 6

  INGREDIENTS

  Salt
• 1 pound whole wheat or whole grain penne with lines
• 2 bundles broccolini, trimmed and cut into 1-inch lengths or 1 large head broccoli, trimmed and cut into small florets
• 4 tablespoons butter
• 2 cloves garlic, finely chopped
• 3 tablespoons flour
• 1/2 cup chicken stock
• 2 cups milk
• 2 1/2 cups extra-sharp yellow cheddar cheese, divided
• Pepper
• 1/4 cup chives, chopped or 2 scallions, thinly sliced (optional)

PREPARATION

Pre-heat the broiler.

Bring a large pot of water to a boil for the pasta. Salt the water and cook the pasta to al dente, according to the package directions (about 10-12 minutes total, depending on the brand). When the pasta has been cooking for a couple of minutes, add the broccolini or broccoli to the water and finish cooking everything together, 8 minutes more.

Meanwhile, melt the butter in a sauce pot over medium heat.  Add the garlic and cook for 2-3 minutes. Whisk in the flour and cook for 1 minute, then whisk in the stock and milk. Let the sauce thicken to coat the back of a spoon; stir in 2 cups of cheese and season with salt and pepper.

Drain the pasta and broccoli and toss with the sauce. Adjust the seasonings, to taste. Place in a large casserole dish and top with the remaining cheese and chives or scallions, then place under the broiler to bubble and brown the top.

This is one of many "Yum-o!" recipes – it's goodand good for you. To find out more about Yum-o!, Rachael's nonprofit organization, go to www.yum-o.org.

Creamy Macaroni Salad

Makes 6 servings

·         16 oz. elbow macaroni

·         1 each medium red and green bell pepper

·         1 cup mayonnaise

·         1 tablespoon cider vinegar

·         ½ teaspoon granulated sugar

·         ½ teaspoon salt

·         ½ teaspoon pepper

·         1 cup chopped celery

·         Medium yellow onion (about 1 cup)

·         Cherry tomatoes, optional for garnish

Directions:

1.      Prepare elbow macaroni according to package directions, but do not add salt. Drain macaroni in colander; place under cold running water to cool. Drain thoroughly.

2.      Remove the stems and seeds from red and green bell peppers. Chop bell peppers and set aside.

3.      For dressing, in a large bowl, mix mayonnaise, cider vinegar, sugar, salt and black pepper until well blended

4.      Add cooked cooled macaroni. Chopped celery, chopped bell peppers and chopped onion to bowl. Toss with dressing to coat evenly.

5.      Place salad on serving platter. Garnish with cherry tomatoes, If desired, and serve.