TRIPLE CHEESE MACARONI
2 1/2 cups elbow macaroni
Salt to taste
6 oz sharp Cheddar, shredded
6 oz Monterey Jack, shredded
5 TBL + 1 tsp butter, softened
3 oz cream cheese, softened
1 1/2 cups evaporated milk
2 TBL + 2 tsp butter
1 cup fresh bread crumbs
1 TBL melted butter
1/2 tsp paprika
Cook the macaroni in boiling salted water per pkg directions; drain.
Combine the macaroni, 1/2 of the Cheddar, 1/2 of the Monterey Jack & 5 TBL + 1 tsp butter & mix well. Spoon into a buttered shallow 3 qt baking dish.
Beat the cream cheese in a mixer bowl while gradually adding the evaporated milk. Beat until blended. Spoon over the macaroni mixture. Sprinkle w/the remaining Cheddar & Monterey Jack. Dot with 2 TBL + 2 tsp butter.
Bake in a preheated 425 oven for 20-25 minutes or until bubbly.
Combine the crumbs, 1 TBL butter & paprika in a bowl & mix well. Sprinkle over the baked layer. Bake 10 minutes longer. NOTE: If prepared in advance, do not add the cream cheese mixture until just before baking.~~

Here are a couple of recipes still in my 'to do' file...........

Posted by: PatW (My Page) on Mon, Sep 23, 02 at 16:13
Megan, this one sounds like it'll be what you're looking for:

MELLOW MACARONI CHEESE BAKE
8 oz. elbow macaroni
1 small onion, finely chopped
1/4 c. (1/2 stick)butter
1/4 c. flour
1 c. milk
1/2 tsp. salt
1 1/2 c. grated sharp Cheddar cheese (6 oz.)
1 tsp. Worcestershire sauce
1 c. (1/2 pt.)sour cream (at room temperature)
1/2 lb. bacon, crisply fried and crumbled, OR1/4 c. buttered bread crumbs OR 1/2 c. grated Cheddarcheese (optional)

Butter a 2 quart casserole. Cook macaroni according to
package directions; drain. In saucepan, saute onion in butter until transparent; stir in flour and cook 1 minute. Add milk and cook, stirring, until sauce thickens. Add salt, Worcestershire sauce and cheese; heat, stirring, until cheese melts. Empty sour cream into large bowl; gradually add hot sauce, stirring constantly. Fold in macaroni. Pour into casserole and sprinkle with bacon, crumbs or cheese, if desired. Bake at 375 degrees for 25 to 30 minutes or until bubbly. Makes 6 servings.

Noodles Romanoff

Posted by gardengrl (My Page) on Tue, Jan 25, 05 at 15:13
This sounds really rich and sinful....it would go great with a pot roast.

12 ounces egg noodles
1 pound cream cheese softened
8 ounces sour cream
2 T butter
1 cup scallions chopped
1 clove garlic crushed
¼ tsp black pepper
¼ cup bread crumbs
½ cup grated Parmesan cheese
Cook noodles according to directions until barely tender (al dente). Drain noodles.

In a separate dish mix together cream cheese, sour cream, and butter. Stir cheese mixture into noodles. Add scallions, garlic, and pepper to noodle mixture.
Pour noodle mixture into a buttered baking dish. Combine Parmesan cheese and bread crumbs and sprinkle over noodle mixture. Bake at 350 for 30 minutes.

Spaghetti Pie with Broccoli Rabe

Recipe courtesy Gourmet Magazine
Show: Sara's Secrets Episode: Double Duty

Prep Time: 10 minutes Cook Time: 30 minutes
Yield: 6 servings

1 bunch broccoli rabe, thick stalks trimmed, remainder coarsely chopped
8 ounces sweet or hot Italian sausage, removed from casings
1 tablespoon olive oil
1 large garlic clove, thinly sliced
1/2 teaspoon kosher salt
2 1/2 cups cooked thin spaghettini
4 ounces Italian Fontina or Monterey Jack, cut into 1/3-inch cubes
8 large eggs, lightly beaten

Preheat oven to 400 degrees F. Cook broccoli rabe in boiling salted water 5 minutes, then drain in a colander.

Meanwhile, cook sausage meat in an ovenproof, 8 to 10-inch, heavy skillet (preferably cast iron) over moderately high heat, breaking up meat with a spoon, until browned and crisp. Transfer with a slotted spoon to a large bowl and drain off excess oil from pan.

Add oil and garlic to skillet and cook over moderate heat, stirring, until garlic is golden, about 1 minute. Add broccoli rabe and cook, stirring, 3 minutes. Add salt, then pepper, to taste. Add to sausage with spaghetti, cheese, and eggs. Toss well and spoon mixture into skillet, spreading to smooth top.

Bake in middle of oven until center is set but still moist, 20 to 25 minutes. Let stand 5 minutes before cutting into wedges.

I make a variation of this.
It's a good basic recipe to then add to, or change
as you see fit, or based on what's in your fridge.
I sometimes add cream cheese or sour cream with just sharp cheddar.

I wish I had a dish, a big dish, RIGHT NOW. And carbs and cholesterol be d*mned. ;-(