Classic Baked Mac and Cheese

1 (8 oz) package elbow macaroni
2 tbsp. butter
2 tbsp. flour
2 cups milk
salt and pepper
dash of cayenne pepper
1 (8 oz) bag of shredded cheddar cheese

Prepare pasta according to package directions.  Add a small drizzle of olive oil in the last 30 seconds of cooking and stir.  Drain and set aside.
Melt butter in saucepan on med-low heat.  Whisk in flour and milk, stirring constantly with a whisk and cook for 5-7 minutes or until thickened.  Remove from heat.  Stir in salt, pepper, cayenne, half the cheese, and the pasta.
Spoon mixture into dish, top with remaining cheese and bake at 400 degrees for 20 minutes.  Let stand 10 minutes before serving.

*When the boys are home or we are having company, I will double this recipe.

Spaghetti with Oil and Garlic

1 pkg (16 oz) spaghetti or linguine
1/4 cup olive oil
1 large garlic clove, finely chopped
1/8 tsp. crushed red pepper
chopped black olives
salt & pepper
2 tbls chopped fresh parsley

In a large saucepan, cook pasta as label directs.  Drain.
In 1 qt. saucepan, heat oil over medium heat.  Add garlic and cook just until golden, about 1 minute.  Add red pepper and cook 30 seconds.  Remove from heat.  Stir in salt & pepper.  Toss pasta with sauce and parsley.  Top with Parmesan cheese.

*This is one of Thomas' favorites!

Tomato Basil Pasta Salad

2 lb Roma tomatoes, chopped
4 garlic cloves, finely chopped
salt & pepper
1/2 cup olive oil
1/2 cup chopped fresh basil leaves
8 oz mozzarella cheese, cut into 1/2 inch cubes (2 cups)
1 package rotini pasta (1 lb)
1/2 cup grated Parmesan cheese


In a large bowl, mix tomatoes, garlic, salt, pepper, oil, basil and mozzarella cheese.  Cover; refrigerate 2 hours to blend flavors.

Meanwhile, cook and drain pasta as directed on package.  Rinse with cold water to cool; drain.

In large serving bowl, mix cooked pasta and tomato mixture until well combined.  Sprinkle Parmesan cheese over top of salad,

Pasta Salad Italian

1 lb. bow-tie pasta
1/2 to 3/4 cup balsamic vinaigrette dressing
1/4 cup mayo
2 cups cherry tomatoes, halved
1 4 oz. can sliced mushrooms, drained
1 can olives, sliced
1/3 cup diced green bell pepper
1/3 cup finely chopped red onion
2 tbls. chopped fresh basil, or dried basil
2 cups (8 oz.) crumbled feta cheese

Boil pasta and drain. Whisk together vinaigrette and mayo. Add tomatoes, mushrooms, olives, green pepper, onion, and basil. Pour dressing over pasta and toss. Sprinkle in feta cheese and toss lightly.

Serves 6

Pasta Salad

(Brian and I have been making this since before we were married.  We usually have it at least once a week, and it is one of Thomas' very favorite!)

1 box of shell pasta (cooked according to package directions and rinsed with cold water.)
1 can of tuna or chicken, drained
1 can of black olives, chopped
1/4 cup chopped green pepper
1/4 cup chopped onion
1 small can of sliced mushrooms, drained
1-2 chopped fresh tomatoes
3/4 - 1 cup of Miracle whip light
salt & pepper

Mix and enjoy!