1 (10-3/4 ounces) can cheddar cheese soup
1/2 cup milk
1/4 teaspoon black pepper (or to taste)
1/2 cup shredded cheddar cheese
1-1/2 cups rotini pasta, cooked and drained
2 tablespoons dry bread crumbs
1 tablespoon butter, melted

1. Stir the soup, milk, pepper, cheddar cheese and pasta in a 1-1/2-quart baking dish.

2. Mix the bread crumbs and melted butter in a small bowl; sprinkle over the pasta mixture.

3. Bake at 400 degrees F. for 20 minutes or until hot and bubbly. Makes 5 servings.

Emily

1 pound lean ground beef
1 (12 oz) package macaroni & cheese dinner mix
2 cups water
1-1/4 cups salsa
1 (10 oz) package frozen broccoli cuts, thawed
2 teaspoons chili powder
1/4 teaspoon salt

1. Cook beef in a large skillet over medium heat until no longer pink; drain. Set aside the cheese packet from the dinner mix. Add the macaroni and water to the skillet. Bring to a boil; cover and simmer for 10 to 12 minutes or until the macaroni is tender.

2. Stir in the salsa, broccoli, chili powder and salt. Cover and simmer 5 to 8 minutes or until the broccoli is tender-crisp. Add the contents of the cheese sauce packet. Remove from the heat; cover and let stand 5 minutes. Makes 6 servings.

Emily

3 cups cooked, cubed chicken
2 cups elbow macaroni, cooked at minimum cook time
2 cups shredded cheddar cheese
2 (14.5 oz) cans chicken broth
2 (10-3/4 oz) cans cream of chicken soup
2 teaspoons dry minced onion
2 teaspoons curry powder
4 cups chicken flavor cornbread stuffing mix
1/2 cup butter or margarine, melted

In an ungreased 13×9-inch baking dish, combine the cubed chicken, cooked macaroni, cheddar cheese, chicken broth, cream of chicken soup, minced onion and curry powder. Stir until well blended.

Toss the stuffing mix with the melted butter; sprinkle over the chicken mixture. Bake, uncovered, at 350 degrees F for 20 minutes or until bubbly and topping is lightly browned. Makes 8 servings.

Emily

2 cups elbow macaroni, uncooked
1 pound bulk Italian sausage
1 cup chopped onion
2 teaspoons canola oil
1 (11 oz.) can condensed cream of tomato bisque soup, undiluted
1/2 cup milk
2/3 cup shredded Parmesan cheese
2 teaspoons Italian seasoning
1 (10 oz.) package frozen broccoli florets, thawed

1. Cook macaroni according to package directions; drain. Meanwhile, heat oil in Dutch oven over medium heat. Add sausage and onion and cook until meat is no longer pink; drain and return to Dutch oven.

2. Stir in the soup, milk, Parmesan cheese and Italian seasoning; blend well. Bring to a boil; reduce heat. Add drained macaroni to the sausage mixture. Stir in broccoli and continue cooking until heated through. Makes 6 servings.

1-1/2 cups elbow macaroni
2 pounds ground chuck
1 package taco seasoning mix
1-15 ounce can tomato sauce
1-8 ounce package cream cheese, softened
1 cup cottage cheese
1/2 cup sour cream
1 cup shredded cheddar cheese

1. Cook elbow macaroni according to package directions; drain and set aside.

2. Brown ground beef in a 10 inch skillet until well done. Drain and return to skillet. Add taco seasoning and tomato sauce. Simmer on low heat 2-3 minutes. Remove from heat and let stand in skillet.

3. In large mixing bowl, with mixer set on medium speed, blend softened cream cheese, cottage cheese and sour cream.

4. Butter a 2 quart casserole dish. Pour 1/2 the pasta into the bottom of casserole dish. Layer 1/2 the meat mixture over pasta, then 1/2 the cheese mixture over the meat. Repeat for a second layer.

5. Bake at 350 degrees 15-20 minutes. Top with cheddar cheese and bake 5 more minutes or until cheese melts and is lightly browned. Serves 4-6.

1-1/2 pounds ground beef chuck*
2 cups beef broth**
1 (6 ounce) can tomato paste
1 teaspoon onion powder
1 teaspoon garlic powder
2 tablespoons chili powder
1/2 teaspoon salt
1/2 teaspoon black pepper
1-1/2 cups elbow macaroni
8 slices bacon, fried crisp; drained and crumbled
1 (8 ounce) package cheese (cheddar or Mexican blend)

1. In a large skillet, brown ground chuck until well done; drain and return to the skillet. Stir in the beef broth, tomato paste and spices. Cover and simmer on low heat 5 minutes, stirring occasionally.

2. Cook elbow macaroni according to package directions; drain and add to the meat mixture in skillet.

3. Stir in crumbled bacon and cheese. Continue cooking on low heat until cheese is melted. Makes 6 servings.

* I recommend ground chuck because it contains less fat than regular ground beef. However, you may use either one with this recipe.

** You may substitute 2 beef bouillon cubes dissolved in 2 cups hot water for the beef broth.

1 pound ground beef chuck
1 (16) ounce jar chunky salsa*
1 3/4 cups water
1 (7 ounce) package elbow macaroni, uncooked
12 ounces Velveeta process cheese spread

1. Brown meat in large skillet; drain. Add salsa and water. Bring to a boil. Stir in macaroni. Reduce heat to medium-low; cover. Simmer 8-10 minutes or until macaroni is tender.

2. Add Velveeta; stir until melted. Makes 4-6 servings.

*Adjust the amount of spice you want by choosing a mild, medium or hot salsa. If you like it hotter, add 1/4 teaspoon crushed red peppers to the meat after draining.