Pasta Gets Creative!


Mushroom Lover’s Cheesy Noodles

  • 2 cups elbow macaroni (that’s before cooking)
  • 2 TBS butter or margarine
  • 2 TBS flour
  • 1 package beef dry mushroom soup mix
  • 2 c. milk
  • 2 c. shredded American cheese

Preheat oven to 350.

First get your noodles cooking (follow directions on your package). While cooking, melt your butter in a small to medium sauce pan. Once it melts, slowly stir in the soup mix and flour. It will create a pretty thick paste. Immediately start to slowly add in milk. Make sure you keep stirring! Now stir in 1 1/2 cups of your cheese. Your noodles should be close to being done now. Drain them. Combine the sauce you just made with your noodles in a buttered baking dish (we use a 1 1/2 quart one). Top it with the rest of your cheese and bake for about thirty minutes (or until it starts to get a nice browning and bubbling going on).

*Make this healthier: Substitute the American cheese for low-fat versions. Use all purpose whole wheat flour instead of regular white all purpose. Use whole grain noodles. Easy!

Noodles Cheddar


  • 1 cup cottage cheese 11/2 plain non fat yogurt
  • 1 freshly crushed garlic clove
  • 1 tsp Worcestershire sauce
  • 2 TBS grated onion
  • 1/2 tsp salt (more or less according to taste)
  • 5 cups cooked egg noodles (works out to about eight ounces)
  • 1 c. shredded Cheddar cheese

Preheat oven to 400.

Cook and drain your noodles according to your package. In a large bowl, mix together all of your ingredients, but holding back 1/4 c. of the shredded cheese. Butter up or spray a two quart casserole dish. Use the rest of your cheese to sprinkle the top. bake for about 25 minutes.

Super Easy, Cold Macaroni Cheese Salad

  • 1 c. macaroni, cooked, drained
  • 1 c. diced Cheddar Cheese
  • 2 chopped hard boiled eggs
  • 2 TBS chopped pimiento
  • 2 TBS pickle relish
  • 2 TBS chopped onion
  • 2 TBS your favorite Italian dressing
  • 3/4 cup sour cream 3/4 teaspoon salt

Combine everything together and blend it all together. Chill it. You’re done.

Hearty Beef Spaghetti 

  • 3/4 lb ground beef
  • 3/4 c. chopped onions
  • 2 TBS oil
  • 3 8-oz cans tomato sauce
  • 1 envelope Italian salad dressing mix
  • 2 tsp sugar
  • hot cooked spaghetti

Serves 3-4

Brown your beef and drain. Mix in the onion, oil and tomato sauce. Let it slowly come to a boil. Cover it and let it simmer for about ten minutes. Serve hot over your noodles.


  • 1/2 lb ground beef
  • 1/2 c. chopped green pepper
  • 1/2 c. chopped onion
  • 2 c. (1 pound) tomatoes
  • 1 6-oz can tomato paste
  • 1/2 c. water
  • 1 bay leaf
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 8 oz mostaccioli noodles, cooked, drained
  • 1/2 lb cheese spread,
  • Thinly sliced grated Parmesan cheese (for topping)

Preheat oven to 350.

First brown and drain your beef. Throw your onion and green peppers in. Cook a few minutes, just until to they’re a little tender (or to however soft you want them). Blend in the tomato paste, tomatoes, seasonings and water. Put half your noodles into a sprayed two quart baking dish, add some meat sauce and cheese, keep layering. Top it with the parmesan and back about 25 minutes.

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