Macaroni and Cheese

4 cups macaroni
3 tbsp flour
3 tbsp butter
2 cups milk
2-3 cups old cheddar cheese (grated)
1/4 tsp dried mustard (optional)
1/2 cup buttered bread crumbs

Butter 9 x 13 inch glass pan or 2 quart casserole. Preheat oven to 350 F

Make white sauce by melting butter and adding mustard and flour. Can be made in microwave or saucepan over medium heat. Stir flour and mustard into butter and continue cooking for 30 seconds. Slowly add milk and return to heat. Bring to boil stirring often.

Remove from heat and add grated cheddar cheese.

In the meantime cook macaroni until tender. Drain and rinse and put in casserole dish. Pour cheese sauce over macaroni and gently mix. Sprinkle with breadcrumbs and bake 35 - 40 minutes until bubbling.

Spaghetti Carbonara

2 tbsp butter or olive oil
1 onion, chopped
2 cloves garlic, minced
4 oz pancetta or diced bacon
3 eggs
1 tsp salt
12 oz spaghetti
1/2 cup grated parmesan cheese
2 tbsp chopped fresh parsley

1. In small skillet, melt butter or oil over medium heat; cook onion and garlic, stirring occasionally, for 3 minutes or until softened. Add pancetta(or bacon) cook, stirring occasionaly, for about 6 minutes. In small bowl, lightly beat eggs with salt; set aside.

2. Meanwhile, in large pot of boiling salted water, cook spaghetti for 8 to 10 minutes until tender but firm. Drain and return to pot over medium heat.

3. Immediately stir in parmesan, parsley and pancetta mixture. Stir in eggs, cook, stirring, for about 30 seconds until eggs are lightly cooked and pasta is coated.

Makes 4 servings.

Artichoke Spinach Lasagna

9 cooked or uncooked lasagne noodles
1 onion, chopped
4 cloves garlic, chopped
3/4 cup vegetable broth
1 tbs chopped fresh rosemary
14 oz jar marinated artichoke hearts drained and chopped
1 pkg (10 oz) fresh or frozen chopped spinach
28 oz jar tomato pasta sauce
3 cups grated mozzarella cheese
1/2 cup crumbled feta cheese

Preheat oven 350 degrees F. Grease 9 x 13 inch baking dish.

In skillet add 1 tbsp veg oil and saute onion and garlic for 3 minutes until onion is soft. Stir in broth and rosemary; bring to a boil. Stir in artichoke hearts and spinach; reduce heat, cover and simmer 5 minutes. Stir in pasta sauce.

Cook lasagne noodles in large pot of boiling water 8 to 10 minutes. Drain.

Spread 1/4 of sauce in bottom of pan. Top with 3 cooked noodles. Sprinkle 3/4 cup mozzarella cheese over noodles. Repeat layers twice ending with sauce and mozzarella cheese. Sprinkle crumbled feta on top.

Bake, covered, for 40 minutes. Uncover, and bake 15 minurwa more until hot and bubbly. Let stand 10 minutes before cutting. Serves 8