2 cups Elbow Macaroni ¼ tsp. black pepper
2 ½ Tbsp. Butter, divided 1 ½ cup low fat shredded Cheddar Cheese ( 6 oz.)
1 ½ Tbsp. flour ¼ cup dried unflavored breadcrumbs
1 ½ cups 2% milk ¼ tsp salt
Cook macaroni according to package directions, drain: set aside.
Melt 1 Tbsp. butter in a small skillet. Add bread crumbs. Cook and stir until toasted, about 3 minutes. Set aside.
In medium sauce pan, melt remaining butter. Add flour. Cook over low heat, stirring constantly for 1minute. Gradually add milk, stirring constantly. Cook, stirring occasionally, until thickened. Stir in salt and pepper. Remove from heat. Add cheese. Stir until cheese is melted.
Stir macaroni into cheese sauce. Spoon onto individual serving plates, then sprinkle with toasted bread crumbs and serve.
5 Potatoes 6 eggs
1 cup chopped celery ½ cup sweet relish
¼ tsp. garlic salt ¼ tsp celery salt
1Tb. Yellow mustard ¼ cup mayonnaise
½ chopped onion (optional) pepper to taste
Bring large pot of salted water and potatoes to boil. Cook to tender but firm. Drain, cool, peel, chop.
Place eggs in saucepan, cover with cold water. Bring water to boil, cover, and remove from heat. Let eggs stand for 10 minutes, remove from water, cool, peel, and chop.
In large bowl, combine potatoes, eggs, celery, relish, garlic salt, celery salt, mustard, pepper, mayonnaise, and onions (optional : Dom hates onions). Mix well. Refrigerate to chill.
*Optional: drain 1/2 jar 4 oz. diced Pimentos, pat with paper towels and add to potato salad.