Baked Mac & Cheese

2 1/2 cups dry macaroni or other small pasta shape (10 ounces)
3 cups milk
5 tablespoons Cabot Salted Butter
3/4 cup fresh bread crumbs (about 2 slices firm white bread)
1/4 cup all-purpose flour
3/4 teaspoon salt
1/8 teaspoon grated nutmeg
Several dashes Tabasco Sauce
4 cups Cabot Extra Sharp Cheddar, grated (about 16 ounces)

1. Preheat oven to 350°F. Butter 2-quart baking dish or coat with nonstick cooking spray and set aside.

2. In large pot of boiling salted water, cook pasta until al dente (slightly underdone), 8 to 10 minutes. Meanwhile, heat milk in saucepan to just below simmer.

3. In another saucepan, melt butter over medium-low heat. Pour 1 tablespoon of butter into small bowl, add bread crumbs and toss together; set aside.

4. Add flour to remaining butter in saucepan and whisk over heat for 2 minutes. Slowly whisk in hot milk and continue stirring until mixture thickens and comes to simmer. Whisk in salt, nutmeg, Tabasco and 2 cups of cheese.

5. Drain pasta thoroughly in colander. Return to pot, add cheese sauce and mix together thoroughly.

6. Spread one-third of pasta mixture over bottom of prepared baking dish. Scatter one-third of remaining cheese on top. Spoon another one-third of pasta on top and add another one-third of cheese. Top with remaining pasta, then remaining cheese. Sprinkle with reserved bread crumbs.

7. Bake for 25 to 35 minutes, or until golden

*** I chopped up 2 Ham Steaks and threw it in when mixing all ingredients together to make a main dish***

this is apparently from Cabot Cheese

Mexcian Stuffed Shells

Mexican Stuffed Shells

24 uncooked jumbo pasta shells
1 pound lean ground beef (I used 2 large chicken breasts, shredded since that is what we had on hand)
2 cups salsa
1 can (8oz) tomato sauce
1 cup frozen corn
1/2 cup canned black beans, drained
1 cup (4oz) shredded reduced fat mexican or cheddar cheese

Toppings (optional):
8 tablespoons reduced fat sour cream
8 tablespoons salsa
1/4 cup sliced ripe olives
1/4 cup sliced green onions

1. Cook pasta shells according to package directions; drain
2. Coo beef in skillet; drain (can do this step while pasta is cooking)
3. Stir in salsa, tomato sauce, corn and beans
4. Spoon into pasta shells

5. Place in baking dish coated with nonstick spray
6. Sprinkle with cheese
7. Cover and bake for 25-30 minutes at 350 degrees
8. Top with sour cream, salsa, olives and onions