Mac-A-Roni and CHEESE

Every Penning knows this dish, it has been a staple of our family for many many years!

2lbs Mac-a-roni noodles (Elbow)
2lbs Mild cheddar cheese
1/2 cup butter (1 stick)
milk
salt
pepper

Cook time: 1hr Serves: 8-12 Prep time: 30 min
Pre-heat oven to 350*
Follow directions on the bag to boil the noodles while
noodles are boiling cut the cheese into cubes, and slice
the whole stick of butter into thin slices. Once noodles
are done drain water and set aside. Spray a large casserole
dish with non-stick pam. Now it's time to layer.
First, dump half the noodles in the dish.
Second, lay half the stick of butter over top the noodles.
Third, layer half the cubed cheese on top. Fourth, sprinkle
salt and pepper to your own taste. Then repeat! Once your
done pour milk into the dish. Pour milk until you can just
barely see it through the noodles.

(optional)
Serve with fruit jello

1 large box jello of your choice
1 can fruit cocktail

Follow jello directions after you finish the jello before
you put it in the fridge add the draind fruit cocktail. Then put
in fridge to thicken for about 4 hours.

Homemade Lasagna Supreme

This turned out so yummy last night I wanted to post it! I'm a HUGE pasta fan but have always just done spagetti or the frozen lasagna's mostly and I wanted to be a bit more creative! This was fun...I had never made homemade Lasagna before and I loved every minute of it, I also added a couple things to it to make it more my own! It was devine...(Not the best pics, bare w/me still trying to get used to this part of it)

8 ounces uncooked lasagna noodles

1/2 pound ground beef (I added a little more so it was just under a pound of beef)

1/2 pound mild italian sausage, casings removed

1 medium onion, chopped

2 cloves garlic, minced

1 can (141/2 ounces) whole peeled tomatoes, undrained & chopped

1 can (6 ounces) tomato paste

2 teaspoons dried basil leaves

1 teaspoon dried marjoram leaves

1 can (4 ounces) sliced mushrooms, drained

2 eggs

2 cups (16 ounces) cream-style cottage cheese

15 ounce container Ricotta cheese

3/4 cup grated Parmesan cheese, divided

2 tablespoons dried parsley flakes

1/2 teaspoon salt

1/2 teaspoon black pepper

2 cups (8 ounces) shredded Chedder cheese

3 cups (12 ounces) shredded Mozzarella cheese

Serves 8 - 10

Cook lasagna noodles according to package directions; drain.

Cook meats, onion and garlic in large skillet over medium-high heat until meat is brown, stirring to seperate meat. Drain drippings from skillet.

Add tomatoes w/juice, tomato paste, basil & marjoram. Reduce heat to low. Cover; simmer 15 minutes, stirring often. Stir in mushrooms; set aside.

Preheat oven to 375 degrees. Beat eggs in large bowl; add cottage cheese, ricotta cheese, 1/2 cup Parmesan cheese, parsley, salt & pepper. Mix well.

Place half the noodles in bottom of greased 13X9-inch baking pan. Spread half the cottage cheese mixture over noodles, then half the meat mixture, half the chedder cheese & half the mozzarella cheese. Repeat layers one more time in same order. Sprinkle w/remaining 1/4 cup Parmesan cheese on top of dish.

Bake lasagna 40 - 45 minutes or until bubbly. Let stand 10 minutes before cutting.

NOTE: Lasagna may be assembled, covered & refrigerated up to 2 days in advance. Bake, uncovered, in preheated 375 F. oven 60 minutes or until bubbly. ( This is another reason I love this dish...if your a mom or just don't have the time to make this all in one shot, it can be done ahead of time and waiting to go in the oven w/in the next 2 days! )