Baked Tomato Casserole

Ingredients
2 tablespoons extra-virgin olive oil
1 small yellow onion, diced small
1 can (14.5 ounces) diced tomatoes
4 cups left over Three Cheese Macaroni
3 tablespoons sour cream
4 teaspoons chopped fresh basil leaves
Coarse salt
1/4 cup fresh breadcrumbs

Directions
Preheat oven to 400 degrees. In a large skillet, heat 1 tablespoon olive oil over medium. Add onion and cook until softened, about 8 minutes. Stir in tomatoes with juice and cook until tomatoes are heated through, 2 minutes. Add macaroni and cheese, gently stirring to combine. Remove from heat and stir in sour cream and basil; season with salt. Transfer to a 2-quart baking dish, top with breadcrumbs, and drizzle with 1 tablespoon oil. Bake until sauce is bubbling at edges and breadcrumbs are golden, 20 minutes. Let cool 5 minutes before serving.

I have made without Breadcrumbs and with Italian Sausage and it is great!

Sausage and Spinach Alfredo

Ingredients
1 tablespoon extra-virgin olive oil
1 medium red onion, halved and thinly sliced
1/2 pound sweet Italian sausages, casings removed
1/2 teaspoon red-pepper flakes
4 cups reserved Three Cheese Macaroni
2 tablespoons heavy cream
5 ounces baby spinach (about 5 cups), washed
Shredded Parmesan, for serving

Directions
In a large nonstick skillet, heat olive oil over medium. Add red onion and cook, stirring occasionally, until softened, about 8 minutes. Add sausages and red-pepper flakes and cook, breaking up meat with a wooden spoon, until browned and cooked through, 8 minutes. Add reserved macaroni and cheese to skillet, gently stirring to combine. Stir in heavy cream and spinach, and cook until spinach begins to wilt, 4 minutes. To serve, sprinkle with Parmesan.

I prefer with Spicy Italian Sausage

Three Cheese Macaroni

Ingredients
Salt
1 pound elbow macaroni
5 tablespoons unsalted butter
6 tablespoons all-purpose flour
4 cups whole milk, room temperature
3/4 teaspoon ground mustard
1/2 teaspoon Old Bay seasoning
8 ounces extra sharp Vermont white cheddar, shredded (3 cups)
4 ounces Monterey Jack, shredded (1 1/2 cups)
1/2 ounce Parmesan, grated (1/4 cup)

Directions
In a large pot of boiling salted water, cook macaroni according to package instructions. Drain.

In pot, melt 4 tablespoons butter over medium. Whisk in flour and cook, stirring frequently, until mixture is pale golden and has a nutty aroma, about 4 minutes.

Whisking constantly, slowly add milk. Cook, whisking along bottom of pot, until boiling, about 7 minutes.

Reduce heat and gently simmer, stirring occasionally, until sauce is thickened, 10 to 12 minutes.

Remove from heat and add 1 tablespoon butter, mustard, Old Bay, and cheeses.

Stir until cheeses are melted and sauce is smooth; season with salt.

Add macaroni to sauce and stir to combine.



This freezes well. I usually make Baked Tomato Casserole or Sausage and Spinach Alfredo out of some of the leftovers.

Chocolate Chip Banana Bread

1/4 cup vegetable oil or olive oil

1 1/2 cups flour

1 cup sugar

1 teaspoon baking soda

1/2 teaspoon salt

2 eggs, lightly beaten

3 bananas,mashed

1 cup chocolate chips

Pre-heat oven to 350*

Whisk flour, salt, sugar, and baking soda. Mix in the oil, bananas and eggs. Stir in chocolate chips. Do not over mix.

Bake about 60 minutes