Cook 2 c. macaroni noodles according to package directions. Drain and return noodles to pot.
Add:
1/4 c. butter
Stir until melted.
In small bowl combine:
1/4 c. flour
3/4 c. milk
Stir until flour is dissolved. Stir into buttered noodles.
Add:
1 – 1 1/2 c. shredded cheddar cheese (6-8 oz. un-shredded)
Stir until melted. Serve!
Cook and drain according to package:
2-3 c. wide noodles
Heat in a skillet:
3 T. butter or oil
Add noodles and stir-fry briefly along with:
1 clove minced garlic (optional)
Combine and pour over:
3 eggs, beaten
1/3 c. milk
salt and pepper to taste
1 t. onion powder
1 t. paprika
1 t. parsley
Scramble until eggs are set.
Saute in oil:
1/2 lb. ground beef
Pour off excess fat. Add:
1 t. salt
dash pepper
1/4 t. oregano
1 c. tomato sauce
3/4 c. water
Cover and simmer 10 minutes. Bring to a boil and add:
1 1/2 c. noodles
3/4 c. shredded cheese
Reduce heat, cover, and simmer 10 more minutes, or until noodles are done. Stir occasionally.
Place in pot over high heat:
2-3 chicken breasts
Cover with water bring to a boil. Reduce heat and simmer for 1/2 hour, or until just cooked. Drain chicken and cool.
While chicken is simmering, cook as directed on box:
9 lasagna noodles
Drain, rinse with cold water, and set aside.
Melt in saucepan:
1/4 c. butter
Add:
1/4 flour
Mix until bubbly and add:
2 c. milk
Stir constantly until thickened. Remove from heat and set aside.
Mix in bowl:
10 oz. chopped spinach (optional)
2 c. chopped cooked chicken
2 c. shredded cheddar cheese
2 t. diced garlic
¼ t. nutmeg & pepper
1 T. cornstarch
½ t. salt
8 oz. sour cream
Mix well.
Place a thin layer of white sauce in bottom of 13×9 inch pan. Add one layer of noodles, 1/2 of chicken mixture, 1/3 of white sauce, and repeat. Top with last 3rd of white sauce and parmesan cheese.
Cover with foil and bake at 350 for 55 minutes. Let cool for 10 minutes before serving.
