Skinny Macaroni Salad

Provided by Eva Myers (1990)

1 cup peeled and chopped tomatoes
1/4 cup minced red onions
2 tbs minced fresh basil
2 cloves garlic, minced
2 tsp balsamic vinegar or red wine vinegar
2 tsp olive oil
1/8 tsp ground black pepper
2 cups cooked macaroni

In a medium glass or enamel bowl, combine the first seven ingredients.  Cover and let stand at room temperature for one hour to allow the flavors to meld.  Just before serving, fold in the pasta.

Crockpot Macaroni and Cheese

Provided by Carol Myers

8 ounces of macaroni, cooked
2 tbs oil
13 ounces of evaporated milk (fat free is ok)
1 1/2 cups of milk
1 tsp salt
3 cups of shredded cheese (cheddar, american, Velveeta, or a combination)
3 tbs melted butter
2 tbs onion, chopped fine
4 hot dogs (optional)

In slow cooker, toss cooked macaroni in oil.  Stir in remaining ingredients except hot dogs.  Cover and cook on low for 2 to 3 hours.  Add hot dogs if desired, and cook for another hour.

Baked Macaroni and Cheese

Provided by Pat Hays (1998)

1 package (8 ounce) of elbow macaroni
1/4 cup of butter or margarine
1/4 cup of flour
1 tsp salt
1/8 tsp pepper
2 cups of milk
2 cups (8 ounces) shredded cheddar cheese
1 tomato, thickly sliced (optional)

Preheat oven to 375 degrees.  Cook elbow macaroni until done, drain.

Melt butter in a medium saucepan, remove from heat, and stir in flour, salt, and pepper.  Gradually stir in milk, and heat until boiling.  Reduce heat and simmer for 1 minute.  Remove from heat.

Stir in 1 1/2 cups of cheese and macaroni.  Pour in 1 1/2 quart casserole.  Arrange tomatoes over the top (if desired).  Sprinkle cheddar cheese over the top.

Bake 15 minutes until cheese is golden brown.