Baked Mac N Cheese

c. butter
c. flour
1 t. salt
2-1/2 c. milk
2-1/4 c. (8 oz.) grated cheddar
t. chicken bouillon
t. onion powder
4 c. elbow macaroni
Preheat oven to 375.
Melt butter in saucepan on med-low.
Blend in flour and salt. Stir continuously for three minutes.
GRADUALLY add milk, a little at a time, and stir (you are trying to
keep the
consistency smooth, not chunky.
Add remaining ingredients and stir until melted.
Toss with cooked macaroni.
You can eat it at this point.
OR
Pour into a greased dish.
Bake at 375 for 15 minutes.

Baked Rigatoni with Sausage and Broccoli Rabe

1-1/2 lb. Italian sausage, halved and cut into small pieces
2 bunches broccoli rabe (or brocollini), cut into 1 pieces
c dry white wine
5 cloves garlic, peeled and simmered in 1/3 c. olive oil until
tender (reserve oil)
8 oz. cipollini oninons, peeled and halved
3 fresh thyme sprigs
lb. rigatoni, cooked al dente
1 cup ricotta cheese
Pinch of red chili flakes
2 oz. parmigiano cheese
Preheat oven to 400. Spray a 3 qt. baking dish with nonstick
spray.
1. In a saut pan over medium heat, brown the sausage for 2-3
minutes. Using a slotted spoon, transfer to a large bowl.
2. Add the broccoli rabe to the pan and cook until tender, 6-8
minutes, adding the wine after 3 minutes. Season with salt. Add
the broccoli and cooking liquid to the bowl with the sausage.
3. In the same pan with the reserve garlic oil, saute the onions
and thyme, and season with salt and pepper. Cook, stirring
occasionally, until the onions are very soft and carmelized (about
15 minutes). Using a slotted spoon, transfer them to the bowl.
Reserve the oil again.
4. Add the cooked pasta and garlic to the bowl and season with
salt and pepper.
5. Spoon half the pasta mixture into the baking dish and dot with
of the ricotta.
Top with the remaining pasta mixture and ricotta. Drizzle with the
reserved oil and sprinkle with chili flakes.

6. Bake for 20 minutes, then sprinkle with the parmigiano cheese

and bake until hot and golden brown about 10 minutes more.