1 (14.5 ounce box macaroni
6 tablespoons of butter
1 small onion, diced
6 tablespoons flour
6 cups milk
1 (6 ounce) package provolone cheese, cut into 1 inch cubes
1 cup red bell peppers, diced
1/8 teaspoon nutmeg
Pepper to taste
1/3 cup Parmesan cheese

Instructions:

Place the butter in a skillet over medium heat. Allow the butter to completely melt. Add the onions and cook 4 minutes. Onions should be a light brown. Add flour and whisk until smooth. Continue to whisk until the flour starts to brown slightly. Slowly add the milk. Bring the mixture to boil while constantly whisking the mixture. Once boiling reduce the heat to the lowest temperature. Add the provolone cheese cubes. Cook, stirring occasionally, until the cheese has completely melted. Stir in the peppers, nutmeg and pepper. Cook the macaroni as directed on the box. Drain well. Preheat oven to 350 degrees. Spray a large baking dish with a non stick cooking spray. Add the cheese mixture to the macaroni and stir well. Pour the macaroni mixture into the prepared baking dish. Sprinkle the top with the Parmesan cheese. Bake 25 minutes. Should be a golden brown and bubbly when done.

Ingredients:

18 oz. chicken breast, cut into small pieces (1/2″ square)
1/2 c. onion, diced
2 cloves garlic, minced
2 cans (14.5 oz.) of diced tomato
1 1/2 c. sliced mushrooms
1/3 c. balsamic vinegar
1 tsp. basil
1 tsp. oregano
1/2 tsp. thyme
1/2 tsp. rosemary
1/4 c. tomato paste
cooking spray
3 1/3 c. cooked pasta

Instructions:

Spray skillet with nonstick cooking spray.  Sauté onion, garlic and mushrooms for approximately 5 minutes over low heat.  Add raw chicken pieces.  Cook chicken over medium high heat until no longer pink.  Once chicken is cooked, add tomatoes, paste, balsamic vinegar, and spices to the mixture.  Mix together and simmer over medium low heat for 20 minutes.

Serve with a side of garlic bread and your favorite vegetable.

2 cups elbow macaroni
2 1/2 tablespoon butter, divided
1 1/2 tablespoon all purpose flour
1 1/2 cups milk
1/4 teaspoon salt
1/4 teaspoon pepper
1 1/2  (6 ounces) cup shredded Cheddar cheese
1/4 cup dried unflavored breadcrumbs

Instructions:

Toast breadcrumbs by melting 1 tablespoon of butter in a skillet.  Add breadcrumbs and cook 3 minutes, stirring often, until toasted. Cook macaroni according to the directions on the box.  Drain well. Melt remaining 1 ½ tablespoon of butter in a saucepan over low heat.  Once melted slowly add in flour.  Cook 1 minute stirring constantly.  Add milk slowly.  Continue to cook, stirring often until thick.  Remove pan from stove once sauce is thick and add salt and pepper.  Add cheese and stir until cheese is completely melted and smooth.  Add cooked macaroni to cheese sauce and stir well.  Add toasted breadcrumbs to top and serve.