Macaroni and Cheese

2 T butter
2 T flour
1 1/2 cups milk
2 1/2 t salt
2 big pinches nutmeg
2 big pinches pepper
2 cups shredded cheddar cheese
2 T grated Parmesan cheese
1/2 lb elbow macaroni, cooked

Put the butter in a saucepan. Place the saucepan over low heat and warm until the butter is melted. Add the flour to the melted butter. Using a whisk, stir the flour and butter together until the mixture is smooth and bubbling but not browned, about 1 minute. Increase the heat to medium. Stirring constantly with a wooden spoon slowly pour milk into the saucepan. Continue to stir and cook until the mixture is smooth, thickened, and gently bubbling, about 6 to 8 min. Remove the saucepan from the heat. Add 1/2 t of the salt, nutmeg, and pepper. Then add the cheddar and Parmesan cheeses. Stir until the sauce is smooth. Add the cooked, drained macaroni to a 9x13 pan. Pour the cheese sauce over. Bake at 350 for 20-30 min.

Pasta E Fagioli

1 lb lean ground beef
1 c diced onions
1 c sliced carrots
1 c sliced celery
minced garlic
1 14.5 oz can diced tomatoes
1 15 oz can red kidney beans w/liquid
1 15 oz can great northern beans w/liquid
2 15 oz can tomato sauce
2 12 oz can V-8 juice
1 T white vinegar
1 t salt
1 t oregano
1 t basil
1/2 t pepper
1/2 t thyme
1 c salad-roni pasta

Brown hamburger. Add onion, garlic, carrots, & celery. Cook until tender. Add remaining ingredients except pasta. Simmer for 1/2 hour. Cook pasta in separate pot til al dente. Drain & add to soup. Serve w/parmesan cheese