Directions
1.    Preheat oven to 450 degrees and butter a 13×9″ baking dish. Bring a large pot of water to boil for the pasta.
2.    Bring the chicken broth to a boil in a medium saucepan and reduce to 3/4 cup over high heat. Bring the cream to a boil in another large heavy saucepan and reduce it to 1-1/2 cups.
3.    Melt the butter and olive oil in another large heavy saucepan and cook onions and garlic until translucent and tender. Cook the pasta until al dente and drain.
4.    Add the reduced cream and reduced broth to the onions, then add the mustard, cheddar, Gouda, Gruyere, and Brie cheeses and whisk until melted and blended. Add the seasonings. Add the pasta and mix well. Spoon into the baking dish. In small bowl, mix bread crumbs, 3 tablespoons melted butter and Parmesan cheese; sprinkle over casserole. Bake at 400 degrees for 20-30 minutes until the top browns and casserole is bubbly.

Directions
1. Heat oven to 400 degrees. Butter a medium shallow baking dish. Cook macaroni in salted water until al dente. Shock in cold water to stop the cooking process and drain well.
2. Meanwhile, in a large saucepan, saute the shallots in 2 tablespoons butter until thoroughly cooked but not browned, about 3 minutes. Add flour to make a roux, stirring continuously for 1 minute. Add the wine and cream and whisk until smooth.
3. Add cheeses to saucepan and stir with a wooden spoon until completely melted. Add dill or chives, mustard, paprika if using, and salt and pepper to taste. Add the cooked pasta, coating well with the cheese sauce.
4. Place prepared pan on a baking sheet and fill with macaroni and cheese mixture. Combine bread crumbs and 1 tablespoon melted butter (or more, if necessary). Sprinkle evenly over top of macaroni and cheese and bake until top is browned and cheese is bubbling, 25 to 30 minutes.

Directions
1. Cook pasta according to package directions. Drain and set aside.
2. Preheat oven to 325° F (160° C).
3. In a saute pan, melt butter. Lightly sweat the onions and whisk in the flour. Cook to a blonde roux.
4. Add cream. Cook until it reaches a simmer, whisking constantly.
5. Add milk. Bring to a light steam (just under simmering).
6. Add spices. Give it a few more whisks and turn off the flame.
7. Strain the sauce to get rid of the onion. Then mix the sauce with the pasta.
8. Place mixture in a 12 x 2 1/2 inch pan, or any pan into which it will fit without making it too thick.
9. Sprinkle Cheddar cheese on top.
10. Bake for 25 minutes.

Directions
1.    Preheat oven to 350 degrees F. Coat a 9-inch glass or ceramic baking dish with cooking spray.
2.    Bring a large saucepan of water to a boil. Trim cauliflower and break into small florets. Boil until tender, 10-15 minutes. Drain. Place in a blender or processor with 1/2 cup milk and puree until thick and smooth. Set aside.
3.    Cook pasta according to directions until al dente.
4.    For the sauce, melt 2 tablespoons Smart Balance in a medium saucepan over medium heat. Add flour and whisk briskly. Gradually add 2 cups milk, whisking continuously, until it reaches a boil. Reduce heat and simmer for 3 minutes, or until thick and bubbly. Add the pureed cauliflower, 1 cup cheddar cheese, and a generous amount of salt and black pepper. Whisk until smooth and remove from heat. Add cooked pasta to the cheese sauce and toss until well coated. Pour into the prepared baking dish and sprinkle remaining 1/2 cup cheddar evenly over the top.
5.    For the buttered breadcrumbs, melt 1 tablespoon Smart Balance butter substitute in a small skillet over medium heat. Add bread crumbs and toss until coated with butter. Sprinkle even over the top of the cheddar. Or, if you prefer, set crumbs aside, and use as a garnish just before serving.
6.    Bake for 40-45 minutes or until golden brown on top and the cheese sauce is bubbling around the edges.

Directions
In a bowl, stir together macaroni, cheddar cheese, cottage cheese, sour cream, skim milk, onion, butter, salt, pepper and egg. Spoon into a 2-quart casserole dish coated with cooking spray. Combine bread crumbs with butter and paprika. Sprinkle over casserole. Cover and bake at 350° for 30 minutes. Uncover, bake five minutes or until set. Garnish with oregano.

Directions
In a pot bring water to a boil with salt to taste, once the water comes to a boil add the macaroni and cook for 12 to 15 minutes. When the noodles are cooked drain but do not rinse. To make thecheese sauce in a pan over low heat combine the Velveeta cheese,shredded cheddar and the milk. Cook the cheeses till they are melted and then add the salt. Add the noodles and mix threw. Place in a casserole dish and bake for 10 to 15 minutes. You may want to broil the top to make a brown top.

Directions
1.    Macaroni with Three Cheeses and Fresh Tomatoes Directions: Prepare pasta according to package directions.
2.    Heat butter in a large saucepan over medium heat until melted. Whisk in the flour until smooth. Cook, stirring, until the flour is cooked and lightly golden, about 2 to 3 minutes. Gradually stir in the warm milk until smooth. Cook until the white sauce boils and is thickened, stirring constantly over low heat.
3.    In mixing bowl, combine the macaroni with the ricotta, half the cheddar and half of the parmesan. Add the white sauce and taste to adjust the seasonings.
4.    Stir in the tomatoes, scallions and sage.
5.    Spoon into a buttered 9″ by 13″ by 2″ baking dish. Sprinkle the top with the remaining cheddar and parmesan.
6.    Bake in 350 degree oven until browned on top, about 45 minutes. Let cool for 10-15 minutes before serving.

Directions
Place the cooked macaroni in a slow cooker that has been coated with nonstick vegetable spray. Add the evaporated milk, milk, eggs, and 3 cups of the Cheddar cheese. Mix well. Sprinkle with remaining 1 cup cheese, then cover and cook on the Low setting for 5 to 6 hours, or until the mixture is firm and golden around the edges. Do not remove the cover or stir until the macaroni has finished cooking.

Directions
1.    Preheat oven to 350 degrees.
2.    Cook macaroni to al dente.
3.    Into a small bowl measure out the seasonings and combine. Set aside.
4.    While the macaroni is cooking in a large, heavy bottomed sauce pan melt the butter on
low-medium heat, whisk in the flour and cook for 2-3 minutes continuously whisking. Add the spice mixture and whisk into the flour mixture. Slowly add half ‘n’ half, continuously whisking. Bring to a slow simmer and continue to whisk for another 2-3 minutes, the milk should begin to thicken up. At this point add in the cheeses and whisk until melted. Remove from heat.
5.    Spray a 2 quart casserole with baking spray; add macaroni. Pour béchamel over the macaroni.
6.    Top with bread crumbs and dot with butter.
7.    Bake at 350 for about 25-30 minutes until bubbly and top is golden.

Directions
1.    Cook pasta according to package directions for al dente. Drain and toss with a little bit of butter or olive oil if not ready to assemble.
2.    While elbows are cooking preheat oven to 375 degrees. Butter a 9×13 baking dish or 6-inch(3-4)ramekins, set aside.
3.    In a medium-size heavy bottom sauce pan sauté onion and garlic in the tablespoon of oil on low-medium heat for about 5 minutes. Take the mixture out and set aside. In the same sauce pan melt the butter, add the flour, whisk together and cook on low-medium heat until it starts to bubble. Add in the mustard, Worcestershire, parsley, ½ teaspoon salt, fresh pepper and dried seasonings. Slowly whisk in the milk, continue whisking until it comes to a simmer. Add the Cheddar and Parmesan. Remove from heat. Stir the mixture until the cheese is melted.
4.    In a large bowl or the pan it was cooked in (if large enough), toss the pasta with the Ricotta Cheese until coated well. Stir in the béchamel mixture. Pour into casserole or ramekins. Sprinkle with bread crumbs and dot a little bit of butter on each one.
5.    Bake on 375 degrees for 20-25 minutes.