Mexicali Macaroni and Cheese

2 (12-ounce) packages frozen macaroni and cheese, defrosted according to package directions
1/2 cup (2 ounces) shredded cheddar cheese
1/2 cup frozen corn kernels
1/3 cup mild tomato salsa
3/4 cup crushed tortilla chips

1. Preheat oven to 400°F (205°C).
2. Combine macaroni and cheese, cheese, corn and salsa in medium bowl; spoon into 8-inch-square baking pan. Top with chips.
3. Bake for 25 to 30 minutes or until bubbly around edges.

Mediterranean Macaroni and Cheese

3 cups (12 ounces) elbow macaroni
3 tablespoons butter
1/4 cup white onion, finely diced
3 tablespoons all-purpose flour
2 cups warm milk
1/2 teaspoon ground white pepper
1 tablespoon prepared mustard
1 1/2 cups (6 ounces) Fontina Cheese, shredded
1 1/2 cups (6 ounces) Provolone Cheese, shredded

1 (2.25-ounce) can sliced black olives, drained
1 tablespoon minced fresh flat leaf parsley

1. Preheat oven to 375°F (190°C).
2. Cook macaroni according to the package instructions, or until al dente. Drain, rinse, and set aside.
3. Melt butter in large saucepan, add onion and sauté for 2 minutes or until transparent. Blend in flour, stirring well to incorporate, and cook for an additional minute.
4. Whisk the milk into butter-and-flour mixture. Bring to simmer and cook, stirring constantly, until sauce thickens.
5. Reduce to low heat and add pepper and mustard.
6. Mix the Fontina and Provolone Cheeses. Stir 2 1/2 cups of the cheeses into the sauce.
7. Add cooked macaroni and sliced olives to cheese sauce, and mix well.
8. Place macaroni mixture in buttered, oven-proof, 9 x 9-inch dish. Sprinkle with remaining 1/2 cups of cheese.
9. Bake for 30 minutes or until top is golden brown. Sprinkle the surface with parsley just before serving.

Macaroni and Cheese with Caramelized Onions and Roasted Red Bell Peppers

1 (40-ounce)  macaroni and cheese (premade or home-made version of your choice)
3/4 tablespoon butter or margarine
1 cup soft breadcrumbs
1 teaspoon granulated sugar
2 medium-sized yellow onions, halved and sliced
1 (7-ounce) jar roasted red bell peppers, chopped

1. Bake macaroni and cheese according to package directions for conventional oven, reducing cooking time to 30 minutes.
2. Melt butter in a large skillet. Remove 1 tablespoon melted butter, and combine with breadcrumbs; set breadcrumb mixture aside.
3. Cook sugar and sliced onion in remaining 2 tablespoons butter in skillet over medium-high heat, stirring occasionally, 20 minutes or until onion turns a deep caramel.
4. Remove cover from macaroni and cheese carefully. Stir in onion and chopped bell pepper. Top with breadcrumb mixture, and bake 15 more minutes.

Italian Mac & Cheese

Super Easy---Super Yummy!

• 3-4 cups of dried ziti pasta, cooked to al dente
• thick red sauce, 3-4 cups
• 1 cup of sour cream
• shredded mozzarella
  
• sliced provolone

Mix everything up, except for the sliced provolone---top with the provolone, and bake at 350 degrees for about 20-30 minutes. Broil at last minute if desired.