Fannie Farmer's Classic Baked Macaroni and Cheese

1 (8 oz.) package macaroni

4 Tbsp. butter

4 Tbsp. flour

1 cup milk

1 cup cream

½ tsp. salt

black pepper, to taste

2 cups cheddar cheese, shredded good quality

½ cup breadcrumbs, buttered

Preheat oven to 400°F.

Cook and drain macaroni according to package directions; set aside.

In a large saucepan melt butter.  Add flour mixed with salt and pepper, using a whisk to stir until well blended.

Pour milk and cream in gradually, stirring constantly. Bring to boiling point and boil 2 minutes (stirring constantly). 

Reduce heat and cook (stirring constantly) 10 minutes.

Add shredded cheddar little by little and simmer an additional 5 minutes, or until cheese melts. 

Turn off flame and add macaroni to the saucepan and toss to coat with the cheese sauce.

Transfer macaroni to a buttered baking dish. Sprinkle with breadcrumbs.  Bake 20 minutes until the top is golden brown. 

This recipe can be found here.

Stuffed Shells with Sausage and Mushrooms

1 (12 oz.) box jumbo pasta shells

1½ Tbsp. butter

8 oz. cremini mushrooms caps, diced

1 (15 oz.) container ricotta cheese

2 eggs, slightly beaten

1 tsp. garlic powder

½ tsp. onion powder

¾ tsp. oregano

2 tsp. basil

¼ tsp. kosher salt

¼ tsp. pepper

12 oz. Italian turkey sausage

6 cups fresh spinach (or 1 9 oz. box of frozen spinach, thawed)

2½ cups shredded mozzarella cheese

1½ cups Parmesan cheese

1 jar spaghetti sauce (26-32 oz.)

Preheat oven to 350°.

Cook shells according to package instructions.

Heat a medium skillet to medium heat.  Melt butter and add mushroom caps.  Sauté 3-4 minutes.

Place ricotta in a LARGE mixing bowl.  Add eggs and seasonings.  Stir to combine.  When mushrooms are cooked, add those and return skillet to stove.

Remove sausage from its casing and add to skillet.  Break up with spatula and cook until browned and crumbly.  Add this to the ricotta mixture.

Roughly chop spinach and add to ricotta mixture and fold together.  Add 2 cups of mozzarella and 1 cup of Parmesan to the mixture.

Spread spaghetti sauce on the bottom of a 9X13 pan.  Fill each pasta shell with 2 rounded tablespoons of filling and nestle snugly in the pan on top of the sauce.  It will fill 24-26 shells.

Top with remaining cheese.  Cover with foil and bake 50-60 minutes.  Remove foil about 10-15 minutes before the end of baking time.

This recipe can be found in Savoring the Seasons with Our Best Bites.  You should buy a copy!