Macaroni and Cheese

Ingredients:
8 oz. Elbow Macaroni, uncooked
2 ripe tomatoes, sliced
2 tbsp. butter or margarine
1 tbsp. flour
1/4 tsp. dry mustard
1/2 tsp. salt
2 cups skim milk
2 cups grated hard cheese (such as Cheddar)
1/2 cup fresh bread crumbs

Method:
Prepare pasta according to package directions; drain in colander. Preheat oven to 375-o F. Slice the tomatoes into 1/2-inch thick slices. Set aside on a small plate. Crumble the bread crumbs with your fingertips. Set aside on another small plate.
Into a 2-quart saucepan over medium heat, melt the butter or margarine. Add the flour, dry mustard and salt, then cook together for 2 to 3 minutes. Add the milk little by little and continue stirring until mixture thickens. Add cheese and stir until melted. Place two slices of tomato in bottom of pan, then half the pasta. Place another two slices of tomato, the remainder of the pasta, and pour the sauce over all. Arrange three slices of tomato on top and sprinkle with bread crumbs. Bake for 20 minutes. Serve immediately.

Source: ilovepasta.org

Three Bean Pasta

Ingredients:
1 pound Medium or Wide Egg Noodles, uncooked
1 15-oz. can kidney beans, rinsed and drained
1 15-oz. can chickpeas, rinsed and drained
1 cup frozen green beans, thawed
1 small red onion, chopped
1 red bell pepper, seeds and ribs removed, chopped
3 tbsp. Dijon mustard
2 tbsp. vegetable oil
3 tbsp. red wine vinegar
3 tbsp. chopped fresh parsley

Method:
Prepare pasta according to package directions; drain. Rinse under cold water and drain again.
In a large bowl, stir together the pasta, kidney beans, chickpeas, green beans, onion and bell pepper. In a small bowl, stir together the remaining ingredients. Toss pasta with dressing and serve.

Source: ilovepasta.org