Avocado and Artichoke Pasta Salad

2 cups uncooked spiral pasta
1 can (14 oz.) water-packed artichoke hearts, drained& coarsely chopped
2 Roma tomatoes, seeded & chopped
1 medium ripe avocado, peeled & cubed
1/4 cup grated Romano cheese

Dressing:
1/4 cup canola oil
2 Tbls. lime juice
1 Tbls. minced fresh cilantro
1 1/2 tsp. grated lime peel
1/2 tsp. salt
1/2 tsp. pepper

Cook pasta according to package directions. Drain; rinse with cold water. In a large bowl, combine pasta, artichoke hearts, tomatoes, avocado and cheese. In a small bowl, whisk dressing ingredients. Pour over pasta mixture; toss gently to combine. Refrigerate, covered, until served. Enjoy!

Three Cheese Baked Macaroni

1 pkg. (16 oz.) elbow macaroni
6 Tbls. butter
1/2 cup all-purpose flour
4 cups milk
4 cups (16 oz.) shredded Gruyere cheese (can substitute Swiss Cheese)
2 cups (8 oz.) shredded Cheddar Cheese (use preferred sharp)
2 tsp. salt
3/4 tsp. pepper
1/4 tsp. ground nutmeg
1 1/3 cups panko bread crumbs
1/3 cup grated Parmesan cheese
2 Tbls. butter, melted

Preheat oven to 350 degrees. Cook macaroni in a 6-qt. pot according to package directions for al dente. Drain and return to pot. In a large saucepan, melt 6 Tbls. butter over medium heat. Stir in flour until smooth, whisk in milk (better if milk is warmed beforehand). Bring to boil, stirring constantly; cook and stir 2-3 minutes or until thickened. Remove from heat, stir in Gruyere and cheddar cheeses, salt, pepper and nutmeg. Add to macaroni and toss till coated. Transfer mixture to a greased 13x9-inch baking dish. Toss panko bread crumbs with Parmesan cheese and melted butter. Sprinkle bread & cheese crumb mixture over casserole. Bake, uncovered, 30-40 minutes or until bubbly and golden brown. Enjoy!

Deviled Egg Macaroni Pasta Salad

1/2 cup thinly sliced red onion
1/4 cup cider vinegar
1 tsp. sugar
8 oz. dried elbow macaroni
12 hard cooked eggs
1/2 cup mayonnaise
3 Tbls. Dijon mustard
1 Tbls. water
1/2 tsp salt
1/2 tsp. paprika
1/4 tsp. pepper
1 1/2 cups very thinly sliced celery
1/2 cup chopped sweet pickles

In a saucepan combine onion, vinegar, and sugar. Bring to simmering, stirring occasionally. Remove from heat. Cook macaroni according to package directions; drain. Rinse with cold water; drain again. Meanwhile, coarsely chop one of the eggs. Halve the remaining eggs; separate yolks from whites. Coarsely chop eggs whites, set aside. For dressing, place yolks in a medium bowl; mash with a fork. Stir in vinegar mixture, mayonnaise, mustard, the water, the salt, paprika, and the 1/4 tsp. pepper. In a large bowl combine macaroni, the reserved egg whites, celery, and pickles. Add dressing; toss gently to coat. Top with the reserved chopped egg; sprinkle with additional paprika and/or pepper. Serve immediately or cover and chill for up to 6 hours. Enjoy!