Nacho Mac 'n' Cheese

3 cups uncooked gemelli or spiral pasta
1 pound ground beef
2 cups chopped sweet red pepper
1/2 cup butter, cubed
1/4 cup all-purpose flour
1 envelope taco seasoning
1/4 teaspoon pepper
2 1/4 cups milk
2 cups shredded cheddar cheese
1 cup frozen corn, thawed
1 cup crushed tortilla chips

1) Cook pasta according to package directions.
2) In large pan cook beef and red peppers over medium heat until meat is no longer pink. Drain.
3) Stir in the butter, flour, taco seasoning and pepper.
4) Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened.
5) Remove from heat. Stir in cheese and corn until cheese is melted.
6) Drain pasta. Add to beef mixture and stir to coat. Sprinkle with tortilla chips.

From Simple & Delicious, November/December 2007

Italian Sausage Egg Bake

8 slices white bread, cubed
1 pound Italian sausage links, casings removed and sliced
2 cups shredded sharp cheddar cheese
2 cups shredded part-skim mozzarella cheese
9 eggs
3 cups milk
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon fennel seed, crushed

1) Place bread cubes in a greased 13-in. x 9-in. baking dish.
2) Cook sausage over medium heat until no longer pink. Drain. Spoon sausage over bread.
3) Sprinkle bread/sausage mixture with cheese.
4) In large bowl whisk the eggs, milk & seasonings. Pour over casserole. Cover and refrigerate overnight.
5) Remove from the fridge 30 minutes before baking. Bake, uncovered, at 350F for 50 minutes or until golden brown. Let stand 5 minutes before cutting.

From Taste of Home, December/January 2007