Over the Rainbow Macaroni and Cheese (from Patti LaBelle)

1 tablespoon vegetable oil
1 pound elbow macaroni
1 stick plus 1 tablespoon of butter
1/2 cup muenster cheese
1/2 cup mild cheddar cheese
1/2 cup sharp cheddar cheese
1/2 monterey jack cheese
2 cups half and half
1/2 cut velveeta, cubed
2 large eggs, lightly beaten
1/4 teaspoon seasoned salt
1/8 teaspoon fresh black pepper
Preheat oven to 350 degrees.  Lightly butter deep 2 1/2 quart [...]

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Artichoke and Tomato Pasta (from Weight Watchers)

Serves: 6
Points per serving: 4
6 ounces uncooked bow-tie noodles
1 can (16-16 ounces) artichoke hearts, drained and halved (not oil packed)
1 cup chopped ripe plum tomato
1/4 cup torn fresh basil leaves
1 tablespoon olive oil
1 tablespoon lemon juice
1/4 cup crumbled feta cheese
Cook noodles according to package directions.  Rinse under cold running water, drain well and set aside.  [...]

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