16 jumbo pasta shells

1 package Niman Ranch Pulled Pork

2 Tbsp butter

2 Tbsp flour

1-1/2 cups milk

1 tsp dijon mustard

1 tsp Worcestershire sauce

1/4 tsp salt

1/4 tsp pepper

1-1/2 cups shredded cheddar cheese


Preheat oven to 350 degrees. Lightly spray a 9x13-inch pan with cooking spray.

Cook pasta according to package directions. Drain and set aside.

Prepare Niman Ranch Pulled Pork according to microwave directions. Let cool for 2 or 3 minutes before handling.

Stuff brisket into cooked pasta shells. Place into prepared pan.

In a medium saucepan over medium-high heat, melt butter. Whisk in flour and cook for 1 to 2 minutes. Slowly whisk in milk. Cook for about 5 minutes, until thickened. Remove from heat and whisk in mustard, Worcestershire, salt, pepper and cheese. Stir until cheese is melted.

Pour cheese sauce over stuffed pasta shells.

Bake for 25 minutes.

Recipe and Image from Plain Chicken




2 1/2 cups cooked pasta

About 3/4 cup chopped cooked chicken (you can use a rotisserie chicken or cook a chicken breast on the stove)

1/4 cup butter

2 cloves of garlic, minced

1/2 of a red onion, chopped small (any onion will be though)

1 cup milk

2 tablespoons corn starch

4 oz. cream cheese

2 teaspoons Worcestershire sauce 

1 tablespoon tabasco sauce

1/2 teaspoon cayenne pepper

1/4 teaspoon onion powder

1/2 teaspoon garlic powder

1/2 teaspoon salt

1/4 teaspoon black pepper

2 cups grated cheese (I used half fresh mozzarella and half gouda because that's what I had, but be creative!)

Crumbled blue cheese, green onions, and cilantro for topping

About 1/3 cup of your favorite wing sauce or:

1 tablespoon tabasco

1/4 teaspoon cayenne pepper

2 tablespoons butter

2 teaspoons corn starch

2 tablespoons water


Preheat oven to 400ºF and grease a casserole dish or cast iron skillet. 

Melt the butter in a sauce pan. Add the garlic and onion and saute until softened and slightly browned. 

Mix a few tablespoons of the milk with the cornstartch and whisk until no lumps remain. Add to the onions and garlic. Add the remaining milk and whisk well. 

Add the Worcestershire sauce, tabasco, cayenne, onion, and garlic powder, salt, and pepper. Continue cooking over medium heat and whisking until thick and bubbly. Add the cream cheese and one cup of the cheese and stir well. Toss the pasta with the sauce mixture. 

Layer the remaining cheese and pasta in the pan, ending with cheese on top. 

To make the wing sauce, just combine the tabasco, cayenne pepper, butter, and corn starch in a small microwave safe bowl. Microwave 30 seconds at a time, stirring at each interval until thick. Add the water and whisk until smooth. Add more or less water to reach desired consistency.  

Toss the chopped chicken and wing sauce together. scatter the chicken on top of the pasta, pressing some pieces down into the pasta. 

Bake for about 1/2 hour. Top with blue cheese, cilantro, green onions and more wing sauce if desired. 

Recipe and Image from Yammie's Noshery




1 16. oz. box pasta (I like to use cavatappi or penne pasta)

2 Tbls. butter

2 C. milk

8 oz. bag shredded sharp cheddar cheese (+ more grated cheese if you want to use some on top of the casserole for a cheesy crust)

4 oz. Velveeta cheese, cut up into chunks

1 lb. bacon, diced

5 jalapeños, veins and seeds removed, sliced


Preheat oven to 350º

Cook pasta according to package directions, except cook about 2 minutes less. You want the pasta al' dente so it will soak up some sauce. Drain when cooked and set aside.

Cook bacon in large saucepan. Remove from grease and let drain on paper towels.

Drain grease from pan (leave about a tablespoon in the pan) and then add jalapeños and sauté a couple of minutes to soften them. CAUTION: turn on your fan! And be careful, the spice will make you cough! Remove jalapeño from pan and set aside with the bacon.

In medium saucepan, melt butter, then add milk and heat.

Add cheeses and continue to heat over medium heat, stirring, until cheese is melted and combined.

In large casserole dish, combine pasta, cheese sauce, bacon and jalapeños.

Top with additional grated cheddar cheese, if desired. Bake for 15-20 minutes, until hot and bubbly. Let sit about 5 minutes before serving.

It will look like you have too much sauce when you combine the pasta with the sauce, but if you undercooked the pasta, some of it will get absorbed, yet still be creamy.

You may need a little salt & pepper depending on your preferences.

Recipe and Image from I'm Bored Let's Go...




1 tablespoon extra-virgin olive oil

3 cloves garlic, minced

1 medium sweet onion, diced small

1 pound lean ground beef

salt and pepper

2 cups low sodium chicken broth

2 cups Traditional or Marinara pasta sauce

1 can (10 ounce) mild diced tomatoes with mild green chilis

1 can (16 ounce) mild chili beans (do not drain or rinse)

1 teaspoon chili powder

1 teaspoon cumin

1 1/2 cups uncooked elbow macaroni pasta

3/4 cup shredded cheddar cheese

1/4 cup chopped fresh parsley


Heat olive oil in a large Dutch oven or pot over medium-high. Add onion, garlic, and beef; cook until browned, breaking up into crumbles, stirring frequently, about 3 minutes. Season with salt and pepper to taste. Drain excess fat.

Stir in chicken broth, pasta sauce, diced tomatoes with mild green chilis, beans, chili powder, and cumin. Season with a bit more salt and pepper, to taste. Bring to a boil and stir in pasta; cover, reduce heat to a simmer and cook until pasta is al dente, about 14 minutes, stirring once near the end to prevent sticking.

Remove from heat. Stir in the cheese and parsley. Serve immediately, garnished with additional cheese and parsley, if desired.

Recipe and Image from Bellyfull