Macaroni and Cheese * 8 ounces dried small whole wheat or spelt elbow macaroni * 1 (12 ounces) jar red and yellow roasted peppers, drained * 1/4 teaspoon dry mustard * 1/8 teaspoon cayenne pepper * 2 cloves garlic, peeled * 2 cups low-fat (1%) milk * 2 tablespoons wheat or spelt flour * 1 cup shredded sharp cheddar cheese, divided * Salt and pepper, to taste * Preheat the oven to 400°F.

Cook macaroni according to package directions and drain well. Meanwhile, cut peppers into quarters and place in the bowl of a food processor. Add mustard, cayenne, and garlic and process until smooth.

Transfer mixture to a small pot and whisk in milk and flour. Cook over medium high heat, whisking constantly, until thickened. Stir in cooked and drained macaroni and 3/4 cup of the cheese and season with salt and pepper.

Transfer macaroni mixture to a 9x9-inch baking dish. Sprinkle remaining cheese over the top and bake for 20 to 25 minutes, or until browned and bubbly. Serve hot. * Nutritional Info: * Per Serving:410 calories (100 from fat), 11g total fat, 7g saturated fat, 35mg cholesterol, 480mg sodium, 61g carbohydrate (5g dietary fiber, 3g sugar), 20g protein

Cornbread Stuffing
Ingredients:
* 1 tablespoon olive oil * 1/2 pound mild-apple chicken sausage * 1 cup chopped celery * 1 cup chopped yellow onion * 1 tablespoon finely chopped garlic * 2 tablespoons finely chopped fresh sage * 1 tablespoon finely chopped fresh thyme * 1 cup low-sodium chicken broth * Salt and pepper, to taste * 4 cups (1/2-inch cubes) cornbread (about 3/4 pound) * Ingredient Options: * Use gluten-free or dairy-free cornbread, if you like.
Method:
Preheat oven to 375°F.

Heat oil in a large skillet over medium heat. Add sausage and cook, breaking it up as you go, until browned and cooked through, 7 to 8 minutes. Using a slotted spoon, transfer sausage to a large bowl and set aside.

Add celery, onion and garlic to the skillet and cook until translucent. Add sage and thyme and cook about 1 minute more. Stir in broth, salt and pepper and bring to a boil. Add cornbread to bowl with sausage. Pour broth mixture over the top and mix until well combined. Transfer to a (9-inch) casserole dish and bake until hot throughout, 25 to 30 minutes. If desired, place under the broiler for a few minutes more to brown the top.