INGREDIENTS

• 1 package (16 ounces) elbow macaroni
• 2 tablespoons Schnucks unsalted butter
• 2 cups panko breadcrumbs
• 1/2 cup freshly grated Pecorino Romano cheese
• 1 quart whole milk (4 cups)
• 3 tablespoons cornstarch
• 1 teaspoon salt
• 1 teaspoon dry mustard
• 1 teaspoon ground black pepper
• 1 package (16 ounces) Schnucks sharp
      
Cheddar cheese, shredded
• 4 ounces pasteurized processed cheese, cubed

DIRECTIONS

1. Heat large covered saucepot of salted water to boiling over high heat; add macaroni and cook 4 minutes less than cooking time recommended on label, stirring occasionally. Drain macaroni.
   
   
2. In same saucepot, melt butter over medium heat. Add panko and 1/4 cup Romano and cook until golden brown, stirring frequently. Transfer panko mixture to bowl; set aside.
   
   
3. Preheat oven to 400°F. In same saucepot, with whisk, combine milk, cornstarch, salt, mustard and pepper; heat to boiling over medium-high heat, stirring frequently. Remove saucepot from heat; add cheeses and remaining 1/4 cup Romano and stir until cheeses melt and mixture is smooth. Add macaroni and stir until well combined.
   
   
4. Pour macaroni mixture into 13 x 9-inch glass baking dish. Sprinkle evenly with panko mixture. Bake, uncovered, 15 to 20 minutes or until macaroni and cheese bubbles around edges and top is browned. Let stand 10 minutes before serving.
   
   Each Serving: About 540 calories, 16g total fat (9g saturated), 45mg cholesterol, 1070mg sodium, 71g carbohydrate, 4g fiber, 28g protein.

Prep: 15 minutes
Broil: 10 minutes
Serves: 4

INGREDIENTS

• 8 (6-inch) bamboo skewers
• 1/2 cup Schnucks light sour cream
• 1 tablespoon prepared horseradish,
  
   drained
• 2 garlic cloves
• 2 tablespoons fresh rosemary leaves
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 tablespoon Schnucks extra virgin olive oil
• 1 (1-inch-thick) boneless beef loin
     sirloin steak (about 1-1/2 pounds)

DIRECTIONS

1. Preheat broiler or prepare outdoor grill for direct grilling over medium heat. Line broiler pan with aluminum foil. Meanwhile, soak skewers in water. In small serving bowl, combine sour cream and horseradish; set aside.
   
   
2. On cutting board, coarsely chop garlic and rosemary, then sprinkle with salt and pepper. With your chef’s knife at an angle, run blade across garlic mixture several times to form a paste. Transfer garlic mixture to medium bowl; stir in oil.
   
   
3. Cut steak into twenty-four 1-inch chunks; add to garlic mixture and stir to coat. Remove skewers from water. Thread 3 beef chunks on each skewer and transfer to prepared broiler pan. Broil or grill skewers 5 to 7 minutes, turning once, or until internal temperature reaches 145°F for medium-rare. Serve beef with horseradish sauce for dipping.
   
   Each Serving: About 270 calories, 12g total fat (4.5g saturated), 75mg cholesterol, 260mg sodium, 5g carbohydrate, 0g fiber, 35g protein.

Prep: 10 minutes
Cook: 10 minutes
Serves: 4

INGREDIENTS

• 2 tablespoons Schnucks extra virgin olive oil
• 1 tablespoon paprika
• 1 teaspoon dried oregano
• 1/4 teaspoon salt
• 1/4 teaspoon cayenne
• 4 catfish fillets (about 1- 1/2 pounds)

DIRECTIONS

1. Preheat broiler. Line broiler pan with aluminum foil for easier clean-up.
   
   
2. In small bowl, combine oil, paprika, oregano, salt and cayenne. Place catfish on prepared pan; brush both sides with spice mixture. Arrange catfish, flat-side up, on pan. Broil 10 minutes, carefully turning fillets once halfway through broiling, or until catfish turns opaque throughout and reaches an internal temperature of 145°F.
   
   

   Each Serving: About 320 calories, 21g total fat (4g saturated), 110mg cholesterol, 280mg sodium, 1g carbohydrate, 1g fiber, 32g protein.