Now that school is out and summer is here, you’ll likely find your house full of children and mouths to feed. That doesn’t have to mean slaving away in the kitchen.

Skillet Macaroni and Cheese

1/4 cup butter or margarine

8 ounces dry macaroni

1/2 cup chopped onions

1/2 cup chopped green pepper (optional)

1 teaspoon salt

1/4 teaspoon pepper

1/8 teaspoon oregano

1/4 teaspoon dry mustard

2 cups water

1 tablespoon flour

1 can (13 ounces) evaporated milk

2 tablespoons chopped pimiento

1/2 pound sharp cheddar cheese, shredded

Melt butter in skillet. Add uncooked macaroni, onions, green pepper, salt, pepper, oregano and dry mustard. Cook until onions are clear, stirring occasionally. Add water; bring to a boil on high heat.

Lower heat, cover and cook 20 minutes. Sprinkle flour over macaroni mixture; blend well.

Stir in evaporated milk, pimiento and cheese. Cook 5 more minutes, stirring occasionally until cheese melts. Serves 6.

Approximate nutritional information, per serving: 450 calories, 25 g fat, 15 g saturated fat, 80 mg cholesterol, 750 mg sodium, 39 g carbohydrate, 2 g fiber, 9 g sugar, 19 g protein

Baked Spaghetti

1 tablespoon olive oil

1 small round onion, finely chopped

2 cloves garlic, minced

1 pound lean ground beef or turkey

1 jar (32 ounces) spaghetti sauce

1 cup water

1 package (8 ounces) spaghetti, uncooked

2 cups shredded Italian blend cheese

Preheat oven to 350 degrees. In large skillet or sauce pot, heat oil and sauté onion and garlic. Add ground beef and cook until lightly browned; drain excess oil.

Add spaghetti sauce and water; heat through.

Lightly grease a 2-quart casserole. Pour enough sauce to cover the bottom of dish. Break half of spaghetti and lay evenly in casserole dish. Pour half of remaining sauce over spaghetti and sprinkle with half of cheese. Repeat with remaining spaghetti, then sauce and top with cheese.

Cover and bake 20 minutes. Uncover and bake another 20 minutes, until cheese is lightly brown on top. Remove from oven and let sit at least 5 minutes before cutting and serving. Serves 6.

Approximate nutritional information, per serving: 600 calories, 19 g fat, 8 g saturated fat, 75 mg cholesterol, 900 mg sodium, 44 g carbohydrate, 4 g fiber, 2 g sugar, 35 g protein

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More Hawaiian Electric Co. recipes are available at www.heco.com.