Quilt batting, embroidery featured on show

Information on selecting quilt batting and pillow forms, embroidery patching and choosing happiness after divorce will be the featured topics on “Creative Living” at 9:30 p.m. Tuesday and noon Thursday.

Judy Novella is with Fairfield Processing Corp. in Danbury, Conn., and she will explain how to choose the right batting that will work best for your quilt, the correct pillow form and the type of fiberfill for every project.

Patsy Shields represents RNK Distributing and Floriani Stabilizers, and she will show how to make a patch by using an embroidery technique. Shields lives in Sellersburg, Ind.

Author Jane Thompson will talk about how important routines and rituals are for the family, especially following a divorce. She will also discuss planning ahead, protecting the children, being grateful and realizing that attitude colors everything. Her book is “Choosing Happiness After Divorce.” She lives in Memphis, Tenn.

Information on candle safety, making edible candy bouquets and furniture refinishing will be the featured topics on “Creative Living” at noon Tuesday and 2 p.m. Saturday.

Safety is a “must” when it comes to burning and enjoying candles in the home. Beth Vesco-Smith and Bob Rosenberger of PartyLite Gifts Inc. in Plymouth, Mass., will share some precautions that help ensure candle safety every time.

Cozetta Moore will show how to make an attractive and edible candy bouquet, which is a great gift any time of the year. Moore’s company is Z-Creations & Designs, and she’ll show how easy it is to make these fabulous bouquets. She lives in Portales.

Furniture refinishing expert Bruce Johnson of Minwax will show how to uncover and repair some valuable flea market finds. Minwax is located in Upper Saddle River, N.J.

Routine macaroni and cheese

• 4 cups elbow macaroni (Use the multi-grain variety for a healthier version.)

• 3 Tablespoon butter

• 3 Tablespoons flour (If you use whole wheat flour, be sure it is pastry flour.)

• 1 teaspoon dry mustard

• 1 teaspoon salt

• 2 1/4 cups milk (1 percent or fat-free)

• 1/4 cup cream cheese, cut into cubes (1/3 less fat variety for fewer calories)

• 1 1/4 cups (5 ounces) shredded cheese (Use any variety or combination, i.e. cheddar, gouda, American, Provolone, Asiago, Guyerre. Guyerre is expensive, but delicious mixed with a gouda.)

Cook pasta according to package directions; drain; set aside. As pasta cooks, melt butter in large sauce pan over medium heat. When melted, whisk in flour, salt and dry mustard. Stir in milk with a whisk and drop in cubed cream cheese, one cube at a time. Bring to a boil, stirring constantly.

As soon as a boil is reached, reduce to simmer and continue stirring until cream cheese is completely melted and mixture becomes thick. Remove from heat and add grated cheese(s). Stir until melted.

Add cooked and drained pasta. Stir until evenly coated.

Serves 6.