1 package French vanilla instant pudding (small)
2 cups milk
1/4 tsp salt
1 tsp vanilla

Combine in blender and blend well. Place in large container. Add 3 cups milk; fold in 1 cup whipping cream, whipped.

Add dash of nutmeg, cinnamon and cloves. Cook before serving. Keep refrigerated.

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1-7 oz. package elbow macaroni (2 cups uncooked).

Prepare according to package directions. Drain. Grease a 2-quart casserole with margarine.

1/2 cup margarine
1/4 cup finely chopped onion
3 T all-purpose flour
1/2 tsp salt
1/4 tsp pepper
1 3/4 cup milk
1 1/2 cup shredded cheddar cheese

Melt margarine in medium saucepan over medium heat.  add onion; cook just until tender, stirring occasionally. Stir in flour, slat and pepper.  Blend in milk.  Cook, stirring constantly until thickened and bubbly.  Add cheese; stir until melted.  Remove from heat.

Combine macaroni and cheese mixture; mix well. Pour into prepared casserole.  Sprinkle dry bread crumbs lightly over casserole.

Bake in 350 degree oven until hot, 35-40 minutes.  Makes 6-8 servings.

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