Elbow Parmesani Recipes

ELBOWS AND GROUND BEEF

Steps:

• Cook pasta according to package directions. Drain.
• In a Dutch oven, brown ground beef over medium heat. Add chopped onion, and cook until onion is soft. Add green pepper and tomato sauce; cook until pepper is soft.
• Serve sauce over pasta.

30 BEST ELBOW MACARONI RECIPES

Steps:

• Boil the elbow macaroni noodles for eight minutes in salted water. Stir throughout so it does not stick to the bottom of the pan. Use a colander to drain the noodles.
• You'll be making a roux with flour, salt, pepper, and butter. Heat the ingredients in the pan until the flour is "cooked." Add in your milk slowly while whisking until you get a smooth, thick consistency. Next, add your favorite cheese and stir until you have a melty, thick, cheesy sauce.
• Add the pasta into the cheese sauce and mix until the noodles are covered.

BAKED ELBOW MACARONI AND CHEESE

Steps:

• Heat oven to 375°F.
• Cook macaroni as directed on package, omitting salt and reducing the cooking time by 2 min. Rinse macaroni under cold water; drain. Combine shredded cheeses; reserve 1/2 cup for topping.
• Melt 5 Tbsp. butter in Dutch oven on low heat. Add flour; mix well. Cook 2 min. or until hot and bubbly, stirring constantly. (Do not cook until browned.)
• Whisk milk gradually into butter mixture; cook on medium heat 5 min. or until sauce comes to boil and thickens, stirring constantly. Remove from heat.
• Add remaining shredded cheese mixture to the sauce along with the VELVEETA, blue cheese, mustard and 2 Tbsp. Parmesan; cook 3 to 5 min. or until VELVEETA is completely melted, stirring constantly. Add macaroni; mix well. Spoon into 13x9-inch baking dish sprayed with cooking spray.
• Melt remaining butter; mix with bread crumbs, reserved shredded cheese mixture and remaining Parmesan. Sprinkle over macaroni mixture.
• Bake 25 to 30 min. or until top is golden brown, and macaroni and cheese is hot and bubbly around edges.

EASY AMERICAN GOULASH RECIPE

Steps:

• In a large saucepan or dutch oven, drizzle olive oil and set it over medium heat.
• Coarsely chop the onion and add to the heated oil; sauté for 1 minute.
• Add ground beef, gently breaking up with a spatula or wooden spoon. Cook for roughly 5 to 6 minutes, or until beef is browned and no longer pink.
• Add the minced garlic, paprika, oregano, salt and pepper. Stir to disperse evenly.
• Stir in the canned tomatoes, tomato sauce and beef broth. Cover and bring to a boil. Once boiling, reduce to a simmer for 4 minutes.
• Add the elbow macaroni and cook uncovered for 8 to 10 minutes, or until noodles are tender.
• Remove from heat and sprinkle with parmesan. Cover and let stand for 5 minutes before serving.

GREEK PASTA AND BEEF

Steps:

• In a skillet, cook beef, onion, and garlic over medium heat until beef is no longer pink; drain.
• Stir in tomato sauce, water and seasonings.
• Cover and simmer for 10 minutes, stirring occasionaly.
• Meanwhile, in a bowl, combine macaroni, egg and Parmesan cheese; set aside.
• In a large saucepan, melt butter, stir in flour and cinnamon until smooth.
• Gradually add milk.
• Bring to a boil over medium heat; cook and stir for 2 minutes or until slightly thickened.
• Remove from the heat; cool slightly.
• Stir a snall amount of hot mixture into eggs; return all to pan.
• Cook and stir for 2 minutes.
• Remove from the heat; stir in cheese.
• In a greased 3-qt baking dish, spread half of the macaroni mixture.
• Top with beef mixture and remaining macaroni mixture.
• Pour sauce over the top.
• Bake, uncovered at 350 for 45-50 minutes or until bubbly and heated through.
• Let stand 5 minutes before serving.

ELBOW PARMESANI

Steps:

• Cook macaroni according to pkg. directions.
• Steam veggies.
• Bring half and half to boil in 12-16 inch skillet.
• Reduce heat and simmer for 5 minutes stirring constantly.
• Remove from heat.
• Add warm macaroni and veggies (including tomato) to half and half in skillet.
• Toss well and then add butter and seasonings and parmesan cheese.
• Toss again and serve hot.