Add elbow macaroni and reduce heat to medium - low.
For 6 to 8 servings, begin by
adding elbow macaroni, followed by Cabot Unsalted Butter, water, ground mustard, kosher salt, granulated onion (or onion powder), black pepper, and cayenne pepper to the bowl of the instant - pot.
Not exact matches
Simmer a bit, then
add cooked
macaroni elbows.
1 pound lean ground beef 1 medium onion, diced 4 cloves garlic, minced 1 zucchini, shredded 1 can diced tomatoes (do not drain), no salt
added 2 cups low sodium beef broth 4 tablespoons tomato paste 2 tablespoons dried Italian herbs (basil, rosemary, oregano) 1 cup uncooked whole wheat
elbow macaroni 1 cup mushrooms salt to taste
Add the cooked
elbow macaroni to the cheese mixture and stir well.
Add cooked
elbow macaroni and stir to combine.
Alternate two:
add two cups of par boiled
macaroni elbows and or a cup of tinned kidney beans with their juice.