Sentences with phrase «about macaroni»

Right now, listicles (or articles in list - format) like «25 things you must know about macaroni», or «10 cats you need in your life today» are popular.

What can you tell me about macaroni gratin and the power it bestows?

There's nothing not to love about macaroni and cheese.

The Book: When I first heard about Melt, I was pretty skeptical about the concept of a book written entirely about macaroni and cheese.

I usually have mixed feelings about macaroni salad, but I would go for this!

Not exact matches

Whether it's removing yellow 5 from its products or giving away free body pillows shaped like giant macaroni noodles (really), Kraft clearly has plenty of tricks up it sleeves to help ensure that its customers can still feel good about relying on its nutritionally dubious convenience foods.

I like a lot of black pepper in my macaroni salad; something about its peppery taste that mingles perfectly with the cool, mayo dressing and crispy veggies.

You'll never feel guilty about feeding your kids macaroni and cheese ever again after you adopt this recipe for «Cheesy» Mac and Veggies.

Butter or nonstick cooking spray 2 1/4 cups uncooked small elbow macaroni 3 cups milk 5 tablespoons Cabot Salted Butter 3 slices firm white or whole wheat bread, pulsed into crumbs in processor or blender 3 tablespoons King Arthur Unbleached All - Purpose Flour 3/4 teaspoon salt 1/4 teaspoon ground black pepper ⅛ teaspoon freshly grated nutmeg Several dashes Tabasco Sauce 16 ounces Cabot Sharp Cheddar, Cabot Extra Sharp Cheddar or Cabot Smoky Bacon Cheddar, grated (about 4 cups), divided

Add the macaroni and cook until it is al dente, about 6 minutes.

16 ounces medium or small macaroni elbows16 ounces Cabot Extra Sharp Cheddar, grated (about 4 cups), divided1 cup Panko breadcrumbs or crumbled cornbread10 tablespoons Cabot Salted Butter 1/2 cup King Arthur Unbleached All - Purpose Flour4 cups hot milkOptional additions: cooked and diced bacon, ham, sausage or vegetables

FOR CHEESE SAUCE AND MACARONI 3 tablespoons unsalted butter 3 tablespoons all - purpose flour 1/2 teaspoon red pepper flakes 2 3/4 cup whole milk 3/4 cup heavy cream 4 cups grated extra-sharp cheddar cheese (about 1 pound) 2 teaspoons Dijon mustard 1 1/2 teaspoons salt 1/4 teaspoon freshly ground black pepper 3/4 pound elbow MACARONI 3 tablespoons unsalted butter 3 tablespoons all - purpose flour 1/2 teaspoon red pepper flakes 2 3/4 cup whole milk 3/4 cup heavy cream 4 cups grated extra-sharp cheddar cheese (about 1 pound) 2 teaspoons Dijon mustard 1 1/2 teaspoons salt 1/4 teaspoon freshly ground black pepper 3/4 pound elbow macaronimacaroni

Undercook macaroni about 3 - 4 minutes so that it still has quite a bite to it.

16 ounces medium or small macaroni elbows 16 ounces Cabot Extra Sharp Cheddar, grated (about 4 cups), divided 1 cup Panko breadcrumbs or crumbled cornbread 10 tablespoons Cabot Salted Butter 1/2 cup King Arthur Unbleached All - Purpose Flour 4 cups hot milk Optional additions: cooked and diced bacon, ham, sausage or vegetables

Cook the macaroni in salted water for about 12 minutes or until just al dente.

I photographed it with rice because when I opened my cupboard to make pasta I realized all I had was lasagna noodles and about a handful of elbow macaroni (oops).

Cook the macaroni until on the firmer side of al dente, about 7 minutes.

Return to a boil, and cook, uncovered, for about 2 minutes less than the macaroni package specifies, so that it is al dente, cooked, but still firm to the bite.

What do you think about this one - pot macaroni and cheese recipe?

Take out of oven and let cool about 20 minutes then use a butter knife to loosen around each macaroni cup.

i admit that i was skeptical about mayo - free macaroni salad, but this version has everything i love about my mom's classic salad without the mayo.

So, you may be wondering what's so «sneaky» about this taco macaroni?

16 oz Cremini (baby portobello) mushrooms, sliced 1 small bunch kale, chopped (about 4 cups) 1 1/2 cups fat - free, lower - sodium chicken or vegetable broth) 1 1/2 cups fat - free or low fat milk (can also sub unsweetened non-dairy milks) 4 - 5 garlic cloves, peeled and minced 2 shallots, peeled and minced 2 cups (8 ounces) shredded cheese, plus and extra handful for the topping (I chose Trader Joe's Shredded Swiss and Gruyère blend) 1/4 cup (1 ounce) finely grated fresh Parmigiano - Reggiano cheese, divided 1 pound whole wheat macaroni or other small noodle Olive oil, salt, pepper 1/4 cup whole wheat bread crumbs Optional: red pepper flakes, dried thyme, and garlic powder for the topping

Cook elbow macaroni until almost al dente, not soft, about 6 minutes.

I remember CRAVING her macaroni and cheese and in the summer, it was all about the strawberries.

About 20 minutes before you serve, throw in the beans (you don't want them to fall apart too much) and boil some whole wheat macaroni or ditalini in a separate pot if you like noodles in your soup.

To get started you boil some macaroni noodles and brown about a pound of ground beef with some onions and taco seasoning.

You can feel so much better about feeding them this healthy macaroni and cheese recipe instead of the processed junk version.

* 1 sugar pumpkin, or other sweet variety (not a carving pumpkin), about 5 pounds (I used an organic sugar pumpkin) * Sea salt * Freshly ground black pepper * 1 tablespoon olive oil * 1/4 pound mild Italian pork sausage (I used organic sausage) * 4 ounces elbow macaroni (I chose a different pasta shape, and used organic pasta) * 5 ounces Fontina, cut into 1/4 - inch cubes * 2 ounces Gruyère, cut into 1/4 - inch cubes (I used Provolone instead) * 3 scallions, diced * 1 teaspoon chopped fresh rosemary (I omitted this) * 1 teaspoon chopped fresh thyme * 1 teaspoon chopped fresh sage * 1 cup heavy cream (I used raw milk instead)

The Seasonal Comfort Cookbook is perfect for those of us who dream of macaroni and cheese and pot pie regardless of the season, but are trying to be more conscious about the food that we put in our bodies.

I also like to saute about 5 diced onions and line the bottom of the pan before adding the macaroni mixture.

Cook the macaroni in a large pot of boiling salted water until done, about 5 to 7 minutes.

I made the macaroni and cheese last night substituting 4 oz of the pasta with 3 cups cauliflower and I added about 1/2 tsp salt.

I'm talking about pasta salad, potato salad, macaroni salad, etc..

Continue to boil, stirring occasionally, until the macaroni is cooked through (about 10 minutes).

1 pound elbow macaroni 4 tablespoons Cabot Unsalted Butter 2 1/4 teaspoons ground mustard, preferably English mustard 2 teaspoons kosher salt 1/2 teaspoon granulated onion or onion powder 1/2 teaspoon freshly ground black pepper 1/4 teaspoon ground cayenne pepper 4 cups water 4 ounces Cabot Cream Cheese, cubed (about 1 cup) 1 cup whole milk 8 ounces Cabot Seriously Sharp Cheddar, grated (about 2 cups) 8 ounces Cabot Monterey Jack, grated (about 2 cups)

Quick Tip: I like to cook my macaroni at the same time as the sauce, and they both usually get done at about the same time.

Perhaps on all of those back - to - school nights that we spend looking at their macaroni collages, we could take ten minutes to have a conversation about diversity.

You spend time before church, brunch or opening presents made from pipe cleaners and elbow macaroni thinking about a woman who made sacrifices so you could be a mom.

Of course, you can work your way right back into their bellies if you're tired of hearing the whining about having to live off macaroni and cheese.

Then he lugged about 40 pounds of food — peaches, bananas, milk, cereal, bread, beef stew, macaroni, Rice - A-Roni, tuna, applesauce and broccoli — back home to his four children, all younger than 10.

The volunteers were affiliated with the Greater Chicago Food Depository, which over the last decade has arranged to make food shows week its best operation of the year: more than 200,000 pounds of food, or about 25 semitractor trailers» worth of everything from pizzas to bananas to boxes of macaroni and cheese.

The Seasonal Comfort Cookbook is perfect for those of us who dream of macaroni and cheese and pot pie regardless of the season, but are trying to be more conscious about the food that we put in our bodies.

If on the other hand, you are really looking forward to eating macaroni salad because this is the only day of the year you eat it, then aim to keep your portion to no more than 1 cup or about 1/4 of your plate.

She used to make this about once a year and served it with homemade macaroni and cheese and green beans fresh from her garden.

I'm talking about potato chips, corn chips, breakfast cereals, cookies, prepared snacks, breads, canned soups, commercial macaroni and cheese, many frozen foods, many dairy products, fast food chicken, burgers and fries, and a number of commercial and highly processed luncheon meats, hot dogs, and more.

This tasty version of macaroni and cheese is perfect for celebrating, brightening your day, or just about any reason works!

All we have to do is to combine macaroni pasta, water, and salt in a microwave safe bowl and cook for about 8 minutes in 2 - minute intervals until the pasta is cooked.

The food was delicious comfort food and our menu included cheddar biscuits with honey butter (I am still thinking about these), spiced broccolini, Mary's chicken and a macaroni that must have had at least three types of cheese in it.

Finicky Eaters and What to Do About Them Too many parents accept the notion that children only will eat the type of foods listed on childrens menus — think chicken fingers and macaroni and cheese.