Although not the traditional way to eat Hungarian Goulash you may serve this Crock Pot Hungarian Goulash recipe over
cooked elbow macaroni.
This salad is also tasty mixed into
cooked elbow macaroni for a ham and macaroni salad or as a sandwich filling.
Add
cooked elbow macaroni and stir to combine.
Add
the cooked elbow macaroni to the cheese mixture and stir well.
3 - 4 cups
cooked elbow macaroni 2 tablespoons olive oil 1 large onion, 1 / 2 - inch dice 1 pound ground beef 2 cans (14.5 oz each) diced tomatoes in juice 1 can (14.5 oz) S&W Italian Stewed Tomatoes 1 can (14.5 oz) low sodium chicken broth 1/2 cup tomato paste 2 tablespoons minced Italian parsley 2 tablespoons minced fresh basil 1 tablespoon minced fresh thyme 2 teaspoons kosher salt 1/2 teaspoon freshly ground black pepper A dash each: Crushed red pepper Aleppo pepper Ground cardamom Ground coriander Italian herb seasoning Hungarian paprika Zatar
Mix in 3 to 4 cups
cooked elbow macaroni to your taste.
1 can cream of onion soup 2 cups water or chicken stock 1 1/2 cups shredded Cheddar cheese 1/2 cup Huntsman cheese, crumbled 3 cups
cooked elbow macaroni 4 tablespoons buttered bread crumbs 2 tablespoons sweet yellow onion, chopped 1 tablespoon pimiento, finely chopped 1 tablespoon chives, finely chopped
This salad is also tasty mixed into
cooked elbow macaroni for a ham and macaroni salad or as a sandwich filling.
Cook elbow macaroni until almost al dente, not soft, about 6 minutes.
Step 1:
Cook elbow macaroni or ditalini according to package directions.
Cook the elbow macaroni in a pot on the stove per the instructions.
Not exact matches
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
For those who simply want pasta and will kill anyone who gets in their way, feel free to use 8 ounces of
elbow macaroni,
cooked until al dente, in place of the cauliflower.»
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
Prep 15 m
Cook 1 h Ready In 1 h 15 m Ingredients 2 1/2 cups
elbow macaroni 1/4 cup butter 1/4 cup all - purpose flour 4 cups milk 1/2 teaspoon salt 1 pound shredded Cheddar cheese 1/4 -LSB-...]
So I whipped up a Cheesy Skillet Beef Goulash — made with ground beef, tomatoes, onion, garlic,
elbow macaroni and three cheeses — all
cooked together in one skillet, then baked into a pot of bubbly, cheesy goodness.
Simmer a bit, then add
cooked macaroni elbows.
Filed Under: Casserole Recipes, Pasta Recipes, Pasta Sides, Slow
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Cooker Recipes Tagged With: casserole, cheese, creamy
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8 ounces
elbow macaroni 1 tablespoon olive oil 8 ounces seitan, finely minced (see notes) 1 tablespoon soy sauce 1 cup firm tofu, drained 1 1/2 cups plain unsweetened nondairy milk 1 1/4 cups vegetable broth 1/2 cup nutritional yeast 2 tablespoons cornstarch 2 tablespoons lemon juice 1 teaspoon prepared yellow mustard 1 teaspoon salt 1 teaspoon garlic powder 1 teaspoon onion powder 1/4 teaspoon turmeric 1/4 teaspoon black pepper 1/3 cup panko or fresh breadcrumbs
Cook the
macaroni in a pot of boiling salted water until it is al dente, 7 to 9 minutes.
The typical Hawaiian
macaroni salad is made with
elbow macaroni that is
cooked until very tender (beyond al dente!)
8 ounces of
elbow macaroni (check your box, because mine was 12 ounces), or your favorite shaped pasta 2 ounces of sundried tomatoes (if dried: soak in hot water till tender, and slice; but you may find them chopped in oil, which is delicious and with no need to soak) Fresh diced onion to taste, sauteed in olive oil, or I used dried minced onion 1 clove of garlic, chopped (I always buy the jarred chopped garlic from the produce section) 1 pound of ground beef, browned (I
cook mine in bulk ahead of time in the crockpot) 12 ounces of tomato sauce (if you have leftover pasta sauce, I would use that) 1 teaspoon of dried basil Salt and pepper to taste
Ingredients 4 tablespoons (1/2 stick) unsalted butter 1 small onion or shallot, finely chopped (about 1/4 cup, optional) 3 tablespoons all - purpose flour 1 1/2 cups chicken broth 1 1/2 cups milk 4 drops Tabasco sauce 5 cups finely shredded mild yellow and sharp white Cheddar cheese, plus extra to top 6 cups
elbow macaroni,
cooked until soft but still chewy (2 - 4 minutes short of al dente) 1/2 cup crushed buttery crackers such as Ritz or Pepperidge Farm Golden Butter Crackers