1 lb of
large elbow macaroni 2 lb of your favorite cheese, shredded (I use Colby Jack) Small block of Velveeta Cheese 16 oz.
Not exact matches
olive oil spray 2 pounds lean ground beef 2
large onions, finely chopped 1/4 cup chili powder salt and freshly ground black pepper, to taste 1 cup ketchup 1/2 cup dijon mustard 2 cups beef stock 2 pounds whole wheat
elbow macaroni 2 cups shredded extra sharp cheddar cheese, optional
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
It's
larger and holds the cheese better than
elbow macaroni.
I only had a small half - empty box of
elbow macaroni, so I made that, and then made a
large batch of penne pasta to make this dish
large enough to feed my entire family.