An Elbow In The Boobs Recipes

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AN ELBOW IN THE BOOBS



An Elbow in the Boobs image

Make and share this An Elbow in the Boobs recipe from Food.com.

Provided by momaphet

Categories     Beverages

Time 2m

Yield 1 serving(s)

Number Of Ingredients 6

1 ounce white rum
1/2 ounce Cointreau liqueur
1/2 ounce extra dry vermouth
1/2 ounce sweet vermouth
1/2 ounce lemon juice
1 maraschino cherry

Steps:

  • Add rum,cointreau,vermouths and lemon juice to a cocktail shaker. Shake thoroughly and pour in to a 3 oz cocktail glass garnish with a marachino cherry and serve.

BASIC ELBOW MACARONI



Basic Elbow Macaroni image

The next time you make elbow pasta, our home economists recommend that you cook up a double batch. Then turn the leftovers into a delightful new dish.

Provided by Taste of Home

Categories     Side Dishes

Time 15m

Yield about 4 cups.

Number Of Ingredients 2

2 quarts water
8 ounces uncooked elbow macaroni

Steps:

  • In a large kettle, bring water to a boil. Add macaroni; return to boil. Cook, uncovered, for 6-8 minutes or until tender, stirring frequently. Rinse and drain.

Nutrition Facts : Calories 203 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 3mg sodium, Carbohydrate 41g carbohydrate (2g sugars, Fiber 2g fiber), Protein 8g protein.

BAKED ELBOW MACARONI AND CHEESE



Baked Elbow Macaroni and Cheese image

Dish up some deliciousness with our Baked Elbow Macaroni and Cheese. This Baked Elbow Macaroni and Cheese casserole is a great way to make mac and cheese.

Provided by My Food and Family

Categories     Home

Time 1h

Yield 8 servings, 1 cup each

Number Of Ingredients 10

3 cups elbow macaroni, uncooked
1-1/2 pkg. (8 oz. each) KRAFT Mozzarella & Cheddar Cheese Expertly Paired for Mac 'n Cheese & Casseroles (3 cups)
6 Tbsp. butter, divided
1/4 cup flour
3 cups milk
1 VELVEETA Fresh Packs (4 oz.), cut into 1/2-inch cubes
1/4 cup ATHENOS Crumbled Blue Cheese
1/2 tsp. GREY POUPON Dijon Mustard
1/4 cup KRAFT Grated Parmesan Cheese, divided
1/4 cup panko bread crumbs

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.

Nutrition Facts : Calories 430, Fat 25 g, SaturatedFat 16 g, TransFat 0 g, Cholesterol 80 mg, Sodium 770 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 20 g

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