Crushed Macaroni Vegetables Recipes

VEGGIE MACARONI & CHEESE

Steps:

• Preheat oven to 350°. In a 6-qt. stockpot, cook macaroni according to package directions, adding broccoli, cauliflower, carrots and celery during the last 6 minutes of cooking. Drain; transfer to a greased 13x9-in. baking dish., Meanwhile, in a large saucepan, heat butter over medium-high heat; saute onion until tender. Stir in flour until blended. Gradually stir in milk and broth; bring to a boil. Cook and stir until thickened, about 2 minutes; stir in cheese, mustard, salt and pepper. , Add to macaroni mixture, stirring to coat; sprinkle with paprika. Bake, uncovered, until heated through, 15-20 minutes.

CRUSHED MACARONI AND VEGETABLES

Steps:

• Preheat the oven to 350 degrees. Grease an 8-inch-square baking dish with 2 teaspoons of the olive oil.
• Stir the remaining olive oil and the water in a small bowl to blend. Stir in the garlic.
• Scatter the macaroni over half of a large dish towel and fold the other half of the towel so the macaroni is covered. Take a rolling pin and pound or roll it over the macaroni until the pasta is in small pieces.
• Arrange the tomato slices in layers in the baking dish. Season generously with salt and pepper. Combine the spinach and parsley, and spread half over the tomatoes. Sprinkle the crushed macaroni over the spinach.
• Place any remaining tomato slices over the macaroni. Add the final layer of spinach and parsley. Spread the stewed tomatoes over all of the ingredients.
• Drizzle the oil and garlic mixture evenly over the top. Cover the dish with aluminum foil and bake for 1 hour, or until macaroni is tender.

VEGETABLE MACARONI

Steps:

• In a large bowl, combine the soup, sour cream, milk, onion, salt and pepper. Stir in the vegetables, macaroni and cheese. , Transfer to a greased 3-qt. baking dish. Cover and bake at 375° for 30-35 minutes or until bubbly.

CRUSHED MACARONI AND VEGETABLES

Steps:

• 1. Grease an 8" square baking dish with 2 tablespoons of oil.
• 2. Mix oil,water, and garlic in a bowl and arrange tomato slices in a single layer in the greased baking dish.Season with salt and pepper.
• 3. Put macaroni in a baggie and let air out and seal.Roll with a rolling pin until pasta is in small pieces.
• 4. Combine spinach and parsley and spread half over tomatoes.
• 5. Sprinkle crushed macaroni over the top of the spinach
• 6. Over the top of macaroni add the rest of spinach and parsley. Then spread stewed tomatoes over all.
• 7. Drizzle oil and garlic mixture over top of stewed tomatoes and cover dish with foil or lid
• 8. Bake at 350 degrees for 45 minutes to an hour.2-3 minutes before done ,uncover and sprinkle 1 cup shredded cheese on top till melted.

FRESH AND EASY VEGGIE SPAGHETTI

Steps:

• Heat olive oil in a wide skillet with sides over medium heat. Add onion and cook, stirring occasionally until translucent; 3 to 5 minutes.
• Add zucchini, yellow squash, garlic, oregano, red pepper flakes, and a generous pinch of salt then cook, stirring occasionally until softened but still with some crunch; 5 to 8 minutes. Stir in the tomato paste and cook another minute. (When making this sauce, we usually end up using between 1 and 1 1/2 teaspoons of fine sea salt.)
• Add the roasted red peppers, tomatoes, and mushroom powder. Bring to a low simmer and cook until the liquid has thickened and reduced by half; about 10 minutes. As the sauce cooks, use a spoon to break up the whole tomatoes into smaller pieces for a chunky sauce.
• While the sauce simmers, bring a large pot of salted water to the boil then cook pasta according to package directions.
• Take the sauce off of the heat, and then stir in the spinach and basil. Taste then adjust with additional salt if needed. Toss in the cooked pasta, and then leave for a minute so that the pasta absorbs some of the sauce and the spinach wilts. Toss again, and then serve with parmesan or nutritional yeast sprinkled on top.

BAKED TOMATO MAC N CHEESE CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Butter a baking dish.
• Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes; drain, return macaroni to pot, and stir tomatoes into the macaroni. Cook over medium heat until the macaroni absorbs some of the liquid from the tomatoes, about 4 minutes. Remove from heat.
• Melt butter in a large saucepan over medium-high heat. Stir flour into melted butter and cook until bubbly, 1 to 2 minutes. Slowly stream half-and-half and chicken broth into the butter mixture while stirring. Bring the mixture to a boil and continue to cook while stirring continually until thickened and bubbly, 2 to 3 minutes.
• Remove saucepan from heat. Melt mild Cheddar cheese and sharp Cheddar cheese into the butter mixture one handful at a time, stirring to incorporate each addition before adding the next. Season the cheese mixture with pepper and pour over the macaroni; stir to coat pasta evenly. Transfer the mixture to the prepared baking dish and top with crushed crackers.
• Bake in preheated oven until crust is golden brown and the liquid is bubbling, 15 to 20 minutes. Cool 10 minutes before serving.

GOULASH

Steps:

• Bring a large pot of lightly salted water to a boil. Add macaroni and cook for 8 to 10 minutes or until al dente; drain.
• In a large saucepan, brown the ground beef with the onion, green pepper, and mushrooms; drain. Add corn, peas, stewed tomatoes, crushed tomatoes, tomato paste, tomato sauce, and water. Stir and bring to boil over medium heat. Mix in garlic, parmesan cheese, parsley, salt, pepper, sugar and simmer for 20 to 25 minutes.
• Mix together cooked macaroni and meat sauce. Serve hot or refrigerate for later.