Elbow Parmesani Recipes

ELBOWS AND GROUND BEEF

Steps:

• Cook pasta according to package directions. Drain.
• In a Dutch oven, brown ground beef over medium heat. Add chopped onion, and cook until onion is soft. Add green pepper and tomato sauce; cook until pepper is soft.
• Serve sauce over pasta.

ELBOW PASTA MAC AND CHEESE RECIPE

Steps:

• Bring a large pot of water to a boil. Add the pasta and salt. Cook according to the package directions until al dente. Drain, toss with a bit of olive oil and set aside.
• Have your measured flour, butter, milk and cheese ready along with a small whisk. Recommended: Warm the milk in the microwave or a small saucepan.
• Place a medium saucepan over medium heat. Add the butter and wait a few moments until melted. Then add the flour and garlic powder, whisking to incorporate and form a roux.
• Let the roux bubble for about 30 seconds. Then dribble about a half cup of (warm) milk into the roux, whisking continuously. The sauce should be thickening steadily. Keep dribbling in more milk and whisk until it bubbles and thickens. Repeat until all the milk is used up. The sauce should be thick enough to coat a spoon, like a runny pancake batter. If not, then let cook longer but continue whisking to avoid lumps or sticking.
• Remove the saucepan from the heat. Using a wooden spoon, mix in the grated cheese until completely smooth. Then mix in the truffle oil (it should lend a pleasant musky aroma to the cheese sauce).
• Add the cooked pasta to the cheese sauce, stirring until completely coated.
• Optional: For a golden topping, broil the mac and cheese. Preheat the broiler to maximum, setting the oven rack to the upper middle position (so the top of the pan will be 2 to 3 inches from the broiler). Turn the mac and cheese into a 13×9" pan. Sprinkle bread crumbs evenly on top. Place the pan in the oven and broil until bubbly and golden on top, about 3 to 5 minutes.
• Serve warm and enjoy!

BAKED ELBOW MACARONI AND CHEESE

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.

BASIC 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.

ELBOW PARMESANI

Steps:

• Cook macaroni according to pkg. directions.
• Steam veggies.
• Bring half and half to boil in 12-16 inch skillet.
• Reduce heat and simmer for 5 minutes stirring constantly.
• Remove from heat.
• Add warm macaroni and veggies (including tomato) to half and half in skillet.
• Toss well and then add butter and seasonings and parmesan cheese.
• Toss again and serve hot.