157 american elbow macaroni Recipes

elbow macaroni (about 13/4 cup.), butter or margarine, all-purpose flour, milk, process american cheese, cubed, minced onion, salt, worcestershire sauce, pepper, dry mustard, italian-seasoned bread crumbs, butter or margarine

elbow macaroni, unsalted butter, plus more for brushing, freshly grated parmesan cheese (do not use the stuff in the green can!), flour, dry mustard, milk, cheddar cheese, shredded (1 packed cup), deli-sliced american cheese, chopped, egg yolk, paprika (optional)

elbow macaroni (or any small pasta, such as penne rigate), hamburger, chopped onion, crushed tomatoes (if using whole canned tomatoes just be sure to crush them, and stewed tomatoes work well too), tomato sauce, sugar, salt and pepper, to taste

elbow macaroni, onion, chopped, olive oil, ground beef, salt and pepper, pasta sauce, grated parmesan cheese, parmesan cheese, grated

elbow macaroni (to make a smaller batch adjust recipe to 1 cup macaroni), salt, water, american cheese, grated, salt , to taste, pepper , to taste, butter , 1-2 tbsp, egg, milk , more may be necessary, butter or cooking spray , to coat casserole dish

hot tap water, elbow macaroni, salt, chopped onion, butter or 1 tbsp margarine, all-purpose flour, milk, worcestershire sauce, shredded sharp american cheese (2 oz)

elbow macaroni, condensed cheddar cheese soup, undiluted, process american cheese, shredded parmesan cheese, milk, butter

uncooked elbow macaroni, butter, cubed, evaporated milk, eggs, lightly beaten, process american cheese, chopped, sour cream, process cheese sauce, onion powder, seasoned salt, pepper, shredded cheddar cheese, divided

elbow macaroni, butter, flour, salt, black pepper, milk, american cheese, cut into small pieces

elbow macaroni, uncooked, frozen english peas, thawed, butter, divided, chicken breast halve, skinned , boned, and cut into strips, garlic cloves, minced, chicken bouillon granules, broccoli florets, onion, coarsely chopped, red bell pepper , cut into julienne strips, carrot, scraped and sliced, dried tarragon, lemon-pepper seasoning, all-purpose flour, milk, american cheese, shredded (6 oz....you can use other types of cheese, but american melts better and is less stringy than chedda)

elbow macaroni, butter, flour, milk, worcestershire sauce, dry mustard (opt), salt, pepper, grated american cheese, buttered bread crumbs

elbow macaroni (about 2 cups), grated onion, salt, pepper, shredded process sharp american cheese (3/4 lb), butter or margarine, flour, salt, pepper, milk

american cheese, low-fat milk, salted butter, flour, elbow macaroni, salt

elbow macaroni, butter, cheese (cubed small), milk, flour (divided ), sliced american cheese, granulated sugar, stewed tomatoes , with green peppers and onions (or diced tomatoes)

elbow macaroni (or smallish pasta of your choice), whole canned tomatoes, undrained (i think this is the correct size, just use 2 big cans), onions, american cheese (i prefer kraft deli deluxe), salt (to taste), black pepper (to taste, i prefer freshly cracked pepper ), butter (or enough to spread out pieces evenly between layers) or 4 tbsp margarine (or enough to spread out pieces evenly between layers)

elbow macaroni (cooked and drained ), ragu spaghetti sauce or 13 oz any brand spaghetti sauce, as much as you need to cover the macaroni, american cheese

whole milk, white roux (butter and flour mixed in equal proportions and cooked), salt, dry mustard, nutmeg, american cheese, grated monterey jack cheese, grated fontina cheese, shredded cheddar cheese (sharp), grated parmesan cheese, drained, cooked elbow macaroni, bread crumbs

elbow macaroni, milk, shredded sharp cheddar cheese, shredded monterey jack cheese, shredded american cheese, shredded mozzarella cheese, ground white pepper