820 pasta macaroni cheese Recipes

rotini pasta, processed cheese food (such as velveeta), cubed, tomato juice, butter, bacon

pasta , cook almost through (i used penne ), butter, flour, milk, cheese (i used 2/3 of a brick of 16 oz of both montery jack & sharp cheddar, break into chunks), eggs, beaten, salt, paprika, breadcrumbs

macaroni & cheese dinner mix, frozen shrimp (defrosted with shells removed), chunky-style new england clam chowder, tuna (drained ), diced tomatoes , with sauce, diced onion, pesto sauce, minced garlic paste, turmeric, cayenne pepper, white pepper, tomato paste, soy sauce, milk, sliced almonds, freshly snipped parsley

elbow macaroni or 2 cups penne pasta, milk (2% or skim), flour, salt, black pepper, shredded cheddar cheese or 1 cup american cheese, parmesan cheese, fresh & grated

dungeness crabmeat , leave as chunky as possible, whole tomatoes (drained and each tomato quartered), rotini pasta, butter, diced onion, flour, milk, cheese, shredded, salt, pepper

whole wheat pasta, carrot, shredded very fine, broccoli floret, chopped very fine, olive oil, sea salt, low-fat cheddar cheese, shredded

olive oil, spanish onions, thinly sliced, tomato puree, chicken stock (homemade or made with water and 1/2 stock cube), rigatoni pasta or 12 oz macaroni noodles or 12 oz penne pasta, butter, parmesan cheese or 2 oz mature cheddar cheese, grated, salt & freshly ground black pepper

macaroni (pre-cooked and mixed with a little tomato sauce, about 1 cup, ziti or rigatoni, etc., could be used), ricotta cheese, romano cheese, grated, mozzarella cheese, shredded, minced parsley, egg, beaten, salt , to taste, pepper , to taste, red pepper flakes, pasta sauce

grated yellow sharp cheddar cheese, grated tillamook cheese (or your favorite mild cheddar.), elbow macaroni (or favorite tube pasta ... not salad macaroni!!), egg, slightly beaten, light cream or 3/4 cup half-and-half cream, softened butter (you won tsp be using all of it), salt & pepper

gemelli pasta, uncooked (can also use other twisted pasta), table salt , for pasta cooking water, broccoli florets, butter, fresh breadcrumb, parmesan cheese, grated divided, skim milk, all-purpose flour, onion, diced, low-fat cheddar cheese, shredded and sharp variety, dijon mustard, table salt, black pepper, freshly ground

pasta , such as wagon wheels, shells, macaroni, etc, salt, butter, flour, ground dry mustard, milk, chopped onion, smoked paprika, egg, lightly beaten, shredded monterey jack cheese, shredded sharp cheddar cheese

ziti pasta or 12 oz macaroni, lean ground beef, pasta sauce, parmesan cheese, mozzarella cheese

kosher salt, plus more for salting the pasta water, fusilli or 1 lb rotini pasta, unsalted butter or 2 tbsp canola oil, yellow onion, finely diced (1 cup), diced bell pepper (preferably green and red ), chopped fresh jalapeno pepper, stems and seeds removed, heavy cream, shredded monterey jack cheese (about 1/2 lb) or 2 cups monterey jack pepper cheese (about 1/2 lb), cooked chicken, shredded (or diced , about 1 chicken breast), fresh ground black pepper, sour cream, for garnish, minced chipotle chile (from canned chipotles in adobo), sliced scallion, for garnish

leeks, garlic cloves, tomatoes, peas, chives, water, pasta, cooked, yoghurt, mustard, cheddar cheese, eggs, parsley, salt, pepper

frozen spinach, salt, whole wheat or whole grain penne pasta or macaroni (any short cut pasta), extra-virgin olive oil, shallot, chopped, garlic, finely chopped or grated, frozen artichoke hearts , defrosted, halved, pat dry, dry white wine, butter, slightly rounded tbsp flour, milk, freshly ground black pepper, freshly grated nutmeg, gruyere cheese, shredded (about 1 1/2 cups), shredded parmigiano-reggiano cheese

what i had, uncooked salad pasta or macaroni ( i actually used 2 cups, because that was the serving size i broke my huge bag of macaroni into!!), sweet (english) peas ( i used the rest, probably about 1 cup of my publix brand grocery store frozen bag of peas!!), onion, chopped fine, american, cheddar or any favorite cheese, cut into small cubes (i used the rest of my publix brand grocery store shredded cheddar cheese, maybe 1/2 to 1 cup, or so), salt and pepper, to taste, what i needed and had to buy, stalks celery, chopped fine (only because i ran out!!), miracle whip or mayonnaise ( i used about 3/4 to 1 cup of mayo, due to the amount of pasta, also i use duke s brand mayo, it s my favorite, much better than anything else i ve tried!!) (also ran out of this....figures!!), what i added into some of the left-over macaroni salad, durkee brand french fried onions, jalapeno pepper, chopped fine, also, 1 dash or so of cayenne pepper

kosher salt, unsalted butter, onion, finely diced, all-purpose flour, dijon mustard, whole milk, heated, fresh thyme , plus 1 tsp. chopped thyme leaves, bay leaf, grated extra-sharp white cheddar cheese (the sharpest you can find, i like cabot s seriously sharp hunter s cheddar), grated monterey jack cheese, worcestershire sauce, tabasco sauce, fresh ground black pepper, elbow macaroni or 1 lb other small shell pasta, extra virgin olive oil, more for the baking dish, fresh breadcrumbs, freshly grated parmigiano-reggiano cheese

jumbo pasta shells (we prefer shells) or 2 (16 oz) boxes elbow macaroni (we prefer shells), extra-sharp cheddar cheese, monterey jack cheese, eggs, milk, cheese crackers, crushed (better cheddars or cheeze-its), butter, garlic salt, season salt, pepper, salt, olive oil