25376 point top macaroni Recipes

macaroni , cooked according to package directions, butter, flour, whole milk or 1 1/2-2 cups skim milk, prepared mustard, shredded cheddar cheese (medium , sharp or extra-sharp, 3-4 cups)

macaroni (see note in description), skim milk (i used 1% milk), flour, salt, onion powder, pepper, low-fat cheddar cheese (see note in description), hot sauce (tabasco sauce)

elbow macaroni, butter, flour, salt, black pepper, milk, shredded cheddar cheese or 8 oz cheddar cheese

elbow macaroni, butter, eggs, evaporated milk, hot sauce, kosher salt, fresh black pepper, dry mustard, sharp cheddar cheese, shredded

elbow macaroni, uncooked, flour, salt, black pepper, nonfat milk, reduced-fat cream cheese, softened, dijon mustard, worcestershire sauce, garlic, minced, reduced-fat cheddar cheese, shredded

chunky tomato sauce, fat-free cream of mushroom soup, dried onion flakes, sliced mushrooms, drained, shredded low-fat cheddar cheese, dried parsley flakes, pepper, hot cooked elbow macaroni

butter, uncooked elbow macaroni, minced onion, minced green peppers, salt, dry mustard, water, milk, grated cheddar cheese, parmesan cheese (optional)

elbow macaroni, shredded extra-sharp cheddar cheese (about 6 cups), half-and-half (adjust for preferred thickness), unsalted butter (1/2 stick), dijon mustard, kosher salt, fresh ground black pepper, hot sauce , such as tabasco

vegetable oil, elbow macaroni, butter, divided, havarti cheese, shredded, mild cheddar cheese, shredded, sharp cheddar cheese, shredded, monterey jack cheese, shredded, half-and-half, velveeta cheese, cut into small cubes, eggs, lightly beaten, salt, fresh ground pepper

elbow macaroni , rotini pasta (1/2 regular box) or 1/2 lb pasta shells (1/2 regular box), butter, eggs, evaporated milk, hot sauce, salt, fresh black pepper, garlic powder, onion powder, dry mustard, cheese, shredded (i use a combo of 4 oz each regular cheddar, extra sharp cheddar and velveeta)

fresh breadcrumbs, from french or 1 cup italian bread, table salt, unsalted butter, melted, eggs, evaporated milk, hot pepper sauce, table salt, ground black pepper, dry mustard , dissolved in 1 tsp water, elbow macaroni, unsalted butter, sharp cheddar cheese , american cheese (about 3 cups) or 12 oz monterey jack cheese, grated (about 3 cups)

elbow macaroni, vegetable alfredo sauce (see ww vegetable with alfredo sauce), cooked cauliflower or 1 cup broccoli, shredded fat-free cheddar cheese, dijon mustard

top macaroni salad, sea shell macaroni, almost ripe avocado, cut in 1/2 dice, bacon, fried crispy, cheddar cheese, cut in 1/4 chunks, hard boiled eggs, cut in 1/4 chunks, roma tomatoes, seeded and cut in small chunks, sweet yellow onion, chopped fine, chopped italian parsley, mayonnaise, sour cream, teas. celery salt, pepper to taste

macaroni, cornstarch, milk (divided ), thickened cream, dijon mustard, honey, shredded velveeta cheese, salt and pepper (to taste)

baby portobellos, sliced, butter, for sauteing . plus 2 tbsp, olive oil, for sauteing, asparagus tips, vidalia onion, small dice, arborio rice, chicken stock, bartlett pear, sliced , reserve a few slices, for garnish, wisconsin blue cheese, salt and freshly ground pepper, toast points with roasted garlic, caramelized onions, and goat cheese, recipe follows

uncooked macaroni (or other small pasta shapes), butter, velveeta cheese, cubed, milk (optional)

butter, flour, milk, fresh shredded parmesan cheese, colby-monterey jack cheese, shredded, sharp cheddar cheese, shredded, dry mustard, pepper, salt, cooked macaroni