Type what you have

Ingredients

• ✓ elbow macaroni
• mayonnaise
• onion
• parsley
• yellow mustard
• rice vinegar
• white sugar
• celery seed
• salt
• egg

Instructions

1. 1 Gather all ingredients.
2. 2 Bring a large pot of lightly salted water to a boil. Cook macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, about 8 minutes. Drain.
3. 3 Rinse macaroni in cold water until cool; drain.
4. 4 Stir mayonnaise, onion, parsley, mustard, rice vinegar, sugar, celery seed, and salt together in a bowl.
5. 5 Add macaroni and eggs and stir to coat.
6. 6 Chill in the refrigerator for 30 minutes before serving. Enjoy!

By Christine Anne Limon

Ingredients

• ✓ elbow macaroni
• mayonnaise
• red onion
• celery
• parsley
• pimento
• sweet pickle relish
• salt
• black pepper

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain and allow to cool.
2. 2 Combine mayonnaise, red onion, celery, parsley, pimento, relish, salt, and pepper in a bowl.
3. 3 Once macaroni has cooled, add to the mixing bowl and toss to combine with the dressing. Chill until read to serve for about 2 hours.

By thedailygourmet

Ingredients

• ✓ elbow macaroni
• processed cheese food
• milk
• black pepper

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, 8 to 10 minutes; drain.
2. 2 Place a saucepan over medium-low heat; add cheese , milk, and black pepper. Cook until cheese has melted, stirring frequently. Stir in drained macaroni until evenly coated.

By Anncredible

Ingredients

• ✓ elbow macaroni
• ground beef
• tomato soup
• tomato sauce
• cheddar cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes; drain and return to pot.
3. 3 Heat a large skillet over medium-high heat. Add beef; cook and stir until browned and crumbly, 5 to 7 minutes.
4. 4 Stir tomato soup and tomato sauce into beef, then stir mixture into macaroni. Transfer macaroni mixture to a 1.5-quart baking dish; top with Cheddar cheese.
5. 5 Bake in the preheated oven until cheese melted, 10 to 15 minutes.

By MollyBrook

Ingredients

• ✓ elbow macaroni
• cheddar cheese
• milk
• egg
• mustard
• black pepper

Instructions

1. 1 Gather all ingredients. Preheat oven to 300 degrees F (150 degrees C).
2. 2 Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until tender yet firm to the bite, 8 minutes. Drain.
3. 3 Layer some of the macaroni in a 5-quart baking dish; top with a layer of Cheddar cheese. Continue layering macaroni and Cheddar cheese into the dish, ending with a Cheddar cheese layer.
4. 4 Beat milk, eggs, and mustard together in a bowl; pour over macaroni mixture, ensuring milk mixture gets to all of the macaroni.
5. 5 Bake in the preheated oven until cheese is melted and just before cheese around the sides gets crisp, 20 to 25 minutes. Season with black pepper.
6. 6 Enjoy!

By Rhett Towles

Ingredients

• ✓ elbow macaroni
• heavy cream
• milk
• gruyere cheese
• salt
• black pepper

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until halfway cooked, about 4 minutes. Drain.
2. 2 Combine heavy cream, milk, and 1/2 of Gruyere cheese in a large bowl. Add elbow macaroni and mix well; season with salt and pepper. Cover bowl with plastic wrap and refrigerate for 24 hours.
3. 3 Bring the macaroni mixture to room temperature, 30 minutes to 1 hour. Pour into a 2-quart baking dish. Sprinkle remaining Gruyere cheese on top.
4. 4 Preheat oven to 400 degrees F (200 degrees C).
5. 5 Bake in the preheated oven until golden and crispy, 15 to 20 minutes.

By Nathalie Coleman

Ingredients

• ✓ elbow macaroni
• ground beef
• onion
• tomato soup
• salt
• pepper

Instructions

1. 1 Cook macaroni according to package directions.
2. 2 Meanwhile, in a separate large skillet over medium high heat, saute the ground beef and the onion for 5 to 10 minutes, or until meat is browned and crumbly. Drain thoroughly and leave the meat and onion in the skillet. Pour the two cans of tomato soup into the skillet and stir well to combine.
3. 3 When noodles are done, drain thoroughly and return noodles to the pot. Add the hamburger mixture from the skillet to the pot. Mix well and season with salt and pepper to taste.

By April

Ingredients

• ✓ elbow macaroni
• butter
• paprika
• salt
• black pepper
• egg

Instructions

1. 1 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.
2. 2 Melt butter in a skillet over medium heat. Layer cooked macaroni over butter; do not stir. Season with paprika, salt, and black pepper.
3. 3 Pour eggs over macaroni; cook, without stirring, until eggs begin to set, about 2 minutes. Cook and stir eggs and macaroni until eggs are nearly set, about 5 minutes. Cover skillet and remove from heat; allow to sit until eggs are set, 2 to 5 minutes.

By Cassie

Ingredients

• ✓ elbow macaroni
• mayonnaise
• onion
• tuna
• salt
• black pepper

Instructions

1. 1 Bring a pot of lightly salted water to a boil. Add macaroni, and cook until al dente, about 8 minutes. Drain, and rinse with cold water to chill. Set aside to dry.
2. 2 Mix together the cooled macaroni noodles, mayonnaise, onion and tuna in a bowl. Taste and add more mayonnaise, if desired. Season with salt and black pepper. Refrigerate until serving.

By Amanda

Ingredients

• ✓ elbow macaroni
• bacon
• mayonnaise
• coleslaw dressing
• tomato
• romaine lettuce
• green onion

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain; cool, 10 to 15 minutes.
2. 2 Meanwhile, cook bacon in a large skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on paper towels; crumble. Set aside.
3. 3 Combine mayonnaise and coleslaw dressing in a large bowl until creamy; stir in macaroni, bacon, tomatoes, lettuce, and green onions until well combined.

By Carl Schrammel

Ingredients

• ✓ elbow macaroni
• mayonnaise
• milk
• white sugar
• imitation crabmeat
• cheddar cheese
• pea

Instructions

1. 1 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, about 8 minutes. Drain.
2. 2 Whisk mayonnaise, milk, and sugar together in a bowl until smooth and creamy.
3. 3 Stir elbow macaroni, crabmeat, Cheddar cheese, and peas together in a large bowl. Pour mayonnaise mixture over crab mixture and stir to coat. Chill in the refrigerator for at least 3 hours.

By Ashley Rauschnot

Ingredients

• ✓ elbow macaroni
• cottage cheese
• sour cream
• egg
• cheddar cheese
• cayenne pepper
• paprika

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
2. 2 Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
3. 3 In a large bowl combine cooked pasta, cottage cheese, sour cream, eggs, Cheddar cheese and cayenne pepper. Mix well and transfer to prepared dish. Sprinkle with paprika.
4. 4 Cover loosely with aluminum foil and bake 40 minutes.

By Linda Page

Ingredients

• ✓ elbow macaroni
• butter
• margarine
• flour
• milk
• cheddar cheese
• bacon

Instructions

1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain and keep warm.
3. 3 At the same time, melt butter in a large saucepan over low heat. Whisk in flour and stir until mixture becomes paste-like and bubbly, about 2 minutes. Gradually whisk in milk and bring to a simmer over medium heat. Cook and stir until the mixture is thick and smooth, 3 to 5 minutes. Stir in 1 1/2 cups Cheddar and cook until melted, about 5 minutes.
4. 4 Add macaroni and bacon to the saucepan; gently stir to combine with sauce. Add additional milk only if needed to evenly coat the pasta.
5. 5 Transfer to a 1 1/2-quart casserole dish; sprinkle remaining 1/2 cup Cheddar over top. Bake in the preheated oven until hot and bubbly, about 20 minutes. Serve warm.

By Kraft

Ingredients

• ✓ elbow macaroni
• cooking spray
• milk
• egg
• cheddar cheese
• salt

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
2. 2 Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain.
3. 3 Whisk milk and eggs together in a bowl.
4. 4 Layer 1/2 of the cooked macaroni over the bottom of the prepared dish, then cover with 1/2 of the Cheddar; repeat layers once more. Pour milk-egg mixture over top, filling the dish 3/4 full. Sprinkle salt over top.
5. 5 Bake in the preheated oven until a knife inserted in the center comes out clean, about 1 hour.

By Laura

Ingredients

• ✓ elbow macaroni
• ground beef
• tomato
• salt
• black pepper
• cream cheese
• cheddar cheese

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 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.
3. 3 Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Add ground beef back to skillet and mix in tomatoes; season with salt and pepper. Cook and stir mixture until tomatoes are heated through, about 5 minutes.
4. 4 Transfer beef mixture to a casserole dish; top with cooked macaroni. Spread cream cheese over macaroni and sprinkle Cheddar cheese over cream cheese.
5. 5 Bake in the preheated oven until cheese is melted and bubbling, about 45 minutes. Cool casserole for 15 minutes before serving.

By cspeer1

Ingredients

• ✓ elbow macaroni
• butter
• all-purpose flour
• salt
• black pepper
• milk
• cheddar cheese

Instructions

1. 1 Gather the ingredients.
2. 2 Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until tender yet firm to the bite, about 8 minutes.
3. 3 Meanwhile, melt butter in a saucepan over medium heat.
4. 4 Whisk in flour, salt, and black pepper until smooth, about 5 minutes.
5. 5 Slowly pour in milk, while constantly stirring; cook and stir until mixture is smooth and bubbling, about 5 minutes, making sure the milk doesn't burn.
6. 6 Add Cheddar cheese and stir until melted, 2 to 4 minutes.
7. 7 Drain macaroni and fold into cheese sauce until coated.
8. 8 Serve hot and enjoy!

By g0dluvsugly

Ingredients

• ✓ elbow macaroni
• ground beef
• yellow onion
• garlic
• paprika
• black pepper
• seasoned salt
• tomato sauce
• tomato paste
• water

Instructions

1. 1 Heat a large skillet over medium-high heat. Cook and stir beef, onion, and garlic in the hot skillet until browned and crumbly, 5 to 7 minutes.
2. 2 Season beef with paprika, black pepper, and seasoned salt. Stir tomato sauce and tomato paste into the beef mixture until smooth. Pour water over the beef; add macaroni and stir.
3. 3 Bring the liquid to a boil, reduce heat to medium-low, and simmer mixture, adding water as needed to maintain your desired consistency, until the macaroni is tender yet firm to the bit, about 20 minutes. Adjust seasoning before serving.

By Kelly Nagy Cramer

Ingredients

• ✓ elbow macaroni
• cream of chicken soup
• cheddar cheese
• milk
• chunk chicken
• mushroom
• onion

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Combine soup, macaroni, Cheddar cheese, milk, chicken, mushrooms, and onion in a large bowl; transfer to a 9x13-inch baking dish.
3. 3 Bake in the preheated oven until bubbly and golden brown, about 45 minutes.

By Sandy

Ingredients

• ✓ elbow macaroni
• bacon
• cheddar cheese
• mayonnaise
• red onion
• green bell pepper
• ranch salad dressing mix

Instructions

1. 1 Cook bacon in a large, deep skillet over medium-high heat until crisp, about 10 minutes; drain on a paper-towel-lined plate until cool. Crumble bacon. Set aside.
2. 2 Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes; drain. Rinse macaroni with cold water until cool; drain again.
3. 3 Combine macaroni, bacon, Cheddar cheese, mayonnaise, red onion, bell pepper, and ranch mix in a large bowl. Cover the bowl with plastic wrap; refrigerate before serving, at least 4 hours.

By ReneeW

Ingredients

• ✓ elbow macaroni
• butter
• milk
• flour
• colby monterey jack cheese
• tomato
• salsa verde
• black pepper

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until tender yet firm to the bite, 8 minutes. Drain.
3. 3 Whisk milk and flour together in a small bowl.
4. 4 Melt butter in a large heavy pot over medium heat. Pour in milk/flour mixture; stir constantly until thickened. Add most of the cheese, reserving a few tablespoons to sprinkle over top before baking. Mix in drained tomatoes, and salsa verde. Continue stirring until cheese is melted. Season to taste with black pepper. Stir in macaroni and thoroughly blend with the sauce.
5. 5 Divide among individual serving-sized ovenproof baking dishes or ramekins. Top with remaining cheese. and bake 10 minutes. Place under broiler for an additional 3-5 minutes, or until top is browned.
6. 6 Bake in preheated oven until hot and bubbly, about 10 minutes. Turn on the broiler and cook until tops are browned, about 2 to 3 minutes.

By Diana71

Ingredients

• ✓ elbow macaroni
• bacon
• onion
• garlic
• milk
• cream cheese
• cheddar cheese
• cheese cracker

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain and set aside.
2. 2 Set up an outdoor grill for indirect cooking over medium heat. For charcoal, use coals on one side of the grill. For gas, shut off one side of the grill.
3. 3 Place an 8-quart cast iron Dutch oven over the hot side of the grill. Add bacon; cook and stir until it renders its fat, but doesn't crisp up, 5 to 7 minutes. Add onions and garlic; move the Dutch oven so only about half of the pot is over the heat. Cook and stir until onions start to become translucent, about 5 minutes. Pour in milk and cook until hot, but not simmering. Melt in cream cheese.
4. 4 Stir in about a handful of Cheddar cheese at a time until 3 cups have been melted into the mixture. Move the Dutch oven to the cooler side of the grill. Stir in cooked macaroni. Crumble the cheese crackers over the top. Sprinkle with remaining 1 cup Cheddar cheese.
5. 5 Close the lid of the grill and let cook until bubbly and reduced, about 40 minutes, rotating the Dutch oven every 5 minutes or so to keep from burning. Remove from heat and serve.

By Mark

Ingredients

• ✓ elbow macaroni
• mayonnaise
• cider vinegar
• sugar
• salt
• white pepper
• green onion
• jalapeno pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Bring a large pot of lightly salted water to a boil. Add macaroni and cook until tender, about 8 minutes. Drain and rinse under cold running water.
3. 3 Mix together mayonnaise, vinegar, sugar, salt, pepper, green onions, and jalapeño peppers in a large bowl.
4. 4 Stir in macaroni. Refrigerate until chilled before serving, at least 30 minutes.

By HAWAIIAN_MOMMA

Ingredients

• ✓ elbow macaroni
• tomato
• green onion
• dill pickle
• salmon
• mayonnaise
• salt
• pepper

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2. 2 When pasta has come to room temperature, combine it with tomatoes, green onions, pickles, salmon, mayonnaise, salt and pepper in a large bowl and mix well. Chill before serving.

By KAREN325

Ingredients

• ✓ elbow macaroni
• butter
• all-purpose flour
• salt
• milk
• cheddar cheese
• butter
• cracker

Instructions

1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes; drain well.
3. 3 Melt 1/4 cup butter in a large saucepan over medium heat. Stir in flour and salt; cook, stirring constantly, for 2 minutes. Whisk in milk and simmer, stirring frequently, until mixture thickens slightly, about 5 minutes.
4. 4 Turn off the heat and stir in Cheddar cheese, in batches, until cheese is melted. Add macaroni and stir to coat.
5. 5 Pour into a 9x13-inch baking dish. Mix the remaining 1/4 cup of melted butter and crushed crackers together in a bowl; scatter evenly over macaroni mixture.
6. 6 Bake in the preheated oven until golden brown on top, about 45 minutes.

By Jody

Ingredients

• ✓ elbow macaroni
• cheddar cheese
• milk
• egg
• mustard
• hot pepper sauce
• salt
• black pepper

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 Bring a 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.
3. 3 Stir macaroni, Cheddar cheese, milk, egg, mustard, hot pepper sauce, salt, and pepper together in a bowl; pour into a baking dish.
4. 4 Bake in the preheated oven until brown and thickened, about 45 minutes.

By LAURA67

Ingredients

• ✓ elbow macaroni
• cottage cheese
• sour cream
• butter
• cheddar cheese
• tomato
• salt
• black pepper

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the macaroni, and return to a boil. Cook the pasta uncovered, stirring occasionally, until macaroni is cooked through but still slightly firm, about 8 minutes. Drain well.
3. 3 Combine the cottage cheese, sour cream, butter, and cooked macaroni in a large baking dish. Stir in the Cheddar cheese. Arrange the tomatoes on top, then pour the tomato liquid over the casserole. Season with salt and black pepper.
4. 4 Bake in the preheated oven for 20 minutes, then mix the macaroni and cheese thoroughly. Continue to bake until lightly browned and bubbly, about 15 minutes more.

By FrackFamily5 CACT

Ingredients

• ✓ elbow macaroni
• red kidney bean
• celery
• mayonnaise
• onion
• red wine vinegar
• salt
• black pepper

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook macaroni in boiling water, stirring occasionally, until cooked through but firm to the bite, 6 to 8 minutes. Drain and rinse with cold water.
2. 2 Combine cooked macaroni, kidney beans, celery, mayonnaise, onion, red wine vinegar, salt, and pepper in a large serving bowl until well mixed. Chill in the refrigerator for at least 2 hours.

By Jennifer Rapp Griffis

Ingredients

• ✓ elbow macaroni
• pea
• mayonnaise
• cheddar cheese
• celery
• onion
• salt
• black pepper

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain macaroni and transfer to a large mixing bowl.
2. 2 Add peas, mayonnaise, Cheddar cheese, celery, and onion to the macaroni. Stir to combine.

By TinaJ

Ingredients

• ✓ elbow macaroni
• cooking spray
• butter
• flour
• milk
• processed cheese
• pizza crust
• mozzarella cheese

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Coat a 10x15-inch baking sheet with cooking spray.
2. 2 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.
3. 3 Melt butter in a large saucepan over medium heat. Add flour; cook and stir until slightly toasted and fragrant, about 2 minutes. Whisk in enough milk to reach desired consistency; simmer until thickened, whisking constantly, 2 minutes. Stir in processed cheese cubes until melted and smooth, stirring often.
4. 4 Unroll pizza crust; place on the prepared baking sheet. Spread about 3/4 cup cheese sauce on crust. Stir cooked macaroni into remaining cheese sauce; spoon onto crust in an even layer. Sprinkle pizza with mozzarella cheese.
5. 5 Bake in the preheated oven until crust is lightly browned and mozzarella is golden brown, about 15 minutes.

By MissaLissa

Ingredients

• ✓ elbow macaroni
• ground beef
• mixed vegetable
• tomato
• water
• salt
• pepper

Instructions

1. 1 Heat a cast iron Dutch oven over a campfire, and brown the ground beef, 5 to 7 minutes. Drain off the excess grease, then pour in the mixed vegetables, tomatoes, macaroni, and water. Season with salt and pepper to taste.
2. 2 Cover, and cook until the macaroni is tender, and the stew has reached desired thickness, about 35 minutes more.

By KATHYGT1977