Type what you have

Ingredients

• ✓ elbow macaroni
• ground beef
• pesto
• sour cream

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 minutes. Drain.
2. 2 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. Stir pesto and sour cream into ground beef until warmed; add macaroni and mix well.

By Melody

Ingredients

• ✓ elbow macaroni
• ground beef
• pizza sauce
• tomato sauce
• mushroom
• mozzarella 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 Cook and stir ground beef in a skillet over medium heat until meat is crumbly and browned, about 10 minutes; drain excess grease.
4. 4 Mix cooked ground beef, macaroni, pizza sauce, tomato sauce, and mushrooms in a bowl. Layer half the macaroni mixture into a 9x12-inch baking dish; top with 1/2 the mozzarella cheese. Layer remaining macaroni mixture over the top; sprinkle remaining mozzarella cheese over macaroni mixture. Cover dish with aluminum foil.
5. 5 Bake in the preheated oven until cheese has melted and casserole is bubbling, about 35 minutes. Let cool for 3 to 5 minutes before serving.

By Amy Hamilton

Ingredients

• ✓ elbow macaroni
• olive oil
• ziti pasta
• farfalle pasta
• radiatore pasta
• sweet sausage
• egg
• pecorino romano cheese
• salt
• black pepper
• olive oil

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Line a large baking sheet with aluminum foil. Grease a 2-quart and a 1 1/2-quart round glass baking dish each with 3/4 teaspoon olive oil; drizzle 1 tablespoon of remaining olive oil into bottom of each baking dish.
2. 2 Bring a large pot of lightly salted water to a boil. Cook macaroni, ziti, farfalle, and radiatore pasta in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 to 10 minutes. Drain.
3. 3 Arrange sausage slices on foil-lined baking sheet.
4. 4 Bake sausage in the preheated oven until browned and crisp, 30 to 45 minutes. Lower oven heat to 325 degrees F (165 degrees C).
5. 5 Beat eggs in a large bowl until foamy, using an electric mixer. Add Pecorino-Romano cheese, salt, and black pepper; continue to beat egg mixture with electric mixer on highest speed until eggs and cheese are blended, 2 to 3 minutes. Stir cooked pasta into eggs and cheese; mixture should be runny and look like pasta is floating in egg mixture. Stir additional beaten eggs and Pecorino-Romano cheese into mixture if more egg mixture is needed.
6. 6 Ladle spoonfuls of egg-pasta mixture into each casserole, followed by a layer of sausage; continue layering pasta mixture and sausage until all sausage has been used. Top casseroles with final layer of pasta mixture. Drizzle top of each casserole with 1 tablespoon olive oil. Small pieces of pasta should stick out of the egg mixture.
7. 7 Bake in the oven until casseroles are set in the center, about 1 hour; raise oven heat to 350 degrees F (175 degrees C) and continue baking until the tops of casseroles are browned and crispy, 1 to 1 1/2 more hours.

By AllieGeekPi

Ingredients

• ✓ elbow macaroni
• olive oil
• garlic
• zucchini
• salt
• herb seasoning
• red pepper flakes
• marinara sauce
• water
• tuna
• parmesan cheese

Instructions

1. 1 Heat olive oil in a skillet over medium heat. Add garlic; cook and stir until softens, about 2 minutes. Add zucchini, salt, Italian herbs, and pepper flakes; cook and stir until zucchini begins to soften, about 5 minutes. Add marinara sauce and water; bring to a boil.
2. 2 Stir tuna into sauce; simmer until zucchini are almost tender, 7 to 10 minutes.
3. 3 Meanwhile, bring a large pot of salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until still firm, about 7 minutes. Drain well.
4. 4 Stir elbow macaroni into tuna mixture until thoroughly combined; season with salt. Turn off the heat, cover the skillet, and let pasta and sauce stand for exactly 6 minutes and 15 seconds. Pasta will soak up sauce and become more tender.
5. 5 Sprinkle servings with Parmesan cheese.

By John Mitzewich

Ingredients

• ✓ elbow macaroni
• olive oil
• leek
• carrot
• zucchini
• green bean
• celery
• vegetable stock
• tomato
• thyme
• cannellini bean
• salt
• black pepper

Instructions

1. 1 Heat olive oil in a large saucepan over medium heat. Add leek, carrots, zucchini, green beans, and celery. Cover, reduce the heat to low, and cook for 15 minutes, shaking the pan occasionally.
2. 2 Uncover and stir in stock, tomatoes, and thyme; bring to a boil. Cover again, reduce the heat to low, and simmer gently for 30 minutes.
3. 3 Stir in undrained cannellini beans and pasta. Simmer for an additional 10 minutes, or until pasta is tender yet firm to the bite. Season with salt and pepper before serving.

By Allrecipes Member

Ingredients

• ✓ elbow macaroni
• ground beef
• onion
• garlic
• tomato
• tomato sauce
• water
• pea
• carrot
• spinach
• beef bouillon
• black pepper
• italian seasoning

Instructions

1. 1 Place the beef, onion, and garlic in a skillet over medium heat. Cook until beef is evenly brown and onion is tender. Drain grease.
2. 2 Transfer beef, onion, and garlic to a large pot. Mix in tomatoes, tomato sauce, water, peas, carrots, spinach, bouillon cube, and pepper. Bring to a boil. Reduce heat to low, and cook 1 hour, stirring occasionally. Add more water or tomato sauce as needed.
3. 3 Stir macaroni into the soup. Season with Italian seasoning. Continue cooking 10 minutes, or until macaroni is tender.

By KHAJEK

Ingredients

• ✓ elbow macaroni
• olive oil
• sweet sausage
• celery
• yellow onion
• tomato paste
• chicken broth
• red pepper flakes
• oregano
• salt
• black pepper
• swiss chard
• cannellini bean
• parmigiano-reggiano cheese

Instructions

1. 1 Gather the ingredients.
2. 2 Heat oil in a skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, about 5 minutes. Reduce heat to medium. Add diced celery and chopped onion. Cook until onions are translucent, 4 to 5 minutes. Add dry pasta; cook and stir for 2 minutes.
3. 3 Stir in tomato paste until evenly distributed, 2 to 3 minutes. Pour in 3 cups broth; increase heat to high and bring to a boil. Stir in red pepper flakes, oregano, salt, and pepper. Reduce heat to medium and let simmer, stirring often, for about 5 minutes. Add more broth if needed.
4. 4 Place chopped chard in a bowl. Cover with cold water and rinse leaves; any grit will fall to the bottom of the bowl. Transfer chard to a colander to drain briefly; add to soup. Cook and stir until leaves wilt, 2 to 3 minutes.
5. 5 Stir in white beans; continue cooking and stirring until pasta is tender, 4 to 5 minutes. Remove from heat and stir in grated cheese. Serve topped with additional grated cheese.
6. 6 Enjoy!

By John Mitzewich

Ingredients

• ✓ elbow macaroni
• olive oil
• onion
• garlic
• dressing and seasoning mix
• oregano
• basil
• celery seed
• tomato
• carrot
• zucchini
• vegetable broth
• white bean
• corn
• spinach
• parmesan cheese

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Add olive oil. Add onion and garlic to the hot oil and cook until translucent, about 3 minutes. Add Italian dressing mix, oregano, basil, and celery seed. Saute until fragrant, about 2 minutes.
2. 2 Add tomatoes, carrots, and zucchini to the pot and stir to coat. Add broth, macaroni, beans, and corn. Stir to be sure macaroni is covered by the broth. Press cancel and select Soup setting; set timer for 15 minutes. Allow 10 minutes for pressure to build.
3. 3 Release pressure using the natural-release method according to manufacturer's instructions for 5 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
4. 4 Stir in chopped spinach. Add Parmesan cheese to individual bowls to taste.

By FrackFamily5 CACT

Ingredients

• ✓ elbow macaroni
• parmesan cheese
• spinach
• black pepper
• thyme
• salt
• oregano
• parsley
• garlic
• zucchini
• green bean
• celery
• carrot
• onion
• kidney bean
• tomato
• vegetable broth

Instructions

1. 1 Gather all ingredients.
2. 2 Combine broth, tomatoes, kidney beans, onion, carrots, celery, green beans, zucchini, garlic, parsley, oregano, salt, thyme, and pepper in a 6-quart slow cooker. Cover and cook on Low for 6 to 8 hours.
3. 3 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.
4. 4 Stir macaroni and spinach into the slow cooker; cover and cook for 15 more minutes.
5. 5 Ladle into bowls and sprinkle with Parmesan cheese.

By laura

Ingredients

• ✓ elbow macaroni
• basil
• vegan shredded parmesan-style cheese
• cannellini bean
• kidney bean
• water
• vegetable broth
• tomato
• tomato
• black pepper
• salt
• basil
• oregano
• green bean
• celery
• carrot
• garlic
• onion
• olive oil

Instructions

1. 1 Heat olive oil in a large pot over medium heat. Add onion and cook until soft, about 3 minutes. Add garlic and cook until fragrant, about 1 minute. Add carrots and celery; cook and stir until soft, 5 to 6 minutes.
2. 2 Stir in green beans, oregano, basil, salt, and pepper; cook for about 5 minutes. Add diced and crushed tomatoes and vegetable broth; bring to a boil. If it looks too thick, add a bit of water.
3. 3 Reduce heat to low and simmer for 20 minutes. Stir in kidney beans, cannellini beans, and macaroni; cook until pasta is tender yet firm to the bite, 7 to 10 minutes. Taste and adjust salt and pepper, if needed.
4. 4 Ladle into bowls and garnish with Parmesan-style cheese and fresh basil.

By Shannon

Ingredients

• ✓ elbow macaroni
• chicken stock
• green bean
• three bean salad
• tomato sauce
• tomato
• zucchini
• red bell pepper
• green bell pepper
• garlic
• onion
• celery
• carrot
• butter
• olive oil
• bay leaf
• black pepper
• salt
• oregano
• basil
• thyme
• parsley
• celery seed
• garlic powder
• onion powder
• italian seasoning

Instructions

1. 1 Combine Italian seasoning, onion powder, garlic powder, celery seed, parsley, thyme, basil, oregano, salt, black pepper, and bay leaf in a small bowl.
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 olive oil and butter together in a large saucepan over medium-high heat; cook and stir carrot, celery, and onion until heated through, 2 to 3 minutes. Add garlic, green bell pepper, red bell pepper, zucchini, and Italian seasoning mixture; stir to combine.
4. 4 Stir tomatoes and their juice, tomato sauce, three bean salad, green beans, and chicken stock into seasoned vegetable mixture. Bring to a boil, reduce heat, and simmer, stirring occasionally, until flavors are blended, about 30 minutes. Stir in elbow macaroni before serving.

By styx1017

Ingredients

• ✓ elbow macaroni
• ground beef
• cream cheese
• cream of mushroom soup
• milk

Instructions

1. 1 Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once water is boiling, stir in macaroni and return to a boil. Cook uncovered, stirring occasionally until pasta is tender and cooked through, about 10 minutes. Drain well.
2. 2 Cook ground beef in a skillet over medium heat, breaking meat up as it cooks until beef is browned and no longer pink. Drain excess fat. Stir in cream cheese until melted, then mix in condensed soup until thoroughly combined. Stir in milk, about 1/4 cup at a time, until the mixture has the consistency of gravy.
3. 3 Stir in macaroni, bring to a simmer, and serve.

By Mary Smallwood

Ingredients

• ✓ elbow macaroni
• butter
• milk
• cream of mushroom soup
• processed cheese food

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. Preheat oven to 350 degrees F (175 degrees C).
2. 2 In medium saucepan over medium heat, combine butter, milk, mushroom soup and processed cheese. Stir until cheese is melted and mixture is smooth. Stir in cooked pasta. Pour into 2 quart baking dish and bake 20 minutes or until top is golden brown. Let stand 10 minutes and serve.

By Dara

Ingredients

• ✓ elbow macaroni
• milk
• spread
• flour
• cheddar cheese

Instructions

1. 1 Cook pasta in large pot according to package directions.
2. 2 Meanwhile, whisk milk, Country Crock® Spread, and flour in large saucepan. Bring to a boil over medium-high heat, whisking frequently. Reduce heat and cook, stirring occasionally, until thickened, about 5 minutes. Stir in cheese until melted; remove from heat. Drain pasta and fold into the sauce.

By Country Crock

Ingredients

• ✓ elbow macaroni
• ground beef
• spaghetti sauce
• processed cheese food

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 Brown the ground beef in a large skillet over medium high heat; set aside. Cook macaroni according to package directions, drain and set aside.
3. 3 In a 9x13 inch baking dish, layer the macaroni, ground beef, tomato sauce and cheese, repeating two times.
4. 4 Bake at 375 degrees F (190 degrees C) for 30 minutes, or until top layer of cheese is bubbly.

By Elizabeth Nell

Ingredients

• ✓ elbow macaroni
• processed cheese
• mixed vegetable
• cream of mushroom soup
• kielbasa sausage

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. Add macaroni and cook for 8 to 10 minutes or until al dente; drain.
3. 3 In a large bowl combine macaroni, processed cheese, mixed vegetables, mushroom soup, 1/2 of a soup can of water and sausage. Transfer to a 9x13 inch baking dish.
4. 4 Bake, covered with aluminum foil, for 20 to 25 minutes.

By CRYSTAL_72

Ingredients

• ✓ elbow macaroni
• butter
• all-purpose flour
• milk
• cheddar cheese
• processed cheese food

Instructions

1. 1 In a large pot with boiling salted water cook elbow macaroni until al dente. Drain.
2. 2 In a medium saucepan, over medium heat melt butter or margarine. Whisk flour and stir vigorously. Add milk and cook until thick and bubbly, about 5 to 7 minutes. Add cheeses and stir until completely melted.
3. 3 In a large bowl mix together the drained pasta and cheese sauce mixture. Toss to coat evenly.
4. 4 Pour into a greased 2 quart casserole dish. Bake in a preheated 350 degree F (175 degrees C) oven for 30 minutes. Let stand 10 minutes before serving.

By KROB919

Ingredients

• ✓ elbow macaroni
• onion
• green bell pepper
• turkey sausage
• mushroom
• tomato

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 In same pot, saute onion and bell pepper over medium heat until softened. Remove from pan.
3. 3 In same pot, cook sausage over medium heat until brown. Drain.
4. 4 Combine onion mixture, pasta, sausage, mushrooms and stewed tomatoes in same pot and heat through, 5 minutes. Serve.

By Jennifer Atherton

Ingredients

• ✓ elbow macaroni
• avocado
• cheddar cheese
• black pepper
• bacon
• bread crumb

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; add macaroni and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain and transfer to an 8x15-inch baking dish.
3. 3 Mix avocados, Cheddar cheese, and black pepper together in a bowl until smooth; stir into pasta. Top pasta with bacon and bread crumbs.
4. 4 Bake in the preheated oven until sauce is bubbling, 20 to 25 minutes.

By Ethan Tucker

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
• milk
• macaroni and cheese
• black pepper
• cheddar cheese
• parmesan cheese

Instructions

1. 1 Preheat oven broiler. Grease a 1 1/2 quart microwave safe 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 Microwave frozen mac and cheese according to package directions.
4. 4 Stir together macaroni, mac and cheese, milk and pepper in prepared dish. Mix well. Microwave on high 2 minutes, until heated through. Sprinkle with Cheddar and Parmesan and place under oven broiler. Broil until cheese is melted and beginning to brown, 2 to 5 minutes.

By SABRINATEE

Ingredients

• ✓ elbow macaroni
• ground beef
• tomato soup
• tomato juice
• corn
• mozzarella cheese

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 In a skillet over medium heat, brown the ground beef until no pink shows; drain excess fat. In the large pot, combine macaroni, beef, tomato soup, tomato juice and corn; heat through. Stir in cheese.

By Dianne Davies

Ingredients

• ✓ elbow macaroni
• butter
• all-purpose flour
• milk
• cheddar cheese
• bread crumb
• butter

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. Cook elbow macaroni in the boiling water, stirring occasionally, until cooked through but firm to the bite, 8 minutes; drain.
3. 3 Melt 1/2 cup butter in a large pot over medium heat; stir flour into butter until smooth. Stream milk into the butter mixture while stirring; bring to a boil. Cook and stir until thickened, about 2 minutes.
4. 4 Reduce heat to medium-low. Add Cheddar cheese in small batches, stirring each into the milk mixture and melting until adding the next. Add macaroni and stir to coat. Pour macaroni into prepared baking dish.
5. 5 Stir bread crumbs and melted butter together in a small bowl; sprinkle over the macaroni.
6. 6 Bake in preheated oven until the top is golden brown, 35 to 40 minutes.

By Wendy

Ingredients

• ✓ elbow macaroni
• ground beef
• traditional sauce
• chili powder

Instructions

1. 1 Cook ground beef in large nonstick skillet over medium-high heat, stirring occasionally, until done.
2. 2 Stir in sauce and chili powder. Bring to a boil over high heat. Reduce heat to low and simmer covered 10 minutes.
3. 3 Stir in macaroni and heat through. Serve, if desired, with sour cream and shredded cheddar cheese.

By RAG

Ingredients

• ✓ elbow macaroni
• cauliflower
• olive oil
• garlic
• red pepper flakes
• mozzarella cheese
• cheddar cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Bring 2 large pots of lightly salted water to a boil. Cook elbow macaroni in the first pot, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Cook cauliflower in the second pot, stirring occasionally, until tender yet firm to the bite, 3 to 6 minutes. Drain macaroni and cauliflower.
3. 3 Return 1 empty pot to the stove. Add olive oil and heat over medium heat. Add garlic to the hot oil and saute until fragrant, about 1 minute. Stir in red pepper flakes. Add drained cauliflower, reduce heat to medium-low, and saute for 2 minutes.
4. 4 Add the cooked macaroni to the cauliflower mixture. Add 1 3/4 cups each mozzarella and Cheddar cheeses and stir until all ingredients are well combined. Transfer to a baking dish and sprinkle with remaining mozzarella and Cheddar.
5. 5 Bake in the preheated oven until nice and bubbly, about 30 minutes.

By Amy Standaert

Ingredients

• ✓ elbow macaroni
• cream of chicken soup
• milk
• tomato
• cheddar cheese

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 Preheat oven to 350 degrees F (175 degrees C). In a medium saucepan, heat soup and milk over medium heat until simmering. Remove from heat and stir in macaroni. Pour macaroni mixture into 9x13 baking dish. Place a layer of tomatoes, then a layer of cheese slices over macaroni. Repeat.
3. 3 Bake for 25 minutes or until cheese is golden and bubbly.

By Bonneroo

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
• butter
• flour
• milk
• cheddar cheese
• swiss cheese
• processed cheese
• panko bread crumb

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.
3. 3 Melt butter in the bottom of an oven-proof fry pan. Add flour and stir over heat until just beginning to brown — don't let it get too brown. Take it off the heat and stir in about 1 cup of milk until the butter and flour mixture is fully incorporated. Put it back on the heat and simmer until just beginning to thicken, about 5 minutes. Add the rest of the milk; stir to fully incorporate.
4. 4 Add all of the cheeses and stir to melt. Once melted, add the cooked macaroni. Stir to mix.
5. 5 Cover the top of the macaroni and cheese with panko crumbs and place the pan in the oven. Bake for about 20 minutes, or until it is bubbling and the bread crumbs are slightly browned.

By T-fal

Ingredients

• ✓ elbow macaroni
• bacon
• cheddar cheese soup
• cheddar cheese
• milk
• lobster tail meat
• panko bread crumb
• butter

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 Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels and dice.
3. 3 Preheat oven to 400 degrees F (200 degrees C).
4. 4 Stir Cheddar cheese soup, Cheddar cheese, and milk together in a bowl. Stir pasta, bacon, and lobster into soup mixture. Pour pasta mixture into a 2 1/2-quart shallow baking dish.
5. 5 Mix bread crumbs and butter together in a separate bowl; sprinkle over pasta mixture.
6. 6 Bake in the preheated oven until bubbling and bread crumbs are lightly browned, 25 to 30 minutes.

By Kit0331

Ingredients

• ✓ elbow macaroni
• evaporated milk
• egg
• sour cream
• seasoning salt
• black pepper
• cheddar cheese
• parmesan cheese
• butter

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a casserole 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 and rinse with cold water.
3. 3 Mix milk, eggs, sour cream, seasoning salt, and pepper in a bowl.
4. 4 Layer macaroni, Cheddar cheese, and milk mixture into the prepared casserole dish until full. Sprinkle Parmesan cheese and pour melted butter on top.
5. 5 Bake in the preheated oven until golden and bubbly, about 20 to 30 minutes.

By TWINBABY2Q