Type what you have

Ingredients

• ✓ whole wheat elbow macaroni
• salad dressing
• pineapple
• ham steak
• celery
• tomato
• egg
• 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 cooked through but firm to the bite, 8 minutes; drain. Transfer hot macaroni to a large bowl.
2. 2 Pour Italian-style salad dressing and crushed pineapple over the macaroni; stir. Add ham, celery, tomatoes, eggs, and onion; stir.
3. 3 Cover bowl with plastic wrap and refrigerate until chilled, at least 1 hour.

By Jodi

Ingredients

• ✓ whole wheat elbow macaroni
• mayonnaise
• white sugar
• white vinegar
• yellow mustard
• salt
• black pepper
• onion
• green bell pepper
• red bell pepper
• celery
• carrot
• pimento pepper

Instructions

1. 1 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 and rinse under cold water.
2. 2 Mix together mayonnaise, sugar, vinegar, mustard, salt, and black pepper in a large bowl. Stir in macaroni, onion, bell peppers, celery, carrot, and pimento peppers until well combined. Cover and refrigerate for at least 4 hours or overnight before serving.

By MakeItHealthy

Ingredients

• ✓ whole wheat elbow macaroni
• cooking spray
• evaporated skim milk
• tapioca starch
• cheddar cheese
• dijon mustard
• worcestershire sauce
• cayenne pepper

Instructions

1. 1 Coat an 8x8-inch baking dish with cooking spray and set aside.
2. 2 Bring a large pot of lightly salted water to a boil. Cook whole wheat macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes.
3. 3 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
4. 4 Stir 1 tablespoon evaporated milk and tapioca together in a saucepan. Whisk in remaining milk. Stir in Cheddar cheese, mustard, Worcestershire sauce, and pepper. Bring to a simmer and stir until the sauce thickens a bit and cheese is completely melted. Drain pasta and stir into the sauce. Spoon into the prepared baking dish.
5. 5 Cook under the broiler until top browns, 2 to 3 minutes. Remove from oven and allow to cool for 5 minutes before serving.

By thedailygourmet

Ingredients

• ✓ whole wheat elbow macaroni
• onion
• lobster meat
• shrimp
• evaporated milk
• heavy cream
• all-purpose flour
• egg
• butter
• all-purpose flour
• cheddar cheese
• swiss cheese
• monterey jack cheese
• butter
• onion seasoning
• herbes de provence
• cracker
• butter

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook elbow macaroni and 1/2 cup dried onion in the boiling water, stirring occasionally, until macaroni is tender yet firm to the bite, about 8 minutes. Drain.
2. 2 Place lobster and shrimp in a colander. Pour cooked pasta and onions over shellfish; let drain.
3. 3 Preheat the oven to 375 degrees F (190 degrees C).
4. 4 Whisk eggs together in a medium bowl; set aside. Warm evaporated milk and cream slowly in a saucepan over medium-low heat. Whisk in flour; cook sauce until small bubbles form. Add sauce very slowly, 1/4 cup at a time, to the bowl with eggs, being careful not to cook and scramble the eggs. Slowly mix egg-cream mixture back into the pan. Continue cooking on medium-low heat, stirring occasionally, until thick and smooth, 5 to 10 minutes.
5. 5 Melt 1 stick of butter in the pot used to cook the pasta over medium heat. Add flour; cook until roux thickens and turns caramel in color, about 5 minutes. Stir in Cheddar cheese, Swiss cheese, and Monterey Jack cheese. Cook, stirring constantly, until mostly melted, about 4 minutes. Pour in cream sauce and stir until smooth.
6. 6 Stir pasta, lobster, and shrimp into cheese and cream sauce to coat completely; transfer into a 9x11-inch baking dish.
7. 7 Melt another stick of butter in the saucepan used to make the sauce. Add onion seasoning and herbes de Provence; stir. Add crackers; cook and stir over medium heat until coating mixture is lightly toasted, about 5 minutes.
8. 8 Cover macaroni mixture with thin pats of butter. Top with cracker coating.
9. 9 Bake in the preheated oven until top is crispy and cheeses are melted, about 1 hour.

By Terra-Matris

Ingredients

• ✓ whole wheat elbow macaroni
• olive oil
• bacon
• parmesan cheese
• egg
• egg yolk
• salt
• black pepper
• garlic
• cherry tomato
• spinach

Instructions

1. 1 Heat oil in a large skillet over medium heat. Add bacon; cook, stirring occasionally until crisp and fat has rendered, 5 to 7 minutes. Remove bacon using a slotted spoon and set aside. Pour bacon fat into a small bowl and set aside, but do not wash the skillet.
2. 2 Bring a large pot of lightly salted water to a boil.
3. 3 Mix Parmesan cheese, eggs, egg yolk, and 1/8 teaspoon black pepper together in a bowl.
4. 4 Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain into a colander set over a large, heatproof bowl. Reserve 1 cup of the cooking water and pour the rest out, keeping the now-heated bowl in place.
5. 5 Return 1 teaspoon reserved bacon fat to the large skillet over medium heat. Add garlic and cook until fragrant, about 30 seconds. Cook 30 seconds more and add tomatoes. Cook, stirring occasionally, until heated through but not falling apart, about 5 minutes. Stir in spinach.
6. 6 Add cooked bacon, cooked tomato mixture, and cooked pasta to the heated bowl. Whisk 1/2 cup of the reserved cooking water into the egg mixture. Pour this over the pasta mixture in the bowl and toss for 3 minutes. Thin sauce if necessary by adding additional reserved cooking water. Season with salt and pepper. Serve immediately with additional Parmesan cheese.

By waeqhswife

Ingredients

• ✓ whole wheat elbow macaroni
• potato
• onion
• carrot
• garlic
• water
• water
• cashew
• soy milk
• nutritional yeast
• lemon juice
• salt
• paprika
• cayenne pepper
• broccoli floret

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook macaroni in boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain.
2. 2 Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain. Peel and finely chop potatoes when cool enough to handle.
3. 3 Combine potatoes, onion, carrot, and garlic in a small pot over medium heat. Add 2 tablespoons water and cook until soft enough to blend and water is mostly evaporated, about 3 minutes. Remove from heat.
4. 4 Transfer potato mixture to a blender. Add 3/4 cup water, cashews, soy milk, nutritional yeast, lemon juice, salt, paprika, and cayenne. Cover the blender and hold the lid down with a potholder; pulse a few times before leaving on to blend until smooth.
5. 5 Heat remaining 2 tablespoons water in a nonstick pan over medium heat. Add broccoli and cook until soft but still a little crunchy, about 5 minutes. Transfer to a large serving bowl. Add macaroni, pour in cashew sauce, and mix until thoroughly coated.

By nutriciously