My Camper Kitchen

Posts Tagged ‘Macaroni’

Photo and Recipe by Carolyn Davidson Hicks

1 cup elbow macaroni (when cooked, feeds 2 two 4)
1/2 cup of 1/4 in cubed Velveeta Cheese pieces
1/4 cup of 3 Mexican Cheese Blend
1/4 cup of milk
1/4 stick of butter
Salt and white pepper
1 pinch of pepper flakes (optional)
1 cup of finely chopped vegetables (3 or 4 broccoli florets finely chopped, 1 red and 1 yellow sweet pepper, 1/4 sweet onion) Saute them in Olive oil until tender.

Photo and Recipe by Carolyn Davidson Hicks!

Ingredients
2 pounds ground beef (80/20)
2 large sweet onions, chopped
3 cloves garlic, chopped
1 red or green bell pepper
3 cups beef broth
2 15 oz cans tomato sauce
2 15 oz cans diced tomatoes
2 tablespoons Italian seasoning
1 12 oz can of black beans rinsed and drained
3 bay leaves (optional)
1/8 teaspoon salt
1/8 teaspoon pepper
1 tablespoon seasoned salt
2 cups pasta, uncooked (We prefer Penne)

Directions

In a Dutch oven, sauté the ground beef over medium-high heat until no pink remains. Break up the meat while sautéing. Spoon off any grease and add the onions and garlic to the pot and sauté until they are tender, about 5 minutes. Add 3 cups water, along with the tomato sauce, diced tomatoes, Italian seasoning, bay leaves, soy sauce, salt, pepper and seasoned salt. Stir well. Place a lid on the pot and allow this to cook for 15 to 20 minutes. Add the pasta, stir well, return the lid to the pot, and simmer for about 30 minutes stirring occasionally. Turn off the heat, remove the bay leaves, and allow the mixture to sit about 30 minutes more before serving.

You can  cut this recipe in half and feed 4 to 6 easily with seconds! This is one of our favorite Pot Luck dinners to make!

Found this recipe at https://www.facebook.com/foodgasmsrecipes

Ingredients:
1 lb elbow macaroni
1/2 cup apple cider vinegar
2 cups whole or 2% milk, divided (skim or 1% is just too thin)
2 cups mayonnaise, ideally Best Foods’ or Hellmann’s, divided
1 Tbsp brown sugar
4 green onions, thinly sliced
1 large carrot, peeled & grated
1 celery stalk, minced
Salt & pepper

Bring 4 quarts of water to a boil. Add 1 Tbsp salt and the macaroni; cook until very soft, about 15 minutes. Drain and return to pot; add the cider vinegar and toss until absorbed. Let cool for 10 minutes. Meanwhile, whisk together 1 1/2 cups of the milk, 1 cup of the mayonnaise, the brown sugar, 1/2 tsp of salt and 2 tsp pepper. Once the cooked pasta has cooled for 10 minutes, whisk in the dressing. Let cool completely.
Add the remaining 1/2 cup milk and 1 cup of mayonnaise, along with the scallions, carrot and celery. Stir to combine, then season to taste with salt & pepper. Chill for at least one hour before serving.

Photo courtesy of 12tomatoes.com Recipe adapted from there Grown up Mac n Cheese! We added Jalapenos…

Ingredients
1 lb elbow macaroni
1 tablespoon salt for boiling water, plus 1 teaspoon for the dish
5 tablespoons unsalted butter plus 2 tablespoons set aside for bread crumbs
6 tablespoons flour
1 1/2 teaspoons mustard powder
1/4 teaspoon cayenne pepper
4 finely chopped Jalepenos (vein and seeds removed)
5 cups whole milk
8oz Monterey Jack cheese, shredded
8oz Cheddar cheese, shredded
1 cup panko bread crumbs

Directions
Preheat oven to broil.
In a large pot or dutch oven, bring 4 quarts of water to a boil, then add macaroni noodles and 1 tablespoon salt.
Cook until noodles are tender (just past al dente).
Drain pasta and set aside.
In the same pot or dutch oven, melt 5 tablespoons butter until foaming.
Add flour, mustard, and cayenne pepper and Jalapenos. Whisk until well incorporated, about 1 minute.
Gradually whisk in the milk and bring the mixture to a boil.
Continue to whisk until mixture has thickened to about the consistency of heavy cream, then remove from heat.
Whisk in the cheeses and 1 teaspoon salt, whisking until cheese is melted.
Stir in the pasta, then cook on low, stirring often until the mixture is steaming (about 5 or 6 minutes).
Transfer the pasta mixture to a broiler-safe dish (9″x13″) and spread evenly.
Melt two tablespoons butter and mix with panko bread crumbs.
Spread the bread crumbs evenly over the pasta, and transfer the dish to the oven.
Broil for 3 to 5 minutes, or until bread crumbs brown.
Cool for 5 minutes before serving.

Recipe and  Photo By Amy Wisniewski! Found this recipe over at Chow.com! The photo leaves a lot to be desired, but after reading the ingredients, I decided to log it for future use!

TIME/SERVINGS
Total Time: 1 hr 25 mins
Makes: 6 servings

INGREDIENTS
4 tablespoons unsalted butter (1/2 stick)
2 medium red bell peppers, cored, seeded, and cut into medium dice
1 medium yellow onion, medium dice
2 medium garlic cloves, finely chopped
1 tablespoon kosher salt, plus more as needed
1 teaspoon dried oregano
1 teaspoon paprika
3/4 teaspoon freshly ground black pepper, plus more as needed
2 tablespoons tomato paste
1 pound lean ground beef
1 pound elbow macaroni
1/4 cup all-purpose flour
2 cups whole milk
1 (15-ounce) can crushed tomatoes (with juices)
1 cup low-sodium chicken broth or stock
3 cups shredded sharp cheddar cheese (about 8 ounces)

INSTRUCTIONS
Bring a large pot of heavily salted water to a boil over high heat. Heat the oven to 400°F and arrange a rack in the middle.
Meanwhile, melt the butter over medium heat in a large saucepan or Dutch oven. Add the bell peppers, onion, garlic, measured salt, oregano, paprika, and measured pepper and cook, stirring occasionally, until the vegetables are softened but not browned, about 7 to 10 minutes.
Add the tomato paste, stir to combine, and cook until the raw flavor has cooked out, about 1 minute. Add the ground beef, season with salt and pepper, and cook, breaking the meat into smaller pieces with a wooden spoon, until it’s just cooked through and no longer pink, about 5 minutes. Meanwhile, add the pasta to the boiling pot of water and cook until still chewy and underdone, usually 1 or 2 minutes less than the package directions suggest (the pasta will finish cooking in the oven). Drain and rinse with cold water until no longer steaming; set aside.
Add the flour to the beef mixture and cook, stirring occasionally, until the raw taste has cooked out of the flour, about 2 minutes. Add the milk, tomatoes and their juices, and broth or stock, stir to combine, and bring to a simmer.
Add the cooked pasta and 1 1/2 cups of the cheese and stir to combine. Continue cooking, stirring occasionally, until the pasta is heated through and steaming, about 1 minute. Taste and season with salt and pepper as needed.
Transfer to a 5-quart baking dish, sprinkle with the remaining 1 1/2 cups of cheese, and bake until bubbling and lightly browned on top, about 25 to 30 minutes. Transfer to a wire rack and let cool for 5 minutes before serving.