Mac and cheese best 2 lb elbows recipes martha stewert
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Pour the marinara sauce and reserved ½ cup of pasta cooking water into the skillet.Crumble the beef and cook until it is browned. Add the garlic and cook, stirring, for 30 seconds. Add the onion and bell pepper to the pan and cook, stirring often, until the vegetables soften, 3 to 4 minutes. Meanwhile, heat the olive oil in a large skillet over medium high heat.Reserve ½ cup of the pasta cooking water and then drain the pasta. Add the pasta and cook according to package directions for al dente. Bring a large pot of salted water to a boil.Lightly grease a 9x13-inch baking dish or other large rectangular baking dish. Bring to a …ĥ/5 (2) Total Time 55 mins Category Main Course Calories 401 per serving Pour the marinara sauce and reserved ½ cup of pasta cooking water into the skillet. Crumble the beef and cook until it is browned.Sprinkle with Parmesan cheese, and place under the broiler (about 4 to 5 inches from the heat source) until it is hot, bubbling and lightly browned. Pour the cheese sauce evenly over the macaroni mixture. Spoon the macaroni mixture into a baking dish measuring 7 by 10 by 2 1/2 inches.Remove the sauce from the heat, and stir in the Cheddar cheese, cayenne, nutmeg, and more salt and pepper to taste.Add the milk, stirring rapidly, and bring to a simmer. Meanwhile, melt the butter in a saucepan, and stir in the flour with a wire whisk until well-blended.Cook, stirring, until the meat loses its red color. In a skillet, heat the oil and add the onions, celery, green pepper and garlic.
Add the macaroni stir and simmer until tender, about 5 minutes.