Cheese N Pasta In A Pot Recipes

Steps:

• Pour water and salt into a medium pot and bring to a rolling boil over high heat. Once the water is boiling, stir in the shell pasta, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the water has cooked down a bit, about 5 minutes.
• Stir in the milk, and continue boiling for another 5 minutes. Add the Cheddar, Parmesan, pepper, and mustard; stir until the cheese melts and the sauce is thick and creamy. The starch from the pasta thickens the sauce as the pasta cooks.

Steps:

• In a large pot over a medium-high heat, add ground beef, onions, garlic, salt, pepper, worcestershire sauce, and ketchup. Break up the beef to incorporate the seasonings and cook until browned, about 6-7 minutes.
• Pour in the beef broth and one cup of water and bring to a simmer.
• Add the pasta and simmer for 20 minutes or until the pasta is cooked throughout and the broth has cooked down, stirring occasionally.
• Pour in the milk and cheese. Stir until the cheese has melted.
• Serve garnished with some sliced green onions
• Enjoy!

Steps:

• In a large skillet, cook the beef, onion and garlic over medium heat until no longer pink; drain. Stir in the spaghetti sauce, tomatoes and mushrooms. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes. , Meanwhile, cook pasta according to package directions; drain and rinse with cold water. Spoon half of shells into an ovenproof Dutch oven. Layer with half of the meat mixture. Spread with 1 cup sour cream; top with provolone cheese. Layer with remaining pasta, meat mixture and sour cream; top with mozzarella cheese., Cover and bake at 350° for 30-40 minutes or until bubbly and heated through.

Steps:

• .Cook ground beef in a large,deep pan until brown, stirring to break up meat. Drain off excess fat.
• Add onions, garlic, spaghetti sauce, stewed tomatoes and undrained mushrooms; mix well. Simmer 20 minutes until onions are soft.
• Meanwhile cook macaroni shells until al dente; drain and rinse with cold water.
• Pour half the shells into a deep casserole. Cover with half the tomato-meat sauce. Spread half the sour cream over sauce. Top with slices of provolone cheese.
• Repeat, ending with slices of mozzarella cheese.
• Cover casserole.
• Bake at 350 degrees for 35 to 40 minutes.
• Remove cover; continue baking until mozzarella melts and browns slightly.
• Serves 8.

Steps:

• Cook the pasta for 4 minutes.
• Add the frozen veggies and continue cooking for another 4 minutes after it returns to a boil. (Cook until the pasta is the way you like it).
• Drain the water from the pot.
• Add the butter and velveeta cheese.
• Add the milk and stir until cheese has melted.
• Pour into a serving bowl and top with the onions. (optional).
• Enjoy!

Steps:

• Pulse bread in a food processor until coarsely ground (you should have 1 cup). Toast breadcrumbs in a large skillet over medium heat, tossing, until golden and crisp, about 7 minutes. Remove from heat and add butter, tossing to coat. Season with salt and pepper.
• Cook pasta in a large pot of generously salted water until al dente, according to package directions. Reserve 1 cup pasta water; drain.
• Meanwhile, whisk together eggs, both cheeses, cream, and mustard in a bowl.
• Return pasta to pot and add egg mixture. Cook over low heat, stirring, until sauce has thickened, about 2 minutes. Add reserved pasta water, 1/4 cup at a time, until pasta is evenly coated. Season with salt and pepper. Serve immediately, topped with breadcrumbs.

Steps:

• Brown ground beef.
• Add onion, garlic, spaghetti sauce, tomatoes, and undrained mushrooms.
• Simmer 20 minutes.
• Cook macaroni as directed and run under cold water.
• Layer 1/2 macaroni in 9x13 inch pan.
• Cover with 1/2 of meat sauce.
• Spread 1/2 of sour cream over meat.
• Top with 1/2 of each type of cheese.
• Repeat- macaroni, meat sauce, sour cream, and cheese.
• Bake at 350 degrees for 40 minutes, covered.
• Uncover and bake for 20 minutes.

Steps:

• Bring a large pot of lightly salted water to a boil, and cook the rigatoni pasta 8 to 10 minutes, until al dente. Drain, and return pasta to the pot.
• In the pot with the pasta, mix the butter, garlic, Cheddar cheese, Gouda cheese, and Parmesan cheese. Cook and stir over low heat. Be careful not to have too much heat, as the cheese will get stringy. Gradually mix in the blue cheese dressing and milk. Continue to cook and stir until the pasta is well coated. Season with paprika, salt, and pepper.