Elbow Macaroni And Sausage Salad Food

ELBOW MACARONI WITH CRISPY BREADCRUMBS AND BROCCOLI

Steps:

• Bring a large pot of salted water to a boil. Meanwhile, in a large skillet over medium heat, add 2 tablespoons olive oil. Add the breadcrumbs and toast, stirring constantly, until they are crisp and golden, 4 to 5 minutes, taking care not to let them burn. Scrape into a small bowl and toss with the lemon zest and parsley and then season with salt.
• Add the pasta to the boiling water and cook according to the package directions until al dente while you make the sauce. Wipe out the skillet used to toast the breadcrumbs and return it to medium-high heat. Add the remaining 4 tablespoons olive oil and, when the oil is hot, add the broccoli and toss to coat. Saute until it turns bright green, 2 to 3 minutes, then add the garlic and pepper flakes. Cook until the garlic is fragrant, about 1 minute, then pour in the stock. Simmer until the broccoli is tender, 5 to 6 minutes.
• When the pasta is done, scoop it out of the water with a spider or a small strainer and add directly to the sauce, reserving the pasta water. Simmer the pasta with the sauce just to blend the flavors, 1 to 2 more minutes, then drizzle with a tablespoon or so of olive oil and toss again.
• If the sauce seems dry, add up to 1/2 cup pasta water. Off the heat, stir in the cheese. Serve in warmed bowls and sprinkle with the breadcrumb mixture.

EASY ELBOW MACARONI SALAD

Steps:

• Cook and drain pasta according to package directions; rinse with cold water to cool.
• In large bowl combine mayonnaise, milk, vinegar, mustard, sugar, salt and pepper.
• Add macaroni, celery, green pepper and onion; toss to coat.
• Cover; chill to blend flavors.

ELBOW MACARONI AND SAUSAGE SALAD

Steps:

• 1. Combine macaroni, kidney beans, sausage and onion in a large bowl.
• 2. In a small bowl, blend together oil, parsley, vinegar, salt, pepper, oregano, garlic and sugar. Adjust seasoning.
• 3. Pour over macaroni mixture and mix well.
• 4. Chill and serve.

SAUSAGE AND MACARONI BAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• 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.
• Melt butter in a separate pot over medium heat. Cook and stir sausage and onion in melted butter until the onion is translucent, 5 to 7 minutes.
• Stir tomatoes, green bell pepper, yellow bell pepper, orange bell pepper, red bell pepper, basil, thyme, and oregano into the sausage mixture; continue to cook and stir until the peppers have softened, 5 to 7 minutes. Add drained macaroni; bring to a simmer and cook another 5 minutes. Pour the mixture into a 2-quart casserole dish and top with cheese cubes.
• Bake in preheated oven until the cheese has melted, about 5 minutes. Stir melted cheese through the macaroni mixture, pat the mixture down into a flat layer, and continue baking until heated through, 10 to 15 minutes more.

BAKED ELBOW MACARONI WITH ITALIAN SAUSAGE AND PEPPERS

Steps:

• Cook the elbow macaroni according to package directions. Preheat oven to 350 degrees F.
• Heat olive oil in large skillet. Add garlic, onion, peppers, and basil. Saute 3 minutes, then add the sauce and sliced Italian sausage. Simmer 5 minutes.
• Spread 1 cup of the sauce mixture into the bottom of a 9x13 baking dish.
• Layer 1/2 of the macaroni, 1/2 of the sauce mixture, 1 cup mozzarella and 1/2 cup Parmesan.
• Repeat, and bake 25 minutes.
• Let stand 10 minutes before serving.

MACARONI SAUSAGE SUPPER

Steps:

• Cook macaroni according to package directions. Meanwhile, in a small skillet, cook the sausage, onion and green pepper over medium heat until meat is no longer pink; drain. , Drain macaroni; stir into sausage mixture. Add olives. Transfer to a 1-qt. baking dish coated with cooking spray. , In a small saucepan over low heat, combine the soup, milk and pepper. Gradually stir in cheese until melted. Pour over sausage mixture. , Bake, uncovered, at 375° for 20-25 minutes or until heated through.

MACARONI & HOT ITALIAN SAUSAGE

Steps:

• Spray a skillet with oil, heat.
• Add sausage, cook until crumbly, break it up as you are cooking the sausage, pour off excess fat.
• Add mushrooms and onion, cook until tender.
• Turn sausage, mushrooms and onion into an oven proof dish (approx 9x13").
• Pour sherry into the skillet and bring to a boil, stirring constantly to scrape up the brown bits.
• Pour sherry over the sausage mixture.
• Stir in the tomato sauce, beef consommé, water and pasta.
• Bake in 375°F oven (covered) for 1 hour or until pasta is tender.
• Stir in sour cream (or cottage cheese).
• Sprinkle with parmesan and parsley.
• Serve.

COUNTRY SAUSAGE MAC CASSEROLE

Steps:

• Preheat oven to 350°.
• In medium skillet, crumble and cook the sausage; drain on paper towels.
• In medium saucepan, combine milk, cheese and mustard; cook and stir over low heat until the cheese melts and the mixture is smooth.
• Stir in sausage, tomatoes,mushrooms, onions and cayenne pepper; remove from heat.
• Cook elbow macaroni and drain.
• In large bowl, combine macaroni and the cheese mixture;gently toss until well coated.
• Spoon into greased 2-quart casserole dish.
• Cover and bake 15-18 minutes.
• Remove from oven, sprinkle with Parmesan cheese; return to oven, uncovered, for 5 minutes more.
• Let stand 10 minutes before serving.

GRECIAN-INSPIRED MACARONI SALAD

Steps:

• Cook macaroni according to package directions; drain and rinse with cold water. Cool completely. , For dressing, in a small bowl, combine mayonnaise, sugar, oregano, zest, mustard, salt and pepper. In a large bowl, combine feta, cucumber, onion, tomatoes, olives and macaroni. Add dressing; gently toss to coat. Refrigerate until serving.

ELBOWS WITH SAUSAGE AND MUSHROOMS, CARBONARA STYLE

Steps:

• Brown sausage in a skillet, about 8 minutes; transfer to colander or sieve to drain off fat; set aside.
• Add oil to skillet; heat over medium heat; stir/saute onion, red pepper, and mushrooms, stirring often until vegetables are tender and lightly browned.
• Add in garlic; saute 1 minute.
• Add in the sausage; season with salt and pepper; keep warm on low heat.
• Beat the eggs and cheese in a large serving bowl; set aside.
• Cook the elbows in a large pot of boiling salted water until al dente, about 12 minutes; drain.
• Immediately add hot elbows, sausage mixture, and parsley to beaten eggs; stir slowly until blended and creamy (the heat from the pasta will cook the eggs enough).
• Serve with extra cheese to sprinkle on each serving.