Retro One Pot Macaroni Supper Food

RETRO ONE POT MACARONI SUPPER - CATELLI®

Steps:

• Heat the oil in a large pot or Dutch oven set over medium heat. Add the beef; cook for 5 minutes or until browned.
• Stir in the oregano, basil, salt, onion and mushrooms (if using). Cook, stirring occasionally for 5 minutes or until onion and mushrooms are tender.
• Stir in the dry macaroni, diced tomatoes, tomato sauce and milk. Bring to a boil. Reduce the heat to medium low and cover. Cook, stirring occasionally, for 10 to 15 minutes or until the pasta is tender.
• Stir in the cheese until just melted. Serve immediately. Tip This pasta easily serves a crowd. If cooking for a smaller family, the leftover pasta can be frozen and reheated in the microwave for another meal.

ONE-POT MAC AND CHEESE

Steps:

• In a Dutch oven, combine milk, water and macaroni; bring to a boil over medium heat. Reduce heat and simmer until macaroni is tender and almost all the cooking liquid has been absorbed, 12-15 minutes, stirring frequently. Reduce heat to low; stir in cheeses until melted. Season with salt and pepper.

GRANDMA'S EASY ONE POT MACARONI DINNER

Steps:

• 1. In 6 Qt. pot, sauté bacon until crispy. Remove, let cool a bit, crumble and set aside leaving bacon grease in pot. Add chopped onion to pot and sauté until transparent. Remove onions and drain excess grease from pot.
• 2. Combine in pot, onions, crumbled bacon, cooked macaroni, tomato soup, water, salt & pepper & parsley. Stir and simmer on medium heat for 30 minutes or until the macaroni starts to absorb the soup. Remove from heat and let stand for 15-20 minutes to thicken a bit.

ONE-POT CHEESEBURGER MACARONI

Steps:

• Heat the oil in a large pot over medium-high heat. Add the onion and cook, stirring occasionally, until softened 6 to 7 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute. Stir in the chili powder, smoked paprika, red pepper flakes (if using), 1 teaspoon salt and a few grinds of black pepper and stir to combine. Add the beef and break it up into small pieces with a large spoon; cook, stirring occasionally, until beef is cooked through and no longer pink in the center, 6 to 7 minutes. Stir in the tomato paste and Dijon until combined. Pour in the chicken stock and 1 teaspoon salt, stir to combine and bring to a boil, 6 to 7 minutes. Add the elbow macaroni and cook, stirring occasionally, until the sauce has thickened and the pasta is al dente, 9 to 11 minutes. Remove from the heat and stir in the Cheddar and cream cheese until smooth. Fold in the parsley. Garnish with more parsley, if desired.
• Store leftovers in an airtight container in the refrigerator for up to 5 days.