Revised
Editor’s note
The following abstract describes a publication that is available as a downloadable PDF and may be purchased as single sheets or in a bundles of 25.
Sarah Wood
Assistant Extension Professor, Department of Health Sciences
Easy-to-prepare recipes using macaroni as the main ingredient are displayed in this four-page flier. Additional cooking and preparation tips, measurement conversions, safety measures and cooking terms are also included.
Topics
- Canned food
- Food pantry
- SNAP
- Macaroni
- Recipes
- Healthy eating
- Food preparation
- Cooking tips
Recipes
- Pasta Salad
- Southwest Baked Pasta and Cheese
- Macaroni and Cheese with Broccoli
- Minestrone Soup
Pages
- 4
Pasta Salad
Yield: 6 Servings
Ingredients
- 3 cups cooked pasta
- 1/4 cup chopped onion
- One 15-ounce can mixed vegetables, drained
- One 12.5-ounce can chunk chicken, drained
- 1/4 cup chopped red or green bell pepper
- 1/2 cup cubed cheddar cheese (optional)
- 1/4 cup Italian dressing
Directions
- Wash hands and surfaces.
- In a large bowl, combine all ingredients and mix well. Cover and refrigerate until ready to serve.
- Refrigerate leftovers immediately.
Southwest Baked Pasta and Cheese
Yield: 6 Servings
Ingredients
- 1 cup dry elbow pasta
- One 14.5-ounce can diced, no-salt-added tomatoes, draine
- One 10.75-ounce can condensed cheddar cheese soup
- One 4-ounce can diced mild green chiles
- 1/4 cup milk
- 1 teaspoon chili powder
- 3/4 cup shredded sharp cheddar cheese, divided
- 1 cup crushed tortilla chips
Directions
- Wash hands and surfaces.
- Heat oven to 375 F.
- Cook pasta according to package directions. Drain.
- While pasta is cooking, mix the tomatoes, soup, chiles, milk, chili powder and 1/2 cup of the cheese in a large bowl.
- Add hot pasta to the bowl of other ingredients and mix to blend thoroughly.
- Transfer to a 2-quart, shallow baking dish and spread to even out the top; top with remaining 1/4 cup of cheese.
- Bake in the center of the oven for about 20 minutes, until bubbly.
- Sprinkle top with the crushed tortilla chips and bake 5–10 minutes longer, until the topping is lightly browned.
- Serve hot. Refrigerate leftovers immediately.
Macaroni and Cheese with Broccoli
Yield: 6 Servings
Ingredients
- 2 cups dry elbow macaroni
- 4 tablespoons flour
- 2 cups milk
- 2 cups shredded, low-fat cheddar cheese
- 1/2 teaspoon pepper
- 2 cups broccoli, cooked and chopped (Can be frozen.)
- Salt to taste
Directions
- Wash hands and surfaces.
- Cook macaroni, following package instructions. Drain the cooked macaroni and return to pan.
- While macaroni is still warm, sprinkle in flour and stir thoroughly.
- Over medium heat, slowly stir the milk into the macaroni.
- Add the cheese and pepper. Over medium heat, stir until the milk and cheese thicken into a creamy sauce, approximately 7–10 minutes.
- Stir the broccoli into the macaroni mixture and heat thoroughly. Add salt to taste.
- Serve hot. Refrigerate leftovers immediately.
Minestrone Soup
Yield: 4 Servings
Ingredients
- One 15-ounce can stewed tomatoes
- Three 15-ounce cans of chicken or beef broth
- One 15-ounce can of pinto or kidney beans, drained and rinsed
- 1 cup dry elbow macaroni
- One 15-ounce can potatoes or 2 medium potatoes
- One 15-ounce can mixed vegetables
- 1/2 teaspoon Italian seasoning
- 1/4 teaspoon black pepper
Directions
- Wash hands and surfaces.
- In a large pot, combine tomatoes, broth and beans.
- Bring the soup to a boil, and add the macaroni, potatoes and vegetables. Reduce to low heat.
- Let simmer for 6-8 minutes, or until the pasta and vegetables are tender and heated through.
- Serve hot. Refrigerate leftovers immediately.