xiaoxl/recipe_data huggingface dataset:
Tiramisu Trifle With Zabaglione Filling


Ingredients:
sugar, marsala, dry white wine, heavy cream, sugar, mascarpone cheese, very strong coffee, cognac, vanilla extract, ladyfingers, cocoa powder

Directions:
Prepare Zabaglione by placing egg yolks in top of a double boiler.
Add sugar and beat with portable mixer or rotary beater at medium speed until mixture is pale yellow and creamy.
Place water in bottom of double boiler and bring to a boil over high heat.
Reduce heat to lower and place top of double boiler over simmering water.
Gradually beat 1/4 cup marsala into egg yolk mixture.
Beat 1 minute.
Gradually beat in remaining marsala and 1/4 cup white wine.
Continue cooking custard over the simmering water approximately 4 to 8 minutes or until mixture is fluffy and soft peaks form from beaters.
Beat constantly, scraping sides and bottom of pan frequently.
DONOT over cook custard!
Immediately remove from heat and whisk custard briefly.
Cover and refrigerate Zabaglione until well chilled.
Beat cream with 2 TB sugar in large bowl until soft peaks form.
Gently fold in mascarpone cheese, then Zabaglione.
Refrigerate at least 3 hours or until well chilled.
Combine espresso, cognac and remaining 2 TB sugar and vanilla extract.
Layer 1/4 of ladyfingers in a flower-petal design in a trifle dish.
Generously brush ladyfingers with the espresso mixture.
Spoon 1/4 of cheese mixture over ladyfingers to within 1 inch of sides of dish.
Sprinkle with 1/4 of grated chocolate.
Repeat these layers 3 more times.
Sprinkle remaining 1/4 of chocolate around perimeter of cheese mixture and sift cocoa powder  over the top of the cheese mixture.
Cover and refrigerate at least 30 minutes.
Wisconsin Cheese Summer Pasta Salad


Ingredients:
olive oil, garlic cloves, asparagus spears, arugula leaf, scallions, bacon, pasta, Fontina cheese, parmesan cheese, salt, red pepper flakes

Directions:
In a nonstick skillet, heat oil over medium-high heat. Add garlic, asparagus, squash and red pepper; cook for 3 minutes, or until vegetables are crisp-tender, stirring occasionally.
Stir in arugula, scallions and bacon; remove from heat.
In a large serving bowl, combine pasta, vegetables, Fontina, Parmesan, Italian dressing, salt and red pepper flakes; toss well and serve.
Leftover Turkey Casserole


Ingredients:
broth, sage, macaroni, pepper, Velveeta cheese, onions, hard-boiled eggs

Directions:
Combine all ingredients except hard cooked eggs., Mix very well., Carefully stir in eggs., Pour mixture into greased 9x13-inch dish., Bake at 350 for 1 hour.
Honey Cinnamon Cookies
Category: desserts
By BakingQueen

These cookies with honey are a delicious treat and they will be a great addition to a rich cup of coffee or a nice cup of tea. I hope you enjoy!

Ingredients:
1 ½ cups all-purpose flour
½ cup packed brown sugar
½ teaspoon salt
½ teaspoon ground cinnamon  (Optional)
½ teaspoon baking soda
½ cup unsalted butter, softened
½ cup honey
1 large egg
2 tablespoons white sugar  (Optional)
½ teaspoon ground cinnamon  (Optional)

Directions:
Preheat the oven to 375 degrees F (190 degrees C). Line baking sheets with non-stick mats or parchment paper. Mix flour, brown sugar, salt, cinnamon, and baking soda together thoroughly. Beat in butter, honey, and egg using an electric mixer until batter is sticky and combined. Roll batter into 20 to 24 balls. Mix white sugar and cinnamon together in a shallow bowl for the topping. Roll balls in the mixture and place onto the prepared baking sheets. Bake in the preheated oven until edges are golden, about 11 minutes. Place cookies on a cooling rack for about 2 minutes.

Prep time: 15 mins
Cook time: 11 mins
Total time: 28 mins
Yields: 24 cookies

Calories: 108.5
Fat: 4.1 g
Saturated fat: 2.5 g
Carbohydrates: 17.4 g
Sugars: 11.3 g
Dietary fiber: 0.3 g
Protein: 1.1 g
Cholesterol: 17.9 mg
Sodium: 79.8 mg
Southern Hospitality Pie


Ingredients:
pecans, coconut, butter, margarine, cream cheese, sweetened condensed milk, Cool Whip Topping, graham cracker pie crust

Directions:
Melt  butter or margarine in skillet over low  heat., Add pecans and coconut stirring constantly to  brown.  Cool., Mix  cream cheese  and sweetened  condensed milk until smooth., Fold in non dairy whipped topping., Pour evenly into crust., Sprinkle with coconut and  pecan mixture., Drizzle with  the caramel and  chocolate   toppings., Cover and  freeze until frozen hard., Remove from  freezer 10 -15 min before serving.
Creamy Pumpkin Soup (From Australia)


Ingredients:
butter, yellow onion, curry powder, pumpkin, salt, chicken broth, cinnamon, parsley, nonfat sour cream

Directions:
Melt butter.  Add chopped onion.  Cook, stirring frequently, until softened but not brown.  Add curry powder; cook 1 - 2 minutes longer.  Process this in a food processor or blender.  Add pumpkin and salt.  Process til smooth.  Add evaporated milk.  Process again until smooth.
Pour pumpkin mixture back into pan.  Stir in broth.  Heat slowly over low heat, stirring occasionally.  Meanwhile, stir cinnamon and minced parsley into the sour cream.
Serve steaming hot with a dollop of the sour cream mixture atop each bowl.
Santa Fe Corn & Sausage Stew


Ingredients:
margarine, onion, red bell pepper, milk, frozen corn, pork sausage, diced green chilies, swiss cheese, pepper

Directions:
Melt butter in saucepan.
Add onion & pepper. Cook until translucent. Gently stir in milk, soup, corn, sausage, green chilies, swiss cheese and pepper. Bring the stew to a boil and serve.
Delicious.
Swordfish Souvlaki


Ingredients:
swordfish steaks, olive oil, salt, ground pepper, red onion, garlic clove

Directions:
Place swordfish cubes, Greek seasoning, olive oil, lemon juice and minced garlic in a zip bag and marinate for 20 minutes.
Divide swordfish cubes, onion wedges, and roasted red pepper sections among 8 skewers.
Grill swordfish skewers over direct high heat for 3 minutes per side.
Serve with pita bread and tzatziki sauce.
Smooth Onion Gravy


Ingredients:
water, all-purpose flour

Directions:
In medium saucepan, bring 2 cups water to boil.
Stir in Lipton onion recipe soup mix; simmer covered 10 minutes.
Stir in flour blended with remaining water.
Bring to a boil, then simmer, stirring constantly, until gravy is thickened, about 5 minutes.
Buca Di Beppo Rigatoni Positano (Copycat)


Ingredients:
fresh basil, mozzarella cheese, romano cheese, chicken breast, garlic, olive oil, eggplant, rigatoni pasta

Directions:
Heat olive oil.
Add eggplant and saute until brown and soft. Add chopped garlic and saute.
Add sliced chicken breast, and marinara. Reduce heat.
Toss cooked rigatoni pasta with sauce; then romano cheese, fresh chopped basil, and fresh mozzarella cheese.
Artichoke Salad With Oranges


Ingredients:
artichokes, lemon, oranges, radishes, kalamata olives, extra virgin olive oil, sweet paprika, salt

Directions:
Fill a large pan with water and bring to a boil. Add the artichokes and half of the lemon to the pan. Cover and cook the artichokes until they are barely tender, about 20 to 25 minutes. Drain and set aside to cool.
When artichokes are cool enough to handle pull off the leaves and cut out the fuzzy chokes. Slice the hearts into bite size wedges and squeeze the other half of lemon over the hearts, set aside. Peel and section the oranges discarding the seeds and white pith in a large bowl.
When ready to serve, alternate orange sections and artichoke wedges on individual plates. Garnish with radish slices, olives and a mixture of the olive oil and lemon juice that will be drizzled over the salad. Sprinkle with paprika and salt, serve immediately.
Lazy Cabbage Roll Casserole


Ingredients:
lean ground beef, cooked rice, water, chili powder, cheddar cheese, onion, pepper, cabbage

Directions:
Put 1/2 of the shredded cabbage in greased casserole dish.
brown hamburger and onion, pour off grease.
Add rice,soup,water, and seasonings to hamburger mixture.
Put 1/2 mixture on top of cabbage in casserole dish.
Repeat with remaining cabbage and beef mixture.
Bake for 30 minutes at 350 degrees, top with cheese and bake for another 25-30 minutes.
Czech Pea Soup Hrachova Polevka


Ingredients:
marjoram, garlic cloves, potatoes, salt, pepper, butter, flour, garlic-flavored croutons

Directions:
Soak the peas overnight.
Next day boil until peas until tender,  2 hours.
Mash and put through sieve.
Pour over it a good beef stock.
Add a pinch of marjoram and a little minced garlic, 2 grated raw potatoes;  allow to boil (cooking potatoes; make sure it doesn't stick to bottom and burn]. Add salt and pepper.
In meantime, blend a tablespoon of butter and a tablespoon of flour; cook until golden brown; add to soup and cook until thickened.
Pour into tureen in which you have placed croutons. (I think you could just top your soup bowl with croutons].
Fantastic Fried Corn


Ingredients:
frozen corn, butter, sugar, salt

Directions:
Place corn in large skillet and turn on medium heat.
Add butter, whipping cream, sugar, and salt.
Stirring constantly, heat until most of whipping cream and butter is absorbed into corn.
Monkey Balls! No Banana Macadamia Balls


Ingredients:
powdered sugar, Karo light corn syrup

Directions:
Place nut and wafers into a food processor and process till fine. Add rest of ingredients and process till all well combined.
Shape into 1 inch balls pressing to mold them.
Roll in sugar.
Vegetarian Green Tomato Salsa


Ingredients:
green tomatoes, onion, garlic, fresh cilantro

Directions:
"Combine all the ingredients in a blender or food processor."
El Torito Vinaigrette Dressing


Ingredients:
sherry wine vinegar, salt, white pepper, Dijon mustard, lime juice

Directions:
Combine all the ingredients in a blender jar and process until all ingredients are fully incorporated, takes a few minutes.
Pour into a storage jar and refrigerate until ready to use.
Daddy Mack's Oysters
Category: appetizers-and-snacks
By Chief Dad

This is concoction was developed by my buddy and I during a block party. We had people standing in line. Be sure to use leather gloves when shucking hot oysters. Sounds like a pain, but well worth the work.

Ingredients:
1 cup butter, softened
2 tablespoons chopped fresh cilantro
3 tablespoons minced garlic
2 tablespoons minced shallot
2 tablespoons lime juice
3 tablespoons chile-garlic sauce (such as Sriracha®)
12  fresh oysters in shells
2 tablespoons lime juice

Directions:
In a medium bowl, stir together the butter, cilantro, garlic, shallot, 2 tablespoons of lime juice, and sriracha sauce. Spoon onto waxed paper and roll into a log. Place into the freezer until set. Preheat a grill for high heat. Place whole oysters on the hot grill for 3 to 5  minutes, or until almost done. Remove the top shell from the oysters, without spilling any liqueur, and return them to the grill. Slice the butter log into 1/4 inch slices, and place a slice on top of each oyster. Grill until the butter melts, then serve on a bed of rock salt for presentation.

Prep time: 30 mins
Cook time: 20 mins
Total time: 50 mins
Yields: 6 appetizer servings

Calories: 303.7
Fat: 31 g
Saturated fat: 19.5 g
Carbohydrates: 4.2 g
Sugars: 0.7 g
Dietary fiber: 0.4 g
Protein: 3.7 g
Cholesterol: 89.2 mg
Sodium: 550.2 mg
Curried Lentil and Vegetable Soup


Ingredients:
curry powder, curry paste, onion, tomato paste, dried red lentils, broccoli, carrot, celery, zucchini

Directions:
Heat the oil in a large saucepan, add onion and fry over a gentle heat until the onion has softened and is clear in colour.
Increase the heat and add the curry powder or paste and stir for 2 min to release the fragrance. Add the stock and tomato paste bring to the boil and reduce heat.
Add the lentils, cover and simmer for 15 minutes.
Add all of the vegetables and simmer covered for a further 15 min till vegetables are tender.
Serve sprinkled with some chopped basil or parsley, or some grated parmesan cheese, or a swirl or sour cream or yogurt.
For Vegetarian use the vegetable broth.
Basic Bread Pudding II
Category: desserts
By Marc Boyer

This bread pudding is very versatile and lovely in texture. Christmas time can inspire a bread pudding by simply substituting a good-quality eggnog for the milk (or part of it). Also add a pinch of nutmeg and mace to produce a sumptuous holiday dessert. Otherwise, enjoy this just as it is with a dollop of whipped cream.

Ingredients:
1 (1 pound) loaf white bread, torn into small pieces
1 quart hot milk
3  eggs, beaten
2 cups white sugar
2 tablespoons vanilla extract
1 cup golden raisins
3 tablespoons margarine

Directions:
Preheat oven to 350 degrees F (175 degrees C). In a large mixing bowl, pour hot milk over bread. Blend eggs, sugar, and vanilla. Stir egg mixture into the bread mixture and blend well. Add raisins. Mix well. Melt the margarine and pour into a 9x13-inch pan. Pour bread mixture over margarine. Bake for 40 minutes, or until firm and golden brown. Serve hot or cold.

Yields: 8 to 10 servings

Calories: 472.8
Fat: 9.1 g
Saturated fat: 2.9 g
Carbohydrates: 88.4 g
Sugars: 61.7 g
Dietary fiber: 1.9 g
Protein: 10.1 g
Cholesterol: 70.7 mg
Sodium: 454.9 mg
Pistachio Pudding Cake


Ingredients:
instant pistachio pudding mix, eggs, water, instant pistachio pudding mix, heavy whipping cream

Directions:
Mix all the cake ingredients together and pour into two 9” cake pans or one bunt pan.
Place in oven for 35 -45 minutes at 350 degrees or until a toothpick poked into the center of the cake comes out cleanly. Let the cake cool completely before frosting.
Pistachio Icing.
Place your bowl and beaters from your electric mixer in the fridge for 10-15 minutes.
Once the bowl and beaters are chilled start to mix the heavy cream and one box of Instant Pistachio pudding slowly at first then gradully increase to the maximum speed of your mixer till you have soft peaks. Don't beat it for too long or you'll have Pistachio butter -- LOL.
Easy Scones


Ingredients:
flour, sugar, baking powder, baking soda, buttermilk, butter, dried cranberries

Directions:
I never keep buttermilk on hand, so I add 1 tablespoon lemon juice to 2/3 cup  2% milk and let it sit while I prepare the rest of the recipe.
Mix the dry ingredients in a bowl, Add the milk and stir a few strokes, add the extract to the melted butter and add that to the mix. Add in cranberries. Mix just enough to combine ingredients then let sit a few minutes.
I put parchment paper on a cookies sheet and dust with flour. Push the dough out of the bowl onto the floured paper. Dust the top of the sticky dough and then pat down/shape into a round "pattie" about 1 inch thick. Grease pizza cutter and cut into triangular (pizza slice] pieces before baking. (You will have to cut them again after baking.].
The original recipe called for 8 minutes at 400 degrees F. I like my scones a little browned, I always go about 5 minutes longer, but that's my oven.
*You can vary the flavor of different batches of scones by using blueberries, sliced or toasted almonds or chocolate chips. I always use orange extract. It gives it a fresh, bright complementary flavor to go with the fruit, nuts, chips or whatever you decide to flavor your scones with.
Chocolate Malted Cookies


Ingredients:
butter flavor shortening, brown sugar, vanilla extract, egg, all-purpose flour, baking soda, salt

Directions:
In a large mixing bowl, beat the shortening, brown sugar, malted milk powder, chocolate syrup and vanilla for 2 minutes.
Add egg.
Combine the flour, baking soda and salt; gradually add to creamed mixture, mixing well after each addition.
Stir in chocolate chunks and chips.
Shape into 2-in. balls; place 3 inches apart on ungreased baking sheets.
Bake at 375 for 12-14 minutes or until golden brown.
Cool for 2 minutes before removing to a wire rack.
Yield: about 1-1/2 dozen.
Chamomile, Honey, and Pear Glazed Fruit Salad


Ingredients:
honeydew melon, seedless black grapes, bananas, pear, mango, pear, banana, white wine, honey, cinnamon, nutmeg, tea bags, powdered sugar

Directions:
Gently mix melon, grapes, bananas, pear, and mango together, adding the banana last so it does not get smashed.
Core the pear and peal away the outer skin.
Peal the banana.
Puree both of these ingredients in a blender or food processor.  Add about 1/2 cup white wine and puree until smooth and liquid.
Boil this mixture in a small saucepan, adding the honey, cinnamon, nutmeg, two tea bags and remaining wine.
Stir continually until the mixture tastes slightly of chamomile and then turn off and let cool.
Mix the entire glaze into the salad and let cool for 20 minutes.
Serve in individual dishes and sprinkle powdered sugar on the top.
Glazed Pork Chops and Apples


Ingredients:
boneless pork chops, rubbed sage, salt, canola oil, flour, reduced-sodium chicken broth, cider vinegar, tart apples, brown sugar

Directions:
Sprinkle pork chops with sage and salt.
In a large skillet, brown chops in pil on both sides, and transfer to an 11x7 baking dish coated with cooking spray.
Stir flour into pan drippings until blended.
Gradually stir in broth, and vinegar.
Bring to a boil, and stir for 1-2 minutes or until thickened.
Remove from heat.
Arrange apples over chops, and sprinkle with brown sugar.
Drizzle with broth mixture.
Bake at 350 degrees for 20-25 minutes or until a meat thermometer reads 160 degrees.
Ez Peanut Butter Pie


Ingredients:
cream cheese, white sugar, vanilla extract, creamy peanut butter

Directions:
Beat the cream cheese, sugar and vanilla together.
Add the peanut butter and mix well.
Fold in the dessert topping until completely blended.
Fill the pie crust with the peanut butter mixture and chill in the freezer until ready to serve.
Note: Good in a chocolate crust with chocolate chips sprinkled on top.
World's Best Pasta Sauce!
Category: side-dish
By John Chandler

Well, my Lasagna has become quite popular, and I think the sauce from that makes amazing meat sauce as well. So I thought I would post it by its self.

Ingredients:
1 pound sweet Italian sausage, sliced
¾ pound lean ground beef
½ cup minced onion
2 cloves garlic, crushed
1 (28 ounce) can crushed tomatoes
2 (6 ounce) cans tomato paste
2 (6.5 ounce) cans tomato sauce
½ cup water
2 tablespoons white sugar
1 ½ teaspoons dried basil
½ teaspoon fennel seed
1 teaspoon Italian seasoning
½ teaspoon salt
¼ teaspoon ground black pepper

Directions:
In a large pot or Dutch oven over medium heat, cook the sausage, beef, onion, and garlic until well browned; drain fat. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Mix in sugar and season with basil, fennel seed, Italian seasoning, salt, and pepper. Reduce heat to low, cover, and simmer 1 1/2 hours, stirring occasionally.

Prep time: 15 mins
Cook time: 1 hr 30 mins
Total time: 1 hr 45 mins
Yields: 16 servings

Calories: 157.4
Fat: 8.6 g
Saturated fat: 3.1 g
Carbohydrates: 11.9 g
Sugars: 5.4 g
Dietary fiber: 2.3 g
Protein: 9.6 g
Cholesterol: 24 mg
Sodium: 672.8 mg
Portabella Basil Sub
Category: main-dish
By Dave Espionage

Portabella mushrooms are cooked in butter with spinach, yellow pepper, garlic, basil and shallots, and served on a roll.

Ingredients:
1 tablespoon butter
¼ cup chopped red shallots
2 tablespoons chopped fresh basil leaves
1 tablespoon minced fresh garlic
1 teaspoon hot paprika
1 teaspoon salt
1 teaspoon fresh ground black pepper
1 cup fresh spinach leaves
¼ cup diced portabella mushroom caps
¼ cup diced yellow bell pepper
1 tablespoon sweet Jamaican pepper sauce (such as Pickapeppa Sauce ®)
1 tablespoon balsamic vinegar
1  hoagie roll, split lengthwise

Directions:
Melt the butter in a skillet with a lid over medium heat, and cook and stir the red shallots, basil, and garlic until fragrant, about 1 minute. Stir in the hot paprika, salt, and pepper. Add the spinach, portabella mushrooms, and yellow bell pepper, stir a few times, cover with lid, and reduce the heat to medium-low. Cook the mixture until the spinach and mushrooms give up their liquid and the peppers are softened, about 4 minutes. Uncover the skillet, and pour in the pepper sauce and balsamic vinegar. Increase the heat to medium, and let the mixture cook down and thicken slightly, about 2 minutes. Spoon the hot mushroom mixture onto the split hoagie roll, and serve.

Prep time: 23 mins
Cook time: 7 mins
Total time: 30 mins
Yields: 1 sandwich

Calories: 583.5
Fat: 18.9 g
Saturated fat: 9 g
Carbohydrates: 88.8 g
Sugars: 13 g
Dietary fiber: 6.1 g
Protein: 15.4 g
Cholesterol: 30.5 mg
Sodium: 3350.3 mg
Greek Stuffed Chicken and Couscous Tomatoes


Ingredients:
chicken breasts, feta, lemon juice, dill, tomatoes, couscous, chicken broth, red onion, garlic cloves, diced tomato, mushroom

Directions:
Chicken:
Preheat oven to 350 degrees F.
Mix feta, yogurt, lemon juice, and spices in a bowl.
Butterfly chicken breasts so that there is space in the middle to stuff each one.
Spoon the Greek mixture into the middle of the chicken breasts.
Place stuffed chickens on an aluminum foiled baking sheet (with olive oil or spray] and top with spices.
Bake for 30-40 minutes until fully cooked.
Tomatoes:
Preheat oven to 350 degrees F.
Cut off tops of tomatoes and gut with a spoon.
Boil chicken broth and add couscous.
After 5 minutes, remove couscous from stove and let it continue to cook without heat.
Saute onion; garlic; tomato and mushroom in olive oil.
When couscous can be separated with a fork, combine it with vegetables in sauté pan and mix.
Spoon couscous mixture into tomatoes and place in oven for 10 minutes.
Shrimp & Wild Rice


Ingredients:
yellow onion, garlic clove, green pepper, butter, heavy cream, shrimp

Directions:
Prepare wild rice mix according to package directions.
Saute onion, green pepper, and garlic in butter in a large skillet until tender.  Add mushrooms, jalapenos, hot pepper sauce and salt and pepper and saute for 2-3 minutes, remove from heat.  Add cream and rice; cool slightly.  Add shrimp, mixing well, and pour into a buttered 11" x 7" baking dish; top with almonds.
Bake, uncovered, at 350 degrees for 30 minutes.
Fresh Strawberries With Limoncello


Ingredients:
fresh strawberries, fresh ground pepper

Directions:
Place cut strawberries in a bowl.
Pour over the liqueur, orange juice and sprinkle over with freshly ground pepper. Allow to marinate for at least 30 minutes.
Serve as is, or if desired, with Italian biscuits.
Sweet & Sour Watermelon Cucumber Salad


Ingredients:
cider vinegar, water, sugar, poppy seed, green onion, seedless watermelon, English cucumbers

Directions:
Mix together the vinegar, water, sugar and poppy seeds in a bowl and season with salt and pepper to taste.
Stir in the chopped green onion.
Place the watermelon and cucumber in a serving bowl and pour the marinade over the top.
Serve immediately or cover and refrigerate a couple of hours before serving.
Toss gently before serving.
A Minnesotan's Beef and Macaroni Hotdish
Category: main-dish
By JDawg

My grandpa's recipe. Old-school and traditional Minnesota staple.

Ingredients:
1 pound ground beef
2 cups elbow macaroni
½ large green bell pepper, coarsely chopped
½ large onion, chopped
1 (16 ounce) can tomato sauce
1 pound tomatoes, coarsely chopped
2 teaspoons Worcestershire sauce
1 teaspoon soy sauce
1 teaspoon salt
¾ teaspoon dried basil
¾ teaspoon dried oregano
½ teaspoon ground black pepper
½ teaspoon chili powder
¼ teaspoon garlic powder
⅛ teaspoon hot pepper sauce (such as Tabasco®)
1 cup beef broth

Directions:
Cook beef in large skillet over medium heat, stirring occasionally, until browned, about 5 minutes. Transfer beef to a bowl. Cook macaroni, bell pepper, and onion in the same skillet over medium heat for 3 minutes. Add cooked beef, tomato sauce, tomatoes, Worcestershire sauce, soy sauce, salt, basil, oregano, ground black pepper, chili powder, garlic powder, and hot pepper sauce. Pour in beef broth. Cover skillet and simmer until macaroni is tender, about 15 minutes. Remove lid and simmer, stirring occasionally, until thickened, 5 to 10 minutes.

Prep time: 15 mins
Cook time: 25 mins
Total time: 40 mins
Yields: 9 1/2 cups

Calories: 336.2
Fat: 12.8 g
Saturated fat: 4.8 g
Carbohydrates: 35.9 g
Sugars: 7 g
Dietary fiber: 3.8 g
Protein: 19.6 g
Cholesterol: 46.4 mg
Sodium: 1039.5 mg