|Goes great with a side salad and garlic bread|
the yummy stuff:
16 oz box of Elbow pasta, cooked and drained
1 lb Ground Chuck
32 oz box Velvetta (yes, I used the entire box)
3/4 cup of heavy whipping cream
1/2 onion, chopped
1 clove of garlic, minced (optional)
1 TBsp fresh parsley, chopped (optional)
salt and pepper to taste
what i did:
Saute onion, garlic and parsley in the skillet for a couple of minutes and then add the ground beef, cooking until thoroughly done. Drain fat.
**While you are browning your ground beef go ahead and boil your elbow pasta.
I melted the cheese over the stove, but this can also be done in the microwave. Cut up the cheese into squares and add the whipping cream. Heat until completely melted. If cooking on the stove be sure to stir frequently so that the cheese does not burn. If cooking in the microwave I would heat in 30 second intervals, stirring after each 30 seconds.
Drain your pasta once it is done and then add your browned ground beef to the pasta and stir in your melted cheese. This is deliciously cheesy and goes well with a side salad and garlic bread.