Time 25m Yield 4 Number Of Ingredients 5 Steps:
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 skillet over medium heat. Spoon cooked pasta over the butter, without stirring. Season pasta with paprika, salt, and pepper. Pour eggs over pasta and cook, without stirring, until eggs begin to set, about 2 minutes. Cook and stir eggs and pasta until eggs are nearly set, about 5 minutes. Cover skillet and remove from heat; allow to sit until eggs are set, 2 to 5 minutes.
Time 15m Yield 4 serving(s) Number Of Ingredients 4 Steps:
Boil noodles in salted water 7 to 8 minutes. Drain noodles. Return to saucepan and add butter, cheese and tomato sauce. Heat over low until cheese melts.
Time 10m Yield 4 servings Number Of Ingredients 5 Steps:
Cook the noodles in boiling salted water until tender. Drain and reserve 1/4 cup of the cooking liquid. Return the noodles to the pot. Add salt and pepper to taste, nutmeg, butter and the reserved cooking liquid. Add the cheese. Toss well to blend over medium heat. Serve immediately.
Time 1h20m Yield 1 casserole, 6-8 serving(s) Number Of Ingredients 11 Steps:
In a large skillet melt the butter and saute the onion and green pepper until soft. Add the meat and fry until cooked well. Season with salt and pepper to your taste. Combine the soup, water, tomato paste and garlic. Add the meat mixture and cooked noodles and put into a greased glass baking dish. Bake at 350* for 60 minutes. Sprinkle with cheddar cheese during the last 10 minutes of baking time. This recipe can be easily halved.
