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Our best pasta recipes - 414 recipes

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Ensalada de coditos (macaroni salad) is an old favorite among Puerto Ricans and it's a dish enjoyed by many childre...

  • 1 pound cooked macaroni pasta
  • Salt and pepper, to taste
  • 2 cups cooked ham
  • 1 cup cheddar cheese, diced
  • 1 carrot, diced
  • 1 small red onion, chopped
  • 1/2 cup olives
  • 5 hard boiled eggs, chopped
  • Mayonnaise, as desired
  • 2 teaspoons heavy cream
  • 1 red bell pepper, diced
4.2/5 (66 Votes)

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In a large serving bowl, whisk together the dressing ingredients; set aside

  • Dressing:
  • 1/2 cup of mayonnaise
  • 2 tablespoons of pickle juice or vinegar
  • 1 tablespoon of granulated sugar
  • 1 tablespoon of Creole or other spicy brown mustard
  • 1/2 teaspoon of kosher salt
  • Salad:
  • 2 cups of dry elbow macaroni
  • 1 teaspoon of olive oil
  • 1 cup of chopped sweet onion
  • 1/4 cup of chopped celery
  • 1 (2 ounce) jar of pimentos, drained
  • 1/8 cup of chopped pickles, sweet or dill
  • 1/4 cup of pickle juice, optional
  • Kosher salt and freshly cracked black pepper, to taste
4.6/5 (30 Votes)

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Romano's Macaroni Grill Pasta Milano is really quite easy to make at home

  • SAUCE:
  • 6 ounces butter
  • 18 ounces grilled chicken, sliced
  • 12 ounces sun-dried tomatoes
  • 12 ounces mushrooms, sliced
  • 6 tablespoons finely grated parmesan cheese
  • 36 ounces roasted garlic cream sauce - recipe below
  • 36 ounces bow tie pasta
  • 2 cups heavy cream
  • 2 tablespoons chopped garlic
  • Dash salt & pepper
  • 1 teaspoons beef base or 1 beef bouillon cube
  • 1 tablespoon butter
3.9/5 (93 Votes)

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This is by far the best macaroni salad I have ever had! The veggies add some crunch and color to the salad, and the...

  • 16 ounces uncooked elbow macaroni
  • 4 carrots, shredded
  • 1 large red onion, chopped
  • 1/2 green bell pepper, seeded and chopped
  • 1/2 red bell pepper, seeded and chopped
  • 1 cup chopped celery
  • 2 cups mayonnaise
  • 1 (14 ounce) can sweetened condensed milk
  • 1/2 cup white sugar
  • 1/2 cup white vinegar
  • salt and pepper to taste
4.2/5 (63 Votes)

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You can substitute Monterey Jack, Gouda, or mild cheddar for all or part of the sharp cheddar

  • 1 (16-oz) box elbow macaroni
  • 1 tsp vegetable oil
  • 1/2 tsp salt
  • 1 stick (1/2 cup) margarine, preferably Parkay
  • 1 Tbsp flour
  • 1 to 1 1/2 cups milk
  • 1 egg
  • 1 (16-oz) package Velveeta cheese, diced
  • 1 (16-oz) package sharp cheddar cheese, diced
  • 1 cup bread crumbs
4.6/5 (32 Votes)

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This is one of my favorite Mac & Cheese recipes! The Snopek's pool party wouldn’t be the same without it! Cheesy ...

  • 4 cups elbow macaroni, cooked and drained
  • 2 cups cheddar cheese, grated
  • 3 eggs, beaten
  • 1/2 cup sour cream
  • 4 tablespoons butter, cut into pieces
  • 1/2 teaspoon salt
  • 1 cup milk
4.1/5 (35 Votes)

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Preheat over to 350. Generously butter a casserole dish (9x13 is too big, so something a bit smaller)

  • 8 oz Farfalle (bow tie) prepared according to package directions
  • 1/2 lb bacon, diced
  • 1/2 onion, diced
  • 1 cup leftover chicken, diced
  • 3 Tbs butter
  • 3 Tbs flour
  • 1 1/2 cups milk
  • 1/4 cup Franks Red Hot
  • 1 cup (generous) shredded cheddar + additional for sprinkling
  • 1/3 crumbled Blue cheese + additional for sprinkling
4.7/5 (23 Votes)

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Preheat Oven 350 degrees: Place in a food processor the chick peas, parsley, garlic and seasonings and process

  • 3 lbs. of boneless chicken breast
  • 1 cup chick peas
  • 1 cup Italian parsley
  • 2 cloves garlic
  • 3 tablespoons olive oil
  • 1/2 tsp. salt
  • 1/2 tsp. black pepper
  • 1/2 tsp. turmeric
  • 3/4 cup corn meal
  • Vegetable oil
4.8/5 (11 Votes)

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Simple and easy macaroni and cheese in the pressure cooker

  • 1 package elbow macaroni or shells, 16 ounces
  • 4 cups water
  • 2 teaspoons salt
  • 2 teaspoons dry mustard
  • 1/8 teaspoon cayenne pepper
  • 2 cans evaporated milk, 12 ounces
  • 2 cups sharp Cheddar cheese, shredded
  • 2 cups Monterey Jack cheese, shredded
4.4/5 (42 Votes)

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* Cook the linguine noodles according to the directions on the package

  • 1 1 1 lb chicken breasts, cut into bite-size pieces
  • 1 3/4 1 3/4 3/4 cups Yoshida’s Original Gourmet Sauce**
  • 2 2 2 Tablespoons butter
  • 2 2 2 Tablespoons olive oil
  • 2 2 2 green bell peppers, diced (seeds and ribs removed)
  • 1 1 1 small yellow onion, chopped
  • 2 2 2 cups broccoli florets, steamed
  • 2 2 2 teaspoons minced garlic
  • 1 1 1 teaspoon paprika
  • 1 1 to box (13.25 oz) whole wheat linguine noodles (you don’t have to use whole wheat)
4.5/5 (39 Votes)

By

In 12-inch ovenproof skillet, heat oil over medium-high heat

  • 2 teaspoons olive oil
  • 1/2 onion, chopped
  • 1 clove garlic, finely chopped
  • 2 boneless skinless chicken breasts, chopped
  • 2 cans (14.5 oz each) diced tomatoes, undrained
  • 1/3 cup Buffalo wing sauce
  • 1 tablespoon butter
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 1/2 cups shredded mozzarella cheese (6 oz)
  • 5 to 6 uncooked lasagna noodles, broken into pieces
  • 1/2 cup ricotta cheese
  • 1/2 cup grated Parmesan cheese
  • Crumbled blue cheese, if desired
4.5/5 (38 Votes)

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Heat oven to 375. Cook pasta in large saucepan as directed on package, adding broccoli for the last 3 minutes

  • 1 1/2 cups rotini pasta
  • 1 small brunch broccoli, cut into florets (about 3 cups)
  • 1 lb. boneless skinless chicken breasts, cut into bite size pieces
  • 1/2 cup chicken broth
  • 2 oz. Neufchatel cheese, cubed
  • 1 cup shredded mozzarella cheese
  • 2 T parmesan cheese
4.5/5 (31 Votes)

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Creamy Chicken & Pasta Bake Puerto Rican Macaroni Salad