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:
1. Boil your pasta.
2. Saute onion, garlic and parsley in the skillet for a couple of minutes and then add the ground beef, cooking until thoroughly done and no longer pink. Drain fat.
3. Cut the cheese into squares and place them in a sauce pan.
4. Pour the whipping cream into the pan.
5. Cook on medium to low heat, stirring frequently so that the cheese does not burn. Heat until completely melted.
6. Drain your pasta once it is done and then add your browned ground beef to the pasta and stir in your melted cheese.
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