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Here’s a clone for another of KFC’s famous side dishes.
We’ll use easy-to-melt Velveeta, with its very smooth
texture, as the main ingredient for the cheese sauce.
Then a bit of cheddar cheese is added to give the sauce
a sharp cheddary zing like the original. It’s a very simple
recipe that will take only 15 minutes to prepare. That’s
great news if you’re a lazy cook like me who wants to dig right
into the tasty vittles. Weeell doggies!

6 cups water
1 1/3 cups elbow macaroni
4 ounces Velveeta cheese
1/2 cup shredded cheddar cheese
2 tablespoons whole milk
1/4 teaspoon salt

1. Bring water to a boil over high heat in a medium saucepan.
Add elbow macaroni to the water and cook it for 10 to 12 minutes
or until tender, stirring occasionally.

2. While the macaroni is boiling, prepare the cheese sauce by
combining the remaining ingredients in a small saucepan over
low heat. Stir often as the cheese melts into a smooth consistency.

3. When the macaroni is done, strain it and then pour it back into
the same pan, without the water.

4. Add the cheese sauce to the pan and stir gently until the
macaroni is well coated with the cheese. Serve immediately while hot.

Makes about 3 servings.

Serving Size : 4 Preparation Time :0:40
Categories : Pasta

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
WALDINE VAN GEFFEN
VGHC42A—–
4 c Uncooked assorted pasta –
Cook al dente
2 lb Ground round
2 tb Oil
1 1/2 pk Onion soup mix
28 oz Stewed tomatoes — sliced
Styl
1 cn V-8 juice — (6 ounces)
1 lb Jar Prego spaghetti sauce –
Flavored in meat
1/2 c Grape jelly
Mozzarella cheese
Provolone cheese

Brown the meat in oil. Crumble with a fork, browning
until the pink color disappears. Turn heat to low. Add
remaining ingredients. Stir lightly to combine. Allow
sauce to cook, uncovered about 20 minutes, but do not
let it boil. Alternate layers of cooked pasta, the
sauce and slices of mozzarella and half the provolone
~ sufficiently to fill individualau gratin dishes -
or small oven-proof serving dishes.

It’s amazing how many lousy clones for this delicious
chili-like soup from Olive Garden are floating around on the Web.
Some are shared on message boards, others are displayed on sites
in a collection of “actual restaurant recipes” (yeah, right!).
But they all leave out obvious ingredients you can see, like the
carrots, ground beef, or two kinds of beans. Others don’t get
the pasta right — it’s obviously ditali pasta (short little tubes).
Then there’s the recipe that really squeezed the seeds from my
gourd — one that’s floating around in MasterCook format that
lists “Top Secret Recipes” as the source. But, wait a minute!
I’ve never before created a clone for this dish — not here on
the site, and not in any book. So, after logging some time over
a chopping block, an open flame, and a couple tasty glasses of
Merlot, out popped this puppy. And this is the one, kitchen cloners!
If you want the taste of Pasta e Fagioli at home, this is the
only recipe that will fool in a side-by-side taste test. Accept
no other imitation imitation!

1 pound ground beef
1 small onion, diced (1 cup)
1 large carrot, julienned (1 cup)
3 stalks celery, chopped (1 cup)
2 cloves garlic, minced
2 14.5-ounce cans diced tomatoes
1 15-ounce can red kidney beans (with liquid)
1 15-ounce can great northern beans (with liquid)
1 15-ounce can tomato sauce
1 12-ounce can V-8 juice
1 tablespoon white vinegar
1 1/2 teaspoons salt
1 teaspoon oregano
1 teaspoon basil
1/2 teaspoon pepper
1/2 teaspoon thyme
1/2 pound (1/2 pkg.) ditali pasta

1. Brown the ground beef in a large saucepan or pot over medium heat.
Drain off most of the fat.

2. Add onion, carrot, celery and garlic and sauté for 10 minutes.

3. Add remaining ingredients, except pasta, and simmer for 1 hour.

4. About 50 minutes into simmer time, cook the pasta in 1 1/2 to 2
quarts of boiling water over high heat. Cook for 10 minutes or just
until pasta is al dente, or slightly tough. Drain.

5. Add the pasta to the large pot of soup. Simmer for 5-10 minutes
and serve.

Serves 8.