Dive into an ocean of sharp, shredded, cheddar cheese and finely grated parmesan cheese melted into smooth, churned butter and milk slathered over an abundance of Amish meadows elbow spaghetti noodles and baked with Italian seasoned bread crumbs. Or bury a pound of elbow spaghetti noodles in a robust, full flavor chunky garden style tomato sauce rich in onion, garlic, and oregano flavors. Partner a splendid pasta dinner with a fresh, crisp romaine salad overflowing with tomatoes, cucumbers, and a sprinkle of cheese, topped with oregano infused oil and vinegar salad dressing and a slice of garlic-rubbed French toast. Go ahead and indulge yourself. You’ll be glad you did.
Use for any recipe that calls for macaroni noodle, to give a different look .
Durum Semolina,niacin,ferrous sulfate,thiamine mononitrate,folic acid
I make chicken spaghetti with the elbow spagetti with great results. The noodles didn't get mushy,had a lot of flavor and where the right size.Not to small and large enough to mix well with all the ingredients.