Wednesday, May 13, 2015

Wayne's Beef Macaroni and Cheese

This was ok as written, but slightly dry.  I think with a few changes it could be great.  Next time I plan on using a can of spaghetti sauce as opposed to the crushed tomatoes and I think that will help a bit.  I also loved the hint of cumin in this dish it really built the flavors up.
1 -pound box elbow macaroni
2 tablespoons vegetable oil (I used butter)
2 cups chopped green bell pepper (I didn't use)
2 cups chopped onion (I used 1 tb onion powder)
1 tablespoon chopped garlic
2 pounds lean ground beef
3 cups canned crushed tomatoes
Salt and pepper (I used 1 tb house seasoning)
1 teaspoon each dried basil, ground cumin, and dried oregano
2 to 3 cups grated Cheddar
Heat the oven to 350 degrees F.
Cook the macaroni according to package directions; drain and set aside.
Heat the oil in a skillet; add the peppers, onion, and garlic, and saute until soft. (Since I used powder I cooked it and then removed it till the ground beef was brown then added it back in)
Add the ground beef and saute until browned.
Add the tomatoes, salt and pepper, to taste, and the basil, cumin, and oregano.
In a large bowl, combine the macaroni and the beef mixture.
Spread this mixture into a 9 by 13-inch baking dish.
Top with the cheese and bake for 20 to 25 minutes, or until the cheese is lightly browned and bubbly.

Raegan Mirick's photo.

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