Macaroni and Beef
I think macaroni and beef is more American than apple pie. Generations have been raised on the simple and inexpensive concept of ground beef and elbow macaroni. It’s healthy and filling and on a per serving basis relatively cheap.
There are no rules, feel free to experiment with different spices and herbs to find your own personalized recipe. The same goes for the cooking method. mix the cheese in and do it all in one pot or layer the macaroni in a baking dish cover with cheese and bake, or do both it’s up to you. Here’s my version I like to do a one pot meal (doing it all in one pot makes clean up easy),but if you like bake it.
Ingredients for Macaroni and Beef
- 1 1/2 -2 pounds of lean ground beef
- 1 pound grated cheddar cheese ÷ 2
- 1 pound elbow macaroni cooked al dente
- 2 -14 oz cans diced tomatoes
- 1 cup ketchup
- 1 medium onion diced
- 1 clove garlic minced
- 1 tsp allspice
- 2 tsp crushed rosemary
- 1 tsp cumin
- 1 tsp sage
- 2 Tbs Worcestershire sauce
- Salt and pepper to taste
- 2 -3 Tbs canola oil
Directions for Macaroni and Beef
In a large pot cook the elbow macaroni. Once cooked empty, into a colander and set aside.
Add the canola oil to the pot, let it get hot the add the ground beef,onions, garlic , allspice,rosemary, cumin, and sage and brown the beef . When the beef has browned add the canned tomatoes,ketchup,and Worcestershire sauce. Check seasoning and adjust with salt and pepper. Put the cooked macaroni in and stir to combine. Now add half the cheese and mix completely.
You can now serve with a sprinkle of the remaining cheese on top of each portion or put into a 9 X 13 baking pan layer the cheese on top and bake for 30 minutes at 350° or until the mixture is hot and the cheese is melted.
Here are a few items to help make this recipe:
Spectrum Wall-Mountable Black Scroll Spice Rack
Belgique 12 Qt. Stainless Steel Stock pot
Anchor Hocking Glass Bake ‘N Take 9 Inch x 13 Inch Dish With Snap On Cover
Despite my extraordinary good looks, I’m not a “Spice Girl”, 3 paws for the chop meat.
- 1 1/2 -2 pounds of lean ground beef
- 1 pound grated cheddar cheese ÷ 2
- 1 pound elbow macaroni cooked al dente
- 2 -14 oz cans diced tomatoes
- 1 cup ketchup
- 1 medium onion diced
- 1 clove garlic minced
- 1 tsp allspice
- 1 tsp crushed rosemary
- 1 tsp cumin
- 1 tsp sage
- 2 Tbs Worcestershire sauce
- Salt and pepper to taste
- 2 -3 Tbs canola oil
- In a large pot cook the elbow macaroni. Once cooked empty into colander and set aside.
- Add the canola oil to the pot, let it get hot the add the ground beef,onions, garlic , allspice,rosemary, cumin, and sage and brown the beef . When the beef has browned add the canned tomatoes,ketchup,and Worcestershire sauce. Check seasoning and adjust with salt and pepper. Put the cooked macaroni in and stir to combine. Now add half the cheese and mix completely.
- You can now serve with a sprinkle of the remaining cheese on top of each portion or put into a 9 X 13 baking pan layer the cheese on top and bake for 30 minutes at 350° or until the mixture is hot and the cheese is melted.
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