Thursday, January 19, 2012


A favorite recipe of ground beef, macaroni, garlic, stewed tomatoes, butter, onion, and other seasonings, layered with cheddar cheese.

  •  8 ounces elbow macaroni, uncooked 
  •  1/4 cup chopped onion 
  •  1 clove garlic, minced 
  •  1/4 cup butter 
  •  1/2 teaspoon pepper 
  •  1 pound ground beef 
  •  1 medium bay leaf 
  •  1 can (14.5) ounces stewed tomatoes (I use diced tomatoes with sweet onions) 
  •  2 cups shredded cheddar cheese  (I use more) 
  • Seasonings of your choice.  I use Mickey and T's All American seasoning. 
Cook macaroni in boiling salted water according to package directions. 
In a large saucepan, combine seasonings, onion, garlic, butter, pepper, ground beef, bay leaf, and  tomatoes. Don't strain the tomatoes.  
Cook slowly for 20 minutes; stir in 1 1/2 cups of the Cheddar cheese. Spoon about half of the macaroni into a buttered 2-quart casserole. Top with cooked meat mixture then remaining macaroni and reserved cheese. Bake beef macaroni casserole, uncovered, at 350° for 30 minutes.
Beef Macaroni Casserole serves 6.
Total Time: 50 minutes

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