Over A Cup: More ‘Mac ‘n’ Cheese’
August 28, 2010
• 1-1/2 pounds ground beef
• 2 cups elbow macaroni
• 1/2 cup onion, minced
• 1/2 cup green pepper, chopped
• 1 cup water
• 1 teaspoon salt
• 1 tablespoon Worcestershire sauce
• 2 cups (16 ounces) tomato sauce
• 1/4 teaspoon pepper
Lightly brown the beef in a skillet. Then remove. Cook the macaroni, onion, and green pepper in the fat until the onion is soft. Put the meat back in the skillet and add the rest of the ingredients. Mix well. Cover and simmer for about 25 minutes, until the macaroni is tender.
When Craig Daily PressCraig Daily Press reporter Brian Smith and I were sharing recipe ideas last week, he mentioned that he’d like to have more recipes that used macaroni and cheese. reporter Brian Smith and I were sharing recipe ideas last week, he mentioned that he'd like to have more recipes that used macaroni and cheese.
Craig Daily Press reporter Brian Smith and I were sharing recipe ideas last week, he mentioned that he'd like to have more recipes that used macaroni and cheese.
So, this week's first recipe is with you in mind, Brian.
The recipe was submitted last spring by Stacy Gray, of Craig, and it has appeared in this column before.
However, it is good enough to repeat. And, if you're cooking for yourself, the recipe is easy to fix and nutritious (and, Josh Roberts, you can probably make the whole thing in one pan, depending on its size).
To make "Stacy's Mac 'n' Cheese," you will need: 1 package of macaroni and cheese that you cook on the stove, 1 pound of ground beef, 1/4 cup chopped onion, 1-1/2 cups salsa, 1/2 cup fresh or frozen corn, 1 can (2-1/4 ounces) sliced, ripe olives (drained), 3 tablespoons diced pimientos, shredded cheddar cheese, and chopped tomato.
Set aside the cheese sauce mix from the box. Cook the macaroni according to the directions on the box.
Meanwhile, in a large saucepan, cook the beef and onion over medium heat until the meat is no longer pink. Drain grease. Add salsa, corn, olives, and pimientos. Heat through. Drain the macaroni, add it to the beef mixture with the contents of the cheese mix. Mix well. Heat through. Garnish with the cheese and tomatoes.
Please note that you will not need the margarine and milk as called for on the macaroni and cheese box.
Also, I have made this recipe without the pimientos, and it was still delicious. You may be able to use canned corn, if you drain it well. I have not tried it. And, you might be able to use one pan for the entire recipe if you cook the macaroni first, drain it, and set it aside in a bowl until the meat is cooked.
Thanks once more, Stacy. I have made this recipe several times, and we enjoy it.
"Skillet Beef-a-Roni" does not have mac 'n' cheese in its ingredients, but elbow macaroni is used. I have also made this dish lots of times.
All you need is one skillet or saucepan with a cover.
The ingredients are: 1-1/2 pounds ground beef, 2 cups elbow macaroni, 1/2 cup onion (minced), 1/2 cup green pepper (chopped), 1 cup water, 1 teaspoon salt, 1 tablespoon Worcestershire sauce, 2 cups (16 ounces) tomato sauce, and 1/4 teaspoon pepper.
Lightly brown the ground beef in a skillet.
Remove it from the skillet and cook macaroni, onion and pepper in the fat until the onion is soft. Then put the meat back in the skillet and add the tomato sauce, water, Worcestershire sauce, salt and pepper.
Cover and simmer for about 25 minutes, until the macaroni is tender.
Serve both of this week's recipes with a lettuce salad.
If you have recipes you'd like to share, please send them to me at PO Box 415, Craig 81626, or call me at 824-8809.
Don't forget about recipes for people who cook for themselves and no sugar recipes.