Beefy Macaroni and Cheese
My kids and my husband love mac and cheese.Â It is often a Sunday lunch that my husband will make for he and the kiddos…one of the few things he claims he can cook!Â I saw this recipe, and thought it looked tasty, and a bit more complete than just a box of Kraft mac and cheese.Â I found this over at realmomrecipes.com, but changed it up a bit.Â This is a dish that is easy to make-ahead and seems like itÂ wouldÂ freeze well too.Â It is true comfort food, at least for me…pasta and cheese!
Serves 8 for about $1.12/serving
1 box elbow macaroni – I used whole wheat – ($1.28)
1 can (28 oz) purred tomatoes ($1.36)
1 small can tomato sauce – ($0.33)
3Â cups low fat cheeseâ€¦.I usedÂ 1 cheddar and 2 mozzarella – (about $3.00)
1 lb lean ground beef or turkey – ($2.89)
Brown meat and drainÂ if necessary. Â I used garlic, oregano, Italian seasoning, salt, pepper, onion powderÂ and basil to season the meat while it cooked.Â Boil your water to cook your pasta per directions on package.
When meat is browned, add tomatoes and tomato sauce, as well as more seasonings to flavor sauce.Â Let simmer while pasta is cooking.
Mix meat sauce, noodles and 2 cups of cheeseÂ in a large lasagna pan.Â Stir well.
Sprinkle remaining cheese on top and bake at 375 degreesÂ for about 30-40 minutes.
Add some french bread, a salad and a fruit and veggie for aÂ complete dinner.
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