This is a family favorite recipe that we've been using since we were first married. It was in the little handmade recipe book from my mother-in-law Donna. This is super simple comfort food, and is pretty much the only dinner meal that Kenneth will ever cook! It's one of his favorites and if he's on dinner duty this is the one I can expect to be pulled out - not that I mind; I always enjoy it and it reheats really well; the leftovers always disappear pretty quickly!
Macaroni, Cheese and Meat
2 cups dry elbow macaroni noodles
1 lb ground beef
salt, pepper, and garlic powder to taste
1 medium onion, finely diced
1 14.5-oz can diced tomatoes, undrained
2 1/4 cups shredded cheddar cheese (more to taste)
- Preheat oven to 350 degrees.
- Prepare macaroni noodles according to package directions.
- Meanwhile, cook ground beef and the diced onion in a large non-stick skillet over medium to medium-high heat. Drain grease after meat has cooked through, if needed, and season with desired seasonings (I use about 1/8 tsp salt and pepper, and 1/2 tsp garlic powder).
- In a 4-quart baking dish combine cooked noodles, beef mixture, diced tomatoes, and 2 cups of the cheddar cheese. Stir gently until evenly combined. Sprinkle remaining cheese over the top. Bake in preheated oven for 30 minutes.
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