Every once in a while, we crave the goodness of a good ol’ fashioned dish of Beef and Macaroni…..Nothing fancy; I’m sure you’ll have ALL of the ingredients in your cupboard. Serve this up with my recipe for “THAT BREAD” ( https://chamoritamommaskitchen.com/2013/10/08/mom-can-you-make-that-bread/ )
2 1/2 cups UNCOOKED Elbow Macaroni
1 1/2 – 1 3/4 lbs. ground beef
1 small onion, chopped
1 – 2 Tbsp. Garlic powder
1 1/2 tsp. Salt, to taste
1 tsp. Black pepper
1 Beef bouillon cube (I used Knorr’s Caldo de Res)
1 (10 3/4 oz) can Condensed Tomato soup
1 (14.5 oz.) can Petite Diced tomatoes (PLAIN)
2 Tbsp. Tomato Ketchup
1/2 tsp. Accent, optional
1 1/4 cups Shredded MILD Cheddar cheese
Bring a large pot of water to boil and cook the macaroni according to package directions. Set aside, but do not rinse.
NOTE: I usually OVERCOOK my macaroni, so that it doesn’t soak up the liquid of the dish and dries up any leftovers.
In that same pot, brown the ground beef, drain any grease and then add the onions, garlic powder, salt, black pepper, Accent (if using), and the beef bouillon. Cook this for about 5 minutes. Add the canned soup, diced tomatoes, and ketchup. Bring this to a boil for another 5 minutes. Add the cooked macaroni and stir to combine. Cover and cook for another 2-3 minutes. Add the shredded cheese, I added 1 1/4 cups; but if you’d like much more “cheesier” add a total of 2 cups; depending on your preference. At this stage you can either serve the dish as is OR go one step further and pour it into a baking dish and top it off with more cheese. Bake at 350 degrees just until the cheese melts. SERVE with my family’s favorite garlic bread, recipe follows.