Macaroni and Beef with Cheese
- 1 large onion, diced
- 1 tablespoon canola oil
- salt to taste
- 2 pounds lean ground beef
- 1 box macaroni
- 1 cup each grated cheddar and mozzarella cheeses
- one 28-ounce can whole tomatoes, pureed in the can with a hand blender or in a blender blender
- optional seasonings: black pepper, oregano, cumin, coriander, chopped garlic, hot smoked paprika, chilli powder—whatever you’re in the mood for (i just used black pepper, garlic and a tablespoon of fish sauce, which gives it depth)
Having used all the pasta, I put the second batch into the cleaned baking dish and covered it with foil, wrote “Mac and Beef, bake, cover with cheese and broil” on the foil with a sharpie—so that next time I’m gone, Donna has a mid-week meal ready to go.
Now that we have this frozen version, it begs the question, “What is the difference between pulling this homemade version and baking it, and cooking the ubiquitous store-bought kind?” Besides the fact that it’s more satisfying to serve from glass than from foil or plastic? Besides the good ingredients and lack of bad ones? Besides all that extra, gooey, delicious melted cheese? Besides that it was fun to make? Besides that it tastes better?