Macaroni And Cheese-- My Way Recipe

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Macaroni and Cheese-- My Way

Anna Mae Kantor


This is a recipe I put together myself and have made it this way for a very long time. It took me awhile until I got it just right adding this and that. I hope you will give it a try and see if it is to your liking. Enjoy it with rolls and butter and a fresh vegetable salad.

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8 to 10


30 Min


35 Min


Stove Top


1 lb
pasta (medium shells, macaroni, ziti, or small rigatoni) cooked
1 - 1 1/2 lb
lean ground beef
1 small
onion (chopped)
1 Tbsp
minced garlic (heaped)
2 can(s)
stewed tomatoes (16 oz. each)
2 can(s)
cream of mushroom soup (each can 1/2 filled with water)
2 can(s)
sliced mushrooms (8 oz each)
salt and pepper to taste
3/4 Tbsp
powdered steak seasoning
1 c
sharp cheddar cheese (shredded)
1/2 lb
swiss cheese (sliced)
1/8 c
parmesan cheese (grated)
1 Tbsp
paprika (for decoration)

Directions Step-By-Step

Cook pasta in salted water as directed on box for aldente doneness.
Drain then set aside.
Fry hamburger in pan with onion and garlic salt and pepper until the meat is no longer pink. Drain off fat if necessary.
Spray 9 X 13 inch casserole dish with Crisco spray. Add hamburger to dish. Then add tomatoes, cream of mushroom soup, water, mushrooms, steak seasoning, and shredded sharp cheese to the hamburger in casserole. Add pasta and blend well.
Cover with Swiss cheese slices and sprinkle with parmesan cheese and paprika.
Bake at 350 for approximately 35 minutes or until slightly browned and bubbly.
Enjoy !

This recipe can easily be cut in half if you have a need for a smaller amount. It is even better the next day as left overs as the flavors blend together nicely.

About this Recipe

Course/Dish: Beef, Pasta
Main Ingredient: Pasta
Regional Style: American
Other Tags: Quick & Easy, For Kids