macaroni and cheese-- my way
(1 RATING)
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.
No Image
prep time
30 Min
cook time
35 Min
method
Stove Top
yield
8 to 10
Ingredients
- 1 pound pasta (medium shells, macaroni, ziti, or small rigatoni) cooked
- 1 - 1 1/2 pounds lean ground beef
- 1 small onion (chopped)
- 1 tablespoon minced garlic (heaped)
- 2 cans stewed tomatoes (16 oz. each)
- 2 cans cream of mushroom soup (each can 1/2 filled with water)
- 2 cans sliced mushrooms (8 oz each)
- - salt and pepper to taste
- 3/4 tablespoon powdered steak seasoning
- 1 cup sharp cheddar cheese (shredded)
- 1/2 pound swiss cheese (sliced)
- 1/8 cup parmesan cheese (grated)
- 1 tablespoon paprika (for decoration)
How To Make macaroni and cheese-- my way
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Step 1Cook pasta in salted water as directed on box for aldente doneness. Drain then set aside.
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Step 2Fry hamburger in pan with onion and garlic salt and pepper until the meat is no longer pink. Drain off fat if necessary.
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Step 3Spray 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.
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Step 4Cover with Swiss cheese slices and sprinkle with parmesan cheese and paprika.
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Step 5Bake at 350 for approximately 35 minutes or until slightly browned and bubbly.
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Step 6Enjoy ! 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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