Broth – Helps the pasta to cook as the dish simmers.Spices – Salt, ground pepper, garlic powder, and Italian seasoning add flavor.Onion – Yellow onion is the perfect all-purpose onion for this dish to add flavor.Beef – We love using brands like Laura’s Lean Beef because it doesn’t produce a lot of excess grease to drain.It saves me so much time because I can skip that Ingredientsīefore starting this recipe, you’ll want to verify that you have the following ingredients: Laura’s Lean 92% ( or 96%) Lean Beef makes this meal easier because there is really not much excess grease to drain. I especially love how simple it is to make it in one pot. That is why they really love the fact that I combined the two with this easy to make meal. If there were two foods my kids would eat everyday, they are cheeseburgers and macaroni and cheese. This particular dish is great because it has all the macaroni casserole flavors that people love but with the added comfort of beef which makes this recipe really stand out from other recipes! That is why I love one pot meals, they are simple, quick and easy to make. It’s hard to find time to make hearty meals that everyone can agree on. Now that school is starting soon, things will be hectic with everyone’s different schedules. T his post was sponsored by Laura’s Lean Beef. Plus, it’s perfect for feeding a large family or party guests with ease. Tender beef, sautéed onion, tomato, and spices are simmered with macaroni, and lots of cheese! The best part about this dish? It’s all cooked in one pan! This dish has all the flavors of your favorite comfort foods in an easy to eat format. My kids thought it was fine, but it's not something they begged me to cook.This cheesy beef macaroni one pot meal is a hearty and satisfying dish that can be made in under 30 minutes.
#RECIPE FOR MAC AND BEEF MAC#
Basically, it was mac and cheese with a very saucy sloppy joe mixture worked in. Once I ventured to make baked rigatoni, I worked my way to a version of this casserole from there on my own. It tasted okay, but it sure was a sticky mess. The beef and onions appeared to be held captive in the cheese as well. It was an enormous pan of macaroni swimming in a pool of undrained stewed tomatoes and Velvetta which had turned to a pool of glue blanketing the whole. She dubbed it "Jimmy's junk" referring to my brother in law who loved this as a kid. My dear late Mother in Law made a version of this for us for dinner one night. We didn't eat pasta at home (thanks a lot, Dad) Forward 20 years. I didn't think it was terrible, but it wasn't something I would ever envy my friend for getting to eat for dinner regularly. Her Mother served Kraft Mac and cheese with a can of tomato soup mixed into it. The first time I had anything like this was when I was invited to a girlfriends house for dinner. I know why we call dishes comfort food, because that's their undeniable effect-this one was sooo good-but what is it about them that causes the comfort? Pasta and cheese, chief among comfort foods. The only way I'd change it, I decided, would be to pile a monstrous amount of cheddar and mozzarella on top at the end and flash it beneath the broiler. For a midweek meal I went as simple as could be. We were always famished by lunchtime and this dish was dependable and impossible to screw up by a 1970's school kitchen. There are of course a thousand options that fit these criteria, but last week, I was in a nostalgic mood and thought back to school lunches, one of my favorites, macaroni and beef. I needed a dinner that was easy and delicious, would please everyone, one that also reheated well in case my daughter's track meet ran late, and I had to be able to make it long before serving so it would be just a matter of reheating come dinnertime. Needless to say, raise the quality of your cheese and you make this dish stellar. That it is a mac and cheese variation speaks to the fact of how beloved it is. So in light of the new book Melt: The Art of Macaroni and Cheese, I'm reposting what has become one of the most clicked-on posts on this site. I am at the Chefs Collaborative in Charleston, about which I will write more.