Cheesy Beef Macaroni Recipe
Ingredients
| Chopped onion | 1 1/2 Cup (16 tbs), frozen | |
| 1 or 2 crushed cloves garlic or 1/2 tsp garlic powder | ||
| Salad oil | 2 Tablespoon | |
| Ground chuck | 2 Pound | |
| Spaghetti sauce | 1 Can (10oz) | |
| Pizza seasoning and salt to taste | ||
| 6 cups cooked and drained elbow macaroni | ||
| Cheese | 2 Can (10oz) | |
| 1 1/2 to 2 cups shredded old Cheddar | ||
Directions
Stir-fry onion and garlic in hot salad oil until clear and golden.
Add the chuck and break up with a fork and stir-fry until pinkness disappears.
Drain off the fat.
Stir in the sauce and simmer 1 or 2 minutes.
Season to taste.
Toss macaroni with undiluted soup.
Spread half the beef mixture in the bottom of a deep 9 x 13-inch or two 9 X 6-inch bake dishes.
Cover with half the macaroni and half the cheese.
Repeat.
Refrigerate until needed.
Bake at 375F until bubbly, about 35 minutes.
Add the chuck and break up with a fork and stir-fry until pinkness disappears.
Drain off the fat.
Stir in the sauce and simmer 1 or 2 minutes.
Season to taste.
Toss macaroni with undiluted soup.
Spread half the beef mixture in the bottom of a deep 9 x 13-inch or two 9 X 6-inch bake dishes.
Cover with half the macaroni and half the cheese.
Repeat.
Refrigerate until needed.
Bake at 375F until bubbly, about 35 minutes.
Chef
