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Macaroni And Beef Recipe
|Ground beef||1 Pound|
|Canned tomato sauce||8 Ounce|
|Dried oregano leaves||1⁄2 Teaspoon|
|Ground cinnamon||1⁄4 Teaspoon|
|Garlic||1 Clove (5 gm)|
|Cooked elbow macaroni||4 Cup (64 tbs)|
|All purpose flour||2 Tablespoon|
|Ground nutmeg||1 Dash|
|Milk||1 1⁄2 Cup (24 tbs)|
|Grated romano cheese||1⁄4 Cup (4 tbs)|
Serving size: Complete recipe
Calories 2929 Calories from Fat 1505
% Daily Value*
Total Fat 168 g258.1%
Saturated Fat 59.9 g299.7%
Trans Fat 0 g
Cholesterol 379.9 mg
Sodium 2447.2 mg102%
Total Carbohydrates 233 g77.6%
Dietary Fiber 18.5 g74.2%
Sugars 39.6 g
Protein 133 g265.8%
Vitamin A 53.7% Vitamin C 56.7%
Calcium 79.3% Iron 54.1%
*Based on a 2000 Calorie diet
Stir in tomato sauce, oregano, salt, cinnamon, 1/8 teaspoon nutmeg and the garlic.
Alternate layers of macaroni and beef mixture in ungreased 2-quart casserole.
Heat margarine in 1-quart saucepan over low heat until melted.
Blend in flour, 1/4 teaspoon salt and dash of nutmeg.
Cook over low heat, stirring constantly, until smooth and bubbly; remove from heat.
Stir in milk.
Heat to boiling, stirring constantly.
Boil and stir 1 minute.
Spoon sauce over macaroni and beef mixture; sprinkle with cheese.
Cook uncovered in 350Â° oven until bubbly and cheese is light brown, about 35 minutes.