Macaroni And Beef Recipe
Ingredients
| Ground beef | 1 Pound | |
| Onion | 1 Medium | |
| Canned tomato sauce | 8 Ounce | |
| Dried oregano leaves | 1⁄2 Teaspoon | |
| Salt | 1⁄4 Teaspoon | |
| Ground cinnamon | 1⁄4 Teaspoon | |
| Garlic | 1 Clove (5 gm) | |
| Cooked elbow macaroni | 4 Cup (64 tbs) | |
| Margarine/Butter | 2 Tablespoon | |
| All purpose flour | 2 Tablespoon | |
| Ground nutmeg | 1 Dash | |
| Ground nutmeg | 1 Dash | |
| Milk | 1 1⁄2 Cup (24 tbs) | |
| Grated romano cheese | 1⁄4 Cup (4 tbs) |
Nutrition Facts
Serving size: Complete recipe
Calories 3993 Calories from Fat 1551
% Daily Value*
Total Fat 172 g264.7%
Saturated Fat 59.3 g296.5%
Trans Fat 1.7 g
Cholesterol 379.9 mg126.6%
Sodium 2635.9 mg109.8%
Total Carbohydrates 449 g149.7%
Dietary Fiber 27.3 g109.3%
Sugars 54.5 g
Protein 166 g331.4%
Vitamin A 53.7% Vitamin C 56.7%
Calcium 79.4% Iron 103.1%
*Based on a 2000 Calorie diet
Directions
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 350° oven until bubbly and cheese is light brown, about 35 minutes.
Chef
