Time 35m Number Of Ingredients 15 Steps:
Heat a very large skillet (for this full recipe, it should be a deep 12-inch pan) over medium high heat and brown the beef, stirring until no pink remains, about 5 minutes. Drain the beef and set aside. Wipe out the skillet, add the oil, and heat it over medium heat. Add the peppers, carrots, onion and garlic and sauté until almost tender, about 5 minutes. Add the ground beef back to the skillet, as well as the basil, oregano, tomatoes with their juice, water, Worcestershire sauce, and chili powder if using. Season with salt and pepper, turn the heat to high, and bring to a simmer. Add the pasta, stir and cover. Lower the heat to medium and simmer covered, stirring occasionally, until the pasta is tender, and most of the liquid is absorbed, 8 to 10 minutes. Taste and season again if needed. Sprinkle the cheese over the casserole then cover for just 1 more minute until the cheese is melty, and serve. Serve this right out of the pan.
Time 30m Yield 6 servings. Number Of Ingredients 9 Steps:
In a large skillet over medium-high heat, cook beef and onion until the meat is no longer pink; drain. Stir in the remaining ingredients; bring to a boil. Reduce heat; simmer, covered, until macaroni is tender, stirring occasionally, 20-25 minutes. Add more water if needed.
Time 30m Yield 2 servings. Number Of Ingredients 10 Steps:
In a small skillet, combine the first nine ingredients. Bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until macaroni is tender. Stir in the cheese. Remove from the heat; cover and let stand until cheese is melted.
Time 35m Yield 4 servings Number Of Ingredients 12 Steps:
Bring a pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 3/4 cup of the cooking water, then drain the pasta. Meanwhile, melt 1 tablespoon butter in a large nonstick skillet over medium heat. Add the onion and cook, stirring, until soft, about 5 minutes. Add the tomato paste and chili powder and stir until brick red, about 2 minutes. Add the beef and cook, stirring, until browned, 4 minutes. Stir in 1/2 teaspoon salt. Spread the mixture in a 3-quart flameproof baking dish. Preheat the broiler. Melt the remaining 2 tablespoons butter in a pot over medium heat. Add the flour and cook, stirring, 1 minute. Add the milk and reserved cooking water, bring to a simmer and cook, whisking, until thick, 2 minutes. Add 2 cups cheese, the cooked pasta and 3/4 teaspoon salt and stir until the cheese melts. Spread over the beef mixture. Mix the remaining 1/2 cup cheese and the breadcrumbs; sprinkle over the pasta mixture and broil until golden. Top with the scallions.
Time 1h Yield 8-10 serving(s) Number Of Ingredients 8 Steps:
Cook ground meat in a large Dutch oven type pot over medium heat, breaking meat apart during cooking. Drain off any accumulated grease or fat. Add and stir in onion, garlic, salt, chili powder, tomatoes and chicken broth. Cook about 30 minutes, stirring occasionally, until onion is no longer “crunchy”. Stir in the macaroni and continue cooking for about 12 minutes or until pasta is just al dente. Turn off the heat so macaroni doesn’t contine to cook and get all mushy.
Yield 8 Number Of Ingredients 6 Steps:
In a medium pot with boiling salted water cook macaroni pasta until al dente. Drain. In a large skillet cook hamburger and onion until brown. Drain grease. Add mayonnaise and spaghetti sauce; mix well. Add drained and cooked macaroni, cook on medium heat stirring occasionally until heated through. Mix thoroughly. To serve, pour mixture into a large serving bowl and top with shredded Cheddar cheese. Serve warm.
More about “beefy macaroni recipes”
Time 40m Yield 4 Number Of Ingredients 6 Steps:
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. In a skillet over medium heat, brown the ground beef until no pink shows; drain excess fat. In the large pot, combine macaroni, beef, tomato soup, tomato juice and corn; heat through. Stir in cheese.
