BEEF MACARONI AND CHEESE RECIPE RECIPES

Name: Beef and Macaroni Casserole
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6 serving(s)
Ingredients: 3 cups elbow macaroni, uncooked; 1 tablespoon butter; 1/4 teaspoon salt; 1 1/2 lbs lean ground beef; 1/2 cup chopped onion; 1 (10 3/4 ounce) can Healthy Request condensed tomato soup; 1 (10 3/4 ounce) can cheddar cheese soup; 1/2 cup skim milk; 1/4 teaspoon pepper; 1/2 teaspoon basil; 1 1/2 cups shredded sharp cheddar cheese

BEEF AND MACARONI CASSEROLE RECIPE - FOOD.COM

Beef and Macaroni Casserole Recipe - Food.com image

Make and share this Beef and Macaroni Casserole recipe from Food.com.

Total Time 30 minutes

Prep Time 15 minutes

Cook Time 15 minutes

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

3 cups elbow macaroni, uncooked
1 tablespoon butter
1/4 teaspoon salt
1 1/2 lbs lean ground beef
1/2 cup chopped onion
1 (10 3/4 ounce) can Healthy Request condensed tomato soup
1 (10 3/4 ounce) can cheddar cheese soup
1/2 cup skim milk
1/4 teaspoon pepper
1/2 teaspoon basil
1 1/2 cups shredded sharp cheddar cheese

Steps:

Preheat oven to 350. Lightly grease a 13 x 9 casserole dish.
Cook macaroni according to box; drain and toss with the 1 tbsp butter and 1/4 tsp salt. Place in bottom of 13 x 9 dish; set aside.
Meanwhile, cook and crumble ground beef with the onion until no longer pink. Drain off fat.
Return cooke, drained beef/onions to skillet.
Stir in both cans of soup, milk, pepper and basil. Stir well.
Pour evenly over the cooked macaroni in the casserole dish.
Sprinkle with the shredded cheese.
Bake at 350 for 15 - 20 minutes.

Nutrition Facts : Calories 600.7, FatContent 27.6, SaturatedFatContent 14.6, CholesterolContent 120.6, SodiumContent 732, CarbohydrateContent 46.2, FiberContent 2.3, SugarContent 2.4, ProteinContent 39.7

MACARONI AND BEEF CASSEROLE RECIPE - RACHAEL RAY SHOW

Macaroni and Beef Casserole Recipe - Rachael Ray Show image

Rach calls her macaroni & beef casserole, "lazy comfort food." Plus, a few tweaks to this recipe will give you her chili mac version.

Provided by Rachael Ray

Number Of Ingredients 28

Ingredients

Salt and black pepper
1 pound macaroni with lines or elbow macaroni
2 tablespoons extra-virgin olive oil (EVOO) or olive oil (OO)
1 large onion
finely chopped
1 rib celery with leafy tops
finely chopped
1 green bell pepper
seeded and finely chopped
4 cloves garlic
chopped or grated
1 ¼ pounds ground sirloin
80%
About 1 tablespoon Worcestershire sauce
1 tablespoon dried oregano
scant palmful
lightly crushed
A small handful of fresh parsley or basil
chopped
One 14-ounce can crushed tomatoes
3 tablespoons butter
3 tablespoons flour
2 ½ cups milk
About ¼ teaspoon cayenne pepper
or white pepper for milder sauce
About ¼ teaspoon freshly grated nutmeg
2 ½ cups shredded easy-melting cheddar cheese
½ cup grated Parmigiano-Reggiano cheese

Steps:

Heat a large pot of water to boil for pasta, salt water, add pasta and cook 5 minutes
Cold shock and drain pasta
Heat a deep skillet over medium-high heat with oil, 2 turns of the pan, add onion, celery and green pepper, season with salt and pepper, soften a few minutes, add garlic and stir a minute more
Add beef and crumble, let the meat lose its pink color, then add Worcestershire, oregano and parsley or basil
Add tomatoes and simmer
Adjust seasoning for salt and pepper
Switch broiler on with rack at center oven
In a sauce pot or second skillet, melt butter over medium to medium-high heat, whisk in flour to combine, whisk in milk, season with cayenne, nutmeg and salt, and thicken to coat spoon
Stir in cheddar cheese to melt, remove from heat
Fill casserole with macaroni mixed with meat and sauce, top the casserole evenly with cheese sauce, help it settle evenly with spoon or spatula, then top with Parmesan
Brown casserole to golden, 3-4 minutes, serve

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Cook the macaroni until very firm. The macaroni should be too firm to eat right out of the pot. Drain. In a small bowl, beat the egg. In a large pot, melt the butter and sprinkle in the flour. Whisk together over medium-low heat. Cook the mixture for 5 minutes, whisking constantly. Don’t let it burn. Pour in the milk, add the mustard, and whisk until smooth. Cook for 5 minutes until very thick. Reduce the heat to low. Take 1/4 cup of the sauce and slowly pour it into the beaten egg, whisking constantly to avoid cooking the egg. Whisk together till smooth. Pour the egg mixture into the sauce, whisking constantly. Stir until smooth. Add in the cheese and stir to melt. Add the salt, seasoned salt and pepper. Taste the sauce and add more salt and seasoned salt as needed! DO NOT UNDERSALT. Pour in the drained, cooked macaroni and stir to combine. Serve immediately (very creamy) or pour into a buttered baking dish, top with extra cheese, and bake at 350˚ for 20 to 25 minutes, or until bubbly and golden on top.

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