BEEF & RONI
Another quick, inexpensive dinner made mostly with what you have on hand. I usually always have these ingredients in my freezer or in my pantry. I love this because it doesn't keep me in the kitchen all night during the week.
Provided by Mama_Jennie
Categories One Dish Meal
Time 35m
Yield 5-6 serving(s)
Number Of Ingredients 7
Steps:
- Sauté onion & garlic on medium heat for 5 minutes. Turn heat up to medium high & add beef. Cook until no pink remains.
- Add tomatoes, tomato sauce, & parmesan cheese and lower heat and simmer for 20 minutes.
- Cook macaroni while beef mixture is simmering. Drain and combine macaroni & beef mixture together. Let sit for a few minutes.
- Pairs well with bread & a salad. Enjoy!
Nutrition Facts : Calories 464.3, Fat 14.4, SaturatedFat 6.5, Cholesterol 72.2, Sodium 716.6, Carbohydrate 50.6, Fiber 3.8, Sugar 6.9, Protein 32.3
SKILLET BEEF AND MACARONI
I found this simple skillet recipe many years ago on a can label. I made some tweaks, and my family loved it. Because it's so easy to put together, it's a real timesaver for people with super busy schedules. -Maxine Neuhauser, Arcadia, California
Provided by Taste of Home
Categories Dinner
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.
Nutrition Facts : Calories 317 calories, Fat 11g fat (5g saturated fat), Cholesterol 56mg cholesterol, Sodium 700mg sodium, Carbohydrate 29g carbohydrate (3g sugars, Fiber 2g fiber), Protein 25g protein.
STOUFFER'S MACARONI & CHEESE (COPYCAT)
My reverse-engineered recipe for Stouffer's Macaroni & Cheese. Recipe may be halved and baked in an 8 x 8 baking dish.
Provided by The Spice Guru
Categories Macaroni And Cheese
Time 1h
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- NOTE: This recipe can be prepared in two methods -- "crusty" (baked), or "creamy" (stovetop). SET oven rack to center position; PREHEAT oven to 375°F if using the "crusty" baked macaroni and cheese option in Step 9; SPRAY a 9 x 13 baking dish with non-stick baking spray; SHRED 16 ounces (1 lb.) sharp cheddar cheese; SET aside.
- BRING 4 quarts (16 cups) water to a rolling boil; ADD 1 tablespoon salt and 4 cups dry medium elbow macaroni; BLANCH macaroni until just tender; DRAIN cooked macaroni in colander, scraping all pasta from pot.
- RINSE drained macaroni in colander under cold running water for 30 seconds; ALLOW macaroni to drain; RETURN empty pot to stovetop on medium-low to medium heat.
- MELT 6 tablespoons margarine in pot; ADD 2 tablespoons flour and 2 tablespoons cornstarch to make a roux; COOK over low heat, whisking until light golden (do not scorch).
- POUR in 4 1/2 cups skim milk while whisking; ADD 1/2 teaspoon salt and 1/8 teaspoon citric acid; STIR; RAISE heat to medium.
- ADD one (8 ounce) can Kraft Sharp Cheddar Easy Cheese; REDUCE heat to low; ADD 16 ounces shredded medium cheddar cheese; STIR constantly over lowest heat until mixture melts and becomes very smooth and consistent in texture.
- ADD rinsed drained macaroni to pot; WHISK to separate any clumped macaroni and combine; ADD salt to taste if necessary.
- POUR then scrape mixture into greased 9 x 13 baking dish (for make-ahead freezing only, use greased cake or loaf pans); SET baking dish over a large baking sheet covered with foil.
- FOR CRUSTY MACARONI AND CHEESE: Leave baking dish uncovered; Bake at 375°F for 30 minutes. Allow to cool and set for 10 minutes. Serve and enjoy!
- FOR CREAMY MACARONI AND CHEESE: Simmer over medium-low heat, stirring often until desired consistency is achieved. Serve and enjoy!
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