Macaroni With Beef Sauce Recipes

Steps:

• Bring a medium pot of water to a boil. Add macaroni, and cook until tender according to package instructions. Drain in a colander, and set aside.
• Meanwhile, heat a large saute pan over medium-high heat. Add ground beef and onion; cook, stirring frequently with a wooden spoon, until meat is no longer pink and onion is soft and translucent, 4 to 5 minutes. Add cumin, chili powder, salt, and pepper; stir to combine.
• Stir tomato sauce and corn into mixture in pan. Cook until sauce comes to a boil, about 5 minutes. Remove from heat, and stir in reserved cooked macaroni. Scoop onto plates, and serve warm.

Steps:

• 1. Place chopped onions, bell peppers, and ground beef in large skillet that has been sprayed with Pam. Cook until ground beef is well done.
• 2. Cook elbow noodles in water for 9 minutes.
• 3. Add both cans of tomato soup to the cooked and drained ground beef. Simmer until the noodles are cooked.
• 4. Drain noodles and add to mix. Stir well.

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.

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.

Steps:

• In a large skillet, cook the beef, onion and green pepper over medium heat until meat is no longer pink; drain. Stir in the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 18-20 minutes or until macaroni is tender.

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.

Steps:

• Cook ground beef, onions, and beef bouillon in a large skillet over medium-med/high heat until beef is browned and onion is softened, adding in the minced garlic about 2 minutes before done. Drain off fat.
• Add garlic powder, onion powder, crushed red pepper, onion soup mix, brown sugar, canned tomatoes, tomato sauce, & tomato soup. Stir. Add black pepper to taste. Bring to a bubble, reduce heat to medium and let simmer for about 10 minutes, stirring occasionally.
• While the sauce is simmering, partially cook the pasta (about 3 min short of al dente). Drain pasta, reserve 1/2 cup of pasta liquid and add it to the sauce. Add the pasta to the sauce, and stir well. Bring up to bubbling, turn the heat to med-low, cover, and cook for 5-10 min or until pasta is tender, and has absorbed enough liquid to thicken the sauce, stir occasionally to prevent pasta from sticking to the bottom of the skillet. Let sit for 5 min and the sauce will thicken a little more. Serve.

Steps:

• Cook beef in a large skillet until no longer red.
• Remove from skillet, using a slotted spoon so as to save liquid in the skillet.
• Cook macaroni, onion and green pepper in drippings until macaroni is yellow.
• Return meat to skillet along with tomato sauce, water, salt, pepper and Worcestershire sauce.
• Cover and simmer 25 minutes.

Steps:

• Cook beef in a large skillet, stirring frequently, until brown; drain.
• Stir in water, tomatoes with juice, chiles, and seasoning mix. Cook until mixture comes to a boil.
• Add pasta; return to a boil. Reduce heat to low; cover. Cook, stirring occasionally, for 14 to 16 minutes or until pasta is tender.
• Stir in evaporated milk. Remove from heat; stir in 1/4 cup cheese. Sprinkle remaining cheese over top. Cover; let stand for 5 to 10 minutes before serving.

Steps:

• Prepare Dinner as directed on package.
• Meanwhile, brown meat in large skillet; drain. Add onions; cook and stir 5 min. until crisp-tender. Stir in tomato sauce, half the Parmesan and spices; simmer 10 min., stirring occasionally.
• Spread meat mixture onto bottom of 9-inch square baking dish sprayed with cooking spray; top with prepared Dinner.
• Heat oven to 350°F. Melt butter in medium saucepan on low heat. Blend in flour. Gradually stir in milk; cook on low heat 5 to 8 min. or until thickened, stirring constantly. Stir small amount of hot milk mixture into eggs. Return to remaining milk mixture in saucepan; mix well. Pour over Dinner; sprinkle with remaining Parmesan.
• Bake 45 to 50 min. or until golden brown.

Steps:

• In a skillet, cook beef over medium heat until no longer pink. , Meanwhile, in a saucepan, cook macaroni according to package directions; drain and set aside. In the same pan, melt butter. Add the cheese, milk and salt; cook and stir until the cheese is melted. Drain beef. Stir beef and macaroni into cheese sauce; heat through.

Steps:

• Cook macaroni as directed on package, omitting salt. Meanwhile, brown meat in large skillet on medium heat.
• Drain macaroni and meat. Return meat to skillet. Add macaroni and mayo; mix well. Cook on medium heat 5 to 10 min. or until heated through, stirring frequently.
• Remove from heat. Top with cheese; cover. Let stand 2 min.

Steps:

• Brown meat in large skillet; drain.
• Stir in tomatoes and water; cover. Bring to boil. Stir in Macaroni and the Cheese Sauce Mix; simmer, covered, on medium-low heat 10 min. Stir.
• Top with shredded cheese. Remove from heat. Let stand, covered, 5 min. or until cheese is melted.

Steps:

• Cook and drain the macaroni and set aside.
• Spray the inside of a 4 qt cooking pot with nonstick spray and place over high heat.
• Add the onions, bell pepper, and celery; cook for 5 minutes, stirring to prevent burning.
• Add the beef and the next seven ingredients (stop after red pepper); cook for 15 minutes, stirring often.
• Stir in the beef stock, tomato paste. and tomatoes.
• Cover, reduce heat, and simmer for 15 minutes, stirring often.
• Add the macaroni and cook for 8 minutes.
• Remove from heat and let stand for 10 minutes if it's too soupy.

Steps:

• Cook macaroni as directed on package, omitting salt. Meanwhile, brown meat in large skillet on medium heat.
• Drain macaroni and meat. Return meat to skillet. Add macaroni and dressing; mix well. Cook on medium heat 5 to 10 min. or until heated through, stirring frequently.
• Remove from heat. Top with cheese; cover. Let stand 2 min.

Steps:

• Heat oil in heavy large pot over high heat. Add meat and onions and sauté until brown, about 10 minutes. Reduce heat to medium and add cinnamon, cayenne, and cloves; sauté 5 minutes. Add wine, tomatoes, and tomato sauce; simmer until mixture is thick, stirring occasionally, about 10 minutes. (Can be made 1 day ahead. Cool slightly. Chill sauce uncovered until cool, then cover and chill. Rewarm before continuing.)
• Cook pasta in a large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain. Add to sauce and toss to coat. Season to taste with salt and pepper. Transfer pasta to bowl. Sprinkle with grated Parmesan cheese and serve.

Steps:

• Follow basic recipe for Creamy Macaroni and Cheese, but use pepper Jack cheese, not cheddar.
• Heat a 10-inch skillet over medium-high heat. Cook ground beef, seasoning lightly with salt and pepper, until most of the liquid evaporates, about 5 minutes. Stir in chili powder, salsa and chilies; simmer, 2 to 3 minutes. Add cilantro, then stir mixture into macaroni. Serve hot.