Meaty Macaroni Recipes

Steps:

• In a large skillet, cook beef and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Add the spaghetti sauce, water, tomato sauce, tomato paste, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes., In a large bowl, combine the eggs, oil, macaroni, mushrooms, cheeses and bread crumbs. Spoon into a 3-qt. baking dish. Top with meat mixture. , Bake, uncovered, at 350° for 30 minutes. Sprinkle with additional mozzarella cheese if desired. Let stand for 10 minutes before serving.

Steps:

• Heat oven to 200C/180C fan/gas 6. Mix the pork and beef mince with the fennel seeds, chilli, 1 tsp oregano and some seasoning in a large bowl until combined. Divide and shape into 18 meatballs with a nugget or two of taleggio in the middle (save some for the top), then chill for 10 mins.
• Heat 1 tbsp oil in a large pan (use a flameproof casserole dish if you can - it'll save on washing up). Add the onion and a pinch of salt and sizzle until softened (about 8 mins). Stir in the garlic and cook for 1 min more, then add the tomato purée, wine, tomatoes, passata, bay leaves, sugar, the remaining oregano and lots of seasoning, then cover with a lid and simmer for 20 mins. Meanwhile, arrange the meatballs on a baking tray lined with foil, drizzle with the remaining oil and bake for 10 mins.
• Cook the pasta in a pan of boiling salted water according to packet instructions, then drain, reserving some water. If the pan isn't ovenproof, tip the sauce into a casserole dish. Stir the pasta into the sauce, along with the liquid from the meatballs and some pasta water if it needs thinning. Turn the grill to a medium-high setting.
• Nestle the meatballs into the pasta, so that they poke out the top. Scatter the remaining taleggio over the top and grill for 5-10 mins until the cheese and meatballs are golden. Serve with crusty bread, if you like.

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 Dutch oven, cook beef over medium heat until no longer pink; drain. Add the tomatoes, water, soup mix, Italian seasoning and, if desired, pepper flakes. Bring to a boil. Stir in macaroni. Reduce heat; cover and simmer for 8-9 minutes or until macaroni is tender., Remove from the heat; stir in Parmesan cheese. Sprinkle with mozzarella cheese. Cover and let stand for 2 minutes or until cheese is melted.

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:

• 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.

Steps:

• Prepare mac and cheese according to box directions, using salted water.
• Meanwhile, brown meat and drain grease.Rinse meat if desired to remove even more grease.
• Season meat with onion and garlic- fresh and sauteed can be used instead- and add any additional seasonings that your family likes. SEE NOTE - skip if using left over meat- but do reheat the leftovers.
• Add meat to prepared mac and cheese and season with additional salt and pepper if desired.
• At this point you can add EXTRAS such as additional grated cheese, great opportunity to sneak in veggies - peas, carrots, broccoli, mushrooms, etc., Use what you like or try this to entice kids to eat things they normally wouldn't.
• I have even added some spinach to the meat mixing it in well so it is not as noticeable! Sometimes you have to be sneaky! hehehe.
• NOTE: This is even faster when you use left over taco meat, sloppy joes, crumbled meatloaf, etc -- Add what your family likes.
• No this isn't the healthiest meal- but it IS so much healthier for them than a greasy burger grabbed on the run, and you can make it as healthy as you choose- I have even used leftover homemade mac and cheese- No preservatives at all that way!
• You can 'fancy' it up by topping it with extra cheese or breadcrumbs and popping it under the broiler for a minute just to brown.
• A real time saving tip that the kids love is to put the entire mixture in a lightly sprayed casserole pan and top with biscuit dough- you can even use the ones in the can, bake per can instructions until the biscuits are done.

Steps:

• Cook mscaroni & drain.
• Brown ground beef & drain off fat.
• Add onions, celery, & tomato sauce to beef & cook until onions are done.
• Mix macaroni & beef mixture.
• Put in casseroledish & cover with shredded cheese.
• Cover with Reynolds Wrap the first 15-20 minute
• Bake at 350F for 25-30 minute.

Steps:

• Set aside cheese sauce mix from macaroni and cheese; cook macaroni according to package directions. , Meanwhile, in a large saucepan, cook beef and onion over medium heat until meat is no longer pink; drain. Add the salsa, corn, olives and pimientos; cook until heated through. , Drain macaroni; add to beef mixture with contents of cheese sauce mix. Cook and stir until blended and heated through. Sprinkle with cheese and tomato.