Serves: 8
Ingredients
| Ingredient | Amount |
|---|---|
| Elbow Macaroni | 1 lbs |
| Ground Beef | 1 lbs |
| Tomato Sauce | One 15oz Can |
| Stewed Tomatoes | 1 Can |
| Sharp Cheddar Cheese | 1 Cup |
| Chili Powder | 1 tbsp |
| Grated Parmesan Cheese | For serving |
Instructions
-
Cook pasta according to package instructions and drain. Set aside.
-
In a large skillet, brown the ground beef over medium heat. Drain any excess fat.
-
Stir in the tomato sauce, undrained stewed tomatoes, cheddar cheese, and chili powder. Cook over low heat until cheese is melted and well combined.
-
Add the cooked pasta to the skillet and heat for an additional 6-8 minutes or until pasta is heated through.
-
Serve hot, with grated parmesan cheese on top.
-
(Optional) This recipe can be frozen and baked at a later date. To do so, let the beefy macaroni cool completely and then transfer to a freezer-safe container. When ready to bake, thaw the beefy macaroni in the refrigerator and then bake at 350F for 25-30 minutes or until heated through.
-
Enjoy!