Baked Beef Macaroni Food

MACARONI AND BEEF RECIPE

Steps:

• Cook the macaroni according to package directions. Drain, but reserve the water.
• While pasta cooks, place large sauce pot over Medium heat on stove top.
• Add ground beef. Stir and cook until fully browned. Drain any excess grease.
• Add the diced onion.
• Add salt.
• Add black pepper.
• Stir and cook until onions are translucent.
• Add the crushed tomatoes.
• Add the ketchup.
• Add the cooked and drained pasta. Stir to combine.
• Lower heat and let simmer 5 minutes.
• If more liquid is preferred, add a bit of the reserved pasta water.
• Adjust seasonings as desired. Serve while warm.
• Enjoy!

MACARONI WITH BEEF

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.

GROUND BEEF MACARONI CASSEROLE

Steps:

• Cook macaroni according to package directions. Meanwhile, in a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in tomato sauce; heat through., Drain macaroni; transfer to a greased 13x9-in. baking dish. In a small bowl, combine the egg, soup, milk, butter and parsley; pour over macaroni. Spoon beef mixture over top; sprinkle with cheese., Bake, uncovered, at 350° for 25-30 minutes or until bubbly. Let stand for 10 minutes before serving.

SKILLET BEEF AND MACARONI

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.

EASY BEEF MACARONI

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.

BEEF AND MACARONI CASSEROLE

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.

30 BEST ELBOW MACARONI RECIPES

Steps:

• Boil the elbow macaroni noodles for eight minutes in salted water. Stir throughout so it does not stick to the bottom of the pan. Use a colander to drain the noodles.
• You'll be making a roux with flour, salt, pepper, and butter. Heat the ingredients in the pan until the flour is "cooked." Add in your milk slowly while whisking until you get a smooth, thick consistency. Next, add your favorite cheese and stir until you have a melty, thick, cheesy sauce.
• Add the pasta into the cheese sauce and mix until the noodles are covered.

BAKED BEEF MACARONI

Steps:

• Preheat oven to 350.
• Cook macaroni in a pot of boiling water until denter to the bite. Drain.
• In a skillet, heat oil. Cook ground beef, onion, green pepper and mushrooms.
• Remove from skillet and drain.
• Transfer to an oven proof dish.
• Fold in remaining ingredients except half the cheese.
• Top with remaining mozarella.
• Cook in oven until cheese has melted.

BEEF 'N MACARONI BAKE

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.

BAKED MACARONI WITH CHEESE TOPPING

Steps:

• In a large pot over medium heat, bring about 4 quarts salted water to a boil. Add macaroni and cook 1 to 2 minutes less than package's directions. Rinse under cold running water and drain well.

DRIED BEEF-MACARONI BAKE

Steps:

• Place eggs in medium saucepan; cover with cold water. Bring to a boil.
• Reduce heat and simmer about 15 minutes. Drain immediately and run cold water over the eggs to stop the cooking. Peel the eggs and finely chop.
• Meanwhile, heat oven to 350°F and spray 2-quart casserole with nonstick cooking spray.
• In large saucepan, cook macaroni to desired doneness as directed on package.
• Drain and return to saucepan. Add the chopped cooked eggs and all the remaining ingredients to cooked macaroni; stir gently to mix.
• Pour into casserole dish sprinkle with paprika. Cover and bake at 350°F for 40 to 50 minutes or until bubbly.

MACARONI AND BEEF CASSEROLE

Steps:

• Gather the ingredients. Preheat the oven to 350 F.
• Fill a pasta pot with cold water and set on a burner over medium-high heat. When the pasta water comes to a boil, salt the water , stir and taste. It should taste like the sea. Undersalted? Add more. Oversalted? Pour out some water and add fresh water until you get the right balance.
• While the water is coming to a boil, heat a large skillet over medium heat. Add the olive oil, onion, bell pepper, and celery. Season with a pinch of salt and pepper and cook, stirring, for about 3 to 4 minutes, until tender.
• Add tomato paste and stir to incorporate into the vegetables, for 1 to 2 minutes. Add the garlic and cook for 1 minute longer.
• Add the ground beef and season with another pinch of salt and pepper. Cook, stirring and breaking up the meat, until no longer pink.
• Add the spaghetti sauce. Bring to a simmer. Simmer for 5 minutes.
• Pour pasta into boiling salted water gradually while stirring the water. When the water returns to a boil, begin the cooking time as directed by the packaging for al dente doneness. Drain.
• Add pasta to meat sauce. Stir to blend.
• Transfer half of the mixture to a 2 1/2- to 3-quart baking dish and top with half of the cheese. Add remaining mixture and top with remaining cheese.
• Bake for 20 to 25 minutes, until cheese is melted and the mixture is bubbly.

BEEF GOULASH RECIPE

Steps:

• In a pot or large skillet, cook ground beef, onion, bell pepper, and garlic over medium heat until meat is no longer pink, about 5-7 minutes. The onion and bell pepper do not need to be cooked through all the way. They will finish cooking later.
• Drain the fat and add in chicken broth, tomato sauce, diced tomatoes, Worcestershire sauce, Italian seasoning, and salt (everything EXCEPT the macaroni and cheese) and bring to a boil. Turn heat down to low and simmer covered for 15 minutes.
• Stir in macaroni and cover. Simmer for an additional 15 minutes or until macaroni is al dente.
• Take pan off heat and stir in cheddar cheese until melted.Garnish with parsley before serving, optional.

BEEF AND MACARONI PIE

Steps:

• To make the meat sauce, heat the oil in a pan then add the onion, garlic and celery. Fry until just beginning to brown. Add the mince and fry over a high heat for 3-4 minutes, breaking up any lumps with a wooden spoon as the meat browns.
• Add the remaining meat sauce ingredients with 100ml/3½fl oz of water, 1½ teaspoons of salt and a good grind of black pepper. Simmer for 30-40 minutes, stirring now and then, until the sauce has thickened but is still nicely moist. Remove and discard the cinnamon stick and bay leaves, then set the sauce aside.
• Meanwhile, bring a large pan of salted water to the boil, and cook the pasta until al dente. Take care not to overcook, as it will cook a little more in the oven. Drain well, transfer to a large bowl and leave to cool slightly.
• To make the white sauce, melt the butter in a saucepan. Add the flour and cook over a medium heat, stirring, for 1 minute. Gradually beat in the milk, then bring to the boil, still stirring. Lower the heat and leave to simmer for 5-7 minutes, stirring occasionally. Season with the nutmeg and some salt and pepper to taste.
• Preheat the oven to 180C/160C Fan/Gas 4. Stir 250ml/9fl oz of the white sauce into the warm pasta with the beaten eggs and half the cheese. Keep the remaining white sauce warm over a low heat, stirring now and then and adding more milk if it begins to get a little thick.
• Use the melted butter to grease a large, shallow ovenproof dish measuring about 23x33x7cm/9x13x3in. Spread one third of the pasta mixture over the base of the dish and cover with half the meat sauce. Add another third of the pasta followed by the rest of the meat sauce, then cover with a final layer of pasta. Spoon over the remaining white sauce.
• Mix the remaining grated cheese with the breadcrumbs and sprinkle over the top. Bake for 30-40 minutes until bubbling hot and golden brown on top. Serve immediately.