Beefaroni Food

BEEFARONI

Steps:

• Preheat oven to 350 degrees.
• Saute the green pepper and onion in a large pot until tender. Add ground beef, salt, black pepper and garlic powder. Cook until the ground beef is browned and no longer pink. Drain.
• Prepare macaroni according to package directions, salting the water liberally before boiling. Drain and combine with ground beef in a large baking dish. Stir in tomato sauce and tomato paste and mix well. Cover top with cheese and bake for 25 minutes.

BEEFARONI

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Crumble the ground beef into a large skillet over medium-high heat. Cook, stirring frequently, until evenly browned. Drain.
• While the ground beef is cooking, bring a large pot of lightly salted water to a boil. Add macaroni, and cook until tender, about 8 minutes. Drain, and stir in butter. Transfer to a large casserole dish, and mix in the ground beef, tomato sauce, and Cheddar cheese. Sprinkle a little salt and pepper over the top.
• Bake uncovered for 30 minutes in the preheated oven, or until heated through and bubbly.

EASY BEEFARONI

Steps:

• Cook and drain ground beef in large pot.
• Add raw macaroni, water, sauce, olives and seasonings.
• Bring to boil, then cover and simmer until noodles are tender, about 25 minutes.
• Remove from heat, add cheese. Cover and let stand to melt, about 5 minutes.

BEEFARONI

Steps:

• In a small ramekin, combine the cumin, paprika, granulated onion and garlic, and the white pepper; set this seasoning mixture aside for a moment.
• Place a large cast-iron skillet or other large, oven-safe pan over medium-high heat, and drizzle in about 2 tablespoons of the olive or avocado oil; once hot, add in the diced onions and saute those for about 5 minutes, until they become golden-brown and sweet smelling.
• Next, crumble the ground beef into the sauteed onions, and break it up into fine crumbles with a wooden spoon or spatula; sprinkle in a couple of good pinches of salt and black pepper, along with the seasoning mixture, and cook the beef until cooked through and beginning to brown, about 5 minutes.
• Add in the garlic and stir until aromatic, then add the tomato paste, stirring to incorporate.
• Pour in the tomato sauce along with the diced tomatoes, add a couple more pinches of salt to make sure the flavor/seasoning level is to your liking, and allow the sauce to gently simmer on low, uncovered, for about 15-20 minutes.
• While the sauce simmers, cook your elbow macaroni according to package instructions, then drain and keep warm.
• Once the sauce is finished, stir in the parsley, then add in the cooked elbow macaroni, and gently stir to combine everything very well.
• Preheat your broiler on high.
• Top the beefaroni with the two grated cheeses, and place the skillet under the broiler for about 5 minutes, just until the cheeses are melted; top with a garnish of parsley, if desired, and serve hot!

HOMEMADE BEEFARONI

Steps:

• Cook macaroni and drain.
• Brown together the ground beef, onion and garlic.
• Drain if needed.
• Mix in the soup, water and sugar to the beef mixture.
• Add the cooked macaroni and stir.
• Taste and add salt and pepper.
• Cook over medium heat for 15 minutes, stirring often.

BEEFY MAC AND CHEESE

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.

CREAMY BAKED BEEFARONI (LIGHT)

Steps:

• Preheat oven to 450°F Spray a 13x9-inch glass baking dish with cooking spray.
• In a large pot of boiling water, cook penne for 8 to 10 minutes or until tender but firm. Drain.
• To make meat sauce: In a nonstick saucepan, heat oil over medium heat; cook onions and garlic for 4 minutes or until softened. Stir in beef; cook, stirring to break up meat, for 4 minutes, or until no longer pink. Stir in tomato sauce and stock. Cover and cook for 10 minutes or until thickened. Set aside.
• To make cheese sauce: In a nonstick saucepan, whisk together flour, milk, and stock until flour dissolves. Place over medium heat; simmer until mixture begins to boil. Reduce heat to low; cook, stirring occasionally, for 5 minutes, or until thickened. Stir in Cheddar. Remove from heat. Stir cheese sauce into meat sauce.
• Toss pasta with sauce. Pour into prepared baking dish. Sprinkle with mozzarella and Parmesan.
• Bake in centre of oven for 10 minutes or until bubbly.