Tuesday, May 18, 2010

Baked Mac and Beef

It is a comfort food kind of day. It has been rainy, cold and dark all day long. This meal was inspired by our friend Ryan's mom's Mac and Beef. She always sends a big pot of it down with him when he comes to visit. I have to say my version was pretty close. It was creamy with a good kick to it.

I almost always sub ground turkey for ground beef, but this dish felt like it needed the real deal.

Baked Mac and Beef
A Running Mama Cooks Original Recipe


1.25 lbs 95% lean ground beef
1 lbs elbow macaroni (I used Dreamfields)
1 onion, chopped
1 cup chopped carrots
1 6oz can tomato paste
2 14.5 oz cans fire roasted diced tomatoes
1/4 cup white wine (would have used red if I had it)
1 tsp red pepper flakes
1/2 tsp garlic powder
1/2 tsp dried basil
bay leaf
salt and pepper
8 oz cheddar cheese, cubed (I had 2% Velveeta on hand)


Boil water in a large pot and cook elbows until al dente.

Meanwhile, brown beef in a large skillet. Drain fat. Season with salt, pepper, garlic powder and red pepper flakes. Add onion and carrots and saute until tender, about 5-7 mins.

Add tomato paste and combine with beef. Stir in diced tomatoes and wine. Add dried basil and a bay leaf. Simmer.

Remove bay leaf. Mix cooked elbows with sauce and pour into a large baking dish. Stir in cheese. Bake on 350 for 20 minutes.



Katy Mary said...

printing this out right now!

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