|
BEEFY MACARONI AND CHEESE
8 oz. uncooked elbow macaroni
1 lb. ground beef
1 onion, chopped
2 cloves garlic, minced
1 cup water
1 (6 oz.) can Hunt’s Tomato Paste
1 1/2 teaspoons seasoned salt
1/2 teaspoon basil
1/4 teaspoon marjoram leaves
1 cup shredded sharp cheddar cheese
Cook macaroni according to package directions.
Meanwhile, in 10-inch skillet, brown meal, onion and garlic; drain fat.
Add remaining ingredients except cheese; simmer 5 minutes.
In a 2 1/2-quart casserole layer half the macaroni, half the meal mixture and half the cheese. Repeat layers using remaining macaroni, meat and cheese.
Bake at 375 degrees F 20 to 25 minutes.
Makes 6 servings
From: Recipelink.com
Source: Recipe booklet: Hunt's for the very best tasting recipes, Hunt-Wesson, 1982
|
