Prep 15 mins
Cook 30 mins
This was on the regular round up of dinners growing up and all of us still make it. It can be spiced up with chili powder or other spices. Today, long after I entered this recipe, I learned, likely, where my mother learned this. Mac n Cheese with Tomatoes was served in the Philadelphia automats during the 1920's and 1930's. Those cafeterias where you put coins in and opened a window.
- 8 ounces elbo macaroni, dry then cooked al dente and drained
- 1 lb cheddar cheese, grated
- 1 onion, chopped
- 1 tablespoon oil
- 1 lb ground beef
- 15 ounces whole tomatoes, canned (diced if you wish)
- Preheat oven to 350°F.
- Cook the elbo al dente macaroni and drain.
- Saute the onions in the oil. Add the ground beef and brown it. Set aside.
- Put the tomatoes in the hot pan and add the macaroni. Cook just enough for a good amount of the liquid to be absorbed by the macaroni.
- Mother used a big, deep pyrex bowl, so she could mix everything in it and the pop it in the over -- if you don't have that then mix in a bowl.
- Mix elbos, onion, ground beef, tomatoes and half of the cheese. Salt and pepper to taste. Place in the pan in which you will bake it.
- Top with the rest of the cheese (remember everything is already cooked) and cook until it bubbles and the cheese on top is yummy.
I used penne pasta. The meat sauce has a good taste. But we think that it was a bit too dry. The same day it's less dry. But the leftovers would need a little bit more sauce. Overall my son enjoyed it. Usually he doesn't like sauce on pasta. Thanks Ambervim :) Made for PAC Spring 2012