Quick Tomato and Beef Macaroni and Cheese

READY IN: 25mins
Recipe by Beth Gambrell

What can I say? This is a very tasty, quick, and easy skillet meal that is a big hit with my family!!

Top Review by JJ_Ohio

Pretty good - I used it as a base to clean out what I had in the fridge. Instead of ground beef, I used 5 sliced of bacon which I chopped, browned, removed from pan and then drained. Used 2 cups of frozen onion and pepper blend and cooked that in the bacon fat. Then I drained it all on paper towels and wiped out the pan. Put the bacon, onion, and peppers back in along with a can of diced tomatoes with chipotle chilies and some southwest seasoning, salt, and pepper and followed the recipe from there (although I only had whole wheat shells in the pantry, no elbows). I then used some leftover mexi-cheese blend from the fridge. My only complaint was that it only made 4 small cups which is kind of a small portion for a dinner or lunch. Next time I might increase the pasta to 1 1/2 cups to give it more bulk, I think it can handle it.

Ingredients Nutrition

Directions

  1. Brown ground beef and onion, drain.
  2. Add salt, pepper, tomatoes, and water
  3. and bring to boil.
  4. Stir in macaroni and cover and simmer for 10 minutes or until macaroni is tender. Stir in cheese and garnish with sour cream if desired.

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