Prep 10 mins
Cook 10 mins
from Cook's Country Magazine
- 1 1⁄2 lbs 85% lean ground beef
- 1 large onion, chopped fine
- 1 red bell pepper, chopped fine
- 6 garlic cloves
- 2 cups elbow macaroni
- 1 (29 ounce) can tomato sauce
- 2 cups low sodium chicken broth
- 1 1⁄2 teaspoons dried oregano
- salt and pepper
- 1 cup shredded cheddar cheese
- Cook beef in large nonstick skillet over medium-high heat until no longer pink, about 7 minutes.
- Drain beef, leaving 2 tablespoons fat in skillet, and reserve.
- Add onion, red pepper, and garlic to fat in skillet and cook, covered, until softened, about 3 minutes.
- Add macaroni, tomato sauce, broth, oregano, and reserved beef to skillet and bring to boil.
- Cover, reduce heat to low, and simmer, stirring occasionally, until pasta is tender, 8 to 10 minutes.
- Season with salt and pepper. Sprinkle with cheese. Serve.
This was really good. Not over the top but a good quite week night recipe. Add a couple dashes tobasco to liven it up. Or add some sour cream to make it creamy, that's my prefered way. The kids loved it!!!! Thanks for posting.
Excellent "mom food"! I have no idea why anyone would use Hamburger Helper when this dish is 100% superior in taste, just as easy to make and can't be much more expensive. I make mine with about a 1/2 teaspoon of cumin as a personal preference with my family, gives it more of a "chili-mac" taste. Other than that I don't change a thing. Always a hit for a mid-week meal or football Sunday. I serve it with cornbread. YUM!
I use this recipe often. It reminds me of chili-mac we used to have in the service. It is extremely easy and very tasty. I add Worcestershire and use 90% or better ground beef. It seems too simple and doesn't look like it would have enough seasoning to have a good flavor, but it is worth a try because it is fabulous!