Macaroni and Beef

Recipe by Bev I Am
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READY IN: 50mins
SERVES: 8-10
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Simmer chuck in broth in a 2 qt saucepan, uncovered, stirring occasionally, until meat is very tender, about 1 hour.
  • While meat simmers, break up tomatoes by squeezing them into a bowl with puree.
  • Cook onion in half of butter in a 4 qt saucepan over moderate heat, stirring, until softened.
  • Add tomatoes with puree, Worcestershire sauce, and sugar, then simmer stirring occasionally, 15 minutes, or until slightly thickened.
  • Preheat oven to 400.
  • To make topping, toss together bread crumbs, 1 cup Cheddar, remaining melted butter and salt and pepper to taste.
  • Cook macaroni in boiling salted water until al dente, then drain in a colander.
  • Cool macaroni 3 minutes, then tranfer to a large bowl.
  • Toss with tomato sauce, beef with broth, remaining 3 cups cheese and salt and pepper to taste.
  • Transfer macaroni mixture to a buttered 13x9x2" glass baking dish and spoon topping evenly over.
  • Bake in middle of oven, uncovered, 25 minutes or until topping is golden brown and mixture is bubbling.
  • Makes 8-10 servings.
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