Easy Homemade Beefy Macaroni |
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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 10 |
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This tastes so much better than any canned or frozen Beef-A-Roni, and it's so easy to make! This recipe makes a lot and I freeze individual portions for quick lunches/dinners down the road. If you don't want such a large quantity, the recipe is easily halved. Oh, and P.S. - as with most recipes of this type, it tastes even better the second day! Ingredients:
1 1/2 lbs lean ground beef (or use ground turkey or even ground chicken) |
1 medium onion, peeled and chopped |
2 garlic cloves, peeled and finely chopped (or press through a garlic press) |
2 (28 ounce) cans whole tomatoes, whirled in blender for just a few seconds (should resemble chunky tomato juice) |
1 (14 ounce) can chicken broth |
1 3/4 teaspoons kosher salt (if using table salt, use about 1 tsp.) |
1 teaspoon chili powder (optional) |
1 3/4 cups elbow macaroni, uncooked |
Directions:
1. Cook ground meat in a large Dutch oven type pot over medium heat, breaking meat apart during cooking.
2. Drain off any accumulated grease or fat.
3. Add and stir in onion, garlic, salt, chili powder, tomatoes and chicken broth.
4. Cook about 30 minutes, stirring occasionally, until onion is no longer crunchy .
5. Stir in the macaroni and continue cooking for about 12 minutes or until pasta is just al dente.
6. Turn off the heat so macaroni doesn't contine to cook and get all mushy.
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