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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 5 |
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Serve fresh cantaloupe with this mac & cheese. Adding a sweet fruit to this meal helps balance the zesty and spicy pasta! Cost to make this meal $4.87. This came from The $5.00 Dinner Mom Cookbook. I have not tried this, just posting for safe keeping. Ingredients:
16 ounces elbow macaroni |
1/2 lb ground beef |
1/2 onion, chopped |
2 garlic cloves, crushed |
6 ounces tomato sauce |
12 ounces diced tomatoes with green chilies |
1/4 cup milk |
1/2 teaspoon chopped fresh cilantro |
1/2-1 teaspoon cayenne pepper |
1 teaspoon ground cumin |
1 cup shredded cheddar cheese |
1/2 cantaloupe, sliced |
Directions:
1. In a large pot, cook the macaroni according to the pasta package directions. Drain and set aside.
2. In a large skillet, brown the ground beef with the chopped onion and crushed garlic and drain excess fat. Return the ground beef and onion mixture to the skillet, and add the tomato sauce, diced tomatoes, and milk. Stir in the cilantro, cayenne, and ground cumin, and simmer about 10 minutes, allowing the sauce to form and the flavors to mingle. Add the cooked elbow macaroni to the sauce and mix to combine. Sprinkle the cheese over the top of the mixture while still warm in the skillet, and allow the cheese to melt.
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