Recipe review... Beefy Mac

This was on the menu for Saturday, but we went out to Sizzler for a late lunch so we just had leftovers on Saturday, and Beefy Mac on Sunday. I am glad that we waited, it was really filling, I think next time I make this one I am going to add a little more salt.
1 1/2 cups elbow macaroni
1 medium onion, chopped
1 tablespoon oil
1 lb lean ground beef
1 (15 ounce) can tomatoes, drained and chopped
1/2 teaspoon thyme
1/2 teaspoon dried oregano
salt and pepper
2 tablespoons flour
1 1/2 cups milk
1 cup grated cheddar cheese
1 Cook macaroni in large pot of boiling salted water until done; drain.
2 Meanwhile, heat oil in large frying pan and sauté onion until softened.
3 Add ground beef and cook until browned.
4 Add tomatoes, thyme, oregano and salt to taste.
5 Cook about 5 minutes to blend flavors.
6 In a small saucepan, whisk together flour and milk.
7 Cook over medium heat, stirring, until mixture comes to a boil.
8 Continue cooking 1 minute.
9 Remove from heat and stir in 3/4 cup cheese.
10 Stir until cheese is melted.
11 Stir into meat sauce.
12 Combine with macaroni.
13 Pour into prepared baking dish.
14 Top with remaining 1/4 cup cheese.
15 Bake at 375° until golden, about 20 minutes.



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