Simple Macaroni and Beef with Cheese

I spotted this recipe on Pinterest. Hamburger, noodles, and cheese always makes a good meal and since my almost-two year old LOVES pasta, I wanted to give it a try. It turned out great and reminds me of goulash.



Simple Macaroni and Beef with Cheese
Source: Michael Ruhlman

1 large onion, diced
1 T. oil
salt to taste
Optional seasonings: black pepper, oregano, cumin, chopped garlic, hot smoked paprika, chili powder — whatever you’re in the mood for.
1 (28 oz.) can diced tomatoes
2 lb. lean ground beef
1/2 box macaroni
1 c. each grated cheddar and mozzarella cheeses

Sweat the onions in the oil with a pinch of salt. Add the beef and cook it, breaking it up as you do. Once hamburger is cooked thru, drain grease. Add another pinch of salt or two, along with any dry seasonings you want. Add the tomatoes and any fresh seasonings you may be using, bring to a simmer, then reduce the heat to low and cook for an hour.

Cook the macaroni in boiling water until it’s half done. Drain it and add it to the tomatoes. Stir it into the sauce. Taste it. Add more salt and other seasonings as needed, and cover. When it’s cooled and the pasta has absorbed the tomato juices, transfer it to a large baking dish and cover it with foil. It can sit out for several hours like this, be refrigerated for up to two days, or frozen a few weeks.

Bake it in a 400 degree oven until it’s piping hot (about 45 minutes if it’s cold to room temperature). Just before you’re ready to eat, remove the foil, cover macaroni with the cheese and broil until cheese is melted.