Thursday, August 8, 2013

Baked Macaroni and Cheese


4 cup uncooked elbow macaroni
2 lb ground beef
1 medium onion, chopped
2 cloves garlic, pressed
3 cup tomato paste
1 cup of white sauce or cream
1/2 cup of evaporated milk or fresh milk
1 can diced tomatoes, undrained
1 can kidney beans, drained and rinsed
1 can chopped green chiles
1 pack baby mushroom 
1 carrot slices 
1 tsp chili powder
2 1/2 tsp salt
1 tsp pepper
2 cup grated mozzarella cheese
2 cup grated Cheddar cheese


Preheat oven to 375F/190C.

Cook macaroni according to package directions. Drain.

Meanwhile, in a deep skillet over medium heat, brown the beef with the onion and garlic. Drain off any fat. 

Add the tomato paste, diced tomatoes, kidney beans, chiles, chili powder, salt and pepper. Stir to mix.

Add the drained macaroni. Stir to mix.

Transfer to a baking dish.

Bake for 30 minutes.

Remove from oven. Sprinkle with grated cheese. Return to oven and bake until cheese melts (about 5 minutes).

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