MAC 'N' BEEF (RICKS MEAL)

MAC 'N' BEEF
When I was going to Ricks I use to make this at least once a month.  It was cheap and made tons so I could eat it all week.  I have made it maybe 5 times since leaving.  I got sick of it.  Found it on the back of tomato soup can.

1 1/2# ground beef
1 large onion, chopped
1 can (26 oz) condensed Tomato soup
4 cups cooked elbow macaroni (about 2 cups dry)
3/4 c water
1 T Worcestershire sauce
4 tsp mustard
1/2 tsp pepper

In a 4-qt saucepan over medium heat, cook beef and onion until beef is browned and onion tender.  Spoon off fat.  Stir in soup.  Add remaining ingredients.  Heat through, stirring often.

SKILLET MACARONI PIZZA

SKILLET MACARONI PIZZA
Abagail didn't really care for this - not sure why - it was good.  Maybe next time she will like it.  Everyone else liked it.  Super easy!
Scott said this is one of his favorite meals. Would like for his birthday.

1# ground beef
1 can (26.5 oz) Hunts Italian Sausage Flavored Spaghetti Sauce (I used Prego with sausage)
3 cups elbow macaroni
2 cups shredded mozzarella cheese
12 slices pepperoni, chopped and divided (I used about 25)
italian seasoning

Cook beef in a large skillet or pot.  Add 2 1/2 cups water and spaghetti sauce, bring to a boil.  Stir in macaroni.  Reduce heat to medium; simmer 10-12 minutes or until macaroni is tender.  Stir in HALF of the cheese and pepperoni; top with remaining cheese and pepperoni.  Let stand for 5 minutes until cheese is melted.

VEGGIE MACARONI

This came from The Friend.  It was yummy and easy to make.  I doubled the broccoli.

UPDATE: 11/2016 My family loves this recipe.  I doubled all the veggies and cooked them by themselves (expect onion) and poured them plus water in the 9x13.

Veggie Macaroni

1 1/2 cups macaroni

1/3 cup chopped broccoli florets

1/4 cup chopped carrots

2 teaspoons margarine

1/4 cup chopped onion

3 tablespoons flour

1 1/2 cups milk

1/2 teaspoon salt

dash of pepper

3 1/2 cups shredded cheddar cheese

1/4 teaspoon paprika

1. 1. 
   Boil the macaroni, broccoli, and carrots until done. Drain. Spread the macaroni, broccoli, and carrots evenly in a 9 x 13-inch (23 x 33-cm) baking dish coated with nonstick cooking spray.
2. 2. 
   Melt the margarine in a large saucepan and add the chopped onion. Cook until the onions are soft. Mix in the flour, and then add the milk, stirring over medium heat until smooth. Add the salt, pepper, and cheese. Stir until the cheese is melted.
3. 3. 
   Pour the cheese mixture over the pasta and vegetables in the baking dish, (I mixed together) and sprinkle the top with paprika. Bake at 350°F (177°C) for 30 minutes. Makes 8–10 servings.

FIESTA CHILI MAC

FIESTA CHILI MAC by NancyCreative, adapted from Ragù's Family Favorite Chili Mac
http://nancycreative.com/2014/02/17/fiesta-chili-mac/

Everyone really liked this - especially Scott.  I served it with a veggie side (did palatable sweet potatoes) and Fritos.  used mozzarella for half the cheese and plain greek yogurt in place of some of the sour cream.  Used a leek I had from bountiful baskets in place of the onion and green onion.

Makes 6 to 8 servings in a 9" deep dish microwave-safe pie plate (or you can use an 8x8" or 9x9" square microwave-safe baking dish)

1 lb. lean ground beef
1 small yellow onion, finely chopped
1 medium green bell pepper, finely chopped
1 jar (1 lb. 8 oz.) Ragù® Old World Style® Traditional Pasta Sauce
1 1/2 Tablespoons chili powder
8 ounces elbow macaroni, cooked and drained
2 cups (8 ounces) shredded sharp cheddar cheese, divided (had mozzarella on hand so used 1 cup mozzarella and 1 cup cheddar)
1/3 cup sour cream, plus a dollop for the top (didn't have enough sour cream used plain greek yogurt)
2 green onion stems, finely chopped
1/3 cup chopped tomato
Optional: 2 to 3 Tablespoons finely chopped fresh cilantro, 2 Tablespoons chopped or sliced black olives (didn't do either of these but would have been good)

Grease or spray a 9" deep dish microwave-safe pie plate (or similar-sized microwave-safe baking dish, like a square 8x8" or 9x9" dish); set aside. Note: It helps if you have all your veggies chopped before you begin cooking! You can cook your macaroni beforehand too, or  cook it while your ground beef is cooking.

Cook ground beef in a large nonstick skillet over medium-high heat, stirring occasionally, until almost done. Add chopped onion and green bell pepper and cook a few minutes longer until they are slightly tender and ground beef is done.

Stir in pasta sauce and chili powder. Bring to a boil over high heat. Reduce heat to low, cover skillet, and simmer 10 minutes.

Stir in cooked macaroni , blending ingredients well, then add in 1 cup of the shredded cheddar cheese, blending cheese evenly into the mixture.

Spoon this mixture into your greased 9" deep dish pie plate (or similar-size baking dish), mounding up mixture toward the center (if you use an 8x8" or 9x9" baking dish, the mixture will be more level). Sprinkle another 1/2 cup of cheddar cheese evenly over the mixture (leave the other 1/2 cup cheese for the garnish). It will look like this in a pie plate–quite a hefty mound!

Microwave on HIGH for 1 1/2 to 2 minutes, until the cheese on top is thoroughly melted.

Remove from microwave and top center area of pie with the remaining 1/2 cup cheddar cheese, 1/3 cup sour cream, chopped green onion, chopped cilantro (optional), chopped tomato, and chopped or sliced olives (optional). Add an extra dollop of sour cream in the center, then serve. Note: You'll want to add your toppings quickly so you can serve this dish while it's nice and hot!

BAKED ELBOW MACARONI WITH ITALIAN SAUSAGE & PEPPERS

ITALIAN SAUSAGE PENNE
This was easy and very good.  Took about 30-40 minutes to prepare.  Came from a family fun magazine.  I used frozen bell peppers.

1 pkg (19 oz) Italian Mild Sausage Links (cook according to package directions)
1 pkg (16 oz) penne pasta, cooked & drained
1 T olive oil
1 medium green pepper, julienned
1 medium sweet red bell pepper, julienned
1 medium onion, halved and sliced
1 clove garlic, minced
1 jar (24 oz) marinara sauce, heated (used Newmans Own)

Cook sausage according to package directions.  Cut into 1/2" pieces and set aside.

In a skillet heat oil over medium heat and saute peppers, onion and garlic until vegetables are crisp tender.  Start cooking pasta and heat up marinara sauce.

Add sliced sausage and saute until warmed through.

Divide prepared pasta in bowls; top with marinara sauce and sausage vegetable mixture.


BAKED ELBOW MACARONI WITH ITALIAN SAUSAGE AND PEPPERS

This was very good! Would be a good recipe to "hide" some pureed veggies.

16 oz Whole Wheat Elbow Macaroni

3T olive oil

2 cloves garlic, minced

1 medium onion, chopped

2 green bell peppers, diced large

2 red bell peppers, diced large

1T dried chopped basil

4 cups red spaghetti sauce

1# Italian sausage, cooked and sliced thin

2 cups shredded mozzarella cheese, divided

1 cup Parmesan cheese, grated, divided

*Cook the Elbow Macaroni according to package directions.

*Preheat oven to 350.

*Heat oil in a large skillet.

*Add garlic, onion, peppers and basil.

*Saute 3 minutes, then add the sauce and sliced Italian sausage.

*Simmer 5 minutes.

*Spread 1 cup of the sauce mixture into the bottom of the 9x13 baking dish.

*Layer 1/2 of the macaroni, 1/2 of the sauce mixture, 1 cup mozzarella, and 1/2 cup Parmesan. Repeat.

*Bake 25 minutes.

*Let stand 10 minutes before serving.