I’m pretty sure there are plenty of people out there who will agree with me that can agree with me that you can never go wrong with Mac and Cheese. Not only is it a great comfort food, its also quick and easy to make. I do find that mac and cheese alone can sometimes leave me feeling hungry a short while later. To add a little more gusto to a classic, I add ground beef to my mac and cheese.
Here’s my take on mac and cheese, I hope you all enjoy it as much as I do.
- 1 lb. ground beef
- I can 15 oz. canned tomatoes or 5-6 tomatoes
- 1 ½ cup of water
- I cup of cheddar cheese
- 1 cup Monterey Jack cheese
- I cup elbow pasta
- ½ cup bread crumbs
- ¼ cup grated parmesan cheese
- 1 TBSP chili powder
- 1 tsp ground cumin
- ¼ tsp cayenne pepper
- ¼ tsp garlic powder
- ½ tsp onion powder
- 1 tsp salt
- ¼ tsp ground pepper
- Cook ground beef in skillet and then drain the liquid.
- Add tomatoes, water, and spices. Cover and let it come to a boil.
- Add in the elbow pasta and cheese ( ½ cup cheddar and ½ cup Monterey Jack) . Mix all ingredients, cover and let simmer on medium heat for 10 minutes.
- Once cooked, add in the remaining cheese and mix in.
- Pour into a baking dish, top with bread crumbs and parmesan cheese and bake for 20 minutes at 400°F. (Note – baking time may vary depending on the heat of your oven)
- Let cool for 5 minutes before serving.