Store leftovers in an airtight container in the refrigerator for up to 5 days. Remove from the heat and stir in the Cheddar and cream cheese until smooth. Ingredients 8 ounces elbow macaroni, uncooked 1/4 teaspoon kosher salt, plus more to taste 1/4 cup chopped onion 1 green pepper, chopped 1 clove garlic, minced 1/4 cup butter 1/2 teaspoon freshly ground black pepper 1 pound ground beef 1 bay leaf 1 (14. Add the elbow macaroni and cook, stirring occasionally, until the sauce has thickened and the pasta is al dente, 9 to 11 minutes. Simply Recipes / Dude that Cookz An Easy, Breezy Weeknight Dinner Season and brown your ground beef in a skillet with onions, garlic, and spices while your pasta is boiling. Pour in the chicken stock and 1 teaspoon salt, stir to combine and bring to a boil, 6 to 7 minutes. Serving suggestion: Add a side salad, green vegetable such as broccoli or green beans and garlic bread. Return to the oven for about 10 minutes longer, or until cheese is melted. Heat a large skillet over medium-high heat. Cover tightly and bake at 350 degrees F for 25 minutes or until heated through. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Bring a large pot of lightly salted water to a boil. Stir in the tomato paste and Dijon until combined. Preheat oven to 350 degrees F (175 degrees C). Add the beef and break it up into small pieces with a large spoon cook, stirring occasionally, until beef is cooked through and no longer pink in the center, 6 to 7 minutes. Stir in the chili powder, smoked paprika, red pepper flakes (if using), 1 teaspoon salt and a few grinds of black pepper and stir to combine. Add the garlic and cook, stirring, until fragrant, about 1 minute. Add the onion and cook, stirring occasionally, until softened 6 to 7 minutes. Heat the oil in a large pot over medium-high heat. 30 mins Total Time: 45 mins Ingredients For the Casserole: 1 lb.
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