Beefy Macaroni


I love Paula Deen. I know a lot of her dishes are fatty, loaded with cheese and butter, but as an every once-in-a-while kind of meal they’re not so bad, and it’s not like we eat the whole thing in one sitting anyway. Also, it’s easy enough to cut the butter and cheese down a bit!

One of my favorite meals is her Beefy Mac and Cheese:

Beefy Macaroni
from Paula Deen

1-pound box [large] elbow macaroni
2 tablespoons vegetable oil

2 cups chopped green bell pepper
2 cups chopped onion
1 tablespoon chopped garlic
2 pounds lean ground beef
3 cups canned crushed tomatoes
Salt and pepper
1 teaspoon each dried basil, ground cumin, and dried oregano
2 to 3 cups grated Cheddar

Heat the oven to 350 degrees F.

Cook the macaroni according to package directions; drain and set aside. Heat the oil in a skillet; add the peppers, onion, and garlic, and saute until soft. Add the ground beef and saute until browned. Add the tomatoes, salt and pepper, to taste, and the basil, cumin, and oregano. In a large bowl, combine the macaroni and the beef mixture. Spread this mixture into a 9 by 13-inch baking dish. Top with the cheese and bake for 20 to 25 minutes, or until the cheese is lightly browned and bubbly.