Beef and Macaroni
A favorite with our kids (and I mean College age kids!) It's quick, easy, and oh so tasty! Two great tastes--Beef... and Macaroni and Cheese... colliding with Cream of Mushroom in a tasty maelstrom.
A favorite with our kids (and I mean College age kids!) It's quick, easy, and oh so tasty! Two great tastes--Beef... and Macaroni and Cheese... colliding with Cream of Mushroom in a tasty maelstrom.
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 Serving (217g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Step-by-step
- Make Mac and Cheese according to directions (usually can find on the box--look carefully.)
- Fry ground beef and onion until cooked, Drain
- Add to Mac and Cheese
- Add to cans of Cream of Mushroom Soup
- add another ¼ to ½ cup of milk to mixture
- Stir all together (all, together now... everybody now... all together now... )
- Put in 11x13 baking pan
- Bake uncovered at 375 for 25 minutes
Should the pasta be boiled before the meat browns, or do both components wait on the counter while the oven preheats to 375 degrees? Managing parallel workflows in the kitchen prevents pasta from over-softening in boiling water while the ground beef finishes rendering its fat in the skillet. Brown the beef and dice the onion thoroughly, ensuring the pan reaches medium-high heat so the meat develops a proper crust rather than steaming in its own juices. Drain excess grease carefully through a colander before combining the protein with the prepared macaroni and cheese, otherwise excess oil will separate during the 25-minute bake time and create a greasy sauce. Cream of mushroom soup provides moisture and binding starch, but adding milk gradually helps control the viscosity so the casserole retains structure when scooped into six portions. Baking uncovered allows the surface to develop light color without trapping steam that would otherwise make the noodles mushy.
