Cheesy Macaroni with Beef

1 John 5:14-15

King James Version (KJV)

And this is the confidence that we have in him, that, if we ask any thing according to his will, he heareth us: And if we know that he hear us, whatsoever we ask, we know that we have the petitions that we desired of him.

Apparently I'm on another recipe roll. Cooking for me is like riding the ocean waves - for a bit I'm at the top of the wave cooking every night and trying lots of new recipes; then I'm down in the valley between the waves lamenting that I don't want to cook and serving my family fish sticks or even declaring it "Cereal night!". Did you know that if you say "Cereal Night!" excitedly with a big smile on your face they might think that it's actually a fun planned event and not realize that mommy really just doesn't want to cook tonight? Sometimes it totally works.

Today's recipe is something your mom or grandma would make - delicious comfort food with simple wholesome ingredients. Lean beef, pureed tomatoes, big noodles and cheesy goodness. This recipe filled my Pyrex lasagna pan, and we have been noshing on it all week. My husband told me to definitely add this to our permanent menu, and for me that is the biggest compliment I can hear! It has heated up wonderfully each night - I love to cook meals like this! 

Cheesy Macaroni with Beef

adapted from here.

**Printable Version Here!**

1 medium onion, diced

2 tbsp. canola oil

2 cloves garlic, minced

1 tbsp. paprika

2 tbsp. fish sauce (found in the Asian section of your local supermarket)

salt/pepper

28 oz. can whole tomatoes

8oz. dry large elbow macaroni (1/2 of 16oz. bag)

2 lbs. lean 90/10 ground beef

3 cups shredded cheese (I used 1 cup each of Italian blend, mozzarella, & cheddar)

Add canola oil to a large pan and heat on a medium setting until shimmering. Add the diced onion and a large pinch of salt over the onions. Sautee until onions are almost translucent, and then add the ground beef. Brown the ground beef and onions, breaking up any large clumps of beef. Drain any grease and return beef and onions to pan and reduce heat to low.

Puree the tomatoes to desired consistency. (I poured most of the tomato juice into the pan with the beef and onions, then used my immersion stick blender to puree the tomatoes right in the can. You can also just use a regular blender if desired.) Add the tomato puree to the pan of beef and onions.

Add another pinch of salt, along with the paprika, fish sauce (adds depth to the dish), minced garlic, and a couple grinds of fresh black pepper to the pan. Give it a stir, cover the pan, and simmer for one hour.

Preheat oven to 375 degrees.

Cook the large elbow macaroni in boiling water for 9 minutes. Drain and add macaroni to the meat sauce. Turn off heat and let sit for 10 minutes to let the macaroni soak up some of the tomato juices. 

Grease a 9x13 baking dish, and transfer the noodles and meat to the dish. Top with the cheese, cover with foil, and bake in the oven for 30 minutes. Remove foil, turn oven to broil, and let the cheese broil for up to 5 minutes.

~This Glorious Day~