Macaroni and Cheese IV Recipe

Ingredients
<br>- 2 (12 ounce) packages elbow macaroni
<br>- 1 pound lean ground beef
<br>- 1 (46 fluid ounce) can tomato juice
<br>- 1 (28 ounce) can diced tomatoes with juice
<br>- 4 cups shredded sharp Cheddar cheese
<br>- 1 onion, chopped (optional)
<br><p></p>Directions
<br>step 1: In a large pot with boiling salted water cook macaroni pasta until al dente. Drain.
<br>step 2: In a large skillet cook ground beef until no pink remains. Drain excess grease.
<br>step 3: In a large bowl add the tomato juice, diced tomatoes, cooked ground beef, cooked and drained pasta, one package of the grated cheese, and mix well. Pour into a 2 quart casserole baking dish. Spread remaining package of grated cheese over the top.
<br>step 4: In a 425 degree F (220 degree F) oven bake until the cheese on top is melted, then broil until the cheese is golden brown.
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Ingredients
- 2 (12 ounce) packages elbow macaroni
- 1 pound lean ground beef
- 1 (46 fluid ounce) can tomato juice
- 1 (28 ounce) can diced tomatoes with juice
- 4 cups shredded sharp Cheddar cheese
- 1 onion, chopped (optional)

Directions
step 1: In a large pot with boiling salted water cook macaroni pasta until al dente. Drain.
step 2: In a large skillet cook ground beef until no pink remains. Drain excess grease.
step 3: In a large bowl add the tomato juice, diced tomatoes, cooked ground beef, cooked and drained pasta, one package of the grated cheese, and mix well. Pour into a 2 quart casserole baking dish. Spread remaining package of grated cheese over the top.
step 4: In a 425 degree F (220 degree F) oven bake until the cheese on top is melted, then broil until the cheese is golden brown.

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