Beef and Macaroni Hot Dish
Ground beef, macaroni and tomato baked under cheese — the weeknight standby of prairie kitchens.
- Prep
- 20 min
- Cook
- 40 min
- Total
- 60 min
- Servings
- 6
- Difficulty
- Easy
- Calories
- 460 kcal
Equipment
- •Casserole dish
- •Pot
Nutrition
Per serving, approximate
- Calories
- 460 kcal
- fat
- 19 g
- carbs
- 44 g
- protein
- 28 g
- calories
- 460
Instructions
- 1
Boil the macaroni two minutes short of the package time and drain.
- 2
Brown the beef with the onion, drain the fat and add the tomatoes, paste, worcestershire and seasoning.
- 3
Simmer 10 minutes until it thickens.
- 4
Fold the pasta through the sauce and tip it into a buttered dish.
- 5
Cover with the cheddar and bake at 190C for 30 minutes until brown and bubbling.
- 6
Stand 10 minutes before serving.
Chef's tips
Undercook the pasta — it keeps cooking in the sauce and the difference shows on the second day.
Ingredient substitutions
- cheddar → a mix of cheddar and mozzarella
Storage
4 days refrigerated, 2 months frozen.
Common mistakes to avoid
- •Sauce too dry, which bakes the pasta hard
Serving suggestions
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