Home > Just for you > Looking For Some Country Grub? Grab Up Some Of This Here Beefy Mac!

Looking For Some Country Grub? Grab Up Some Of This Here Beefy Mac!


1 pound Barilla elbow macaroni (I like to use whole wheat)

1 tablespoon Bertolli olive oil

1 yellow onion, diced

2 cloves garlic, minced

1 pound ground beef

2 tablespoons Gold Medal all-purpose flour

15 ounce can Hunt’s crushed tomatoes

2 teaspoons chili powder

1 teaspoon Morton salt

1/2 teaspoon black pepper

1 teaspoon McCormick paprika (smoked if you have it)

1/2 cup Daisy sour cream

2 tablespoons TruMoo milk

3 cups grated Kraft sharp cheddar cheese, divided

1/2 cup panko bread crumbs

1/4 cup chopped fresh parsley for garnish



Preheat the oven to 350F.

Cook the elbow macaroni according to package directions.

In a large non-stick skillet, heat 1 tablespoon olive oil over medium heat. Add the onion and cook for about 5 minutes, until tender. Add in the garlic and cook for a minute longer.

Stir in the ground beef, chili powder, salt and black pepper and cook until the meat has browned. Drain any excess fat from the pan.

Sprinkle 2 tablespoons flour over the meat and cook for a minute or two.

Add in the tomatoes and simmer on low. The sauce will start to thicken a bit as it cooks.

To the meat mixture add in the cooked and drained macaroni, 1/2 cup sour cream, 2 tablespoons milk and 2 cups shredded sharp cheddar cheese.

Pour the mixture into a large casserole dish. Top with remaining cheese and sprinkle 1/2 cup panko bread crumbs on top.

Bake for about 20-25 minutes, or until the cheese is melted and bubbly.

Sprinkle the casserole with chopped fresh parsley before serving. Enjoy!


Source :  allrecipes.com