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Cheesy Beef Macaroni's picture
  Chopped onion 1 1⁄2 Cup (24 tbs) (frozen or fresh)
  Garlic/1/2 tsp garlic powder 2 Clove (10 gm), crushed
  Salad oil 2 Tablespoon
  Ground chuck 2 Pound
  Canned spaghetti sauce 14 Ounce (1 can)
  Pizza seasoning To Taste
  Salt To Taste
  Cooked elbow macaroni 6 Cup (96 tbs), drained
  Canned cheese soup 20 Ounce (2 cans, 10-oz each)
  Shredded old cheddar cheese 2 Cup (32 tbs)

Stir-fry onion and garlic in hot salad oil until clear and golden.
Add the chuck and break up with a fork and stir-fry until pinkness disappears.
Drain off the fat.
Stir in the sauce and simmer 1 or 2 minutes.
Season to taste.
Toss macaroni with undiluted soup.
Spread half the beef mixture in the bottom of a deep 9 x 13-inch or two 9 X 6-inch bake dishes.
Cover with half the macaroni and half the cheese.
Refrigerate until needed.
Bake at 375F until bubbly, about 35 minutes.

Recipe Summary

Difficulty Level: 
Main Dish
Preparation Time: 
5 Minutes

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Average: 4.2 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 5957 Calories from Fat 3352

% Daily Value*

Total Fat 370 g569.2%

Saturated Fat 160.6 g802.9%

Trans Fat 0.5 g

Cholesterol 1016.2 mg338.7%

Sodium 4798.1 mg199.9%

Total Carbohydrates 328 g109.3%

Dietary Fiber 24.1 g96.3%

Sugars 31.4 g

Protein 300 g599.9%

Vitamin A 111.3% Vitamin C 76.9%

Calcium 202.9% Iron 59.9%

*Based on a 2000 Calorie diet

Cheesy Beef Macaroni Recipe