Cheesy Beef Macaroni
|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|
|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.
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