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Macaroni And Beef

American.Gourmet's picture
  Ground beef 1 Pound
  Onion 1 Medium
  Canned tomato sauce 8 Ounce
  Dried oregano leaves 1⁄2 Teaspoon
  Salt 1⁄4 Teaspoon
  Ground cinnamon 1⁄4 Teaspoon
  Garlic 1 Clove (5 gm)
  Cooked elbow macaroni 4 Cup (64 tbs)
  Margarine/Butter 2 Tablespoon
  All purpose flour 2 Tablespoon
  Ground nutmeg 1 Dash
  Milk 1 1⁄2 Cup (24 tbs)
  Grated romano cheese 1⁄4 Cup (4 tbs)

Cook and stir ground beef and onion in 10-inch skillet over medium heat until beef is brown, about 10 minutes; drain.
Stir in tomato sauce, oregano, salt, cinnamon, 1/8 teaspoon nutmeg and the garlic.
Alternate layers of macaroni and beef mixture in ungreased 2-quart casserole.
Heat margarine in 1-quart saucepan over low heat until melted.
Blend in flour, 1/4 teaspoon salt and dash of nutmeg.
Cook over low heat, stirring constantly, until smooth and bubbly; remove from heat.
Stir in milk.
Heat to boiling, stirring constantly.
Boil and stir 1 minute.
Spoon sauce over macaroni and beef mixture; sprinkle with cheese.
Cook uncovered in 350° oven until bubbly and cheese is light brown, about 35 minutes.

Recipe Summary

Difficulty Level: 
Side Dish

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