EASY HOMEMADE BEEFY MACARONI

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Easy Homemade Beefy Macaroni image

This tastes so much better than any canned or frozen Beef-A-Roni, and it's so easy to make! This recipe makes a lot and I freeze individual portions for quick lunches/dinners down the road. If you don't want such a large quantity, the recipe is easily halved. Oh, and P.S. - as with most recipes of this type, it tastes even better the second day!

Provided by Knitting Granny

Categories     Low Cholesterol

Time 1h

Yield 8-10 serving(s)

Number Of Ingredients 8

1 1/2 lbs lean ground beef (or use ground turkey or even ground chicken)
1 medium onion, peeled and chopped
2 garlic cloves, peeled and finely chopped (or press through a garlic press)
2 (28 ounce) cans whole tomatoes, whirled in blender for just a few seconds (should resemble "chunky" tomato juice)
1 (14 ounce) can chicken broth
1 3/4 teaspoons kosher salt (if using table salt, use about 1 tsp.)
1 teaspoon chili powder (optional)
1 3/4 cups elbow macaroni, uncooked

Steps:

  • Cook ground meat in a large Dutch oven type pot over medium heat, breaking meat apart during cooking.
  • Drain off any accumulated grease or fat.
  • Add and stir in onion, garlic, salt, chili powder, tomatoes and chicken broth.
  • Cook about 30 minutes, stirring occasionally, until onion is no longer "crunchy".
  • Stir in the macaroni and continue cooking for about 12 minutes or until pasta is just al dente.
  • Turn off the heat so macaroni doesn't contine to cook and get all mushy.

Nutrition Facts : Calories 288.8, Fat 9.6, SaturatedFat 3.7, Cholesterol 55.3, Sodium 617, Carbohydrate 27.4, Fiber 3.5, Sugar 6.8, Protein 23.1

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