Best Spaghetti Mac Recipes

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MAC'S SPAGHETTI RED (SPICY WITH A KICK)



Mac's Spaghetti Red (Spicy With a Kick) image

This is a simple recipe that has passed from my grandma to my dad to me. It's cheap and quick to make. If you like spicy food and you like spaghetti I think you'll like this recipe. I like to serve it with slices of french bread that have been slathered with garlic spread and lightly toasted in the oven. It has a kick I hope you like it!

Provided by Kntrldkaos

Categories     One Dish Meal

Time 35m

Yield 8-10 serving(s)

Number Of Ingredients 8

2 lbs ground beef
3 (10 1/2 ounce) cans tomato sauce
1 2/3 ounces chili seasoning mix
1 1/2 tablespoons garlic powder
1 1/2 tablespoons onion powder
1 teaspoon cayenne pepper
1 1/2 lbs uncooked spaghetti
1 teaspoon salt (or to taste)

Steps:

  • In a large skillet over med-high heat brown the hamburger (use a spatula to crumble the meat up fine while it cooks.
  • In a large stock pot start your pasta water to boil (don't forget to season the water with salt). Add spaghetti when the water has come to a rolling boil.
  • Once the meat is browned, strain it and return it to the pan.
  • Add the other ingredients except the spaghetti. Mix and simmer over low-med heat (be sure to stir occasionally so that it doesn't stick).
  • Strain the pasta when it's done and return to the stock pot.
  • Pour the meat sauce into the stock pot with the spaghetti and mix well.

ONE-SKILLET SPAGHETTI MAC



One-Skillet Spaghetti Mac image

Enjoy family-favorite flavors in a weeknight-easy skillet bake.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 45m

Yield 5

Number Of Ingredients 9

1/2 cup Original Bisquick™ mix
1/2 cup grated Parmesan cheese
1/4 teaspoon garlic powder, if desired
1/4 cup water
1 egg
1 pound lean (at least 80%) ground beef
2 cups spaghetti sauce
3/4 cup water
1 cup uncooked small elbow macaroni

Steps:

  • Heat oven to 375°F. In small bowl, stir together Bisquick® mix, cheese, garlic powder, 1/4 cup water and the egg; set aside.
  • In ovenproof 10-inch skillet, cook beef over medium heat about 8 minutes, stirring occasionally, until brown; drain. Stir in spaghetti sauce, 3/4 cup water and the macaroni. Heat to boiling, about 5 minutes, stirring constantly. Spoon Bisquick® mixture around edge of skillet, leaving center open.
  • Bake 20 to 25 minutes or until top is golden brown. Sprinkle with additional Parmesan cheese if desired.

Nutrition Facts : Calories 460, Carbohydrate 46 g, Cholesterol 105 mg, Fat 1/2, Fiber 3 g, Protein 27 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 910 mg, Sugar 9 g, TransFat 1 g

SPAGHETTI MAC



Spaghetti Mac image

"This hearty meal is my mother's creation and ranks among my kids' favorites," relates Linda Sawin of Sterling, Massachusetts. "I often cook the sauce over the weekend and freeze it, then warm it in a jiffy after a busy day."

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 9

2 cups uncooked elbow macaroni
1/2 pound ground beef
1 can (10-3/4 ounces) condensed tomato soup, undiluted
1 can (8 ounces) tomato sauce
1 teaspoon dried minced onion
1 teaspoon dried parsley flakes
1/2 teaspoon salt
1/2 teaspoon dried oregano
1/4 cup shredded Parmesan cheese

Steps:

  • Cook macaroni according to package directions. Meanwhile, in a large saucepan, cook beef over medium heat until no longer pink; drain. Stir in the soup, tomato sauce, onion, parsley, salt and oregano; heat through. Drain macaroni; top with the beef mixture and sprinkle with cheese.

Nutrition Facts : Calories 330 calories, Fat 9g fat (4g saturated fat), Cholesterol 41mg cholesterol, Sodium 1118mg sodium, Carbohydrate 42g carbohydrate (9g sugars, Fiber 3g fiber), Protein 20g protein.

MAC AND CHEESE SPAGHETTI



Mac and Cheese Spaghetti image

Make and share this Mac and Cheese Spaghetti recipe from Food.com.

Provided by threeovens

Categories     One Dish Meal

Time 30m

Yield 8 serving(s)

Number Of Ingredients 10

1 1/2 cups panko breadcrumbs
2 tablespoons parmesan cheese, grated
1 tablespoon butter, melted
1 lb spaghetti
2 cups green peas, thawed if frozen or 2 cups broccoli florets
2 tablespoons butter, melted
1 teaspoon Dijon mustard
8 ounces sharp cheddar cheese, shredded (2 cups)
4 ounces American cheese, shredded (1 cup)
prosciutto (optional) or ham, shredded (optional)

Steps:

  • Preheat oven to 425 degrees F.
  • Place bread crumbs, Parmesan cheese, and 1 tablespoon butter in a baking dish; bake for 5 minutes, remove from oven, stir and set aside.
  • Meanwhile, cook spaghetti in salted water according to package directions; add peas or broccoli during last 3 minutes of cooking.
  • Drain, reserving 2 cups of the pasta water; keep spaghetti warm.
  • Place 1 cup of reserved water to pot and bring to a boil.
  • Add 2 tablespoons butter, mustard, and cheeses; stir to combine.
  • Add more reserved water, if needed, to thin sauce.
  • Stir in spaghetti and veggies, sprinkle with bread crumb mixture and prosciutto or ham, if using.

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