And if you really want to give it the best flavor of all, add a finely chopped anchovy filet or two into the sauce. :) Add some red pepper flakes for a bit of heat and I like to add a bay leaf when cooking the sauce for a touch of extra flavor. Want to make it cheesier? Add some singles slices in the middle and put more macaroni on top, finished by your favorite cheese on top - as long as your fave is Mozzarella. Season beef with garlic powder, onion powder and salt. While pasta is cooking, add beef to a large skillet. Once water is boiling, add macaroni and cook for about 12 minutes or until tender. Remove from the heat cover and let stand until cheese is melted. How to make Beefy Mac and Cheese: Bring a large pot of water to a boil for macaroni. Reduce heat cover and simmer for 10-12 minutes or until macaroni is tender. I like to chop the onions and pepper on the medium side so that I can see them in the mix. Directions In a small skillet, combine the first nine ingredients. Add ground beef to the frying pan and cook until browned (thoroughly cooked). Add Italian seasoning, minced garlic, pepper and salt to the frying pan. It's a great recipe that lends itself to whatever variations you might want to make. In a large oversized frying pan over medium heat, cook onion with olive oil until onions are clear and light brown. It's also good to make the sauce the night before and then just cook the macaroni noodles and toss it in the oven the next day for dinner. Then when I find myself with no idea of what to eat, all I need do is pull out a zip loc bag of sauce, defrost it in a bowl of warm water and boil up some macaroni noodles and in very short time, mix and toss in the oven. Living alone, I also find that this makes a ton of Mac so I usually make a full batch of sauce and freeze half of it. Remove from heat and let cool 5 minutes and stir before serving. Cover, reduce to a simmer cook for 10 minutes, stirring occasionally. Add in your remaining ingredients, stirring until well combined and bring to a low boil. In this first in a new series of books focusing on cooking methods, an award-winning cookbook author, food writer, and online culinary expert explores one. I like mine a little more tomatoey, if that's even a word LOL, so I use a 28 oz, can of diced tomatoes instead of a 14. Melt your butter in a larger skillet over medium/high heat.
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