- 1 tablespoon olive oil
- 2 pounds ground beef
- 1 small onion, finely chopped
- 3 cloves garlic, chopped
- 1/2 teaspoon Italian seasoning
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon salt
- 1 (6 ounce) can tomato paste
- 1 (16 ounce) can crushed tomatoes
- 1 1/3 (16 ounce) packages elbow macaroni
- 1 pound sharp Cheddar cheese, shredded
- 1/2 cup grated Parmesan cheese
- Heat the olive oil in a large skillet over medium-high heat, and stir in the ground beef until crumbly and no longer pink, about 5 minutes. Stir in the onion, garlic, Italian seasoning, cayenne pepper, and salt; continue cooking until the onion has softened and turned translucent, about 5 minutes more. Drain off the excess grease, and add the tomato paste and crushed tomatoes. Bring to a simmer, then reduce heat to medium-low, cover, and simmer 1 hour.
- Preheat the oven's broiler and set the oven rack at about 6 inches from the heat source.
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Stir the cooked macaroni into the meat sauce until combined, then spread into a 9x13 inch baking dish. Sprinkle with Cheddar and Parmesan cheeses.
- Broil in preheated oven until the cheese is bubbly and golden, about 5 minutes.
03/20/2017
recipepes.com
Macaroni Gratinee, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
