This is a keeper by Rachael Ray, as recommended by my sister. It's like Hamburger Helper, except with real ingredients! I'll add my own recipe alterations at the end.
2 tablespoons EVOO Extra Virgin Olive Oil
1 1/2 pounds ground sirloin
1 large onion, finely chopped
2 tablespoons chili powder
Salt and ground black pepper
1/2 cup ketchup
1/4 cup yellow mustard
1 to 2 cups beef stock (depending on how liquid-y you want it)
1 pound whole wheat elbow macaroni
1 1/2 cups shredded sharp yellow cheddar (the sharper the better!)
1 1/2 pounds ground sirloin
1 large onion, finely chopped
2 tablespoons chili powder
Salt and ground black pepper
1/2 cup ketchup
1/4 cup yellow mustard
1 to 2 cups beef stock (depending on how liquid-y you want it)
1 pound whole wheat elbow macaroni
1 1/2 cups shredded sharp yellow cheddar (the sharper the better!)
Preheat broiler. Bring a large pot of water to a boil over high heat for the pasta.
Place a medium pot over medium-high heat with 2 turns of the pan of
EVOO, about 2 tablespoons. Add the meat to the pan and cook until
golden brown, 5-6 minutes.
Add the onion and chili powder to the pan, season with salt and
pepper, and cook until the onion is tender, 4-5 minutes. Add the
ketchup, mustard and beef stock to the pot, bring up to a bubble and
simmer until slightly thickened, 4-5 minutes.
While the chili is working, salt the boiling water and drop the pasta
in. Cook to al dente according to package directions then drain
thoroughly and return it to the pot.
Add the chili to the pot with the pasta and give everything a good
toss. Transfer to a casserole dish and top with the shredded cheese.
Place the casserole under the broiler to melt and brown the cheese.
Serve with a simple salad alongside.
Notes:
I reduced:
- chili powder to 1 Tbsp
- mustard to 1/8 cup
I increased:
- beef stock to four cups plus one cup water
- macaroni to 2 full cups
Notes:
I reduced:
- chili powder to 1 Tbsp
- mustard to 1/8 cup
I increased:
- beef stock to four cups plus one cup water
- macaroni to 2 full cups
