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Macaroni and Cheese IV recipe |
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6 servings
Ingredients:
2 (12 ounce) packages elbow macaroni1 pound lean ground beef1 (46 fluid ounce) can tomato juice1 (28 ounce) can diced tomatoes with juice4 cups shredded sharp Cheddar cheese1 onion, chopped (optional)
Instructions:
In a large pot with boiling salted water cook macaroni pasta until al dente.Drain.In a large skillet cook ground beef until no pink remains.Drain excess grease.In a large bowl add the tomato juice, diced tomatoes, cooked ground beef, cooked and drained pasta, one package of the grated cheese, and mix well.Pour into a 2 quart casserole baking dish.Spread remaining package of grated cheese over the top.In a 425 degree F (220 degree F) oven bake until the cheese on top is melted, then broil until the cheese is golden brown.
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