Amount Per Serving:
Calories: 500 Kcl, Total Fat;: 26g, Saturated Fat: 10g, Trans Fat: 1g, Unsaturated Fat: 11g, Cholesterol: 115mg, Sodium: 1397mg, Carbohydrates: 28g, Fiber: 4g, Sugar: 6g, Protein: 39g
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Ingredients
1 pound elbow macaroni
2 pounds ground beef
1 onion, finely chopped
3 cloves garlic, minced
1 Tbsp worcestershire sauce
2 cans tomato sauce
2 cans petite diced tomatoes
1 ½ Tbsp Italian seasoning
2 tsp salt
½ tbsp black pepper
1 cup cheddar cheese, shredded
Directions
- Preheat the oven to 350 degrees Fahrenheit. Pour water into a large pot and let it boil. Then cook the macaroni for 3 minute less than the box directions and drain well.
- Heat a large skillet over high heat, then add the ground beef and onions to the pan. Break beef apart and allow to cook for about 6-7 minutes until it is brown, then drain the fat.
- Mix in garlic and allow to cook for 1 minute until fragrant. Then add in worcestershire sauce, tomato sauce and diced tomatoes and mix well until it is well combined.
- Add and stir in Italian seasoning, salt and pepper, you can adjust by tasting the recipe.
- Mix in cooked macaroni and cheddar cheese. You can place in the oven for 20-25 minutes until bubbly and cheese is melted or transfer to a casserole dish and bake.
- Remove from the oven and serve.
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