This recipe was given to me by a friend who got it from another friend. I think those are the best kind, the ones that go through a few people and get perfected before they come to you. My children love love love this meal and you can use gluten free elbow macaroni! We actually had the neighbor kids over for dinner and they went home and told their mom she needed to get the recipe for their new favorite dinner.
It takes about an hour because it has to simmer for awhile before you can bake it but I almost always have all of the ingredients on hand which is my favorite. We call it Beefy Cheesy Mac and Cheese because really, that's what it is.
Ingredients
1 large onion diced ( I don't use this much onion and I use frozen onion)
1 large canola oil
salt and pepper to taste
2 pounds lean ground beef
1 TBS minced garlic
1 tsp smoked paprika
1 tsp basil
1 1/2 TBS Worchester Sauce
28 oz can whole tomatoes pureed in the can with a hand blender
16 oz box macaroni (don't forget you can use your favorite GF brand)
1 1/2 cup grated cheddar and mozzarella cheeses
Cook the onion in the oil with a three-fingered pinch of salt until translucent. Add the beef and cook it, breaking it up as you do.
Add another three-fingered pinch of salt or two, paprika and basil. Add the tomatoes, garlic & worchester, bring to a simmer then reduce the heat to low and cook for an hour.
Cook the macaroni in boiling water till its half done. Drain it and stir it into the sauce. Taste it. Add more salt and other seasonings as needed, stir in half the cheese. Transfer to 9x13 dish that has been sprayed with cooking spray. Top with remaining cheese and cook at 350 until cheese is melty and delicious and macaroni is completely cooked, about 15 or 20 minutes.
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