This recipe is nothing fancy, but it will be one that your family will ask for time and time again. You know the one that makes your husband smile when he finds out what’s for dinner or when half your son’s baseball team shows up at your house and they are all starving! It’s quick, easy, and above all cheesy good! Again, I am loving Katie Workman’s Cookbook The Mom 100 Cookbook. This is one of Katie’s recipes that I have made many times. It is so good and it will be a favorite of yours once you put it on your dinner table.
Another good reason to make this is you can do it in one skillet. That’s right. You know we love it when we have less to clean up and it does not compromise the taste. So here’s your dinner for tomorrow. I’ll give you a little leeway here to pick up a pepper because I know you have the rest of the ingredients in your kitchen now.
In Katie’s cookbook this recipe is for 12 servings, I easily halved it. Feel free to double if needed for the entire baseball team.
One Skillet Cheesy Beef and Macaroni from Katie Workman
Yield 5-6 servings
- 1 pound ground beef
- 1 1/2 teaspoons oil
- 1/2 cup chopped red, yellow, orange, or green peppers ( I use a mixture)
- 1/2 cup peeled chopped carrots
- 1/2 cup chopped onion
- 2 cloves minced garlic
- 1/2 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 28 ounce can crushed tomatoes in juice
- 1 1/2 teaspoons Worcestershire sauce
- 2 teaspoons chili powder
- 1 cup water
- salt and pepper
- 1 1/3 cups or 6 ounces elbow macaroni
- 1 cup grated cheddar cheese
- Heat a large skillet over medium high heat. Mine is 10 inches wide and 2 1/2 inches deep stainless steel.
- Add beef and brown stirring until no pink remains. Drain. Set aside.
- Add oil and heat over medium heat. Add the pepper, carrots, onion, and garlic. Cook until almost tender, about 5 minutes.
- Return beef to the skillet.
- Add basil, oregano, tomatoes with juice, Worcestershire sauce, chili powder, and 1 cup water.
- Season with salt and pepper.
- Add elbow macaroni., stir, and cover the skillet.
- Reduce the heat to medium and let simmer. Stir occasionally until macaroni is stender and most of the liquid has been absorbed, 8 to 10 minutes. You may have to add a little water depending on the amount of juice in your tomatoes.
- Taste for seasonings.
- Top with cheese. Cover the skillet and let the cheese melt. About 1 minute.