Beef Macaroni & Cheese

Tonight's dinner was courtesy of Paula Deen. It really reminded me of the goulash that I grew up eating. While this didn't dazzle my tastebuds, it certainly was easy to make and it was good. The really nice thing is that since it makes so many servings we have lots of leftovers, helping our food budget.

Ingredients

• 1-pound box elbow macaroni
• 2 tablespoons vegetable oil (didn't use)
• 2 cups chopped green bell pepper (used one whole pepper, didn't measure amount)
  
• 2 cups chopped onion (used one large onion, didn't measure)
  
• 1 tablespoon chopped garlic (used garlic powder)
  
• 2 pounds lean ground beef
• 3 cups canned crushed tomatoes (used 24 oz can)
  
• Salt and pepper
• 1 teaspoon each dried basil, ground cumin, and dried oregano (didn't have cumin)
  
• 2 to 3 cups grated Cheddar (used shredded sharp cheddar)
  

Preparation

• Heat the oven to 350 degrees F.
• Cook the macaroni according to package directions; drain and set aside.
  
• Heat the oil in a skillet; add the peppers, onion, and garlic, and saute until soft.
  
• Add the ground beef and saute until browned. (Added everything at once, and cooked in the same pot I cooked macaroni in)
  
• Add the tomatoes, salt and pepper, to taste, and the basil, cumin, and oregano.
  
• In a large bowl, combine the macaroni and the beef mixture. (Mixed everything in the pot instead of dirtying a bowl)
  
• Spread this mixture into a 9 by 13-inch baking dish. (Sprayed the pan with Pam first)
  
• Top with the cheese and bake for 20 to 25 minutes, or until the cheese is lightly browned and bubbly.

Next Time- Don't really need to change anything. I was happy with how it turned out.