Ed's Macaroni Jumble recipe

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Ingredients

2 cups elbow macaroni
2 teaspoons vegetable oil
1 pound lean ground beef
⅓ cup chopped onion
1 ½ cups frozen corn
1 (6.5 ounce) can tomato sauce
½ cup ketchup
½ cup water
2 teaspoons chili powder
½ teaspoon white sugar
½ teaspoon seasoned salt
½ cup grated Cheddar cheese

Nutrition Info

600.3 calories
carbohydrate: 64.3 g
cholesterol: 83.3 mg
fat: 24.2 g
fiber: 4.6 g
protein: 33.4 g
saturatedFat: 9.7 g
servingSize: -
sodium: 861 mg
sugar: 12.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain.

  2. Heat oil in a large pot over medium heat. Cook and stir beef and onion in the hot oil until beef is browned and crumbly, 5 to 7 minutes, drain and discard grease. Add corn, tomato sauce, ketchup, water, chili powder, sugar, and seasoned salt to the beef mixture, bring to a boil, reduce heat to medium-low, and simmer, stirring occasionally, until slightly thickened, about 10 minutes.

  3. Stir macaroni into beef mixture, cook until heated through, about 5 minutes. Sprinkle with Cheddar cheese, remove from heat and let stand until cheese melts, 1 to 2 minutes.

Recipe Yield

4 servings

Recipe Note

Kids will love this. It is easy to make for supper when there's not a lot of time.

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