Macaroni and Cheese IV recipe

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Ingredients

2 (12 ounce) packages elbow macaroni
1 pound lean ground beef
1 (46 fluid ounce) can tomato juice
1 (28 ounce) can diced tomatoes with juice
4 cups shredded sharp Cheddar cheese
1 onion, chopped

Nutrition Info

848.3 calories
carbohydrate: 85.5 g
cholesterol: 116.4 mg
fat: 36.4 g
fiber: 5 g
protein: 42.6 g
saturatedFat: 19.3 g
servingSize: -
sodium: 1123 mg
sugar: 12.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. In a large pot with boiling salted water cook macaroni pasta until al dente. Drain.

  2. In a large skillet cook ground beef until no pink remains. Drain excess grease.

  3. In a large bowl add the tomato juice, diced tomatoes, cooked ground beef, cooked and drained pasta, one package of the grated cheese, and mix well. Pour into a 2 quart casserole baking dish. Spread remaining package of grated cheese over the top.

  4. In a 425 degree F (220 degree F) oven bake until the cheese on top is melted, then broil until the cheese is golden brown.

Recipe Yield

6 to 8 servings

Recipe Note

My macaroni and cheese is not the orange type. My husband is very fussy when it comes to food, but he can not get enough of this one. Hope you enjoy it as much as we do. Don't forget the crusty sourdough bread.

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