Ingredients

The following ingredients have 5 Servings
  • 1 regular boxed macaroni and cheese (like Kraft original), reserve cheese packet
  • 1 tablespoon olive oil
  • 1/2 cup chopped onion
  • 1/2 cup chopped green or red bell pepper, or use a combination of both
  • 1 large clove of garlic, chopped
  • 1 pound ground beef
  • 1/2 tablespoon chili powder, or to taste (can omit if using Rotel)
  • 1 teaspoon seasoning salt (like Lawry's) {affil link}
  • 1 (14.5 ounce) can regular or fire-roasted diced tomatoes, undrained
  • Kosher salt and freshly cracked black pepper, to taste
  • 1 cup shredded pepper jack, cheddar cheese or your favorite, optional

Instruction

  • Preheat oven to 350 degrees F. Butter or spray a 9 x 9 casserole dish with non-stick cooking spray and
  • Bring a large saucepan of water to a boil for the macaroni noodles, adding a large pinch of kosher salt. Boil for the lowest time according to package directions, drain and set aside. Reserve the powdered cheese sauce packet.
  • Meanwhile, in a large skillet heat olive oil over medium heat, add onion, green and red pepper and sauté until tender. Toss in garlic and sauté one minute longer, but to avoid bitterness, do not scorch.
  • Add ground beef and cook until browned, breaking it up as you go. Drain off any excess fat from meat mixture if needed and then return it to the pan. Stir in chili powder and seasoned salt.
  • Add the cheese packet and diced tomatoes to the meat mixture, stir until mixed thoroughly, taste and adjust seasonings as needed; add the pasta.
  • Pour meat and pasta mixture into prepared casserole dish. Cover tightly and bake at 350 degrees F for 25 minutes or until heated through.
  • Remove, uncover, sprinkle cheese on top and return to the oven for about 10 minutes longer, or until cheese is melted.
  • Serving suggestion: Add a side salad, green vegetable such as broccoli or green beans and garlic bread.