Ingredients

The following ingredients have 8 Servings
  • 1 pound ground beef
  • 1 onion, chopped
  • 1/2 green pepper, chopped
  • 1 teaspoon garlic, minced
  • 2 tablespoons Dijon mustard
  • 1/4 cup dill pickles, chopped, optional
  • 12 ounces tomato sauce
  • 1 1/2 cups elbow macaroni
  • 1 cup cheddar cheese, grated

Instruction

  • Preheat oven to 375º F. Brown ground beef on stovetop, stirring in onions, green pepper and garlic and cooking until tender.
  • Drain excess grease from beef mixture. Add Dijon mustard, dill pickles (if using), and tomato sauce, heating mixture to a slow boil.
  • Boil elbow macaroni in a large pot of salted water for 8-10 minutes until tender. Drain and rinse with hot water.
  • Line the bottom of a 9x13-inch greased casserole dish with 1/3 of the pasta. Spread beef mixture over the top, allowing sauce to sink into pasta.
  • Combine remaining macaroni with the cheddar cheese. Top casserole with macaroni and cheese.
  • Place baking dish in oven and cook for 20-25 minutes or until heated through. Cover top with foil during the last 10-15 minutes to prevent browning.