Mac ‘N Cheese is good just about any time you make it. You don’t have to wait for cooler temperatures to enjoy this classic comfort food. I’m always looking to add a special touch to any dish so I put my casserole pan to work and did what is one pretty good spruce up of an American favorite. This is one tasty side dish, or make it a meal on it's own. A good casserole is something you make your own. So, as always just be sure and make it your way. After all, you are the one who will be devouring this delicious dish! This recipe easily serves four.
3 cups uncooked elbow macaroni
5 cups water
1 cup beef broth
2 ½ cups cubed Velveeta cheese
Salt and Pepper
1 ½ lb. chopped ground beef
2 cups Pico De Gallo
½ cup chili powder
2 cups shredded fiesta blend cheese
1 ½ cup Panko bread crumbs
Boil macaroni in water for 15-20 minutes, or until macaroni is al dente (tender, but slight resistant in the center). Strain water, but do not rinse the macaroni. In sauce pan heat beef broth. Slowly add in cubed cheese until all cheese is melted. Add salt and pepper to taste and stir in macaroni. Remove from heat.
In skillet brown ground beef until no pink is visible. Drain fat and stir in in pico de gallo with chili powder and simmer for 5 minutes so vegetables are warm, but not overdone. Add ground beef to macaroni. Place mixture in a 9X13 baking dish sprayed with cooking spray. Top with shredded cheese and bread crumbs.
Bake at 350 to 10 minutes.
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