Evelyn Chartres Author

Beef and Macaroni au Four

Ground beef and macaroni with a pasta sauce is pretty much a staple of Canadian cooking. There is also seems to be no end in sight for variants on this particular dish and it is readily available in stores.

This variant is quick and easy to make. I use melt some shredded cheese on top using an oven. While I use a four-cheese or Portobello mushroom pasta sauce, any variants that catch your eye will do!

Ingredients

  • 8 ounces (225 g) of elbow macaroni
  • 1 tablespoon (15 ml) of butter
  • 1 pound (450 g) of ground beef
  • ¼ cup (60 ml) of finely chopped onions
  • ¼ cup (60 ml) of finely chopped roasted red peppers
  • 2 cloves (5-10 mg) of pressed garlic
  • 1 teaspoon (5 ml) of Italian Seasoning
  • ½ teaspoon (2.5 ml) of salt
  • ½ teaspoon (2.5 ml) of pepper
  • 22 fluid ounces (650 ml) of pasta sauce
  • ¼ cup of shredded mozzarella cheese (per portion)

Preparation

  1. Preheat oven to 350°F (175°C).
  2. Prepare macaroni in accordance with package instructions.
  3. In a large skillet melt butter over medium heat.
  4. Add beef, onions, red peppers, garlic and seasoning.
  5. Cook until meat is no longer pink, then drain meat.
  6. Return to heating element then add pasta sauce and macaroni.  Simmer on low for about 20 minutes.
  7. Place a portion in a stoneware dish then cover in shredded cheese. Place in the oven for 15 minutes or until cheese is golden brown.

Macaroni and Mushroom Casserole

featured_macaroni_au_fromage_webWhen I ventured out into the real-world, home cooked meals meant I cooked myself. So this became one of my go-to meals, since it is simple, straightforward and typically offered enough leftovers to keep me going for three to four days.

This recipe combines pasta, cheese, mushrooms and a soup base to create a tasty dish which is ready-to-serve within an hour.

Ingredients

  • 2 cups (470 ml) of elbow macaroni
  • 1 tablespoon (15 ml) of butter
  • 1 teaspoon (5 ml) of garlic butter
  • 10 fluid ounces (295 ml) of canned mushrooms
  • ¼ teaspoon (1.25 ml) of ground cumin
  • ⅛ teaspoon (0.625 ml) of ground pepper
  • ¼ cup (60 ml) of finely chopped onions
  • ¼ cup (60 ml) of chopped pimentos
  • ⅓ cup (80 ml) of mayonnaise
  • 10 fluid ounces (295 ml) of condensed mushroom soup
  • 1 cup (235 ml) and ¼ cup (60 ml) of grated velveeta cheese

Preparation

  1. Preheat oven to 350°F (175°C).
  2. Cook macaroni according to packaging instructions, rinse then drain.
  3. Over medium heat melt butter and garlic in a pan then add mushrooms, cumin and pepper. Sauté until the mushrooms are golden brown.
  4. Add onions and pimentos, sauté for 1-2 minutes until the onions are transparent.
  5. Drain pan of excess butter, then place in a large bowl.  Add mayonnaise, ¼ cup (60 ml) of cheese, milk and condensed soup.  Mix until you have a consistent finish.
  6. Add macaroni, mix then pour into a 1.5 litre stoneware baker.  Cover with remaining cheese then place in the oven for 30 minutes.
  7. Makes approximately four portions.