Every time I open my food pantry bag there is always a two pound box of macaroni in it. It must be a staple for every family, of course, but for some reason those elbow macaroni can be a bit boring for a side dish.
So, I came across this side dish that is just wonderful. Don't be taken back with the Worcestershire sauce if you're not a fan. Two tablespoons can seem a bit daunting when considering how aromatic it can be. Don't be fooled though! It is the perfect accompaniment.
1-1/2 pound ground beef
1/2 cup chopped onion
2 cans (8 ounces each) tomato sauce
1 1/4 cup water
1 package (7 ounces) macaroni
1/2 cup chopped green pepper
2 tablespoons Worcestershire sauce
1 teaspoon salt
1/4 teaspoon pepper
I cup a cheddar cheese, optional
In a large skillet over medium-high heat, cook beef and onion until the meat is no longer pink; drain. Stir in the remaining ingredients; bring to a boil. Reduce heat; simmer, covered, until macaroni is tender, stirring occasionally, 20-25 minutes. Add more water if needed.
Top with Cheddar cheese if desired and allow to melt.
So, I came across this side dish that is just wonderful. Don't be taken back with the Worcestershire sauce if you're not a fan. Two tablespoons can seem a bit daunting when considering how aromatic it can be. Don't be fooled though! It is the perfect accompaniment.
1-1/2 pound ground beef
1/2 cup chopped onion
2 cans (8 ounces each) tomato sauce
1 1/4 cup water
1 package (7 ounces) macaroni
1/2 cup chopped green pepper
2 tablespoons Worcestershire sauce
1 teaspoon salt
1/4 teaspoon pepper
I cup a cheddar cheese, optional
In a large skillet over medium-high heat, cook beef and onion until the meat is no longer pink; drain. Stir in the remaining ingredients; bring to a boil. Reduce heat; simmer, covered, until macaroni is tender, stirring occasionally, 20-25 minutes. Add more water if needed.
Top with Cheddar cheese if desired and allow to melt.
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