One pot, 40 minutes, and supper is served
The dish has been made in homes across the country for generations. It's got that hearty homecooked taste that most of us can relate to. We ate it often as a kid.
Stovetop Macaroni and Beef
Into the great melting pot of America went Italian home cooking and out came something streamlined and fast for the busy cook. This dish requires only one pot and about 40 minutes to make from start to finish, though it doesn’t take any shortcuts on good ingredients—browned beef, green bell pepper, tomatoes, garlic, and plenty of melted cheese.
Serves 4 to 6
2 tablespoons olive oil
1 pound ground beef
1 medium onion, chopped
1 medium green bell pepper, seeded and chopped
1 (15-ounce) can diced tomatoes with juice
1 (15-ounce) can tomato sauce
1 1/2 cups water
1 teaspoon minced garlic
1 tablespoon dried Italian seasoning
Salt and pepper
2 cups elbow macaroni
1/4 cup grated Parmesan cheese
2 cups shredded mozzarella cheese (about 1/2 pound)
1. Heat the oil in a large skillet over medium heat. Add the beef, onion, and bell pepper and cook, stirring frequently, until the meat is browned, about 15 minutes. Drain off any liquid.
2. Stir in the tomatoes, tomato sauce, water, garlic, and Italian seasoning. Season to taste with salt and pepper. Stir in the macaroni, cover the pan, and simmer over medium-low heat for 15 to 20 minutes, stirring frequently, until the macaroni is tender.
3. Stir in the cheeses. Taste and adjust the seasonings as needed. Serve immediately.