The Sunny Lifestyle of a Home Journalist

Wednesday, March 9, 2016

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A Crazy Twist on Mac 'N Cheese

I've always been a little skeptical about macaroni mixed with hamburger, or anything other than cheese for that matter, and I've also never made macaroni that didn't come from a Kraft box with a cheese packet.

But, especially for me, now is a time for new things, so why not.

We had leftover taco stuff the other night but I really wanted to cook something instead of just eating tacos again, or nachos, or taco salad. So I tried something crazy.

Taco Macaroni Casserole.


It's the best stuff ever and tastes even better reheated. And it's a good thing cause it's just me and Audry this week... we have a ton of leftovers.

(I basically exactly followed this recipe from the 36th Avenue.)

-2 pounds ground beef
-16 oz macaroni noodles
-2 tbs minced onions
-1 tbsp minced garlic
-2 cups salsa (I used medium)
-2 packets taco seasoning
-8 oz cream cheese
-1 cup sour cream
-3/4 cup water
-salt & pepper
-shredded cheese for topping

Bring water to boil. Cook noodles according to directions. Drain.

Brown the ground beef with onions and garlic and salt and pepper. Mix in salsa and seasoning and let simmer 5 minutes. Add in cooked noodles along with cream cheese, sour cream and as much water as needed for easy stirring. (I only used a little bit since my pan was about to overflow already. Several macaroni noodles might have spilled over onto the stovetop while I stirred, but it's never unusual for me to make a mess in the kitchen, so it didn't matter.)

Transfer to a casserole dish and top with shredded cheese. Bake 20 minutes on 350 until cheese bubbles.


Feel free to drop by and help us devour our huge casserole dish full!

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