I mentioned this back in April, and even included it in a post. But I'm going to schedule it for the end of October, as Lucie commented that November is the time to be sure we have meals stashed in the freezer. This is a good one to share with others so they too will have something hearty and good ready for those busy days approaching the holidays. I often give a pan of this to families with a new baby, or those with a houseful of holiday guests.
CHEESY BEEF MACARONI BAKE
1 onion, chopped
2 large cloves garlic, chopped
1 lb. ground beef
15-ounce can tomato sauce (the Contadina kind that includes herbs is wonderful!)
1 teaspoon Italian seasoning
1 teaspoon salt
1/2 teaspoon pepper
3 cups elbow macaroni, boiled and drained
1 cup whipping cream OR half & half
2 1/2 to 3 cups shredded cheddar cheese
Cook the crumbled ground beef and onion and garlic in a large skilled until beef is no longer pink. Stir in the tomato sauce and seasoning, salt and pepper. Spread this mixture in the bottom of a greased 13x9-inch baking pan.
Heat the cream in a medium saucepan; when it bubbles a bit around the edges, stir in the shredded cheese and whisk until smooth. Mix the cooked macaroni into the cheese sauce and spread this mixture over the meat sauce in the pan.
If you like you can sprinkle with chopped parsley or a bit more shredded cheese.
Bake uncovered at 350ยบ for 25-30 minutes or until hot and bubbly.
This freezes well and reheats nicely. If you freeze it, thaw it out (take out of freezer and place in fridge the night before) before baking it.
Will serve about 6.
