Ed's Macaroni Jumble recipe
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Ingredients
- 2 cups elbow macaroni 2 teaspoons vegetable oil 1 pound lean ground beef ⅓ cup chopped onion 1 ½ cups frozen corn 1 (6.5 ounce) can tomato sauce ½ cup ketchup ½ cup water 2 teaspoons chili powder ½ teaspoon white sugar ½ teaspoon seasoned salt ½ cup grated Cheddar cheese
Nutrition Info
- 600.3 caloriescarbohydrate: 64.3 gcholesterol: 83.3 mgfat: 24.2 gfiber: 4.6 gprotein: 33.4 gsaturatedFat: 9.7 gservingSize: -sodium: 861 mgsugar: 12.9 gtransFat: : -unsaturatedFat: : -
Directions Ed's Macaroni Jumble
Directions
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Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain.
Heat oil in a large pot over medium heat. Cook and stir beef and onion in the hot oil until beef is browned and crumbly, 5 to 7 minutes, drain and discard grease. Add corn, tomato sauce, ketchup, water, chili powder, sugar, and seasoned salt to the beef mixture, bring to a boil, reduce heat to medium-low, and simmer, stirring occasionally, until slightly thickened, about 10 minutes.
Stir macaroni into beef mixture, cook until heated through, about 5 minutes. Sprinkle with Cheddar cheese, remove from heat and let stand until cheese melts, 1 to 2 minutes.