Recipe Sunday

Hearty Mac & Cheese

Prep: 25 minutes

Cook: 10 minutes

Yield: 6 servings

Taken from: Taste of Home Simple and Delicious Magazine p. 16 (Feb./Mar. issue)

Given to magazine by: Carol W. of Manitora

1 pkg. (7-1/4 oz.) macaroni and cheese dinner mix

1 lb ground beef

3 Tbsp. chopped onion

2 Tbsp. chopped green pepper

1 can (10-3/4 oz.) condensed tomator soup, undiluted

2 Tbsp. water

2 Tbsp. ketchup

2 tsp. prepared mustard

1 tsp. seasoned salt

1 tsp. chili powder

1/2 tsp. dried oregano

1/4 tsp. ground cumin

1/4 tsp. pepper

1 cup frozencorn, thawed

1 cup (4 oz.) shredded cheddar cheese

1/4 cup butter, cubed

1/4 cup 2% milk

1. Cook macaroni acording to package directions; set cheese packet aside.  Meanwhile, in a large skillet, cook the beef, onion, and green pepper over medium heat until meat is no longer pink and vegetables are tender; drain.
2. Add the soup, water, ketchup, mustard and seasonings.  Bring to a boil.  Reduce heat; simmer, uncovered, for 4 minutes.
3. Drain macaroni, add to the beef mixture.  Stir in the corn, cheese, contents of reserved cheese packet, butter and milk.  Cook over medium heat until heated through.

My entire family enjoyed this meal.  B and Daddy T could eat mac n' cheese all the time.  However, I don't think it's a meal so I very rarely make it, much to their dismay.  When I saw this recipe, I figured I would give it a try.  They both ate it for 2 days in a row with no complaints and I actually liked it.  I don't like it quite as cheesy so if it was just me then I would probably add less cheese mixture or even add my own cheese to it instead of the packet.  I may play around with that a bit.  This was easy to make and I whipped it out in no time.