The Search for the best Mac-N-Cheese

Continues in our household.  I have tried this recipe for Mac-N-Cheese by Giada De Laurentiis  It was very yummy from what I remembered (made about 4-5 years ago) but I do remmeber it was running.  So I would like to try this recipe again and find a way to make it thicker.  Then I have been told to try this Mac-N-Cheese by Alton Brown  So until I try this recipe I will let you know about a jazzed up Mac-N-Cheese that I made this week and boy it was yummy!!! So yummy that Nathan ate two Ziploc To Go containers and Gabriel ate some.  Yes I have a weird child that will eat every fruit and vegetable known to man but won't eat meat or normal Kraft Mac-N-Cheese.  Try it, enjoy, and don't blame me if your family is wanting it every week ;) 

**Side Note** I got this wonderful recipe from a friend.  I will copy and paste her notes exactly how she gave them to me.  I followed recipe to a T but used all the seasonings and 4 cups of cheese - sharp cheddar cheese.

Beef Mac-N-Cheese from Lisa Gorski


It is from the book "I Can Cook, You Can Cook!" by Wayne Brokke. It's very basic and super easy. I included what I used a little differently or less of in the dish from Friday night so that you can decide how you want to make yours. He also talks about converting it to a broccoli mac n cheese, Italian sausage mac n cheese, and ham and asparagus mac n cheese (there's no directions for these, but if you wanted to change it up those are a couple of ideas). I don't know why this is so good - I think it's the green peppers that adds the unexpected extra flavor.

Wayne's Beef Macaroni and Cheese:

-2 lbs lean ground beef (I used 1.5 lbs)
-2 cups of white onions, chopped (I used one huge onion)
-2 cups green peppers, chopped (I used one pepper)
-1-28 oz can of crushed tomatoes (I couldn't find crushed, so I used plain diced, and it doesn't specify drained or not, but I drained them) **Rachel's notes I used one diced and one stewed and drained both-used what was in my cabinet.
-1 Tbsp garlic powder or fresh, chopped (I used 1 Tbsp of the refrigerated minced garlic)
-1-16 oz box of elbow macaroni
-2-3 cups of grated cheddar cheese (I used 3 and think it could have used more)**Rachel's notes I was bad, real bad and used 4 cups of cheese.  One cup to mix with the meat and noodles while the rest was put on top.
-1 Tbsp basil
-1 Tbsp cumin
-1 Tbsp oregano (I used a bunch of Italian seasoning because I didn't have all of these on hand) **Rachel's notes I used all the seasoning plue Italian seasoning...blame it on living in Cajun Country for so long
-Olive oil as needed
-Salt and pepper to taste (I didn't use these) **Rachel's notes I used salt when boil noodles and don't remember using pepper

Preheat oven to 350.

1. Boil macaroni noodles, drain and set aside.
2. In a pan, sauté green peppers, onions, and garlic in olive oil until soft.
3. Add ground beef and sauté until brown. Drain excess fat.
4. Add crushed tomatoes, basil, cumin, oregano, salt, and pepper
5. In a large bowl, combine macaroni and beef mixture.
6. Place mixture in a 9 x 13 greased baking dish.
7. Top with grated cheese and bake at 350 for 20-25 minutes.