Recipe by Linda Mack
"My macaroni and cheese is not the orange type. My husband is very fussy when it comes to food, but he can not get enough of this one. Hope you enjoy it as much as we do. Don't forget the crusty sourdough bread."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
2 (12 ounce) packages
lean ground beef
1 (46 fluid ounce) can
1 (28 ounce) can
diced tomatoes with juice
shredded sharp Cheddar cheese
Pretty good made just as the recipe says, but there are a couple of changes I may try next time. For starters there are A LOT of noodles. I would cut them down to 16 oz. instead of 24. I also added 2c. more cheese because someone else said it was more macaroni and tomatoes than mac n cheese. I'm glad I did because it was better cheesier. I also browned the beef with a little pepper and garlic salt for flavor. I think maybe next time I will use a little less juice (since I will use less macaroni), 6c. not 4 of cheese, and also add some italian seasoning. Maybe using v8 or spicy v8 instead would also kick it up a notch? Anyway, I liked it and it's a good versatile recipe you can play with or use as is. My toddler loved it and ate like a piggy!
Where as my childrend LOVED this, it really shouldn't be called Macaroni and cheese. It's more like a goulash. There was not even CLOSE to enough cheese in it to constitute calling it Macaroni and cheese. Also, the recipe said it served 7 but in reality it was enough to serve an army. Our family of 6 ate it for dinner, lunch the next day and lunch the day after that!!! My husband and I thought it was OK. Will make again in a smaller batch as my children enjoyed it.
My daughter and husband really liked this dish. Like the others before me, I too made some modifications since I thought 2 boxes of pasta would be way too much. I used one box of tri-colored rotini, a bag of Soy crumbles (made it vegetarian!), one 16 oz bag of shredded sharp cheddar cheese, a 14oz can of diced Fire Roasted tomatoes, diced onion and green pepper, shredded zucchini, carrot, and mushroom, and half of a 16 oz bottle of regular V-8. My husband liked it so much he wants it again this week, but with 'real' meat in it this time! :)
This recipe is simply fantastic. I was looking for an easy Friday night meal for my family and came across this one. I have three teenage boys and they loved this. It has become a weekly staple. I added a little more ground beef for my boys the second time we tried. GREAT!!
I read the other reviews and thought I needed to add a little more to the recipe- I used ground turkey instead of ground beef and gluten-free noodles instead of regular ones. I also added another 1/2 bag of cheese and even added some cream cheese to make it even creamier. I added some chili powder, which I think was a mistake. That or the cream cheese. I think simply adding garlic and onion powder with a little salt would have done much better.
This was delicious! It honestly looked pretty bland, but it was VERY TASTY! I of course made modifications, as other reviewers did. I used a 16 oz box of elbow mac, Hot & Spicy V8 (3/4 of the 48oz bottle), 1-14.5 oz can of diced tomatoes w/green chilies, and once mixed and put in the baking dish, I poured some pasta sauce over the 'exposed' noodles to avoid drying. Then topped with the cheese. I would say...make sure to broil at the end because this really made the dish delicious!!! Freezes well!
My husband and I really liked this recipe. However, even using just the 16 oz box of macaroni noodles, this recipe makes a TON! I will probably try to halve it next time. We have eaten it twice and still have alot left. I used the mild Rotel tomatoes. It was a little spicy, but my husband said he liked it that way. I used 6 cups of cheese instead of 4 and loved that. Next time, I will use more ground beef because I think that will enhance it even more. But, seriously, if you make this recipe, even with the 16 oz of noodles, please put it in a bigger pan than is called for or it will boil over in your oven like mine did.
I also would not call it macaroni and cheese, but I WOULD call it good. Used Ro-Tel tomoatoes as someone suggested. (the recipe is incorrect, it needs only 1-12oz box of pasta, probably just a typo), and I did saute' the optional onion in with the meat. Thanks for this recipe, I have a feeling the leftovers will taste even better once they absorb more tomato juice.
* Percent Daily Values are based on a 2,000 calorie diet.
Macaroni and Cheese IV
Serving Size: 1/7 of a recipe
Servings Per Recipe: 7
Amount Per Serving
Calories from Fat: 327
All the little bites, cocktails, casual dishes, and desserts you want for your next get-together.
Bake those overripe bananas into a delicious, easy loaf of quick bread.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
Chef John's decadent dish of Lobster Mac and Cheese is WAY easier than it looks!
What's cooking in Westminster? This fiery Southwestern Macaroni and Cheese.
A buttery cracker topping and rich cheese sauce make it a family favorite.