Beefy Vegetable Mac Cheese Cups Recipes

CHEESY BEEFY MAC

Steps:

• Preheat oven to 350.
• Cook the macaroni according to package directions. Drain and hold while you proceed with the rest of the recipe.
• Heat a large skillet or Dutch oven over medium-high heat. Coat the pan with cooking spray and add the onion, celery, bell pepper, carrots and garlic (if using). Saute 4 to 5 minutes or until vegetables are crisp-tender. Remove from pan and set aside.
• Add the ground beef and cook until browned, stirring to crumble. Drain ground beef and return to pan along with reserved vegetables, tomato sauce, 1/2 teaspoon salt and pepper.
• Add cooked macaroni to beef/vegetable mixture and stir to combine well.
• Spoon the beef and macaroni mixture into an 11x7 baking dish coated with cooking spray.
• Place milk, flour and 1/2 teaspoon salt in a medium saucepan. Stir with a whisk until well blended. Cook over medium heat 2 minutes or until thickened, stirring constantly with a whisk.
• Add 1 cup cheese, stirring until smooth.
• Pour cheese mixture over pasta mixture and stir together.
• Top evenly with remaining 1 cup cheese.
• Bake at 350 for 20 minutes or until lightly browned. Let stand 5 minutes before serving.

BEEFY MACARONI AND CHEESE BAKE

Steps:

• Cook macaroni in large pot of boiling salted water until done; drain.
• Meanwhile, heat oil in large frying pan and sauté onion until softened.
• Add ground beef and cook until browned.
• Add tomatoes, thyme, oregano and salt to taste.
• Cook about 5 minutes to blend flavors.
• In a small saucepan, whisk together flour and milk.
• Cook over medium heat, stirring, until mixture comes to a boil.
• Continue cooking 1 minute.
• Remove from heat and stir in 3/4 cup cheese.
• Stir until cheese is melted.
• Stir into meat sauce.
• Combine with macaroni.
• Pour into prepared baking dish.
• Top with remaining 1/4 cup cheese.
• Bake at 375° until golden, about 20 minutes.

BEEFY MAC AND CHEESE

Steps:

• Bring a pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 3/4 cup of the cooking water, then drain the pasta. Meanwhile, melt 1 tablespoon butter in a large nonstick skillet over medium heat. Add the onion and cook, stirring, until soft, about 5 minutes. Add the tomato paste and chili powder and stir until brick red, about 2 minutes. Add the beef and cook, stirring, until browned, 4 minutes. Stir in 1/2 teaspoon salt. Spread the mixture in a 3-quart flameproof baking dish. Preheat the broiler. Melt the remaining 2 tablespoons butter in a pot over medium heat. Add the flour and cook, stirring, 1 minute. Add the milk and reserved cooking water, bring to a simmer and cook, whisking, until thick, 2 minutes. Add 2 cups cheese, the cooked pasta and 3/4 teaspoon salt and stir until the cheese melts. Spread over the beef mixture. Mix the remaining 1/2 cup cheese and the breadcrumbs; sprinkle over the pasta mixture and broil until golden. Top with the scallions.

BEEFY VEGETABLE MAC & CHEESE CUPS

Steps:

• PREHEAT OVEN TO 375 DEGREES F. These are some of the main ingredients used in this recipe
• Chop vegetables by hand or in food processor. Process tomatoes and peppers, by scooping out center of tomatoes with a spoon, then seeding and removing membrane from peppers. Spray a 9 X15 size dish with cooking spray and set aside till needed. Reserve some of the green onion tops to garnish vegetable cups when cooked.
• Add both ground chuck and chopped veggies to a large bowl. NOTE: I did not add salt to this recipe because of the spices I used. So use your own judgement.
• Now add in both packs of the dry chili mix packages. Mix together until throughly combined.
• Now add to a large skillet and cook over medium high heat,until no pink remains. Drain any excess accumulated liquids. Then add in spices & stir to mix. continue to cook.
• Now add in the cooked macaroni and cheese and stir to mix together and continue to cook to allow flavors to blend.
• When mixture looks like this you can serve and eat if desired, but I chose to stuff the mixture into the tomatoes and poblano peppers.
• Fill the peppers and tomatoes with meat mixture then top with shredded cheese. Pour in the both cans of diced tomatoes. Cover with a lid or foil and place in preheated oven to cook for 50 minutes. Then remove cover and continue to cook an additional 10 minutes or so.
• Serve and enjoy. With this recipe you can use the idea of what I did, you may not have as much as I used, but it is the idea of REPURPOSEING A LEFTOVER TO CREATE SOMETHING TOTALLY DIFFERENT. Hope you like this recipe, we sure did. Add a Salad and Dinner Rolls or some Garlic Bread for a complete meal.