Cook the macaroni according to the package directions for al dente. Reserve two cups of the pasta water; drain macaroni and set aside. Meanwhile, using a lidded skillet, saute the ground beef uncovered until done; drain off any excess fat. Add the onion, green pepper and garlic and continue sauteing about 5 minutes. Add the Italian seasoning, seasoned salt, pepper, Cajun seasoning, and bay leaves; blend. Add the tomato sauce, undrained diced tomatoes and sugar, scraping up any browned bits in the bottom of the skillet. Bring to a boil, reduce heat to simmer, cover and cook for 15 minutes, stirring occasionally.
Add the cooked, drained macaroni, and stir in enough of the reserved pasta water as needed to loosen; continue to simmer until pasta is warmed through, adding additional pasta water as needed. Sprinkle with red pepper flakes if desired, stir, remove from heat, discard bay leaves and serve immediately.
Cook's Notes: For a cheesy variation, cube 1/2 cup of Velveeta and stir in just before serving, until melted and creamy.
Chili Mac: Add up to 2-1/2 tablespoons of chili powder (or to taste) and 1/2 teaspoon of cumin to the recipe. Stir in 1/2 cup of Velveeta (or shredded cheddar) as noted above, topping with another 1/2 cup. Cover and cook over low until cheese melts. Garnish with sliced green onions, fresh diced tomatoes, sour cream or your other favorite chili toppings.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Recipe (195g)|
|Recipe Makes: 1 Serving|
|Calories from Fat: 8 (8%)|
|Amt Per Serving||% DV|
|Total Fat 0.9g||1 %|
|Saturated Fat 0.3g||1 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 0mg||0 %|
|Sodium 10.9mg||0 %|
|Potassium 375mg||10 %|
|Total Carbohydrate 24.4g||7 %|
|Dietary Fiber 5.2g||21 %|
|Sugars, other 19.2g|
|Protein 3.4g||5 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 105
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