I’ve been drooling over this Hamburger and Macaroni post for ages, and finally, finally, I decided to actually make the darn dish. I LOVED it. It’s simple and all-American and hearty and delicious.
Of course I changed a few things, which are reflected below. I served it topped with some grated cheese, steamed broccoli and simple roasted sweet potatoes (just tossed with a bit of olive oil, salt, and freshly ground pepper and popped in the oven for a bit). As with any pasta dish, I liked this best the night I made it… by the next day the pasta was soggier, but still delicious.
I used to make something like this that we absolutely loved, but somehow I’ve lost the recipe. It was called something like American Goulash, and it was from Mr. Food’s short-lived magazine. If any of you ever run across that recipe, please send it my way! I think it was less healthy… I seem to remember some Velveeta in there.
Did I tell you all that I got on A on my first organic chemistry test? I’m pretty excited about that… and I’ve allowed myself a whole week without studying. So tomorrow night (Sunday is my study day), it’s back to the books. But today, I’m all about getting outside in the nice cool weather (before it’s back at 82 degrees, as it has been all week), making up a grocery list, and watching more Lost. We’ve never watched it before, and Justin and I have now seen the first five episodes of Season One. We’re liking it! Just don’t tell me what happens. :)
Hamburger and Macaroni
- 1/2 pound lean ground beef
- 1/2 yellow onion, diced
- 1/2 teaspoon salt
- 1/2 teaspoon seasoning of your choice (I used some Mrs. Dash)
- Dash crushed red pepper
- 1/2 teaspoon celery seed
- 1 (28-ounce) can diced tomatoes with garlic and onion
- 1 tablespoon Worcestershire sauce
- 1/4 cup chopped parsley
- 8 ounces uncooked whole wheat shells or macaroni
Cook the pasta according to package directions.
In a large skillet over medium heat, cook ground beef and onion until beef is cooked through and onion is softened. Drain the fat off. Add salt, seasoning, red pepper, celery seed, diced tomatoes and Worcestershire sauce. Bring to a simmer and cook for 5 – 10 minutes. Stir in pasta and parsley.
Makes 4 – 6 servings.
Adapted from Simply Recipes.