Meaty Mac Recipe

It's not often that I find a recipe that all three of my kids (and me and Dave!) are super excited about so when I tried out  this recipe and all three kids asked for seconds AND were upset when there weren't leftovers for lunch the next day I knew I had a winner on my hand.  The fact that it came together quickly and in  one pot with simple ingredients was a huge plus for me.  

Here's What You'll Need...

- 1 lb ground beef

- 1 tablespoon ketchup

- 1 teaspoon dijon mustard

- 1 teaspoon garlic powder

- 1 teaspoon onion powder

- 1/2 teaspoon seasoned salt

- 1/2 teaspoon salt

- 1/2 teaspoon pepper

- 1 1/2 cups dry macaroni noodles

- 3 1/2 cups beef broth

- 1/2 cup sour cream

- 2 cups shredded cheddar

Here's What You'll Do...

Step 1 - Brown the ground beef and then drain it.   (This is the life changing tool Erika told me about that I use when I cook ground beef - it's awesome!)

Step 2 - Reduce the heat to low, add in the ketchup, mustard, seasonings, macaroni and broth.  Stir well.

Step 3 - Bring the mixture to a low boil.  Then lower the heat and simmer 12-15 minutes or until the macaroni is cooked.    I left the lid on for the first 10 minutes and then removed it for the last 5.

Step 4 - Remove the pan from the heat, stir in the 1/2 cup sour cream then put the pan back on the warm element and add in the 2 cups shredded cheddar (I grated it myself because it melts better)

I took this picture a little prematurely and the sauce thickened up a bunch while the rest of it sat and cooled off for a few minutes before I served.  This wasn't overly cheesy and the sour cream and dijon (along with the other seasonings) provided some great flavor.  Next time I'll double this recipe since it was such a hit at our house - it's going to be the perfect weeknight meal once we head back to school because it was so quick and easy, there was minimal mess (praise hands!) and it will be great in thermoses for lunch the next day.

Here's What You'll Need...

- 1 lb ground beef

- 1 tablespoon ketchup

- 1 teaspoon dijon mustard

- 1 teaspoon garlic powder

- 1 teaspoon onion powder

- 1/2 teaspoon seasoned salt

- 1/2 teaspoon salt

- 1/2 teaspoon pepper

- 1 1/2 cups dry macaroni noodles

- 3 1/2 cups beef broth

- 1/2 cup sour cream

- 2 cups shredded cheddar

Here's What You'll Do...

Step 1 - Brown the ground beef and then drain it.   (This is the life changing tool Erika told me about that I use when I cook ground beef - it's awesome!)

Step 2 - Reduce the heat to low, add in the ketchup, mustard, seasonings, macaroni and broth.  Stir well.

Step 3 - Bring the mixture to a low boil.  Then lower the heat and simmer 12-15 minutes or until the macaroni is cooked.    I left the lid on for the first 10 minutes and then removed it for the last 5.

Step 4 - Remove the pan from the heat, stir in the 1/2 cup sour cream then put the pan back on the warm element and add in the 2 cups shredded cheddar (I grated it myself because it melts better)

Happy Wednesday, friends!!!

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