Prep: 10 min | Cook: 20 mins | Total: 30 min | Serving: 4 | Yield: 4 servings
Hey you! You need this in your life. I am sure of that! This recipe is very satisfying. From the firm pasta, meaty taste, and the cheese! Oh, man! My only advice to you is to be very generous with the cheese. Just do it and thank me later. Enjoy!
1-pound Beef, ground, lean, (approximately 21% fat), raw
1 7.25oz package KRAFT Macaroni and Cheese Dinner Original Flavor, unprepared
1 14.5oz can S & W Ready Cut Tomatoes in Juice-And-Cup SW
1 cup milk, reduced fat, fluid, 2% milkfat, with added vitamin A
1 cup peas, green, frozen, unprepared
1 cup corn, sweet, yellow, frozen, kernels cut off cob, unprepared
1 teaspoon seasoned salt
1 cup Cheddar Cheese
Step 1: Place a large skillet on the stove and turn the heat to medium-high.
Step 2: Add, crumble and cook the beef for 5 to 7 minutes or until brown.
Step 3: Add the cheese mixture and pasta. Stir until well blended.
Step 4: Add the milk, tomatoes, corn, and peas. Stir and allow the mixture to boil.
Step 5: Reduce to medium-low and simmer for 12 minutes or until the noodles are al dente’.
Step 6: Remove the cover and sprinkle salt.
Step 7: Add 1/2 Cheddar cheese and stir until it melts totally.
Step 8: Remove from the heat and sprinkle more cheese on top.
Step 9: Serve and enjoy!
1. You can use pasta shells and cheese if you want the best results.
2. You can also add the milk directly with the tomato juice while the noodles are cooking.
3. Use Ro*tel(R) instead of regular tomatoes.
4. If you leftover from last night, you can use it for this recipe as well.
5. For an extra kick, use Creole-style salt.
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