Wednesday, July 21, 2010

Cheesy beefy mac

I needed to go to the store after work and pick up some groceries. Instead, I scoured the pantry and 'fridge and threw together this "everything but the kitchen sink" dinner.

• One bag of rice elbow macaroni
• Half a bag frozen, chopped onions
• One pound of grass-fed ground beef (hidden in the back of the freezer, behind the frozen onions)
• Homemade cheese, with Italian spices and pepper-crusted (grass-fed, organic milk)
• Fresly grated Parmesan
• One cup of spaghetti sauce (Newman's Own Sockerooni)

Sauté beef and onions. Cook noodles until al dente. Splash and smear oil into casserole dish so nothing sticks. Drain meat/onions, add to casserole dish. Drain pasta, add to casserole dish, stir. Stir in crumbled cheese, sauce, top with Parmesan, put in pre-heated oven (350°) until heated all the way through and cheese melts.

Sure, I probably needed to make a bechamel to add to the mix, but this was improv. You don't think I would plan a meal like this on a hot, humid, summer night, do you?

Serve with green salad, have leftovers for lunch. And dinner. And maybe lunch again. Yum.

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