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Hearty Mac & Cheese

Hearty Mac & Cheese
“Whether a cold winter night or rainy summer day, this is quick-and-easy comfort food at its very best!” And a great way to jazz up boxed macaroni mix. —Carol Wohlgemuth, Riding Mountain, Manitoba
6 ServingsPrep: 25 min. Cook: 10 min.

Ingredients

  • 1 package (7-1/4 ounces) macaroni and cheese dinner mix
  • 1 pound ground beef
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    With Johnsonville Italian Sausage.

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  • 3 tablespoons chopped onion
  • 2 tablespoons chopped green pepper
  • 1 can (10-3/4 ounces) condensed tomato soup, undiluted
  • 2 tablespoons water
  • 2 tablespoons ketchup
  • 2 teaspoons prepared mustard
  • 1 teaspoon seasoned salt
  • 1 teaspoon chili powder
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon pepper
  • 1 cup frozen corn, thawed
  • 1 cup (4 ounces) shredded cheddar cheese
  • 1/4 cup butter, cubed
  • 1/4 cup 2% milk

Directions

  • Cook macaroni according to package directions; set cheese packet
  • aside. Meanwhile, in a large skillet, cook the beef, onion and green
  • pepper over medium heat until meat is no longer pink and vegetables
  • are tender; drain.
  • Add the soup, water, ketchup, mustard and seasonings. Bring to a
© Taste of Home 2013

2 of 2

Hearty Mac & Cheese (continued)

Directions (continued)

  • boil. Reduce heat; simmer, uncovered, for 4 minutes.
  • Drain macaroni; add to beef mixture. Add the corn, cheese, contents
  • of reserved cheese packet, butter and milk. Cook and stir until
  • cheese and butter are melted. Yield: 6 servings.
Nutrition Facts: 1 cup equals 480 calories, 24 g fat (13 g saturated fat), 92 mg cholesterol, 1,253 mg sodium, 39 g carbohydrate, 2 g fiber, 25 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
© Taste of Home 2013