Chuck Wagon Mac Recipe

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If you like, you can vary this dish by using a macaroni and cheese mix with wheel- or shell-shaped pasta instead of the usual "elbows". Or try white cheddar or Mexican-style macaroni and cheese mixes.—Novella Cook, Hinton, West Virginia
TOTAL TIME: Prep: 20 min. Bake: 15 min.
MAKES:6-8 servings
TOTAL TIME: Prep: 20 min. Bake: 15 min.
MAKES: 6-8 servings


  • 1 package (7-1/4 ounces) macaroni and cheese dinner mix
  • 1 pound ground beef
  • 1/2 cup sliced celery
  • 1/4 cup chopped green pepper
  • 1/4 cup chopped onion
  • 1 can (15-1/4 ounces) whole kernel corn, drained
  • 1 can (15 ounces) tomato sauce
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • Minced fresh parsley


  1. Prepare macaroni and cheese according to package directions; set aside. In a large skillet, cook the beef, celery, green pepper and onion over medium heat until meat is no longer pink; drain. Stir in the corn, tomato sauce, salt, pepper and reserved macaroni and cheese.
  2. Transfer to a greased 13-in. x 9-in. baking dish. Bake at 350° for 15-20 minutes or until heated through. Garnish with parsley. Yield: 6-8 servings.
Originally published as Chuck Wagon Mac in Country Ground Beef 1993, p47

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cookmama300 User ID: 1059070 44855
Reviewed Apr. 11, 2010

"I omitted the celery because I don't like cooked celery and I added a little bit of sugar to offset the tartness of the tomato sauce. My teen liked it and had seconds. It was good."

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