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Macaroni Royale Recipe

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We average about 300 cows in our herd, so beef is number one at our house. This savory dish is a winner with family and friends.—Jeri Rose, Wray, Colorado
TOTAL TIME: Prep: 25 min. Bake: 45 min.
MAKES:8-10 servings
TOTAL TIME: Prep: 25 min. Bake: 45 min.
MAKES: 8-10 servings

Ingredients

  • 8 ounces uncooked elbow macaroni
  • 1 carton (6 ounces) whipped cream cheese with chives
  • 2 pounds ground beef
  • 2 large onions, thinly sliced
  • 2 cans (8 ounces each) tomato sauce
  • 4-1/2 teaspoons salt
  • 1 tablespoon sugar
  • 1 egg
  • 1 cup (8 ounces) sour cream

Nutritional Facts

1 serving (1 each) equals 357 calories, 19 g fat (10 g saturated fat), 102 mg cholesterol, 1,315 mg sodium, 23 g carbohydrate, 1 g fiber, 22 g protein.

Directions

  1. Cook macaroni according to package directions; drain. Add cream cheese; toss until melted. Transfer to a greased 13-in. x 9-in. baking dish. In a skillet, cook beef and onions over medium heat until meat is no longer pink; drain. Add tomato sauce, salt and sugar; mix well. Spread over macaroni mixture. Combine egg and sour cream; spread over meat mixture. Bake, uncovered, at 350° for 45 minutes or until lightly browned. Yield: 8-10 servings.
If your grocery store doesn't carry cream cheese with chives, stir 1 to 2 tablespoons of chopped fresh chives into 6 ounces of softened plain cream cheese.
Originally published as Macaroni Royale in Taste of Home Ground Beef Cookbook 1999, p246

Nutritional Facts

1 serving (1 each) equals 357 calories, 19 g fat (10 g saturated fat), 102 mg cholesterol, 1,315 mg sodium, 23 g carbohydrate, 1 g fiber, 22 g protein.

Reviews for Macaroni Royale

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MY REVIEW
Reviewed Feb. 14, 2014 Edited Feb. 15, 2014

First, let me start by saying there is a TON of salt in this recipe - YIKES!Having a larger family and preferring leftovers, doubled recipeOmitted onions instead using 1 each of red, orange, yellow & green peppers to cook with ground beef.Also, used plain whipped cream cheese omitting chives. (Family member has onion/garlic sensitivity)Topped casserole w/3 cups shredded Italian cheese blend.Also, used 2 8x8 glass baking dishes instead of 13x9Surprised there was no black pepper in this recipe but tried to stick as close to original recipe as possible. Will update after we eat the finished product - imagine next time I will reduce salt and add other herbs and black pepper. For this evening, needed quick comfort-food type recipe requiring little more than I had on hand to satisfy hungry family and this seemed to fit my needs. We shall see...

UPDATE:

Next time, I would:

OMIT SALT AND SUGAR! Totally unnecessary - detract from flavor.

OMIT WHIPPED CREAM CHEESE! Coating elbow macaroni gives pasty texture - detracts from dish.

Use different variations of ground meats/poultry - veal, pork, hot/mild sausage, beef, chicken, turkey etc - even mix variations of meats instead of using just one.

Start by spraying Butter or Original Pam on pan setting aside.

Get water ready for Elbow Macaroni (could even use small shells or twists). Cook and drain as directed when ready.

While water being boiled, cook sliced peppers in fry pan with 1-2 tbsp. Extra Light Olive Oil. Seasonings of preference could also be added. When peppers become mushy, remove them from pan leaving flavored oil adding ground meat/poultry until fully cooked. Then drain adding Tomato Sauce and (single recipe - multiply as needed) 16 oz. Diced Tomatoes (adding texture and flavor).

Mix cooked elbow macaroni and tomato/meat mixture together spreading on bottom of pan.

Substitute Ricotta Cheese for Sour Cream, mix with egg and spread over macaroni layer. Ricotta is lighter than Sour Cream and gives less heavy effect to dish, especially when mixed with egg. Seasonings of preference could also be added to Ricotta mixture before spreading.

Spread (single recipe - multiply as needed) 16 oz. Tomato Sauce over Ricotta layer. Also, consider warming additional Tomato Sauce to serve over finished product when plating.

Top casserole with shredded cheese of preference - blends would work well (Italian, Mexican, etc) - if using Mexican, consider substituting Diced Tomatoes with Green Chiles or even Salsa for plain Diced Tomatoes for added flavor. Also consider setting aside extra shredded cheese or even grated cheese for serving finished product.

Garlic, French, Scali or Flavored Breads/Rolls and/or salad with Oil and Vinegar or Light Vinaigrette nice complimentary additions to balance out meal.

Lots of variations possible on this recipe. Would not have omitted Onions if my son did not have Onion/Garlic sensitivity. Onions should work fine in this recipe - using Red Onions or even mixing varieties of Onions would likely add nice flavor twist as well. Still would have added peppers and probably Garlic but, again, limited in experimentation by son's sensitivities.

Have fun experimenting with this recipe. Poster shared great base recipe for Comfort Food with endless possibilities for variations. :)

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