Macaroni Scramble Recipe

4.5 10 18
Macaroni Scramble Recipe
Macaroni Scramble Recipe photo by Taste of Home
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Macaroni Scramble Recipe

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4.5 10 18
Publisher Photo
This quick-and-easy dinner from Patty Kile of Elizabethtown, Pennsylvania has all the pasta, cheese, meat and sweet tomato sauce that make for a family-pleasing classic. Serve with a green salad and crusty French bread for a sure-fire hit.
MAKES:
3 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
3 servings
TOTAL TIME:
Prep/Total Time: 25 min.

Ingredients

  • 1 cup uncooked cellentani (spiral pasta) or elbow macaroni
  • 1/2 pound lean ground beef (90% lean)
  • 1 small onion, chopped
  • 1 celery rib, chopped
  • 1 small green pepper, chopped
  • 1 garlic clove, minced
  • 1 can (10-3/4 ounces) reduced-sodium condensed tomato soup, undiluted
  • 1 tablespoon minced fresh parsley or 1 teaspoon dried parsley flakes
  • 1 teaspoon dried oregano
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 cup shredded reduced-fat cheddar cheese

Directions

Cook pasta according to package directions. Meanwhile, in a large skillet, cook the beef, onion, celery and green pepper over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain.
Drain pasta; add to beef mixture. Stir in the soup, parsley, oregano, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 4-5 minutes or until heated through. Sprinkle with cheese. Yield: 3 servings.
Originally published as Macaroni Scramble in Light & Tasty December/January 2008, p16

Nutritional Facts

1-1/3 cup: 351 calories, 11g fat (5g saturated fat), 50mg cholesterol, 758mg sodium, 38g carbohydrate (13g sugars, 3g fiber), 24g protein. Diabetic Exchanges: 3 medium-fat meat, 2 starch, 1 vegetable.

  • 1 cup uncooked cellentani (spiral pasta) or elbow macaroni
  • 1/2 pound lean ground beef (90% lean)
  • 1 small onion, chopped
  • 1 celery rib, chopped
  • 1 small green pepper, chopped
  • 1 garlic clove, minced
  • 1 can (10-3/4 ounces) reduced-sodium condensed tomato soup, undiluted
  • 1 tablespoon minced fresh parsley or 1 teaspoon dried parsley flakes
  • 1 teaspoon dried oregano
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 cup shredded reduced-fat cheddar cheese
  1. Cook pasta according to package directions. Meanwhile, in a large skillet, cook the beef, onion, celery and green pepper over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain.
  2. Drain pasta; add to beef mixture. Stir in the soup, parsley, oregano, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 4-5 minutes or until heated through. Sprinkle with cheese. Yield: 3 servings.
Originally published as Macaroni Scramble in Light & Tasty December/January 2008, p16

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seelycs User ID: 8813928 245882
Reviewed Mar. 23, 2016

"I came across this in a Light & Tasty magazine back in 2008 and have been putting it into our weeknight rotation ever since. We double the recipe for a family of four - and sometimes have enough leftover for 1 or 2 small lunch servings the next day. It's perfect as is, but once you've made the same recipe over and over again, you start to add your own things. I always add some chopped or julienned carrots to the pan along with the other veggies, and substitute the ground beef with ground turkey. Oh, and don't be afraid to substitute a dash of Worcestershire for the salt - that's delicious! My young daughters request this more often than pizza!"

MY REVIEW
luigimon User ID: 1692040 69085
Reviewed Aug. 3, 2014

"I made this for myself when my husband was working out of town.....hubby doesn't care for mixtures like this.....calls it slop, but I love it! Great comfort food, and I will make it again! Even though it was just for me, I still doubled the recipe and ate it for lunch and a couple of dinners. Love it!"

MY REVIEW
KarenKeefe User ID: 2062961 132577
Reviewed Jul. 19, 2014

"My Mother-in- law used to make this for all of the grandchildren (omit onions). They loved it! Now, they make it for their own children!"

MY REVIEW
momtimesfive User ID: 6090423 65853
Reviewed Jul. 19, 2014

"I tripled the recipe and my kids loved it. I only have a small container in the fridge and my son has already told me that he will be having it for lunch tomorrow. Thank you Patty for this great recipe. I will be sharing this on Facebook and with friends."

MY REVIEW
ChripyChicks User ID: 7852840 63894
Reviewed Jun. 17, 2014

"Found this in my Taste of Home Cookbook. This recipe is a keeper! We've been busy in the evenings with swim lessons and ball games. I was able to make the meat/sauce mixture in the afternoon and when we were home for an hour in between activities I was able to quickly cook the pasta and we enjoyed a delicious meal. I try and not eat past 7pm and sometimes that is hard to do when you're busy. I'm sure I'll be making this again soon"

MY REVIEW
dccookin User ID: 7162688 153814
Reviewed Apr. 27, 2014

"This is delicious, especially when you add Worcestershire sauce. It was a great quick meal."

MY REVIEW
mehalv User ID: 4612167 135653
Reviewed Apr. 9, 2013

"My husband and I enjoyed this a lot! I made no changes to the original recipe and it turned out very well. Perfect easy, hearty, satisfying meal for two (or three)."

MY REVIEW
dtewb User ID: 3279383 60125
Reviewed Nov. 6, 2009

"just added two Jalapenos diced"

MY REVIEW
mom2grlys User ID: 2394516 153813
Reviewed Oct. 4, 2009

"My family really likes this recipe! I have made it several times. I always double it for my family of four, just not enough otherwise."

MY REVIEW
briandean User ID: 2914082 132758
Reviewed Oct. 24, 2008

"Very easy to make. Surprisingly flavorful and filling too. Excellent for a one or two person dinner and next-day lunch recipe."

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