Two-Meat Macaroni Recipe

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Although I don't know the origin of this recipe, I do know my mother has pleased family and friends with it for many years. It's a great dish to pass. - Terri Linn Griffin, Eugene, Oregon
TOTAL TIME: Prep: 15 min. Bake: 1-1/2 hours
MAKES:8 servings
TOTAL TIME: Prep: 15 min. Bake: 1-1/2 hours
MAKES: 8 servings


  • 1/2 pound ground beef
  • 1/2 pound ground pork
  • 2 cans (14-1/2 ounces each) diced tomatoes
  • 2 cups (8 ounces) shredded cheddar cheese
  • 2 cups uncooked elbow macaroni
  • 1 medium onion, finely chopped
  • 1 cup frozen peas, thawed
  • 2 cans (2-1/2 ounces each) sliced ripe olives, drained
  • 1 jar (2 ounces) diced pimientos, drained
  • 1 teaspoon salt
  • 1/2 teaspoon paprika
  • 1/4 teaspoon celery salt

Nutritional Facts

1 each: 315 calories, 16g fat (9g saturated fat), 63mg cholesterol, 710mg sodium, 22g carbohydrate (5g sugars, 3g fiber), 20g protein.


  1. In a large skillet, cook beef and pork over medium heat until no longer pink; drain. Add the remaining ingredients.
  2. Transfer to a greased 3-qt. baking dish. Bake, uncovered, at 350° for 1-1/2 hours or until the macaroni is tender, stirring every 30 minutes. Yield: 8 servings.
If you're unable to find fresh ground pork for Two-Meat Macaroni, use 1/2 pound bulk pork sausage.
Originally published as Two-Meat Macaroni in Taste of Home Ground Beef Cookbook 1999, p164

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