Monday, May 21, 2012

Sloppy Joe Mac and Cheese

Hello! What a weekend! It was filed with a graduation, hiking, seeing friends, cake and just good times. The weather was amazing too! It was hot and sunny, I really couldn’t ask for a better birthday weekend.

I would like to say I baked a cake, but I had an amazing turtle ice cream cake filled with caramel, nuts, chocolate and of course ice cream. It was amazing.

I have such an amazing, simple dish, yet again from Rachael Ray, but I love her food, and a lot of her dishes are very satisfying, and easy. This is Sloppy Joe Mac and Cheese. It takes the flavors of sloppy joes and combines with cream mac and cheese. I made a few changes to make it a little “healthier,” but any way you try this it will be good. I hope you guys try this and enjoy!


Here’s how to do it.



adapted from Rachael Ray

2 tablespoons dark brown sugar
3 tablespoons red wine vinegar
3 tablespoons Worcestershire sauce
One 15-ounce can tomato sauce
2 tablespoons EVOO
1 1/2 pounds ground beef (90-percent lean)
Salt and pepper
3 to 4 cloves garlic, finely chopped
1 red bell pepper, seeded and finely chopped
1 onion, finely chopped
1 cup beef broth
12 ounces whole wheat shells
2 cups shredded yellow 2 % Cheddar

Preheat the oven to 400 degrees F.

Combine the brown sugar, vinegar, Worcestershire sauce and
tomato sauce in a small bowl. Heat the EVOO in a large skillet medium-high heat. Add the beef and cook until well browned. Season with salt and lots of pepper. Add the garlic, bell peppers and onions and cook, stirring, for 5 minutes. Pour the tomato mixture over the beef, add the beef broth and stir until well combined. Simmer until thickened, 5 to 10 minutes.

Meanwhile, cook the
macaroni in a large pot of salted boiling water, about 5 minutes. Drain and add to the sauce. Pour the mixture into a casserole dish and top with the cheese.

Bake until the casserole is bubbling and the top is browned.

This is a winner! I hope you guys try this and enjoy!

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