Hearty Mac & Cheese Recipe
1 package (7–1/4 ounces) macaroni and cheese dinner mix 1 pound ground beef 3 tablespoons chopped onion 2 tablespoons chopped green pepper 1 can (10–3/4 ounces) condensed tomato soup, undiluted 2 tablespoons water 2 tablespoons ketchup 2 teaspoons prepared mustard 1 teaspoon seasoned salt 1 teaspoon chili powder 1/2 teaspoon dried oregano 1/4 teaspoon ground cumin 1/4 teaspoon pepper 1 cup frozen corn, thawed 1 cup (4 ounces) shredded cheddar cheese 1/4 cup butter, cubed 1/4 cup 2% milk
Cook macaroni according to package directions; set cheese packet aside. Meanwhile, in a large skillet, cook the beef, onion and green pepper over medium heat until meat is no longer pink and vegetables are tender; drain.
Add the soup, water, ketchup, mustard and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 4 minutes.
Drain macaroni; add to beef mixture. Add the corn, cheese, contents of reserved cheese packet, butter and milk. Cook and stir until cheese and butter are melted. Yield: 6 servings.
Originally published as Hearty Mac & Cheese in Simple & Delicious yFebruary/March 2011, p16