Serves 1
Directions
- 1Heat the biggest pot you have over medium-high heat.
- 2Chop up an onion and set aside in a bowl.
- 3Once the pot is hot, add your ground beef and brown it on one side.
- 4Move the browned meat to one side of the pot and use paper towel to soak up all the extra juice.
- 5Add the diced onions to the pot.
- 6Add a can of drained Rotel tomatoes.
- 7Make a well in the middle and add a couple tablespoons of tomato paste, cooking out all its bitterness.
- 8Add Campbell's beefy mushroom soup (or beef consommé if you don't like mushrooms).
- 9Add some Kettle and Fire beef bone broth.
- 10Allow this mixture to come to a boil before adding the elbow macaroni.
- 11Once boiling, add large elbow macaroni and mix them in.
- 12Put a lid on it and let the noodles cook until puffed up and swelled.
- 13Add some heavy cream.
- 14Add 4 to 6 ounces of Velveeta cheese and mix it in.
- 15Add cheddar cheese and carefully mix it in until all cheese is melted and smooth.
- 16Season with Nature's seasoning.
- 17Give it one last mix and serve.
Ingredients
- 2 lbs ground beef (80/20 works best)
- 1 lb large elbow macaroni
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 can (10 oz) RoTel diced tomatoes with green chilies
- 2 tbsp tomato paste
- 1 can (10.5 oz) Campbell's Beefy Mushroom Soup
- 4 cups beef broth
- 1 cup heavy cream
- 4 oz Velveeta cheese, cubed
- 1.5 cups shredded sharp cheddar cheese
- 2 tbsp olive oil or butter
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 0.5 tsp black pepper
- 0.5 tsp salt
- 0.5 tsp crushed red pepper
- Fresh parsley for garnish
Equipment
potDutch ovendeep skilletpaper towel
Tips
- Cook out all bitterness from the tomato paste.
- If you don't like mushrooms, use beef consommé instead of beefy mushroom soup.
- Allow the mixture to come to a boil before adding elbow macaroni.
- Adjust salt depending on broth/soup.
- Garnish with parsley if desired.
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