Serves 1
Directions
- 1Place a large pot or deep pan over medium-high heat.
- 2Chop one onion into small pieces and place it in a bowl.
- 3Once the pot is hot, add two pounds of ground beef.
- 4Brown the ground beef on one side, then break it up.
- 5Move the cooked meat to one side of the pan and use paper towels to soak up the excess grease.
- 6Add the diced onions and a can of drained Rotel tomatoes to the meat.
- 7Make a well in the middle of the mixture and add a couple of tablespoons of tomato paste, cooking out its bitterness.
- 8Add one can of Campbell's Beefy Mushroom Soup or Beef Consommé.
- 9Add a carton of Kettle & Fire Beef Bone Broth.
- 10Allow the mixture to come to a boil.
- 11Once boiling, add a box of Mueller's Large Elbow Macaroni and mix it in.
- 12Cover the pot with a lid and cook until the noodles are done.
- 13Pour in some heavy cream.
- 14Add 4 to 6 ounces of Velveeta cheese, cut into chunks, and mix until melted.
- 15Shred some cheddar cheese and add it to the mixture, gently mixing it in.
- 16Season with nature seasoning and give it one last mix.
Ingredients
- 1 Onion
- 2 pounds Ground beef
- 1 can Rotel tomatoes
- 2 tablespoons Tomato paste
- 1 can Campbell's Beefy Mushroom Soup
- 1 can Campbell's Beef Consomme
- 1 carton Kettle & Fire Beef Bone Broth
- 1 box Mueller's Large Elbow Macaroni
- Heavy cream
- 4 ounces Velveeta cheese
- Cheddar cheese
- Nature seasoning
Equipment
Large pot or deep panCutting boardKnifeBowlSpatulaPaper towelsWooden spoonLid for potCheese grater
Tips
- Make sure to cook out the bitterness from the tomato paste.
- If you don't like mushrooms, use beef consommé instead of beefy mushroom soup, but the beefy mushroom soup adds creaminess.
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