After getting home and now that there's a little chill in the air...ok, not so much yet here but it is autumn. I love comfort foods around this time. Something simple that keeps your belly full and bodies warm :D I decided to make a Mac 'n Cheeseburger Casserole. Oddly enough, I don't recall having made this yet since Tyler has been born! I added some stuff here and there to jazz it up a bit from the more traditional, but that's just what I like to do. Hope you enjoy!
- 1 lb. ground beef in Garlic w/Salt and Rosemary and one onion
Once cooked add for just a few more minutes...
- 12 oz. can of crushed tomatoes
- 1.5-2 cups of water
- 2 tsps. Worchestershire
- 1 tsp. chili powder
- 1 tsp. chipotle powder
- 1 bell pepper cut up
- 1 bunch (or however much you want) each of Spinach and Mizuna Greens
add this...to ...
- 2 cups of uncooked elbow pasta or any other pasta you like in a casserole dish.
Cook at 400 degrees covered with foil for about 50 minutes until the pasta is tender.
After it's done stir and then add 1/4 cup of whatever cheese you like- I mixed Guyere, fresh parmesan, colby and some goat cheese crumbles over the top. Let it sit for a few minutes to melt it.
The chipotle powder gives it a south of the border flair, but I think next time I'll leave it out and add a dash of nutmeg in it's place. I also think that adding the 14 oz. can of undrained stewed tomatoes may be my next try instead of the crushed tomatoes and not include the extra water since the can of stewed tomatoes should have enough h2O if not drained. Either way, this recipe still came out great AND what a great way to sneak in some greens for those that are picky eaters-lol!